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Learning on Demand

These presentations cover a wide range of topics to help you gain insight into different practice areas, learn new skills and stay up to date on the evidence and best practices.  New topics are added regularly throughout the year. You'll see the most recent presentations listed first.

To access French content, toggle to the French version of the website in the top right corner of your browser. 

Discount pricing is available for members and students, along with many free presentations.  To get the best value, consider purchasing an All Access Pass, which will give you access to the whole Learning on Demand library.  Note: The All Access Pass does not include Online Courses.

Purchase an All Access Pass

Group discount rates on presentations are also available for educators and preceptors. Contact Member services for more information. 

Search tips:
  • The “Search by Course Name” filter searches the course title, presenter names and the short description. 
  • You can search separately by course name, category or area of focus.
  • You can also search by multiple filters. This will only bring up results that are a match for all the filters.  For example, if you search by “Breastfeeding” (Course Title), “Nutrition Care”(Category) and “Infants, Children & Youth” (Area of Focus), the results must meet all three criteria.
  • For free presentations, search by Free in the “Category” filter.  
  • Can’t find what you’re looking for? Please contact member services.
Looking for more in-depth learning? Check out our Online Courses

Once you've purchased a presentation, you will be provided with a login and password to the DC online learning platform and course materials. You will also be able to access your sessions from the My Learning Library on your member dashboard. For questions, contact Member services. 
 

Disclaimer: The opinions expressed in these presentations are that of the presenter and do not necessarily reflect those of Dietitians of Canada. Further, the presentations should not be reproduced in full or in part without the express written consent of the presenter.  

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Strategies to Improve Health Equity, Food Security and Nutritional Well Being Megan Charlish This is a recording of a session from the 2024 International Congress of Nutrition and Dietetics that included three 15-minute presentations related to food security and social justice. Food Insecurity, Financial Aid Use and Race Among College Students by Monique Scott and Christian Vazquez Stuffing the Bus: Interdisciplinary Research Creation to Advance Food Security by Jennifer Brady Strategies to Improve Health Equity Through Diet and Nutrition by Kuda Mako-Mushaninga Best Practices in Dining Technologies - A Panel Discussion Julie Cavalière, Lauren Emrich, Tara Pfab, Kristina Parsons, and Twinkle Patel In todays landscape, its more important than ever for leaders to leverage technology that helps them adapt operations quickly and keep clients/residents safe. Integration and flexibility are the cornerstones of the future in dining. This panel has worked with industry leaders to make a positive difference for hospitality, dining and foodservice employees, clients/patients, and customers through leading web-based and other networked technology solutions, customized support, and real-time information. Well discuss how communities use these solutions to provide efficiencies in foodservice and improve the dining experience. From this panel discussion, attendees will: Learn best practice insights on how technology in dining that: 1. promotes optimal nutrition and dining experience that is person-centered and ultimately improves client satisfaction; 2. aligns with regulatory compliance; 3. Discover industry best practices and experiential learnings in implementation of technology in dining from various leaders and partners in aging services segments; 4. Understand how technology in dining can be integrated with existing digital platforms in the organization for safety and efficiency benefits; 5. Understand how implementing best practices in technology can mitigate risk, 6. improve client satisfaction and reduce costs. From Classroom to Practice: Understanding the Enablers and Barriers to New Graduate Practice Ana Teresa Limon-Miro This is a recording of a session from the 2024 International Congress of Nutrition and Dietetics that included four 15-minute presentations related to graduate dietetic education. P.E.P. for Success in the Licensure Examinations by Zenaida Velasco Crossing the Nutrition Care Process Line: Classroom to Practice by Donna Belcher Enablers and Barriers to Remote Nutrition Assessment: Supporting New Graduates by Sue MacDonell What's the Big IDEA? Incorporating Inclusion, Diversity, Equity, and Access (IDEA) in Population Health Nutrition Research and Practice by Maria Baranowski and Nikki Webb. Diet Interventions in Chronic Disease Stéphanie Chevalier This is a recording of a session from ICND2024 that included four 15-minute presentations related to dietary interventions for chronic disease. Ketogenic Diet for Type 2 Diabetes: A Systematic Review by Jimmy Chun Yu Louie Home Enteral Nutrition Patients: Exploring Their Overall Quality of Care by Rozanne Kruger Patient Reported Measures in HEFT: a Scoping Review by Andriana Korai What Nutrition Strategies Are Effective for Symptoms of Long COVID? by Dawna Royall Celiac Disease Essentials for Dietitians Nicole Byrom, RD Join Dietitians of Canada and Celiac Canada for this webinar designed for dietitians to deepen their understanding of celiac disease. This session will explore the spectrum of symptoms—including classic, non-classic, and neurological manifestations—while delving into both short- and long-term complications of the condition. Eating at Risk: A Conversation with a Healthcare Lawyer Parmis Goudarzi-Malayeri Registered Dietitians working with patients with dysphagia are often faced with challenging situations that bring feelings of worry and anxiety about liability. Healthcare lawyer Parmis Gourdarzi-Malayeri explains the legal considerations pertaining to the complexities of dietetic dysphagia management and eating at risk, busts common myths and explains best practices to protect ourselves from liability. This webinar was hosted by the Gerontology Network, Dysphagia, Assessment and Treatment Network, and the Home Care Network. Best Practices in Dining Technologies - A Panel Discussion Julie Cavalière, RD, Lauren Emrich, NM, Tara Pfab, RD, Kristina Parsons, RD, Twinkle Patel, RD This panel has worked with industry leaders to make a positive difference for hospitality, dining and foodservice employees, clients/patients, and customers through leading web-based and other networked technology solutions, customized support, and real-time information. Learn how communities use these solutions to provide efficiencies in foodservice and improve the dining experience. Household Food Insecurity - Current Evidence and Practical Tools to Guide Action Karen Giesbrecht, RD, MA, Lillian Yin, RD, MPH (c), Alessia Gadoua, RD, MPH (c), Julie Paquette, RD, MBA Learn about the Dietitians of Canada position on Household Food Insecurity (HFI). We will review terminology, research, current understandings, tensions in how we address HFI in Canada, and explore why this is relevant for dietitians in all areas of practice. Precision Nutrition - Advances and Controversies in Genetic Testing Ahmed El Sohemy, PhD In this presentation, understand how genetic variation impacts nutritional requirements; Learn how to identify relevant genetic markers with clinical relevance; Recognize the benefits and limitations of consumer genetic testing and understand what genetic tests can and cannot reveal about a person’s health and dietary recommendations. You are a Leader, not an Imposter Matthew Landry, RDN, PhD Attendees will be engaged through interactive case study activities to deconstruct root causes of why you may experience impostor syndrome, review common thoughts and feelings associated with impostorism, and specify how we can all work towards overcoming feelings of self-doubt that limit professional achievement and success!
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Thanks to the Nutrition Month Learning on Demand sponsor, Activia®, a selection of videos were made available to DC members for free during February and March.  

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