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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 webinars@dietitians.ca 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 link 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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Indigenous Food for Health Jenni Lessard Jenni Lessard is a Métis chef and culinary consultant who has incorporated plants that grow naturally on the lands of Treaty Four and Treat Six Territories into her recipes and menus. She shares her culinary journey and introduces you to many plant nations Redefining Food. Rediscovering Its Purpose. Laurie Curry, MBA, MS, FDC, RD This keynote presentation will offer a deep dive into the purpose-driven economy, the need for social justice, and will explore solutions on how food companies and dietitians can become leaders for positive change. Is (anti)racism on the menu? Gurneet Dhami, Msc Candidate Join a racialized dietetic professional sharing her experience of doing anti-racism education and insight from racialized dietitians in Canada to inform anti-racist dietetic practice. Are you trauma-informed in your clinical practice? Tracie Burke, RD, RP This session will explore what it means to provide an inclusive practice through a trauma-informed lens, so dietitians can support clients in a way that promotes their safety and reduces unintentional harm. Emerging Digital Food Environments Melissa Fernandez, PhD, RD This session will explore emerging digital food environments and their effect on public access to food online, exposure to digital nutrition information, and how social media influences eating practices. What's Next? Communicating in a Virtual World Carol Harrison, RD and Shannon Crocker, RD This session will share valuable insights and actionable tips to help you create amazing virtual communications, become a go-to resource, build your audience and make a difference in people’s lives. Finding a way forward for traditional foods in health care Jared Williams and Natalie Laframboise, RD, MSc This session will explore the complex challenges of serving traditional/indigenous foods in health care and provide approaches to increasing the service of these foods. Interdisciplinary Advancements in Clinical Nutrition and Food Services/ Faciliter l'arrimage entre la clinique et les services alimentaires: histoire de fonctions innovatrices au CIUSSS ODIM Marie-Helene Cyr, Dt.P. and Debby Berteau, Dt.P. This session will demonstrate a collaborative approach between food service and clinical nutrition to provide dietary services that meet the physiological needs of users within their production/distribution constraints. Co-constructing the Dietetics Practice Timeline Paula Brauer, PhD, RD and Marlene Wyatt Explore a new online timeline for the history of dietetic practice in Canada. This session will help inform current practice and advocacy, and ensure dietitians remain at the forefront as a respected evidence-informed profession. Working with Transgender and Gender Diverse People Catherine Morley, PhD, PDt, FDC and Sfé Monster This presentation includes two webinars on this topic. Webinar #1: Bridging research with lived experience in developing transgender & gender diverse nutrition care guidelines. Webinar #2: Working with Transgender and Gender Diverse People.
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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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