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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.

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.

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 French presentations, search by French in the “Category” filter or toggle to the French side of the website.  
  • For free presentations, search by Free in the “Category” filter.  Presentations may be free for members only and/or also for the public.
  • 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 at

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.  

Comprendre et intervenir dans la réduction du gaspillage alimentaire chez le consommateur Édith Ouellet, Dt.P. Dans cette présentation, la conférencière vous initiera aux stratégies de bases de lutte au gaspillage alimentaire afin d’induire une modification de pratique chez les consommateurs. Vers des régimes alimentaires durables : l’impact environnemental de nos choix alimentaires Sylvia Wood, Ph.D. Connaître les indicateurs écologiques liés à la production alimentaire et leurs effets sur l’environnement. Présenté par NUTRIUM. L'innovation dans les services alimentaires : des menus durables Béatrice Dagenais, Dt.P., M.Sc, Annie Marquez, Dt.P Durant cette formation, les conférencières présenteront des stratégies afin que les gestionnaires de services alimentaires et diététistes fassent de meilleurs choix d’aliments durables à mettre au menu. Des outils concrets sont présentés dont un site web accessible pour tous. Medical Cannabis Solutions for Active Agers Wendy Brancato, RD and Lynn Haslam, NP Review the newest research on the characteristics, safety and efficacy of medical cannabis in the elderly. Nutrition and sociocultural considerations for First Nations adolescents living on reserve in northern Canada: Focus on nutrient deficiency and chronic disease Melissa Hardy, RD Part 1 - Learn how chronic disease and mental illness in First Nation youth is multi factorial and requires a holistic interdisciplinary team and community-based approach. Recognize the challenges with Indigenous food sovereignty and food security, health service delivery, and social determinants of health. Diet and brain health: the role of optimal nutrition in improving vitality, mood and coping Dr. Aileen Burford-Mason Learn about nutritional deficiencies throughout the lifespan with a particular focus on seniors, such as B12 and magnesium. Also discussed are vitality, mood and coping abilities with an emphasis on depression and dementia. From childhood to adulthood: how to avoid doing harm with respect to body image and disordered eating in primary care Anne Williams RD Explore the benefits of a weight-neutral and curiosity-based approach to dietetic practice and understand how language and concepts from weight science and the eating disorders treatment world can be applied to reduce risk of harm to body image and improve self-esteem and health outcomes. Prenatal nutrient supplementation: too little or too much? Maude Perreault PhD RD Learn how to evaluate if pregnant have an adequate intake of pregnancy related nutrients and suggest when a supplement is appropriate. IgE & IgG blood testing: What should we tell our clients? Wendy Busse, MSc, RD Learn what IgE and IgG blood tests measure, recognize why clients seek this testing for food sensitivity and the detrimental effects of inappropriate testing on dietary intake, stress and food relationships, and gain tools to discuss test results with clients. #allergy #allergies #sensitivities Probiotics + building a healthy gut microbiome Ivana Sunjic Learn how to connect the role of food, lifestyle and probiotics in building a healthy microbiome, and how to use evidence-based resources to choose appropriate probiotics for use in clinical practice.
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