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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.  

Science Is My Superpower Andrea Hardy, RD Learn techniques to communicate science in a way that builds trust, empowers patients to think critically, and develops confidence and competence in determining which health messages are evidence based and which are misinformation. Sustainable menus: a consumer trend driving food service Josée Lavoie MSc DtP, Annie Marquez DtP Our speakers share approaches from A Guide To Sustainable Menus. The guide provides foodservice recommendations including the use of plant-based proteins, local and organic food procurement, less processed food, ecological practices, reductions in food waste and reliance on supplements; and increased patient satisfaction. Media training: the new rules for 2019 Francine Beck FREE for members. Learn how to write effective key messages, navigate difficult interviews, pitch stories, communicate about controversial or sensitive topics and leverage emerging media. Capitalizing on our connections Vassy Kapelos, Carol Donovan, Grace Wong Hear from a panel of dietitians about the challenges in advocating for jobs, recognition, respect and equal pay. Comfort Feeding Only Jessica Davenport MHSc. SLP, Helen Yeung, MSc, RD This session outlines the development and implementation of a "Comfort Feeding Only" policy in the long-term care setting. Listeners will be able to identify the rationale for the use of this approach in end of life/palliative issues. Comment s’y retrouver dans le nouveau paysage médiatique de la nutrition et créer une image de marque forte Hubert Cormier PhD, DtP Cette séance s’adresse aux diététistes qui souhaitent faire carrière dans le domaine des communications. Hubert racontera son parcours entrepreneurial et couvrira un large éventail de sujets, de la publication de livres au blogage. Survol des politiques publiques favorables à la saine alimentation selon le nouveau guide alimentaire canadien Marie-Claude Paquette, PhD Dt.P. Connaître les implications du nouveau guide alimentaire canadien en ce qui concerne les politiques publiques. (Présenté par Nutrium) Le marketing alimentaire : allié ou obstacle au travail des nutritionnistes? Isabelle Marquis, Dt.P Reconnaitre les pièges du marketing alimentaire autant que les bons coups, afin de bien guider ses clients/patients dans leurs choix alimentaires. Présenté par NUTRIUM. L’analyse éthique en santé publique : lecture d’enjeux soulevés par le nouveau Guide alimentaire Julie St-Pierre, PhD Développer une réflexion critique sur le nouveau Guide alimentaire canadien en s’appuyant sur l’analyse d’enjeux éthiques relatifs à certains des messages qui y sont promus. Présenté par Nutrium. Suivre le nouveau Guide alimentaire canadien : qu’en est-il quand on est pauvre? Geneviève Mercille, PhD Dt.P Comprendre l'insécurité alimentaire au Québec et au Canada dans une perspective de santé publique et analyser de manière critique les effets possibles des recommandations du nouveau Guide alimentaire canadien sur les groupes de population vulnérables. Présenté par NUTRIUM.
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