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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 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.  

From EDI to Social Justice in Dietetics: Calling in for Collective Learning and Action on Racism Jennifer Brady, RD, PhD and Eric Ng, RD, PhD (c) This session seeks to engage attendees in asking, is EDI effective in addressing systemic racism, or does it overlook root causes and thereby perpetuate root causes as some have suggested? Opportunities for Decolonization within Dietetic Education and Practice Laura Dias, RD and Sandra Juutilainen, PhD This session will share insights to support positive action towards reconciliation, decolonization, and Indigenization through learning from Indigenous knowledges and showcasing ‘best’ practices. Artificial Intelligence - Growing in the Field of Dietetics Alyshia Guan, RD, MSc Student This session will review the current state of AI in nutrition, and present its opportunities, limitations, and future directions. Advancing Sustainable Food Systems In Your Practice Roxane Wagner This session includes the voices of dietitians from various backgrounds and roles in sustainability that utilize the research, technology and innovation to accelerate change in their practice. Are you distressed? The importance of moral distress Christine Mills, RD, MPH, PhD(c) This session will focus on moral distress, moral residue, and the crescendo effect. Dietitians will be introduced to the causes and effects of moral distress and learn how to cope with moral distress. Sustainable Food Systems Kate Congreves, PhD This presentation is “food for thought” on the complex issues around food sustainability and discusses how horticulture (particularly urban horticulture) may play an important role in shaping a more sustainable food future. Creating Awareness of Eating Disorders within 2SLGBTQIA+ Communities through Film and Education Dr. Phillip Joy and Hannah Minzloff This workshop will consist of 1) film screenings, and 2) community discourse and discussion facilitated through community engagement toolkits. 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.
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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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