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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 French presentations, 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
 

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.  

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 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. Nutritional considerations for northern First Nations adolescents: Food sovereignty and mental health Melissa Hardy, RD Part 2 - Review the Canadian literature on First Nations and Indigenous adolescent health, acknowledge research gaps and discuss practical interventions for holistic upstream approaches to improving health outcomes. 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. Truth, reconciliation and food Fiona Devereaux RD, Kelly Gordon RD, Rhona Hanning PhD RD FDC, Sandra Juutilainen PhD Appreciate the First Nations perspective on food, nutrition and health and how it impacts dietitians working in indigenous communities. FREE for members. Indigenous food in urban settings Jaime Cidro, PhD, Monica Cyr, BSc, Stefan Epp-Koop, MA, Joyce Slater, PhD, RD Explore Indigenous food in urban contexts, and discover research and projects promoting traditional foods, including food teachings.

 
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