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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.

Special member pricing is available along with the option to purchase an All Access Pass when you join or renew.

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 Customer Service at

Disclaimer: The opinions expressed in this presentation are that of the presenter and do not necessarily reflect those of Dietitians of Canada. Further, this presentation should not be reproduced in full or in part without the express written consent of the presenter.  

Dining strategies for dementia and responsive behaviours Monique Pigeon, RD, Julie Urbshott, RD Discover tools that can used in patients with dementia or responsive behaviours to promote optimal oral intake and independence. More-2-Eat: Improving nutrition care practices in hospital Donna Butterworth, RD, Bridget Davidson, MHSc, RD, Celia Laur, PhD(c), FHEA Discover strategies to improve nutrition care practices in hospitals for the timely detection and treatment of malnutrition. The NOW Trial: Nutrigenomics, Overweight/Obesity and Weight Management Justine Horne, MScFN, RD, PhD(c) Understand how you can use nutrigenomics to tailor advice based on individual genetic profiles to help yield optimal outcomes. Influence: Showing Canadians who we really are, one story at a time Bill Baker Use story telling to connect with clients around dietitians' value and expertise in order to motivate them towards action. Les produits de santé naturels: les motivations du client et les perceptions du professionnel Valérie Dussault, Dt.P., M.Sc Connaître les motivations des consommateurs à acheter des PSN et les perceptions des différents professionnels de la santé à l’égard des PSN. Improving intake with self-directed dining for residents in LTC Stefanie Finch RD, Cathy Mesner RD, Suzanne Quiring RD Discover how to promote positive dining experiences for long term care residents by focusing on person-centred, self-directed dining. Hot topics in everyday practice Erin Brown MSc RD, Deanne Gibson PhD, Mary Anne Smith PhD RD Become familiar and gain confidence answering questions on 3 hot topics: leaky gut, nutritional genomics and genetically modified food. Benefits of plant-based foods in institutional food service Pamela Fergusson PhD RD A look at how to improve population health, the environment and budgets by offering plant-based meals in institutional food service. 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. Produits de santé naturels: l'envers de la médaille Eric Villeneuve, B. Pharm, M. Sc., PharmD., BCPS Comprendre les risques toxicologiques des PSN et leurs interactions possibles avec certains médicaments.
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