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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.

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, 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 contactus@dietitians.ca.
 

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.  

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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. Diet for gastrointestinal conditions: translating research into practice Caroline Tuck, PhD This session discusses the latest evidence and strategies for use of dietary therapies in irritable bowel syndrome and inflammatory bowel disease, including the low FODMAP diet. Ryley-Jeffs Lecture 2019: Embracing the Strength in Difference Laurie Wadsworth, PhD PDt FREE for members. The goal of this presentation is to inspire audiences to re-examine their approach to life and practice – to see the world through a different lens, and in particular highlighting the the values of inclusivity, self-awareness and critical thought. A position on sustainable food systems and diets for the profession Liesel Carlsson PhD (c), Roxanne Wagner, MBA RD Examine the rational and position on SFS and diets, and how the position applies to professional practice. Learn to think about your own relevant applications of the evidence and position to build an understanding of how to translate key principles into actionable steps. Body Composition Management for Athletes and Active Individuals Erik Sesbreno MSc (c) RD Review the advantages, methods, key points of consideration and training impacts of evaluating body composition in sports, exercise, athletes and active individuals. Postpartum Women: A Neglected Population in Dietetics? Naomi E. Cahill PhD RD Review nutritional requirements, interventions and risk factors after pregnancy. Get ahead of the curve: become a food and nutrition trend watcher/predictor Christy Brissette, MS RD Gain practical tools and tips to help you become a trend watcher and predictor so you can stay one step ahead of your clients, patients and the media. Food safety culture: the next step in the evolution of food safety Susan Grieg MBA, MSCFN, RD Food safety culture in institutions and a look at strategies to keep food safe for residents, patients, students and customers. Nutrition and dietetics in the post-truth era: alternative facts, conflicts of interest and nutribollox Judith Swift, PhD Why humans so readily reject expert advice and how dietitians must be prepared to engage with today’s ‘post-truth, post-trust’ threats without ‘fear or favour’. Communicating dietary advice: Why single nutrient messages don’t work Leslie Beck, RD Examine the importance of shifting messages to dietary advice that focuses on overall nutritional quality rather than single nutrients.
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