Practice Blog

To share practice related stories, create connections and engage readers in the amazing diversity of dietitian experiences.


May
31
2017

Critical Creative Thinking: the Difference Between Surviving and Thriving for Dietetics

A theoretical and practical look at how critical creative thinking can enhance dietetic practice. 


Gurneet-Dhami.jpg Gurneet Dhami is a nutrition graduate from Ryerson University's BASc and is in pursuit of her MSc AHN at Mount Saint Vincent University in Fall 2017. She enjoys taking part in a wide range of professional development activities and traveling around Toronto for the next big thing. Gurneet's interest revolves around the social determinants of health, and how it impacts individual livelihoods. In tune with Canada's 150th, she hopes to critically explore dietetic diversity in her thesis and professional work. Connect with Gurneet on LinkedIn or email at gurneet.dhami@ryerson.ca .
 
Jennifer-Brady.jpgJennifer Brady is an Assistant Professor in Applied Human Nutrition at Mount Saint Vincent University. Her work draws on feminist and critical social theory to explore the history of the dietetic profession in Canada and the role of dietitians in social justice advocacy. She is working on publishing her recently completed dissertation, Trading the Apron for the White Lab Coat: A Contemporary History of Dietetics in Canada, 1954 to 2016.


It is likely that most of us appreciate the importance of critical thinking to our practice, but have you thought about how critical thinking applies to your practice or about the importance of creativity? Researchers who study critical thinking have increasingly recognized the important relationship between critical and creative thinking, and have developed the term “critical creative thinking” to acknowledge their mutual importance and interdependence. According to researchers, critical creative thinking includes skill-based know how, but also an open-mind and a willingness to think in ways that may not be familiar or to risk being unsettled by the process. Critical creative thinking has also been connected to the growing need for health care practitioners, including dietitians, to engage as change makers in many of the social and political issues that impact food, nutrition, and health. continue reading
 
 
Apr
06
2017

5 Reasons why my restaurant training is essential to my dietetic practice

A dietitian who has travelled the world working in varies areas of the food industry – from a chef to farm worker – shares how it’s enhanced her career as a dietitian. 


RC-HS1.jpgRenée Chan is a registered dietitian in Canada and the United States. She comes from a family history of diabetes, heart disease, thyroid issues, and Alzheimer’s Disease and is driven to help others with similar concerns. After receiving a Bachelor’s of Science from The University of California, San Diego she went on to New York University to pursue a Master’s of Science in Clinical Nutrition. It was while studying at NYU that she first immersed herself in the restaurant industry as a waitress. After working as a registered dietitian in New York, she went abroad to France to work in organic farms in transition to a residency in Hong Kong. After receiving an MBA from Camden University, she now has rooted herself in Vancouver with The True Nosh Co. with hopes to stay for good.

​I moved to New York City to pursue a clinical nutrition degree and eventually become a dietitian, but, ultimately, the restaurants are what rooted me there for over six years. They made all the winters worth it because being inside these magical institutions shaped who I am today.
 
My first waitressing job was at a Scandinavian restaurant. It was there that I really began to think about why I originally became a dietitian. I liked to observe people’s ordering habits and how they would eat. Ever since then, I immersed myself into every aspect of the restaurant industry. continue reading
 
 
Mar
09
2017

Engage, innovate & collaborate: Key ingredients to healthier food in recreational facilities

A dietitian from Alberta shares how to get heathier food into your recreational facility. 

 

AH-HS1.jpgAshley Hughes is a registered dietitian with the Centre for Health and Nutrition at the University of Alberta and the National Stop Marketing to Kids Coalition. She supported the Alberta Policy Coalition for Chronic Disease Prevention (APCCP) with the coordination of the Food Action in Recreation Environments (FARE) project from May through November 2016. Her professional career as a dietitian coaching families to make healthy wholesome choices sparked an interest in the role environments play on our health! Ashley enjoys spending time outdoors vegetable gardening, trying a new recipe or reinventing an old favorite, and biking with her husband in her community. Get in touch with Ashley via email, or check her out on LinkedIn and Twitter.


Throughout the summer and fall of last year, I was immersed in a novel project that has opened my eyes to the important role dietitians can play as advocates for policy change. We can help shape supportive food environments in our communities – and provide the next generation with a greater opportunity for health through food and nutrition.
 
In May 2016, I joined the Alberta Policy Coalition for Chronic Disease Prevention (Coalition) to aid the coordination of the Food Action in Recreation Environments Project (FARE). The project hit the ground in early 2015, with 18 member organizations committing to take collective action on a blatant yet often unspoken irony – the overwhelming presence of calorie-laden processed foods and sugary drinks in recreational facilities. continue reading

 
Feb
09
2017

How to achieve interview success & become a media spokesperson

Gina Sunderland, a leading Canadian media dietitian, offers insider tips for those looking to work in the media. 
 

GS-HS1.jpgGina Sunderland is a leading Canadian media dietitian with a flair for fabulous food demos and displays. As a recognized expert, Gina typically tapes four back-to-back interviews for her regular segments on CTV Winnipeg Morning Live! She has also been featured in national TV and radio commercials and acts as a spokesperson for several international brands. Gina has been a Nutrition Month spokesperson for Dietitians of Canada for the past four years. As a Co-Founder of Media Training Boot Camp, Gina provides media coaching and training at conferences and events across the country, and has a consulting practice in Winnipeg. Visit her website at GinaDietitian.ca or get in touch with her via email, twitter, Instagram or LinkedIn.  

About sixteen years ago, while establishing a private practice in Winnipeg, I was asked to do a live segment for Breakfast Television about healthy lunches for kids. Without hesitation, I said yes! I knew this was a great opportunity, but I admit, I was a little scared. For those with TV experience, I’m sure you all remember that first nerve-wracking interview!
 
Something that stands out for me was trying to figure out HOW to prepare for my interview. I had no idea! I remember preparing pages of information I intended to share. I didn’t know what a key message was, and didn’t realize how quickly a 3-minute TV segment would go by. continue reading
 

Jan
12
2017

Call to Action: Dietitians need to help guide effective nutritional supplementation

Two dietitians discuss why they think RDs should play a stronger role in the booming supplement industry and meet consumer demands for reliable information. 


LK-HS1.jpgLaura Kalina, RD, MAdEd is a registered dietitian, author, professional speaker, and award-winner for excellence in health promotion, nutrition communication, and food security. She specializes in low-glycemic eating and weight management, nutritional supplementation, and is a co-author of the national best seller, “Low Glycemic Meals in Minutes.” She has a passion for sharing the importance of healthy eating and cellular nutrition to prevent chronic disease. You can contact Laura by email at laurakalina@telus.net or visit her website lowgimeals.com.


KA-HS1.jpgKim 
Arrey, RD has a thriving dietetics practice based in Montreal where she has been able to help her clients achieve their health goals, lose weight, and find lasting relief from pain, while encouraging them to choose delicious healthy food. She is the author of “The Complete Arthritis Health, Diet Guide and Cookbook,” with Dr. Michael Starr. Kim speaks and lectures on healthy eating choice and transforming complex scientific information into easy to understand terms. She is often asked to comment on nutrition issues by local and national journalists. Contact Kim at kimarrey@gmail.com or visit her website kimarreynutrition.com.

Consumers are looking for reliable information on supplements. In the quest for better health, sport performance gains, or simply relief when living with chronic or terminal conditions, consumers are willing to invest in supplements – in addition to adopting a healthy diet. In the past, most dietitians have been hesitant to promote supplements – instead, emphasizing investment in good foods and healthy eating patterns. There is now a growing body of dietitians who have honed their expertise in this area and are calling on others to do the same. continue reading 
 
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