Practice Blog

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


Nov
16
2017

Building our Future: One Cooking Camp at a Time

How one dietitian supports dietetics skill development through cooking camps

RC-HS1.jpgCristel Moubarak Hackenbruch is a registered dietitian known to be a Jill-of- all-trades in her profession. She embraces opportunities that cover nutrition, food, education and people! Cristel is the founder and director of nutriFoodie – an organization focused on nutrition education, food-literacy and cooking skills. Cristel loves to share her knowledge, educating people about nutrition and how to get the most out of what they put on their plate. Cristel is an active volunteer with Dietitians of Canada, and is currently the BC lead for the Dietitian Brand Initiative. Outside of nutriFoodie, Cristel is a manager in a foodservice establishment where she manages a team of 25 staff in daily operations, developing and testing recipes and menus in addition to planning, executing and spearheading large events. Connect with Cristel at contact@nutrifoodie.org and on Facebook, Twitter and Instagram.

Think back to the time you were a prospective dietetics student. I can bet that one memory we all have in common is that of the stress that came with trying to get into a very competitive integrated dietetics or internship program.    continue reading
Nov
01
2017

My Experience with a Non-Traditional Internship Program

A new grad shares her story and what to think about if you are exploring new internship programs.

RC-HS1.jpgHannah Magee received her nutrition undergraduate degree from Mount Saint Vincent University and is a recent graduate of the St. Michael’s Hospital/Ryerson University Collaborative Dietetic Internship - Professional Master’s Diploma in Dietetics. Hannah’s interests lie in several areas of dietetics from clinical nutrition to sports nutrition to non-diet approaches to healthy living. Connect with Hannah on Instagram or LinkedIn

The Professional Master’s Diploma in Dietetics, or “PMDip” for short is a collaborative dietetic internship program between Ryerson University and two Toronto–based hospitals. In this program, dietitians-in-training gain not only the practical experiences of a traditional dietetic internship, but they do so while broadening their dietetics knowledge in the classroom, earning themselves a Master’s Diploma in Dietetics from Ryerson University.    continue reading
Oct
03
2017

Expanding Dietitians Competencies in Supplement Recommendations: Do You Know How to Choose & Recommend a Safe and Quality Supplement?

Five key questions to think about for supplementations in your practice.

RC-HS1.jpgJorie Janzen is the director of sport dietetics for the Canadian Sport Centre Manitoba and holds a private practice working with corporate health and wellness, and athletes with disordered eating. She received her undergrad degree at the University of Manitoba and furthered her education with the IOC Diploma in Sport Nutrition, and is a Certified Life Coach. Some of her experiences have come from working with various national and international networks, provincial, national and Olympic/Paralympic level athletes, the NHL, Royal Winnipeg Ballet, RCMP, and Sport Medicine Fellowships. With each opportunity, Jorie coaches clients to thrive in an environment that expects high performance on demand. Connect with Jorie at www.joriejanzen.ca. 

As a sports dietitian, athletes continuously ask me about supplements. Which ones are safe? What brands are best? What will keep me healthy? What will allow me to excel? Years ago I would have said, “Just choose a well-known brand”, or “Just buy what is on sale”, or “All supplements are pretty much the same”! And, of course, I have even suggested that, “If you eat a balanced diet, you won’t need supplements”
 
And, I think if it were not for the fact that I work with athletes, I might just be saying the same thing today!  However, I came to realize that when an athlete’s medal, sport’s career and life long reputation could be taken away in an instant, I started my journey on how to be better equipped to ensure the safety of my clients.  continue reading
 
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
 
 
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