Practice Blog

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


Dec
08
2016

A unique partnership brought healthy food to downtown Toronto

A master’s student discusses how a mobile fruit and vegetable market changed the food environment outside of Toronto General Hospital.  


AH-HS1.jpgAnneke Hobson is a Master of Public Health student in Nutrition and Dietetics at the University of Toronto. Her many interests include food systems, food policy and economics, food and ecosystems, and the future of food. In her previous life, Anneke studied literature at the University of Calgary, and still enjoys a great novel or poem. In July 2016, Anneke volunteered to help out at a collaborative mobile market outside Toronto General Hospital, an experience that sparked ideas about the food environment. Get in touch with Anneke via email at anneke.hobson@mail.utoronto.ca

In July 2016, I spent a sweaty noon-hour outside Toronto General Hospital convincing passers-by to purchase guavas and other produce from a repurposed wheel-trans bus. Why? Earlier this summer, I got excited about a new collaboration between three institutional giants in Toronto: The University Health Network (UHN), Toronto Public Health (TPH), and FoodShare. These organizations represent dietetic care across the health continuum, from health promotion to tertiary care. This partnership therefore brings to life a form of clinical public health. I decided to get involved. continue reading
 
Nov
17
2016

Do you have what it takes to live abroad? 3 vital questions to determine the answer

A registered dietitian, now working for the Canadian Forces, shares her passion for living abroad.


TI-HS1.jpgThida Ith is a registered dietitian from Montreal with a bachelor’s and master’s degree in nutrition from the Université de Montréal. She also completed a certificate in public relations management at McGill University and a master’s degree in anthropology of food at SOAS (the School of Oriental and African Studies), University of London in England. Since February 2016, Thida is the manager of health promotion for the Canadian Forces (Department of National Defense) in Toronto.  Thida speaks French, English, and Spanish fluently. She also speaks Cambodian at an intermediate level and Portuguese at a beginner’s level. She loves to travel and cook (of course!). You can follow her on Instagram or reach her on LinkedIn (she only accepts new LinkedIn connections if you write a message though!).  

I’m a traveller. This is probably my number one passion (yes, even more so than food). Travelling allows me to explore new territories, meet new people, and open my mind to new ideas.  It inspires and invigorates me.

Of course, I love food too (I wouldn’t be a dietitian otherwise). I love food not only because it can help protect health and it tastes delicious, but also because it connects me with people.

I’ve been a registered dietitian for 15 years now and I’ve been fortunate to have a diverse career so far. I’ve worked in pediatrics, food security, media relations and communications, marketing and international development.

My path has allowed me to develop some skills that have enabled me to live or study abroad. My first international experience (besides short holidays), was in Burkina Faso where I did an internship while still completing my undergraduate degree in nutrition.

I’ve studied for a summer in the Netherlands, worked in Honduras for two years, and studied for a year in the UK. Every one of those experiences taught me invaluable lessons. But my experiences in Canada also prepared me to be able to thrive outside the country. continue reading
 
Oct
27
2016

Setting yourself apart: The secret ingredient to securing a dietetic practicum program

Rekha Menon, an undergraduate student at Acadia University, shares her experience with the co-op education program and how it helped her secure a dietetic practicum program.


RM-HS1.jpg Rekha Menon completed a Bachelor of Science in Nutrition, including a co-operative education component, at Acadia University. Her co-op placements ranged from farming on the rooftop of a Toronto-based high school, to conducting research and applying findings to the Canadian Nutrient File. Enrolling in a co-op program allowed Rekha to gain relevant work experience, build a professional network, and helped her secure a dietetic practicum program through the Nova Scotia Health Authority in the Western Zone.You can connect with her through Twitter, LinkedIn, or via email at rekhamenon@hotmail.ca.   

Yes, I made it! This September marked the beginning of my dietetic internship. Let me explain how I got here: Five years ago, I was fresh out of high school and I thought I had my life figured out. My plan was to complete an undergraduate degree in nutrition, secure a dietetic internship, pass the registration exam, and become a registered dietitian. Simple, right? continue reading
 
Oct
13
2016

Leverage your core strengths: 7 tips to consider when starting a business

A dietitian from Toronto shares her solid approach to starting your own company.

LisaMina-HS1.jpegLisa Mina is a dietitian from Toronto who recently founded her own nutrition and health consulting company, FoodHealth.  She has over 20 years of experience in various sectors. Lisa’s led work on consumer and health professional nutrition communication, nutrition policy, regulatory affairs, public-private collaborations, issues management, nutrition research, and business strategies. She completed a BASc. in Applied Human Nutrition at the University of Guelph and an MBA at Royal Roads University, BC. Lisa is a mom, loves to travel, and to run long distance. If you’d like to stay connected with her, please visit her website at foodhealthinc.com and sign-up to receive her new newsletter. Lisa's email is lmina@foodhealthinc.com

In 2015, I launched FoodHealth, a nutrition consulting company that helps organizations take action on nutrition and health strategies that reach the public, health professionals, and other stakeholders.
 
Why did I start my own business? Being able to lead my work, my opportunities, my time, and my learning inspired me. I was personally and professionally ready to take more risk and explore a less charted path. continue reading
Oct
06
2016

5 considerations for working with populations with mental illness

Rachel, a dietitian in the Hamilton/Toronto area with a passion for working in mental health, shares insights from her recent practicum experiences. 

 

RHHS1.jpgRachel Hicks recently completed her Master of Public Health in Nutrition and Dietetics (formerly Community Nutrition) at the Dalla Lana School of Public Health at the University of Toronto. She is interested in many areas of nutrition on a local and global scale and has developed a passion for working with vulnerable populations in diverse communities. Connect with Rachel on LinkedIn.  



Nutrition and its association with mental health and mental illness is becoming more and more recognized. Compared to the general population, individuals with complex mental illness (CMI) are at a greater risk of developing disease comorbidities (abnormal triglycerides, hypertension, glucose dysregulation, and abdominal obesity) and subsequent chronic disease (cardiovascular disease, metabolic syndrome, and type 2 diabetes). This is significant, especially considering 1 in 5 Canadians experience some sort of mental health issue. continue reading

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