Practice Blog

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


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
 
 
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
Jan
07
2016

10 tested tips for giving exceptional food demonstrations

Kristyn Hall, a food, nutrition and culinary coach, shares her insight on conducting food demonstrations and discusses why you should be doing them.


KHHS1.jpgKristyn Hall is a consulting registered dietitian and food, nutrition & culinary coach based out of Calgary AB. Kristyn leads culinary nutrition cooking classes and food demonstrations for the public and professionals, and provides individual coaching. She enjoys helping people discover the pleasure of eating great-tasting food that nourishes their health and wellness. Kristyn has worked with diverse media, including CTV news, City TV, Global Calgary, various newspapers and radio stations. She also writes for the Alberta Milk Easy, Tasty, Healthy Blog. You can connect with her through Facebook, Twitter, follow her blog, or take one of her classes. 

While I can talk for hours about food, nutrition, and the importance of eating less processed foods, I have found that the best way to people’s minds is through their stomachs. When I include a food demonstration as part of my nutrition education presentations, people are inspired to go home to make the nutrient-rich food I just showed them how to prepare.  Food demonstrations increase the impact of my presentations. Getting people cooking and preparing nutrient-rich foods encourages them to eat more of these foods! continue reading
Mar
12
2015

Accidentally inventing a food product – you could do it too!

PCHS1.jpgPatricia Chuey is a BC-based dietitian and food communications expert known as The People’s Dietitian. In 2014, she was awarded Fellowship in Dietitians of Canada and an Alumni of Influence award from the University of Saskatchewan for her work in encouraging Canadians to live healthy. A diagnosis of celiac disease, followed by a frustrating quest to find a tasty, nutritious gluten free flour, suitable for baking, led to Patricia becoming a food developer. She can be reached through patriciachuey.com or on Facebook/Twitter @PatriciaChuey.

One of the best things about being in a line of work that impacts 100% of people on the planet, with the subject matter being food, is that the opportunities to support consumers in their quest for well-being seem endless. I often describe a dietitian’s career path as being like a beautiful fruit tree with a solid root base of science and food education that goes on to branch out in many directions as it grows. As an entrepreneurial dietitian, watching my branches grow has felt far more like play than work. continue reading
Oct
02
2014

Five steps to creating your first online nutrition course

Vanessa Perrone is a registered dietitian, owner of Motive Nutrition, nutrition expert for Global Montreal Morning News and a workplace wellness speaker. Her goal is simple: motivate her crowd to get back to the basics in the kitchen, eat real food and take charge of their health. Find her on Twitter @VanPerrone, Instagram @VanPerrone and Facebook Vanessa Perrone RD/Nutritionniste.

It’s been close to a year since I launched my first online course, The Healthful Home Cook. Since then, I’ve also opened the doors to a private practice and learned a tremendous amount about running both a brick and mortar and an online business. I'm now applying all that I’ve learned to the creation of my next online course, focused on group coaching, due out in 2015.
 
Online courses and programs are a perfect fit for dietitians because they’re an opportunity to do the following: continue reading

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