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
 
 
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

 
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
Sep
22
2016

Les Diététistes en mission agissent d’une façon innovatrice pour améliorer l’environnement alimentaire dans leur communauté!

Melissa Couture-Leger, a dietitian from Moncton, explains how a group of driven dietitians worked together with their municipality to drive policy change. 

 
MC-HS1.JPGMélissa Couture-Léger occupe présentement un poste de diététiste en nutrition clinique au Centre hospitalier universitaire Dr-Georges-L.-Dumont à Moncton, N.-B. Elle a entrepris ses études post-secondaires en nutrition à l’Université de Moncton. Passionnée et très engagée, Mélissa Couture-Léger est aussi une agente de  changement. Comme diététiste et comme mère de trois enfants, elle est préoccupée par le fléau de l’obésité au Nouveau-Brunswick et par la problématique de la malbouffe dans les environnements alimentaires de sa communauté.  Elle a donc décidé de passer à l’action en mettant sur pied, il y a quelques années, Diététistes en mission, un regroupement revendiquant pour des environnements sains dans la région du Grand Moncton.
 
Melissa Leger Couture currently works as a clinical dietitian at Dr. Georges-L.-Dumont University Hospital Centre in Moncton, NB. She did her post-secondary studies in nutrition at the University of Moncton. Melissa is a passionate and commitment agent of change. As a dietitian and mother of three children, she is concerned about the burden of obesity in New Brunswick and the issue of junk food availability in the environments of her community. A few years ago, Melissa decided to take action by launching “Dietitians on a mission,” a group that advocates for healthy food environments in the Moncton areas. You can reach Melissa by email at melissa.couture@vitalitenb.ca


C’est en 2011 que j’ai décidé de mettre des efforts publiquement en me rendant visible en tant que diététiste pour aider la population locale à faire de meilleurs choix alimentaires.  Après avoir travaillé plusieurs années en tant que clinicienne, j’ai réalisé à quel point l’obésité  touchait une grande partie de ma clientèle et qu’il était temps d’agir dans ma communauté pour prévenir ce fléau au lieu de le traiter!!  
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In 2011, I decided to go public in a big way, making myself visible as a dietitian to help people in my community make better food choices. After several years working as a clinician, I realized just how many of my clients were touched by obesity and it was time for me to take action in my community to prevent this problem instead of treating it. continue reading
Aug
18
2016

Publishing a cookbook: Answers to your top questions

Published author Cara Rosenbloom dishes secrets that may help get your cookbook to market.


CR-HS1.jpgCara Rosenbloom, RD is the owner of Words to Eat By, a nutrition communications company based in Toronto. As a seasoned writer and nutrition educator, Cara is a regular contributor to the Washington Post, Today’s Parent, Food and Nutrition Magazine, and many other publications. She’s sought after as a keynote speaker and TV personality, and has appeared on Breakfast Television, Canada AM, CTV News, The Morning Show, and many other programs. Her first book, Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans, launched in March 2016 and recently became a best-seller. Find Cara on Twitter @cararosenbloom, on her Facebook page WordstoEatBy, or on Instagram

My first cookbook, Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans, was co-authored with Chef Nettie Cronish. The cookbook features 100 expertly crafted and tested recipes with tidbits of practical nutrition advice dispersed throughout.

To share some insights about book publishing, I co-presented the “Cookbooks 101” session at the Dietitians of Canada 2016 National Conference with literary agent Sally Ekus. We discussed how to properly write recipes and collect your work into a formal book proposal for publishers. 

Since the session, I’ve been pleasantly surprised to receive many questions from dietitians about the publishing process. continue reading
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