Practice Blog

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


Pass the fermented walrus: Four insights into practicing dietetics on Baffin Island

A dietitian explores the challenges of adapting to a new culture when she moves to Iqaluit.

AP-headshot1.JPGApril Peters is the Baffin regional clinical outpatient dietitian, working out of Iqaluit. She covers all of Baffin Island, which includes everything from hamlets, with as few as 130 people living in them, to Iqaluit, which has a population of about 8500. She previously worked as a community dietitian in Haida Gwaii and with CBORD nutrition software in Prince George. She is quite happy to be contacted at to answer questions or share resources.

If you are laughing about the fermented walrus, you should know – it’s a real thing. I’ll get into that later.

I knew I wanted to go north years ago. I was never an adventurous person growing up, but then it suddenly occurred to me that I didn’t actually have to stay in the town I grew up in. I haven’t stopped moving ever since. I’m always thinking, “Where else could I go that would provide that extra career challenge mixed with epic adventure?” continue reading

The power of the student food movement

KLHS1.jpegKendall Lee is a fourth year student pursuing a Bachelor of Science in Human Nutrition with Honours at St. Francis Xavier University (StFX) in Nova Scotia. Her recent campus volunteer experience with Meal Exchange led to a rewarding summer job helping to organize and participate in the 2014 National Student Food Summit.  Kendall can be reached at

Students are powerful advocates for change within the food system – from developing campus gardens and creating healthy, sustainable and affordable meal programs on campus, to participating in local food policy councils.
My journey within the student food movement has had a positive influence on my career choice and contributed to my goal of becoming a dietitian.  During the 2013-2014 school year, I volunteered as the StFX Meal Exchange (MX) Coordinator and, in the summer of 2014, I joined MX in Toronto as a summer program coordinator. In this role, I was responsible for managing all aspects of the National Student Food Summit (NSFS), including organizing registration of student delegates, fundraising, participating in a planning committee, and creating the menu for the NSFS.

What is Meal Exchange and the National Student Food Summit? continue reading


Why can’t hospitals sell junk food? Capital Health’s journey to healthy eating – Part 2

Jane Pryor is a graduate of the nutrition program at Mount Saint Vincent University in Halifax and completed her dietetic internship at Vancouver General Hospital. Jane started her career in clinical nutrition but quickly switched to administrative dietetics where she found her passion in managing various programs and services through the years. Jane can be reached at (902)473-2205 or by email.

Part one of this blog post was written in August 2014, after the publication of the Medical Post story entitled, “Why hospitals can survive, and thrive, without fast food.” What I want to tell you about now is some of the success stories that we have had in our retail services, and to provide you with some insight for your sites journey to healthy eating. continue reading


Dietitians: Where do we fit into the food system?

Noura Sheikhalzoor, RD is a Master’s of Science candidate in Nutrition at the University of Saskatchewan in Saskatoon. Her research focus is on nutrition education, and program planning and evaluation. She completed her B.Sc. in Dietetics overseas at the United Arab Emirates University in 2009 and completed the Internationally Educated Dietitians Pre-registration Program at Ryerson University in 2012. Noura officially became a registered dietitian in 2013. Contact Noura at:

The question of the dietitian’s role is always in my mind. What can I do as a dietitian to create and contribute to a healthy food system that affects the community and public health?

Through my experience I have learned that when dietitians understand the food system, it helps them understand the roots of food and nutrition issues. You become aware of the current issues and the efforts needed to solve them. It can also help you to answer clients’ questions on issues such as organic food production, GMOs and many other related issues.

Here are four tips to help increase your understanding of the food system based on my experience:
continue reading

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