Dietitians love food and our curiosity to understand the science behind it drives us. Like all regulated health professionals, we undergo comprehensive and rigorous training, both on the job and in universities. You can find us working everywhere, including in health care, the food industry, education, business, government, and many other places.
We collaborate with our patients, clients, industry and government leaders, and communities to deliver reliable, life-changing advice.
Find out more here about dietitians and the difference between a dietitian and a nutritionist.
Food Portions Toolkit
My Menu Planner
You can help reduce the risk of foodborne illness by reading these important tips and facts.
It can be confusing to know what plastics are safe to store food in, what can be heated and what should be avoided.
Learn how to play it “food safe” at barbeques, picnics, camp sites and cottages.
The Canadian Food Inspection Agency works with food manufacturers, farmers, and grocery stores to make sure that our food supply is safe. Once you purchase the food, it is up to you to make sure that you handle and store it properly to prevent spoilage or contamination from bacteria that cause foodborne illness. Read on to learn some food storage tips.
Use these tips to plan ahead for freezer meals and to prevent freezer burn.
A food thermometer is an essential tool to have in the kitchen. A thermometer can tell you when your food is at its juiciest and tastiest so that you don’t overcook it. But more importantly, a food thermometer will tell you when your dish is cooked to the right temperature so that it is safe to eat. Read on to learn more about food thermometers.
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