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.
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A touch of apricot jam makes an interesting sweet accent to the tanginess of the rhubarb. For other variations, try strawberry, cherry or blueberry jam.
A moist quick-bread with a crunchy brown sugar-cinnamon topping, this can also be made into muffins.
Here is a healthy alternative to the traditional chocolate chip cookie and they taste great
The burst of flavour and colour from dried apricot makes these extra chewy. Make them ahead and freeze for quick school lunch snacks.
By using a nut butter substitute these are a safe school snack.
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Proudly Canadian Beet and Barley Salad