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
A no bake snack is a perfect way to get kids started in the kitchen.
The combination of potatoes and beans creates a great vegetarian lunch option that can be made ahead and then warmed up or enjoyed cold.
The Incas, who first cultivated quinoa in the Andes, called quinoa (pronounced keenwa) the mother of all grains.
This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day.
This stove-top quiche makes a quick, light supper. Instead of pastry, it has a potato crust which is much lower in fat than the traditional pastry.
What’s the difference between omega-3 and omega-6 fats?
Sample Meal Plan for Feeding Your Preschooler (Ages 3 to 5)
What is a Dietitian?