I completed my Bachelor of Science degree in Nutritional Sciences at McGill University in Montreal and received my Master of Science degree in Human Nutrition from University of British Columbia in 2008. I’m registered with the College of Dietitians of British Columbia and the College of Dietitians of Alberta and am a long-standing member of Dietitians of Canada (DC). I speak both English and French and am listed in the Réso Santé Colombie-Britannique, a directory of French-speaking health professionals.
Practicing what I preach
In March 2017 I was at a crossroads with respect to my own health. It was more accurately, a crisis. I knew that I would either have to change the way I ate or would need to go on several types of medications to address high blood sugar, high cholesterol and very high blood pressure. The day I made the decision was March 5, 2017 and I’ve never looked back.
Remember, everybody has different nutritional needs and medical background so your ‘journey’ will be different than mine.
In May of 2017, I opened The Low Carb Healthy Fat Dietitian which focuses on a low carbohydrate dietary approach. Through BetterByDesign Nutrition I offer a range of Meal Plan style choices, including based on a Mediterranean diet, a whole food plant based diet (vegetarian or including meat, fish and poultry), as well as a low carbohydrate dietary approach. As well, I provide clinical services to support those who have been diagnosed with food allergies or food sensitivities, Irritable Bowel Syndrome, Diverticulosis and those newly diagnosed with Celiac disease. I also teach a low-residue diet for those diagnosed with Inflammatory Bowel Disease, such as Ulcerative Colitis and Crohn’s Disease.
I’m a published researcher in the area of mental health nutrition and as a result, my academic blogs are thoroughly researched, and I provide references where relevant. But unlike academic writing, I aim to make the information in my articles easy to understand, especially to those who do not have science background.
Here is the link to my published study on the Dietary Intake and Nutrient Status of Children with ADHD.
Full Research Article:
International Journal of Pediatrics
Volume 2010 (2010), Article ID 767318, 7 pages
Registered Dietitian vs Nutritionist
People often ask us what the difference is between a Dietitian (or Registered Dietitian) and a Nutritionist.
A Dietitian or Registered Dietitian (RD)is a graduate of a university who has met specific academic and professional practice requirements, including completion of a qualified internship in a hospital setting as well as successful challenging of the Canadian Dietetic Registration Exam (CDRE).
Dietitians, at minimum must have Bachelor of Science degree in Dietetics or Human Nutrition and some have completed post-graduate degrees (Masters or PhD) in areas such as Human Nutrition.
“Dietitian” and “Registered Dietitian” and the abbreviation “RD” are legally protected terms in Canada and the College of Dietitians of British Columbia (CDBC) is the legislative body that oversees the professional practice of Dietitians across all practice areas and settings in this Province.
In British Columbia, Dietitians practice under Chapter 183 of the Health Professions Act [RSBC 1996].
The term “Nutritionist” is not regulated in Canada, so anyone can call themselves a nutritionist, even without any training at all. Some nutritionists that work at fitness clubs or ‘wellness clinics’ may have taken a one year course at a ‘school of nutrition’ and have a certificate in ‘natural or holistic nutrition’.
University educated nutritionists usually work in research, writing educational materials or in the food industry and usually hold university degrees in nutritional or food science.
Under law, even university-educated nutritionists cannot counsel clients or treat patients.
Remember that most extended benefit plans will reimburse visits with a Registered Dietitian, but not to a Nutritionist.