Recap: Dietitian’s Day Speakers Event 2016

Hi Nutrition Students,

With a 90% turnout rate, the Dietitian’s Day Speakers event on November 24th was one of the best in years! Both the students and Dietitians who attended had a great time, and Nutrition students gained valuable knowledge about the profession of Dietetics in its many forms. Here is a summary of each RD’s path to success and a piece of advice from each individual:

Dr. Joanne Arcand has clinical and population health expertise in nutritional and cardiovascular sciences, public health policy and knowledge translation. Much of her research work has focused on dietary sodium and trans fat, which has been published in nutrition, cardiology and medical journals. She has presented to federal and provincial governments, non-governmental organizations and the food industry at national and international conferences.

Education: She dedicated 10 years to full-time graduate and post doctoral training as well as her research.

BSc – Human Ecology, Western University (1997-2001)

Dietetic Internship, Mount Sinai Hospital (2001-2002)

MSc – Nutritional Science, University of Toronto (2004-2007)

PhD – Nutritional Science, University of Toronto (2007-2011)

Postdoctoral Fellowship – Public Health, University of Toronto (2011-2014)


Admin RD in Food Services, Mount Sinai Hospital

Clinical RD in ICU, Mount Sinai Hospital

Research RD in Cardiology, Mount Sinai Hospital

Assistant Professor, University of Ontario Institute of Technology

  • Teaching 20% of the time, Research 75% of the time (CVD prevention and management, Evaluation of nutrition care, policy and programs in Canada and Latin America)

Advice: Pursue job opportunities only if you are truly passionate about them!


Dale Mayerson is a registered dietitian and certified diabetes educator who has been providing food and nutrition education for seniors for over 30 years. She has spent her career as a food service supervisor, manager and dietitian and currently works as Education/CQI Coordinator at Copernicus Lodge in Toronto. She has published 2 manuals sold, including “Menu Planning in Long Term Care – A Comprehensive Guide” which has been sold across Canada. Prior to coming to Ryerson to become a dietitian, she worked as a Food Service Supervisor and Dietary Manager for twenty years!


Dietary Services, George Brown College

BSc – Food and Nutrition, Ryerson University

BA, University of Toronto

Certified Diabetes Educator

Certificate in Business Administration

Certificate in Adult Education


Education/Quality Coordinator, Copernicus Lodge

Instructor, George Brown College

Instructor, Canadian Healthcare Association


Co-Chair, Dietitians of Canada Ontario Long Term Care Action Group

George Brown College Professional Advisory Committee for Nutrition Management Program

Advice: Working in Long Term Care is demanding but very rewarding, and building a relationship with your patients makes your career all the more so.


Cristina Cicco is a traditionally trained dietitian working in ‘non-traditional’ settings including nutrition communications, project management, and education and training. She completed a dietetic internship at Mount Sinai Hospital, where she soon discovered that Clinical work was not for her. She was then given the opportunity to intern at Campbell’s and the contrast of this practice setting provided Cristina with the perspective she needed to determine her current career path. Instead of working in traditional hospital settings, Cristina enjoys applying her nutrition knowledge to creative communication projects.


BASc – Nutrition and Food, Ryerson University

Dietetic Internship, Mount Sinai Hospital

MHSc – Nutrition Communication, Ryerson University


Marketing and Communications Dietitian in the Specialty Food Shop at the Hospital for Sick Children.

Project Coordinator, College of Dietitians of Ontario

Web Content Manager, EatRight Ontario

Course Instructor, George Brown/Humber Colleges

Advice: Don’t be afraid if you do not enjoy the traditional methods of Dietetic Practice, there are so many other opportunities out there. Don’t forget to reach out to the RD community, as we want our fellow Dietitians to succeed!


Natalie Huang completed a Bachelor of Science at the University of Toronto in Life Sciences and it was during this time that her passion for food and nutrition was discovered. Natalie then went on to complete a Bachelor of Science in Nutrition and Dietetics at Brescia University College at the University of Western Ontario and a dietetic internship at University Health Network. As a previous volunteer at the Infant, Child and Adolescent Nutrition clinic, Natalie developed an interest in pediatrics and is thrilled to now be a member of the team.


HBSc – Human Biology, University of Toronto

BSc – Honours Specialization in Nutrition and Dietetics, University of Western Ontario

Dietetic Internship, University Health Network


Toronto Western Hospital, General Surgery, Orthopedics, Internal Medicine, Swallow Clinic

Kindercare Pediatrics, Childhood Obesity, Behavioural Feeding

Advice: Volunteering in an area you are interested in working gives you a great idea for what to expect as a professional in the future.


Linda McCharles has been in private practice since 1996.  Her philosophy is to provide a solid foundation of proper nutrition that will accomplish client goals and promote a lasting lifestyle change.  Linda’s energy I contagious and her goal is to teach her clients good nutrition first and then address issues like weight loss or weight gain, lowering cholesterol and managing diabetes. She accomplishes these goals through teaching her clients to eat and pattern their food throughout the day and supplement their healthy eating plans with healthy exercise regimes.


HBSc – Nutrition, University of Toronto

BAA – Nutrition, Consumer and Family Studies, Ryerson University

Dietetic Internship, North York General Hospital


Private Practice

Advice: Be interactive and engaged with your patients, showing them that you truly care. This will form a stronger professional-patient bond.


Ben Sit is the Owner, Founder and President of Evolved Sport and Nutrition. Ben is not only an RD but a Sports Dietitian as well. He didn’t always know that he wanted to be an RD; he wanted to be a Pastry Chef before he was pushed to go to university, and good thing too! He studied at Ryerson and graduated his Dietetic Internship from the Sunnybrook Dietetics Internship Program in 2010. He received a Sports Dietitian Certificate from the Sports Dietitians of Australia and recently completed Ryerson’s Physical Activity Assessment and Promotion certificate program and the International Olympic Committee’s Sports Nutrition Diploma. This combination of the world of Nutrition and Dietetics along with Physical Activity and Exercise is what makes Ben’s interventions truly unique and customized.


BASc – Nutrition and Food, Ryerson University

Sports Dietitians of Australia

Certificate in Physical Activity Assessment and Promotion, Ryerson University


Long Term Care Facilities (x4)

Owner, Founder and President of Evolved Sport and Nutrition

Advice: If you want to work in a particular field of nutrition where jobs aren’t common, create your own career!


Deborah Cohen’s experience in several areas of practice as a Registered Dietitian along with over eight years working in health care regulation has led to a broad and transferrable skill-set. Areas include project management, oral and written communication, stakeholder engagement, research, policy analysis, continuous quality improvement, and leadership.


BASc – Human Nutrition, University of Guelph

MHSc – Nutrition Communication, Ryerson University


Clinical RD, Bridgepoint Active Healthcare

Research RD, University Health Network – Princess Margaret Hospital

Nutrition Consultation, Nutrition Action Health Letter, Centre for Science in the Public Interest

Professional Practice Advisor and Policy Analyst, College of Dietitians of Ontario

Manager of Operations, Rosen’s Cinnamon Buns

Advice: Be good at what you do, and you will go a long way!

Michelle Jaelin is a media registered dietitian skilled in delivering creative nutrition communication and personalized nutrition messages in an effective and engaging way. A trained nutrition & food expert, Michelle is highly credible in her knowledge of nutritional science. Combined with an artistic background, Michelle can guarantee making evidence-based nutritional science into understandable and creative means of communication for the public.


HBFA – Visual Arts Studio,

BASc – Nutrition and Food, Ryerson University

Certificate in Food Security, Ryerson University

Dietetic Internship, Aramark Canada Ltd.


Creative Food and Nutrition Communication, NutritionArtist Inc.

Advice: If you have non-traditional skills that you believe could enhance your nutrition related practice, fill the niche!


Nicole Norris’ mission is to contribute to the field of food and nutrition by delivering information that is scientifically based and critically appraised, collaborating with others on matters of food security and advocating for the food rights of all people as a means to enhance the health and food sovereignty and security of individuals and communities.


BASc – Nutrition and Food, Ryerson University

MHSc – Nutrition Communications, Ryerson University


Food Service Coordinator, 360Kids

Food Access Worker, South Riverdale CHC

Dietitians Assistant, Hillsdale Estates

Advice: If you have a drive for a particular cause, use it to fuel you in order to truly make a change.


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2 Responses to Recap: Dietitian’s Day Speakers Event 2016

  1. Great event and summary. Thank you for having me!


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