About this Event
The world of dietetics is changing: a growing scope of practice. Emerging technologies and nutrition trends. A continuous need for advocacy.
Join us for a full-day educational event dedicated to the future of our profession in Nova Scotia.
Sessions include presentations on topics including nutrition & neurodiversity, local food systems, and innovations in long-term care. The day will also include an interactive breakout session, where we will explore our strengths, our needs and our opportunities as dietitians in this province.
Cost:
$75 early bird rate until December 31st, 2025
$100 starting January 1st, 2026
*dietetic students and interns please contact us for the student rate
Registrations includes light refreshments during the day and a voucher for lunch at MSVU.
Speakers & Descriptions
From Institution to Home: Embedding Person-Directed Care in Long-Term Care Settings
with Jessica Pulley, RD, Tideview Terrace
This session will highlight principles of person-directed care and the concept of living with risk in long-term care settings. Participants will examine strategies to de-institutionalize care homes and create more normalized, home-like environments. The discussion will also focus on rethinking organizational structures—particularly in food service and dining—to foster greater resident engagement and support meaningful daily experiences.
A Dietitian’s Role in Building a Local Food Movement with Rebecca Tran, RD, Owner of "The Station Food Hub"
Discover the unique journey of a dietitian who built a food hub and processing company from the ground up. This presentation explores the evolution of a local food hub, the relocalization of regional food systems, and the creation of upcycled food products for institutional use—all through the lens of a dietitian’s skills and perspective.
Key Considerations for Supporting Neurodivergent Clients in Dietetic Practice
with Terri Rutledge, RD, Founder of "The Daily Grind Nutrition"
Join Terri for an introduction to the neurodiversity paradigm and its relevance to nutrition care. We’ll discuss how the core principles of Neurodiversity Affirming Care can guide dietitians in understanding and supporting the unique feeding and eating experiences of neurodivergent clients, with practical approaches to help reduce barriers and promote well-being.
Positive School Food Environments and Neutral Food Language
with Sarah Mullen, RD MPH, Public Health Dietitian, Western Zone & Lindsay Corbin, BSc HNU, MAHN, Project Co-Lead, School Food Coordinator, NS Coalition for Healthy School Food
Beyond what’s on the plate, how food is discussed and modeled in schools shapes students’ relationships with eating. This session explores strategies to build inclusive, non-stigmatizing environments that respect all bodies and backgrounds, and considers how using neutral food language can promote well-being and help prevent disordered eating.
Managing Menopause: Best Practices and Emerging Evidence
with Diana Dibblee, RD, Private Practice Dietitian
Menopause brings significant hormonal and metabolic changes that can impact body composition, bone, heart, and brain health. This session explores current research on how these shifts affect women’s nutrition and physiology, and provides practical, evidence-based strategies dietitians can use to support clients through midlife and beyond—focusing on food-first approaches, movement, and lifestyle habits that promote strength, energy, and long-term wellbeing.
Event Venue & Nearby Stays
Mount Saint Vincent University, 166 Bedford Highway, Halifax, Canada
CAD 75.00 to CAD 100.00
