2026
Malnutrition in the community presented by Professor Carol Wham
Malnutrition in older adults living in the community is common, under-recognised, and clinically significant—yet often highly modifiable. Carol Wham provides a clear, structured overview of identifying and managing malnutrition risk in older adults using the ADIME framework. The session covers validated screening tools suitable for community practice, including the MNA-SF,…
2026
Iron Homeostasis presented by Dr David Frazer PhD
Regulation of body iron levels, clinical markers and best practice treatments for disorders of iron homeostasis Dr David Frazer provides a comprehensive update of iron homeostasis, from dietary absorption to blood markers, and evidence-based approaches for diagnosing and treating iron deficiency. He covers the molecular mechanisms of iron absorption, current…
2026
The five stages of ultra processed food use disorder presented by Dr Vera Tarman
Dr Vera Tarman describes the concept of ultra-processed food use disorder (UPFUD). She explains how ultra-processed foods disrupt appetite regulation reducing our homeostatic (hormonal) control of appetite and increasing hedonic (dopamine reward-driven) mechanisms. This disruption is the driver behind UPFUD, an increase in visceral adiposity (not always body weight) and…
2026
Vitamin C presented by Research Professor Anitra Carr
Professor Anitra Carr explores vitamin C’s diverse biochemical roles, including antioxidant activity, collagen synthesis, immune function, and gene regulation. Vitamin C requirements are increased in conditions such as diabetes, infection, and critical illness due to oxidative stress, inflammation, and altered metabolism. She explains that the current RDI for vitamin C…
2026
Recognise readiness for change presented by Sharon Curtain, dietitian and health coach
Assessing motivation, ambivalence and capacity in practice Yes, you’ll be familiar with these: the highly relatable patterns that show up in clinical consults, often indicating that a client is in the early stages of change. By learning to identify these patterns, we can switch into gear intentionally — showing up…
2026
Therapeutic carbohydrate reduction presented by Professor Caryn Zinn
Caryn gives an update on therapeutic carbohydrate reduction (TCR), highlighting its evolution from a controversial “low-carb” approach to a recognised, evidence-based strategy for metabolic health. She explains the expanding body of research, demonstrating strong evidence for TCR in conditions such as type 2 diabetes, prediabetes, metabolic syndrome, and MASLD, with…
2026
FREE Optimal cancer nutrition resources presented by Rebecca Macintosh, Senior Oncology APD
Senior oncology dietitian Rebecca McIntosh explores the ongoing challenge of timely access to evidence-based nutrition care for people with cancer. Cancer-related malnutrition, sarcopenia and cachexia significantly impact treatment tolerance, outcomes and quality of life — yet they are often under-recognised and poorly managed. The CanEAT was developed to address these…
2026
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2026
A refresher in biochem presented by Dr Suzie Ferrie, PhD, FDA
Suzie gives a highly practical refresher on interpreting biochemistry results with a strong focus on clinical reasoning rather than rote reference ranges. Using clinical scenarios, Suzie explains how hydration, inflammation, acute phase response, feeding status, and sampling error can significantly alter results such as albumin, urea, electrolytes, calcium, and liver…
2026
Dietary fibre in clinical practice presented by Liz Purcell, AdvAPD
Liz Purcell provides a structured overview of fibre types — soluble, insoluble, resistant starch and prebiotics — and translates physiology into practical recommendations for clinic use. She explores the practical application of dietary fibre in managing constipation and IBS-C. Liz provides detail on psyllium, partially hydrolysed guar gum, kiwi fruit…