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…
2026
Building therapeutic relationships presented by Marina Payne, APD, CEDC
How to be an active participant in building a therapeutic relationship with clients Therapeutic relationships offer space and safety to allow clients to discuss and explore their nutrition concerns. Marina Payne, APD, CEDC advocates for actively engaging in relational work in dietetic practice: it’s not separate from clinical outcomes, but…
2026
Build your AI confidence presented by Jessica Francis, OT
AI for dietitians: the next level Explore practical, responsible and more confident integration of AI into dietetic practice. Following her previous presentation, Jess revisits key ethical principles before demonstrating next-level applications such as prompt crafting, AI-assisted documentation, report review and research scanning. Real-time AI demonstrations show us how to match…
2026
The Dietary Approaches to Stop Hypertension (DASH) diet presented by Dr Stephanie Pirotta, PhD, APD
Stephanie provides us with an evidence-based and clinically practical overview of the Dietary Approaches to Stop Hypertension (DASH) diet. She describes the original DASH trials and intervention studies which resulted in rapid and sustained reductions in blood pressure. There is a focus on practical implementation of the diet; detailing food-group…
2026
Disorders of gut-brain interaction presented by Dr Kerith Duncanson, PhD, APD
The intersection of diet, gut microbiota, and disorders of gut-brain interaction Increasingly, so-called functional disorders such as IBS and functional dyspepsia, are recognised as having apparent immune, neural, and microbial mechanisms that explain symptom generation. The implications for clinical practice involves a deeper understanding of the intersection of diet, gut…