CFDR is governed by a Board of Directors elected by the members each year at the Annual General Meeting.

2020-2021 Board of Directors

 
Carol Clarke, MHSc, RD
Chair, Board of Directors, CFDR
Consulting Dietitian
Niagara-on-the-Lake, ON
Carol Clarke is a Registered Dietitian with expertise in many areas of nutrition working in hospitals, primary care and private practice since 1995.
 
With a Master of Health Science in Nutrition Communication, her goal is to help people improve their nutritional health by appreciating their food traditions while considering eating patterns proven to prevent and improve chronic diseases.
 
Carol provides nutrition consulting services for group programs, seminars, writing, program development and presentations. She has worked with various organizations such as the Ontario Pharmacists’ Association, Canadian Lipid Nurse Network, Obesity Canada and Dietitians of Canada.
 
She completed her BSc with Honours at Ryerson University in 1994 followed by an internship at Toronto Western Hospital. In 2013, she earned her MHSc in Nutrition Communication at Ryerson University and was the recipient of a Gold Medal. She is a member of the College of Dietitians of Ontario, Dietitians of Canada (DC) and the American Academy of Nutrition and Dietetics.
 





Judy Sheeshka
Chair-Elect, Board of Directors, CFDR

Retired
Former Chair, Dietitians of Canada
After attending the University of British Columbia, Judy completed an internship at the Ottawa Civic Hospital. In 1992 she earned her PhD (Dietetics) from the University of Guelph.
 
Judy has worked in a variety of settings – clinical, community health, public health and academic. Her time as Associate Professor at the University of Guelph led to her most recent position as a Professor and Discipline Head of Dietetics in the College of Health & Biomedicine, Victoria University in  Melbourne, Australia.

She has been a member of DC for almost 30 years and has volunteered on many committees and as well as previously served two terms on the Board of the Canadian Foundation for Dietetic Research (CFDR). Judy has contributed to professional and government discussions on such topics as menu labelling, package labelling and population-based sodium reduction strategies. Working internationally furthered her respect for the significant advances in dietetic practice developed by DC and Canadian dietitians.









Carla D’Andreamatteo, RD, BHEc, MSc
Consulting Dietitian
The Food Lady
Winnipeg, MB
Carla D’Andreamatteo completed her Bachelor of Human Ecology from the University of Manitoba followed by a dietetic internship with Saskatoon District Health. She completed her Masters of Science degree in 2013 at the University of Manitoba.

In 1999 Carla established a place in private practice within Manitoba (The Food Lady) and has extensive knowledge and experience with nutrition needs of remote, northern communities. She has worked in clinical, community, and administrative functions during her 20-year dietetics career. She works extensively with adult education at post-secondary institutions in Manitoba, instructing nutrition and research courses in addition to conducting community-based research. Carla’s research interests are focused on nutrition and mental health, homelessness, food security, incarceration, and more recently health and food literacy. She has presented her work nationally and internationally.

Carla remains active in the profession of dietetics through membership on committees for professional standards at the provincial level and as a member of continued competency at the national level. She also contributes to the dietetics profession as a peer reviewer of nutrition research for reputable academic journals.
 









Lynn Blackwood, RD
Nunatsiavut Government
Happy Valley-Goose Bay, NL
As one of the few Indigenous dietitians in Canada I have a unique point of view. In the time of post Truth and Reconciliation it is important that our profession gain a better understanding. As well, gaining diversity among the Board is a huge asset to our professional organization. Sharing knowledge is an important value of many Indigenous groups as well as one of my own values. Some of the best knowledge sharing happens when food is shared — food is not merely nourishment but also culture, knowledge, power, and enjoyment.

Pauline B. Darling MSc, PhD, RD
Assistant Professor, School of Nutrition Sciences,
Faculty of Health Sciences University of Ottawa

Pauline B. Darling is an Assistant Professor, School of Nutrition Sciences, Faculty of Health Sciences at the University of Ottawa, and is a registered dietitian with the Ontario college of Dietitians.

Dr. Darling completed her undergraduate degree in Biochemistry-Nutrition at the University of Ottawa, her clinical dietetic training at Kingston General Hospital, her MSc in Nutrition at the UniversitĂ© de Montreal, and her PhD in Nutritional Sciences at the University of Toronto. She has more than 20 years experience leading and conducting dietetic practice based research in clinical nutrition. Prior to joining the University of Ottawa in 2015, she worked as Coordinator of Nutrition and Dietetic Research, and Associate Scientist Keenan Research Centre in the Li Ka Shing Knowledge Institute at St Michael’s Hospital, Assistant Professor in the Department of Nutritional Sciences at the University of Toronto.

Pauline has served as a reviewer for agencies including Canadian Foundation for Dietetic Research, the Kidney Foundation of Canada, and the Canadian Institutes for Health Research, and serves a member of the Advisory and Education Committees of the Canadian Nutrition Society.
   
Mark Dekker, PhD
Principal Scientist, Nutrition Sciences
PepsiCo Canada

Mark Dekker is a Nutrition Science professional with experience working in industry in several different roles, including regulatory and nutrition science.  Mark completed his BSc (Biomedical Sciences) and PhD (Nutrition, Exercise and Metabolism) at the University of Guelph.  His research at Guelph, under the supervision of Dr. Lindsay Robinson, focused on the postprandial triglyceride response to dietary fat.  After completing postdoctoral studies at the Hospital for Sick Children (Dr K. Adeli supervisor), Mark began work in the food industry in Regulatory Science and has held several roles leading regulatory, medical and nutrition science work in Canada.  Joining PepsiCo in 2016, Mark currently leads the Canadian Nutrition Sciences efforts for PepsiCo Canada where he works with the Research and Development group to develop new innovation and with the broader business to educate and communicate nutrition science.  He is passionate about bringing the science of Nutrition to life as a science communicator and presenter.
 
Gail Hammond, PhD, RD
Associate Professor of Teaching
University of British Columbia
Vancouver BC

Gail Hammond has enjoyed a rewarding career as a nutrition educator in public health nutrition and academia. For more than 20 years she has worked with people from diverse backgrounds, encouraging them to become informed consumers and enjoy food in ways that benefit their health. She completed her Master and PhD degrees in Human Nutrition at the University of British Columbia, and entered the profession of dietetics through the graduate entry option, receiving her registered dietitian credentials in 1994. Gail has been teaching nutrition at UBC since completing her MSc program.  

During her tenure in community nutrition, Gail worked in the food industry developing four food group-based nutrition education resources for use in schools throughout British Columbia. She has extensive experience in developing nutrition education resources and training teachers of elementary and secondary classes to teach nutrition to their students in a fun and inspiring way. 

In her academic role, Gail has taught courses in introductory nutrition, critical perspectives on consumer food practices, current topics in nutrition, nutrition assessment, and public health nutrition in the Faculty of Land and Food Systems. Additionally, from 2012 to 2017 she was the primary nutrition instructor in the Faculty of Dentistry, and more recently has been working with colleagues across UBC health programs to integrate evidence-based nutrition education into various health professional curricula. 

Gail has voluntarily served many organizations, including CFDR in which she was Chair of the 2017 and 2018 CFDR Morgan Awards committees and lead volunteer for the 2018 CFDR Fun Run, and sits on a number of committees at UBC. She looks forward to serving on the CFDR Board and contributing to a bright future for dietetic research in Canada.
 
 

Ryna Levy-Milne, PhD, RD
Provincial Program Lead
BC Cancer Agency

Dr. Ryna Levy-Milne is the Provincial Lead, Nutrition & Rehabilitation, at BC Cancer. She is responsible for coordinating clinical practice, community partnerships, education and research for this program. After 14 years in this position, Ryna will be retiring in January 2020. Ryna completed her BSc at the University of Toronto, her internship at the University of Alberta Hospital and her MSc and PhD from Memorial University, Newfoundland and Labrador. Her research focuses on cancer and nutrition contributing to policy development, practice issues and resource development. Ryna has been a dietitian for 40 years and recently was awarded a Dietitians of Canada Fellowship for her contributions to the profession.
   



Anne Marie Wright
President
Elements Strategy Inc
Co-Founder, YouAreUNLTD
Oakville, ON

 

Anne Marie is a global business builder accomplished in growing and transforming voluntary and for-profit healthcare organizations. With more than 25 years of Marketing, Sales and Business development experience in health technology start-ups, global pharmaceuticals, retail healthcare and CPG brand management, she is a champion of innovation, developing and leading healthcare solutions that drive multi-million-dollar revenue gains, “next level” growth and build business value.

Driven by a strong desire to make a difference in the healthcare community, Anne Marie currently owns and operates two separate but integrated businesses.

As President of Elements Strategy Inc., Anne Marie provides services to the healthcare industry where transformation through patient-centric innovation is critical to success.  Additionally, she is a Co-Founder of YouAreUNLTD, a purpose driven publishing brand and network, created to inspire powerful, healthy aging.

Educated in business management at Queen’s University, she has continued her education through Queen’s Executive Development programs, the Niagara Centre for Creative Leadership and the Ashridge School of Management in London England.
An active volunteer in the healthcare field, Anne Marie has been a “Health Leader-in- Residence” at the World Health Innovation Network, a “Health Innovator- in- Residence” at the Ivey International Centre for Health Innovation and the Past Chairman of the Council on Drug Abuse. 

 
   
Lucia Weiler, BSc, RD, PHEc
President, Weiler Nutrition Communications Inc
Toronto, ON

Lucia Weiler is a Registered Dietitian, food scientist and professional home economist. She is a food trends expert, media spokesperson, engaging speaker and food industry leader. Lucia is the President of Weiler Nutrition Communications Inc. a consulting practice which specializes in education, strategic marketing, regulatory affairs and stakeholder engagement. Lucia is also the Co-founder of Nutrition for NON-Nutritionists, an international training organization in health and wellness, and she is an instructor at Humber College, Faculty of Health Sciences & Wellness.  As a leader in her profession, Lucia was elected by her peers to the Board of Directors for Dietitians of Canada. She is honoured to represent the membership and help set the strategic direction of the association.
 
Lucia is a graduate of the University of Toronto with a Bachelor of Science specializing in Nutrition, Food Chemistry and Microbiology.  She also studied at Ryerson University to pursue her Registered Dietitian accreditation and completed her Dietetic Internship in Toronto and Northern Ontario.  Lucia started her career as a food scientist and helped ensure that foods sold to Canadians were safe, nutritious and tasted great. She then spent several years working as a Nutrition Communications Manager focusing on food development, regulatory affairs and nutrition communication on national and international projects.  Lucia had the honour to work with scientists, health organizations and business leaders and learned to translate nutrition science to help support healthy living for all Canadians. Since forming her businesses, Lucia embraced entrepreneurship and enjoys collaborating with a wide range of clients including food manufacturers, grocery retailers, academia, government, health professionals, health care organizations and consumers.
   
Thida Ith, RD, MSc, MA
Manager, Integrated Communications
The Conference Board of Canada
Ottawa, Ontario
Thida Ith started her career as a registered dietitian in Montreal. It is through food and nutrition that she discovered the field of communications, public affairs, health advocacy and media relations. For the last fifteen years, she had the chance to work in different worlds, from hospitals and community centres to national associations and the Canadian Armed Forces. Namely, she worked with Dietitians of Canada as Media Relations Manager from 2007 to 2011. She also lived in Honduras for two years where she was Community Health and Nutrition Advisor with Oxfam-Québec and she developed a pilot project in health and gender equality.

Thida is currently the Manager, Integrated Communications with The Conference Board of Canada, a non-partisan, independent applied research organization. In this role, she develops communication strategies to highlight the knowledge produced by the organization and to bring these insights in front of Canadian decision makers.

Thida has a bachelor’s in nutrition and a certificate in public relations management. She holds a master’s in nutrition from the University of Montreal, specializing in in behaviour change and social marketing. She also obtained a master’s in anthropology of food from SOAS, University of London, UK, where she studied food, national identity and media discourse.
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