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An intensive educational experience with a strong emphasis on the practical aspects of obesity management and the role of the dietitian in inter-professional bariatric care.
Wednesday October 25 - Thursday October 26, 2017
This certification will build knowledge in the areas of:
• 5As of Obesity Management
• Your role(s) as part of the interdisciplinary obesity management team
• Clinical assessment and medical management of obesity
Early Bird Rate (EXTENDED until September 30, 2017)
Dietitians Canada/CON members $595 (plus taxes)
Non members $750 (plus taxes)
After September 15, 2017
Dietitians Canada/CON members $695 (plus taxes)
Non members $850 (plus taxes)
Chelsea Hotel Toronto
33 Gerrard Street West, Toronto, ON
$170/Night plus taxes
Guest self-parking $34/night plus taxes
Book your room early to take advantage of the discounted price. Limited number of rooms are available. Click HERE to book your HOTEL (if required).
Canadian Obesity Network – Réseau canadien en obésité (CON-RCO)
Dietitians of Canada – Les diététistes du Canada (DC)
Successful completion of this program also qualifies dietitian for the education component for the Certified Bariatric Educator (CBE) designation. The Certified Bariatric Educator program, offered by the Canadian Obesity Network, serves the public and the field of obesity medicine by maintaining standards for assessment and credentialing for allied healthcare professionals in Canada. The Certified Bariatric Educator designation signifies specialized knowledge in the principles of obesity management and distinguishes an allied healthcare professional as having achieved competency in obesity management and bariatric care. For more information go to http://www.obesitynetwork.
This 2 day program, taking place HERE for more information., will be unlike any you’ve experienced before, with a particular focus on assessment, critical thinking, and problem solving skills. The program is not intended for those who are new to this practice area but will challenge those with a moderate level of clinical experience to reframe their assessment and analytical skills. Using a holistic, systematic approach to assess the systemic causes and best interventions to address the needs of the client, Jan and Peter will insist that you look beyond modified food texture and liquid consistency interventions. Click