Wendy is a Registered Dietitian specializing in food sensitivity for over 25-years. Her practice is focused on helping food sensitive clients expand their diet and live well with a restricted diet. Wendy’s interest goes beyond the science and into the emotional aspects of coping with food and symptoms.
She is a respected food sensitivity expert and has provided internship and continuing education for registered dietitians for over fifteen years. Wendy has spoken at many national conferences including:
Wendy completed her undergraduate degree in Food and Nutrition at the University of Alberta in 1990 and a dietetic internship at the University of Alberta Hospitals in 1991. Additionally, she completed a Master’s of Science in Human Nutrition from 1993-1996 at the University of British Columbia. Her research study was: Benefits of a Histamine-Reducing Diet for Some Patients with Chronic Urticaria and Angioedema.
Wendy’s wide range of professional experience has given her the skills to create this website and counselling practice. In addition to her food sensitivity practice, Wendy has worked as a dietitian in hospitals, home care, long term care, primary care and public health.
Her professional affiliations include:
Why consult a registered dietitian (RD)? Nutrition counselling is offered by a variety of people using different titles. Like all regulated health professionals, dietitians undergo comprehensive and rigorous training, both on the job and in universities. In Canada, a dietitian must be registered with their provincial college, which includes a four-year undergraduate degree at an accredited university, an internship program (usually one year) and college exams. The college protects the public, by ensuring members provide ethical, evidenced-based services and maintain competence through yearly education programs. If clients feel their service did not meet these standards, they have recourse through the college.
Dietitians look beyond fads and gimmicks to deliver reliable, life-changing advice.