Halifax, Nova Scotia, Canada
Education: University of Montreal
Member of the Nova Scotia College of Dietitians and Nutritionists (NSCDN)
Carol-Ann Robert is a Registered Dietitian Nutritionist in Halifax, Nova Scotia, Canada. She serves as RDN and Marketing Director for TeamNutrition. Carol-Ann holds a degree from the Faculty of Medicine at the University of Montreal. She is also a member of the Nova Scotia College of Dietitians and Nutritionists (NSCDN).
Carol-Ann’s background in communications helps her make complicated nutritional ideas understandable. In her role as Marketing Director, she is able to utilize her marketing perspective into developing nutrition programs for TeamNutrition’s clients. She has worked with diverse clientele, including those
with diabetes, clients focused on weight management, and those wishing to improve their overall health.
Our interview with Carol-Ann enlightens readers on how she became a Registered Dietitian Nutritionist and offers advice for those considering the field.
Education and Training
My sister was diagnosed with Type 1 diabetes, and I initially wanted to research in that field. Ironically, I ended up disliking research but fell in love with the practical side of nutrition and helping people on a more personal level.
In Canada, becoming a dietitian requires completing a Bachelor’s degree in Nutrition or Dietetics from an accredited program. This includes a combination of coursework and practical experience, typically through supervised internships in clinical or community settings. Afterward, you must pass the Canadian Dietetic Registration Examination (CDRE) (except in Quebec), and register with your provincial regulatory body to officially practice as an RD. The whole process generally takes about 4-5 years.
The foundational courses like human nutrition, biochemistry, and physiology were essential. But honestly, the internship was the real game-changer. You can have all the knowledge from books, but nothing compares to the hands-on experience of working with real patients.
I had the chance to work in several specialties, which was incredibly eye-opening. However, once you graduate, you realize you’re never fully ready for the “real world.” You get the clinical and critical thinking foundation in school, but the learning really intensifies once you start practicing.
I have ADHD, so traditional exams were a nightmare for me. Multiple-choice exams where you tick boxes were especially hard. However, once I started real-life practical work, I excelled because hands-on experience suits my learning style much better.
Career Path and Experience
I actually started with two jobs—full-time at a hospital and part-time in private practice. The contrast was eye-opening. At the hospital, resources were more limited, and patient interaction time was minimal, which made me realize how much more I wanted to give in private practice, where I had more time and tools to help people.
I’ve worked in hospitals in long-term care and internal medicine, but I eventually moved to full-time private practice due to the better working conditions and flexibility.
It depends on the setting! In private practice, I’d see clients for 45-60 minutes each, answer emails, and work on developing new tools and resources. I also gave workshops, conferences and stayed updated on nutrition research. Now, in a management role, my tasks are more diverse, and I oversee a broader range of projects.
After six months in the hospital, I switched to full-time private practice at TeamNutrition. Over time, they entrusted me with side projects thanks to my background in communications. In 2022, I became Director of Marketing for TeamNutrition, which has been a huge career milestone.
As a clinician, it’s when clients reach their goals—whether it’s improving cholesterol levels or rediscovering a healthy relationship with food after years of dieting. Seeing that progress and knowing I’ve made a difference is deeply rewarding.
Skills and Knowledge
Curiosity is key—you must always be learning. Being a good communicator is equally important since not everyone speaks “science.” Empathy is critical, and self-care is essential—health professionals can’t help others unless they also take care of themselves.
At TeamNutrition, we have in-person training every 2-3 months, along with regular workshops and discussions. It’s actually about three times the required amount of continuing education our regulatory bodies recommend, so we’re always learning.
Time is always a challenge, especially as a general practitioner. There’s so much to stay updated on, and balancing time between learning and helping clients is a juggling act.
I use motivational interviewing and tailor recommendations to fit the client’s reality. It’s important to find out what their priorities are and work with that—change must come from them, not from me.
One client lost 20 lbs. and managed to keep it off for two years after our sessions. Another client with PCOS (Polycystic Ovarian Syndrome) struggling with fertility reached out after having a baby. Those moments are priceless.
Specialization and Professional Interests
My main focus is diabetes, but I also love working in fertility, cholesterol management, weight management, menopause, and intuitive eating. Helping people develop a healthier relationship with food is incredibly fulfilling.
Adult women, especially those affected by diet culture. Watching them evolve and become less stressed about food is inspiring.
TeamNutrition has been a major source of growth for me. The support and learning opportunities there have been invaluable, and I’ve learned more from them than during my university years!
Advice and Reflection
School isn’t for everyone, and that’s okay. Once you start working, your grades won’t matter as much as your ability to connect with patients and apply clinical judgment. Don’t aim for perfection—focus on being human and compassionate.
I wish I had known how much I didn’t know (Dunning-Kruger effect)! During my undergrad, I had a lot of opinions that changed as I learned more. The more I learned, the more I realized how complex nutrition truly is and how much I didn’t know. It’s humbling to acknowledge that real expertise comes from continuous learning and being open to evolving science. Now, I’m more comfortable with uncertainty and understand that being a good dietitian is about staying curious and adaptable.