Contact Form

 

 

Before completing the contact form, make sure you meet the following criteria:

1. You must be a Dietitian. *A dietitian, in the context of this website is defined by a countries standards of registration or accreditation.  See the membership criteria established by the International Confederation of Dietetic Associations.  

A dietitian . . . .

  • Is a person with qualifications in nutrition and dietetics, recognized by national authority(s). The dietitian applies the science of nutrition to the feeding and education of individuals or groups in health and disease.

  • Receives a minimum of a Bachelor's degree with course work approved by the national dietetic authority.  Courses include food and nutrition sciences, foodservice systems management, business, economics, computer science, sociology, biochemistry, physiology, microbiology and chemistry.

  • Completes a supervised professional practice of at least 500 hours.

  • Passes a national examination prepared by the countries dietetic and nutrition authority.

  • Completes continuing education in order to maintain one's credentials.

Examples:
 a. USA: Registered Dietitian (RD);  administered by the American Dietetic Association.
 b. Australia: Accredited Practising Dietitian (APD); administered by the Dietitians Association of Australia.
 c. United Kingdom: Registered Dietitian (RD);  administered by the British Dietetic Association. 
 d. South Africa: Registered Dietitian (RD);  administered by the Association for Dietetics in South Africa.
 e. Canada: Registered Dietitian (RD);  Dietitians of Canada.

2. You must have an Internet presence, which focuses on Nutrition, Food and/or Health. Examples: Website, Blog, Twitter, Facebook, LinkedIn, YouTube or other Social Media contact.

Goals.
1. Dietitians-Online was created to acknowledge the contributions of the Dietitian on the Internet.
2. To provide reliable on-line food and nutrition information to the media, consumer, health professional and educator through the knowledge and talents of the Dietitian.
3.
To create an on-line resource of Dietitians' Blogs, News and Services.
4.
To assist the Dietitian in planning and creating an on-line presence. Web and Blog Design services are available.
5.
The list of dietitians are used by the media and communities to locate a dietitian. Articles and materials provided by the online dietitians are networked throughout the dietetic community, consumer interest groups and media representatives.

The list is updated often. Email addresses and telephone numbers are not displayed.

www.Dietitians-Online.com  provides this as a professional service. In order to continue to do our jobs in promoting the dietitian we rely on your contributions. I look forward to hearing from you.


with warm regards,
Dr. Sandra Frank

 

Please provide the following contact information:

First Name
Last Name
Credentials
Organization
Phone Number (for office use only; optional)
E-mail (for office use only)
Website
Twitter
Facebook
Blog
LinkedIn.
YouTube.
Pinterest.
Other.
Other.
Other.
Briefly describe the areas you specialize in, include company, interests, books and/or articles authored.  
Additional Comments  

Are you interested in sending a photo or company logo to include on Dietitians-Online?

   Yes No

The photo must be related to dietetics and/or nutrition. A company logo or photo of an RD are appropriate, as long as you have the copyright or permission to use the photograph. You will be able to click the photo and there will be a link directly to your site. The photo or logo will remain your property and will only be used by Dietitians-Online for the sole purpose of creating a slide presentation to promote the Registered Dietitian.

Email the photo or logo by using the "attach file" feature in your email program. Send jpg, gif, png or bmp formats to recipenews@gmail.com. If you need assistant, please contact me. 
                          -Wishing you Success, Sandra Frank, EdD, RD, LDN

Copyright © 2010, www.Dietitians-Online.com.
All rights reserved. Revised: 07/21/14