Sudbury District Nurse Practitioner Clinics


Registered Dietitian 

nutritionEating habits and lifestyle choices can help to support your health and prevent or manage chronic health conditions. Registered Dietitians (RDs) are licensed health professionals who are specially trained in human nutrition and food sciences to provide education, counselling, and ongoing support of health goals. Dietitians offer services and support in the following areas:
  • Food allergies and intolerances
  • Prediabetes and diabetes
  • Cancer
  • Eating disorders
  • Gut health and digestive conditions
  • Heart health including hypertension and cholesterol management
  • Eating habits during the early years, “picky eating”
  • Disordered eating
  • Weight management
  • Wound healing
You have a dietitian as part of your health care team at the Sudbury District Nurse Practitioner Clinics. The dietitian works with your Nurse Practitioner and allied health team to address your unique needs.
Your visit with the dietitian will include a nutritional assessment to learn about your eating habits and lifestyle, as well as a review of medical history, medications, supplements, and complementary medicines. Together, you create a nutrition care plan that supports your health needs and goals.
You can connect with the dietitian any time. Call to book an appointment or speak with your Nurse Practitioner for further information.
To learn more about the regulations and code of ethics followed by Registered Dietitians, click below to visit the College of Dietitians of Ontario
To learn more about recipes and to access safe, evidence-based information, check out, a site powered by Dietitians of Canada:

Creamy Enchilada Soup

Photo creamy enchilada soup cropped

Preparation time: 15 minutes
Cook time: About 30 minutes
Serves: 6


Butter 1 tablespoon (15 mL)
Garlic, minced 3 cloves
Onion, chopped 1
Sweet red pepper, 1 large chopped (about 1 ½ cups or 375 mL)
Sweet potato, 2 cups (500 mL) peeled and chopped
Chili powder 1 to 2 tablespoons (15 to 30 mL)
Dried oregano and cumin 1 teaspoon (5 mL) each
Salt ⅛ teaspoon (0.5 mL)
Tomato paste ¼ cup (60 mL)
Diced tomatoes with juice, canned 28 oz (796 mL)
Black beans, canned, 19 oz (540 mL) rinsed and drained
Water 1 cup (250 mL)
Frozen corn kernels, thawed 1 ½ cups (375 mL)
Whole wheat flour 2 tablespoons (30 mL)
Milk 2 ½ cups (625 mL)
Shredded Monterey Jack cheese, divided 1 ¼ cup (300 mL)
Jalapeño, diced 1 large

Optional Garnishes: Cilantro and lime wedges


  1. In a large pot, melt butter over medium heat. Add garlic, onion, red pepper, sweet potato, chili powder (to taste), oregano, cumin, and salt; cook, stirring for 5 minutes.
  2. Stir in tomato paste to coat. Stir in tomatoes, beans, and water. Cover and bring to a simmer. Reduce heat, and simmer gently for 10 minutes, or until sweet potatoes are tender.
  3. Remove 2 cups (500 mL) of the soup and purée until smooth; return to pot. Stir in corn and bring to a simmer. In a medium bowl, whisk flour into milk; gradually pour into pot while whisking constantly.
  4. Cook, stirring often, for 5 minutes or until slightly thickened. Remove from heat; stir in ½ cup (125 mL) of the cheese until melted.
  5. Ladle soup into warm bowls. Sprinkle each serving with jalapeño, remaining cheese, cilantro (if using), and lime wedges (if using).

Recipe Provided By: Dairy Farmers of Canada

Recipe Source:


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