About

Shelagh Bouttell, RD, MSc,
Nutrition Therapist

Shelagh believes that our relationship with food is one of the most intimate and complex we will ever have. She sees it as unique and richly textured with all that we have ever brought to our lives – from infancy through adolescence and beyond. And, love it or hate it, believes it is a relationship that can have a powerful impact on our health and well-being.  So the more we understand it – the more awareness we can bring to it – the better able we will be to manage our dance with it.

Shelagh’s strength as a dietitian is her ability to help people develop this awareness, and ultimately, to help them change their relationship with food – whatever that needs to look like. Whether it’s making healthier or more appropriate choices, developing more flexibility around rigid eating rules, eating spontaneously without anxiety or allowing oneself to enjoy pleasurable food choices – she can help you develop and practice the skills you need to succeed.

Shelagh’s understanding and awareness of the complexity of our eating behaviours stems from both personal and professional experience.

As an adolescent she struggled with yo-yo dieting and disordered eating – and it was from this frame of reference that she undertook her professional training as a dietitian.

She has a Bachelor’s degree in Human Nutrition from the University of Guelph and a Masters degree in Nutrition from the University of British Columbia. She is a registered dietitian (RD) in good standing with the College of Dietitians of British Columbia.

She has been a practicing dietitian for over 25 years working primarily in the area of nutrition and behaviour change. As a diabetes educator, heart-health clinician and eating disorder specialist she has helped thousands of people to change their eating behaviour in a healthier direction.

As the mother of two, she is familiar with the difficulties of nurturing young bodies in a sometimes hostile food and social environment. Her son suffers from life-threatening food allergies and so she has learned to adapt menus and recipes to accommodate these challenges.

She has worked with individuals, groups, parents and health care professionals to provide support, guidance, wisdom and above all, compassion for those who struggle to understand and change their relationship with food.

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