Bigger. Better. Welcome to Dietitians Unite 2020. Clear your diaries on Friday 1st May 2020 for our biggest and BEST DAY of the yearWe’re bringing together dietitians and nutritionists from around Australia and the world to unite and showcase inspiring leadership and innovations at the Crown Conference Centre in Melbourne.

  • Early bird ticket – $239 + gst (ends 9 March 2020)
  • After early-bird ticket – $289 + gst
  • Student ticket – $199 + gst


This year, we’ll be offering two streams: clinical and business between our opening and closing speakers plus two breakfast streams [first in, best dressed].

  • Business stream may be recorded to view later
  • Breakfast is from 7.30-8.30am, main event kicks off at 9am.

  • Sam Bloom
  • Clinical: Prof Felice Jacka, Panel: Fiona Willer, Fiona Sutherland, Elissa Robins and Clare Collins
  • Business: Karen Inge, Tara Diversi, Tawnya Bahr & Lucy Allon
  • MC: Dr Joanna McMillan and Karen Inge
  • The Resilience Project



Breakfast – We have TWO seperate streams this year:
  • Using microbiome testing to inform and guide personalised nutrition
    This session, powered by Microba, is for anyone who wants to learn more about what the gut microbiome is, how it can influence health, and how diet interacts with it. Speakers: Dr Paula Smith-Brown, Accredited Practising Dietitian and  Dr Alena Pribyl, Senior Scientist. Supported by Microba

  • Taste: the forgotten message to enjoy a variety of vegetables and mushrooms
    Vegetables are core foods for a healthy eating plan, yet only 1 in 10 Australians eat the recommended Dietary Guidelines of 5 servings each day. And how many Aussies actually enjoy their 5 serves of vegies daily? Join us as we explore how Dietitians & Nutritionists can influence culinary nutrition and entice people to enjoy food for good health with key insights and recipe ideas. At our morning breakfast event, we’ll share the barriers & drivers to vegetable consumption for Australians, alongside the latest scientific research on the health benefits of mushrooms; and discuss a new approach to utilise culinary nutrition to increase vegetable, legume, and fungi intakes for your clients. You will take home practical food tips and bitesize messages to help you communicate the nutritional benefits of vegies for good health, leveraging taste, food preparation and recipe ideas. Supported by Birds Eye, Edgell and Australian Mushrooms

In 2013, Sam’s dream life was suddenly turned upside down by a tragic accident that very nearly took her life. Her journey since has taken her from the harrowing lows of hearing she would “never walk again” after being diagnosed with a permanent spinal cord injury, to the remarkable highs of representing Australia as a paracanoe athlete and more recently, winning a World Championship for Australia as an Adaptive Surfer. Sam (and her family’s) remarkable story has captured hearts and minds across Australia and around the world, so much so that it is now being transformed into a major film, with Naomi Watts to star as Sam. At Dietitians Unite, Sam will share with us her extraordinary story.

The Resilience Project delivers emotionally engaging programs to schools, sports clubs and businesses and provide them with evidence based, practical strategies to build resilience and happiness. The Resilience Project has delivered programs to over 500 schools around the country and worked with many elite sporting teams including Australian cricket, netball and soccer, NRL and AFL clubs. Through presentations, wellbeing journals, schools curriculum, teacher diaries and their App, The Resilience Project seeks to help all Australians become mentally healthy.

Clinical stream
  • PROF FELICE JACKA: Diet and Brain Health Over the Life Course
    Extensive evidence now supports associations between diet quality and the common mental disorders, depression and anxiety. Preliminary experimental evidence also suggests that dietary improvement can both prevent and treat depression. Nutrition preconception and during pregnancy is of substantial relevance to mental and brain health outcomes in children. Mechanisms relate particularly to the gut and its resident microbiota. There is enormous potential for both clinical and public health interventions focused on nutrition for the prevention and treatment of mental, neurodevelopmental and neurodegenerative disorders.
  • Health At Every Size / Weight Management Discussion Panel

Business stream
    Karen Inge is one of Australia’s most established and decorated leaders in the fields of nutrition and dietetics. She is an award-winning author of books on eating for health, fitness, sport and wellbeing and a contributor to state-of-the-art textbooks on sports nutrition. Karen was the first VFL/AFL club dietitian; the founding Head of Nutrition at the Victorian Institute of Sport; the inaugural Vice President then President and Fellow of Sports Dietitians Australia; and the first dietitian Fellow of Sports Medicine Australia. In 2015, Karen was awarded an Honorary Fellowship of Monash University for her work in sports nutrition and named Deakin University Alumni of the Year 2018.

    Tara Diversi is an Accredited Practising Dietitian, down-to-earth speaker, author and entrepreneur who has worked in almost all fields of dietetics. Tara is an educator at Health Leadership Australia and the Entrepreneurship Facilitator in Cairns, working with young people to help them create their own job. She is also the Co-Founder and Director at Sophus Nutrition and Marathon Swimmer [is there anything she can’t do?]. Tara is a downright GAME-CHANGER and we’re looking forward to welcoming her at Dietitians Unite.

  • TAWNYA BAHR & LUCY ALLON: Straight To The Source
    Tawnya is a chef, educator, advocate and entrepreneur and Lucy is as an award-winning restaurateur; both leading food industry experts in Australia. At Dietitians Unite, you’ll hear from Straight To The Source, Australia’s regional food experts, on the importance of knowing where your food comes from and how it’s produced.

    Dr Joanna McMillan originally hails from Scotland, and came to Australia in 1999, where she won a scholarship to complete her PhD in Nutritional Science at The University of Sydney. As a dietitian and former fitness instructor, she is driven by a passion to promote the influence that diet and lifestyle have on our health and wellbeing. She is a published author, an international presenter and regular on our TV screens, including being the host for the Gut Revolution series on ABC Catalyst.



Please visit here to book accommodation at the Crown Promenade Melbourne:

Or call central reservations team on the below contact details:

Crown Promenade Melbourne 

Email: [email protected]
Tel: +61 3 9292 6688
Toll Free: 1800 776 612 (within Australia only)

Foodie Tour!

Join Straight To The Source for a hands-on session focusing on ‘slow’ food in a fast world, the importance of provenance in the food that we eat and the art of fermentation to preserve nutrient dense foods.

Saturday 2 May 9-1 pm

The morning includes:

  • A specially curated morning with Victorian producer Mt. Zero Olives showcasing their award-winning range of biodynamic extra virgin olive oil and cured olives, pulses and grains, and, Pink Lake salt which they harvest in collaboration with the local Indigenous community
  • A workshop with Australian fermentation pioneer Sharon Flynn from The Fermentary to learn how easy it is to preserve at home and provide nutrient dense foods for your family, as well as minimise food waste.
  • Facilitated and hosted by highly experienced food industry experts Tawnya Bahr and Lucy Allon Bookings for this event are exclusive to delegates attending the Dietitians Unite conference on Friday, 1 May 2020.

Register here

See you in Melbourne in May 2020!

Condition of Entry:
It is a condition of entry to Dieitians Unite that you may be photographed or filmed at the event, and that your image may be used on promotional material for future events.

Refund policy:
There will be no refunds after 17 April 2020.