The Book

Principles of Management in Nutrition is an open-access textbook adapted for undergraduate courses NUT 2510 and NUT 2110 offered by the School of Nutrition Sciences at the University of Ottawa. Drawing from foundational open educational resources in foodservice and business management, this resource was developed to meet the specific learning needs of dietetic and foodscience students. The book covers key principles of management, leadership, human resources, marketing, and strategic planning—framed within the context of dietetic and foodservice practice. Designed to support active learning, it includes review questions, practical exercises, and Canadian examples to help students link theory to real-world practice. The resource empowers students to think critically about their roles as future foodservice managers, small business owners, and leaders in food and nutrition. By offering a free, customizable, and accessible resource, this book supports equity in learning and reflects current trends in nutrition and foodservice management.

The Authors

Gyselle De Geus is a Brazilian trained dietitian with a MSc in Nutrition & Food Biosciences from the University of Ottawa. They are a Research Assistant at the Ottawa Hospital Research Institute with a background in clinical nutrition.

Melissa A. Fernandez is a registered dietitian in Ontario and an assistant professor with the School of Nutrition Sciences in the Faculty of Health Sciences at the University of Ottawa. They are responsible for the management courses in the dietetics program at the School of Nutrition Sciences.