Lee Rysdale, MEd, RD is a Sudbury-based registered dietitian (RD) with extensive experience in clinical, public health and academic settings. She is a practice-based researcher and supported the Northern Ontario Dietetic Internship Program (NODIP) for more than 15 years. Lee is an Associate Professor, Clinical Sciences Division at NOSM University and an annual facilitator in UME. Her passion for nutrition and medical education includes chairing the past UME Nutrition Curriculum Working Group and spearing an award-winning Culinary Medicine Lab (CML) program; the first Canadian medical school to integrate nutrition science and food literacy to help both medical and dietetic learners translate biochemical and medical knowledge into dietary recommendations for patients and clients. As a seasoned RD with extensive experience in curriculum design and implementation as well as program evaluation, her current interests include an expansion of culinary medicine using teaching kitchens in health professional training throughout Northern Ontario as well as Canada.