Credentials:BHE
Bio:Susan Firus received a Bachelor of Home Economics (dietetics) degree from the University of British Columbia and completed her dietetic internship at Vancouver General Hospital. Her first position was as the dietitian for the Diabetes Specialty Centre and Lipid Clinic at Shaughnessy Hospital. Most of her career was spent working at Dial-A-Dietitian, later Dietitian Services at HealthLinkBC, where she was initially a contact centre dietitian and in later years, a manager. Susan worked closely with Dietitians of Canada on the development of CPEN, a version of PEN customized for a call centre, which was launched simultaneously with PEN. She also assisted with the launch of EatRight Ontario. Susan is currently a contractor for Dietitians of Canada as a PEN evidence analyst.
What dietary or supplementation strategies can help prevent or treat iron deficiency among regular blood donors?
Role: Author
What is the Tolerable Upper Intake Level (UL) for iron and why?
What is the impact of calcium or dairy product intake on non-heme iron absorption and is there an effect on iron status among healthy adults?
What is the impact of tea and coffee consumption on non-heme iron absorption and is there an effect on iron status among healthy adults?
What foods/nutrients facilitate iron absorption and improve iron status?
What dietary strategies can support the treatment of iron deficiency in non-pregnant adults?
What foods and nutrients decrease iron absorption and inhibit iron status?
Hematology/Haematology - Anemia/Anaemia: Iron Deficiency Toolkit
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Role: Reviewer