FODMAPs and IBS: Beyond the Basics; Sacramento

May 11, 2019 8:30 AM – 3:30 AM Pacific Time (PDT)

Fees: $199.00
CPE Units: 6

This live, interactive workshop offers in-depth training on implementation of low FODMAP diets for irritable bowel syndrome (IBS), small intestinal bacterial overgrowth (SIBO) and inflammatory bowel disease (IBD). Pre-registration required.

Every dietitian should know more about FODMAPs! Why? Because 10-20% of Americans have IBS, including many of your patients, consumers, friends and family members. An expert command of the FODMAP approach can help you get better outcomes for these people. A FODMAP elimination diet is a science-based “learning diet” that helps up to 75% of people with irritable bowel syndrome (IBS) effectively manage debilitating gastrointestinal symptoms. But patients need more than a list of high- and low-FODMAP foods; they need detailed, customized, effective nutrition care, provided by a knowledgeable RDN–you!

A FODMAP elimination diet has a specific purpose: to establish whether FODMAPs are part of the clinical picture for a patient, and if so, which ones, and to what degree. Likewise, this workshop is specifically focused on the FODMAP approach, and reflects a food-based approach to treatment, with minimal use of diagnostic tests or supplements.

At this in-depth workshop, the scientific foundation of the FODMAP approach will be established. The remainder of the course will be devoted to clinical decision-making during the elimination and reintroduction of FODMAPs, and to case study and demonstration. Patsy will share practice pearls from her extensive experience delivering this diet to thousands of patients. Plenty of time will be available for questions and answers, and Patsy will lead discussions about special topics such as:

• IBS vs. SIBO.Is low-FODMAP diet indicated for small intestinal bacterial overgrowth (SIBO)? How to proceed given the current lack of evidence on nutrition therapy for SIBO.
• IBS v. NCGS.Without a biomarker, non-celiac gluten sensitivity (NCGS) is a diagnosis of exclusion. Are your patients unnecessarily eliminating gluten?
• Detecting hidden FODMAPsin manufactured food and supplement ingredient lists. Help your patients read labels and understand the dos and don’ts.
• The spectrum of fermentable carbohydrates including fibers, gums, and starches. Understand the nuances.

Who should attend: Healthcare professionals, particularly registered dietitian nutritionists with prior exposure to FODMAPs and wishing to fine tune clinical decision-making skills and increase competence in identifying high- and low-FODMAP foods and supplements. Take your FODMAP practice beyond the basics!

Schedule of Events:

8:30-9:30 FODMAPs: Mechanisms, efficacy, and risks of the approach for IBS and other GI conditions
9:30-10:00 FODMAP composition of foods
10:00-10:15 Break
10:15-11:00 Label reading
11:00-12:15 Nutrition care planning
12:15-1:00 Lunch
1:00-1:15 Supplements, FODMAPs and IBS
1:15 to 1:45pm Self-test and follow-up discussion
1:45 to 3:30 pm Case study and role play/demo of 1st and 2nd patient encounters

Pre-registration required.