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FODMAPs and IBS: Beyond the Basics, Fairfax, VA

  • Fairfax Marriott at Fair Oaks 11787 Lee Jackson Memorial Highway Fairfax, VA, 22033 US (map)

6-hour workshop presented by Patsy Catsos, hosted by the Virginia Academy of Nutrition and Dietetics.

Every dietitian should know more about FODMAPs! Why? Because up to 20% of Americans have IBS, including many of your patients, consumers, friends and family members. Even if your primary focus is not digestive health, an expert command of the FODMAP approach can help you get better outcomes in your practice. A FODMAP elimination diet is an evidence-based “learning diet” that helps up to 75% of people with irritable bowel syndrome (IBS) effectively manage debilitating gastrointestinal symptoms. Patients need more than a list of high- and low-FODMAP foods; they need detailed, customized, effective nutrition care planned by a knowledgeable RDN. 
At this advanced workshop, the foundation of the FODMAP approach will be established with an abbreviated review of the literature; emphasis will be on studies published since 2013. We will then cover a number of special topics that will expand your understanding of how to identify high- and low-FODMAP foods in the absence of a complete FODMAP nutrient database. The remainder of the course will be devoted to clinical decision-making during delivery of the FODMAP diet, case studies and application of the diet while avoiding common pitfalls.
Delving into the nuances of the FODMAP approach, health care professionals will gain the following insights:
•    Not all probiotics and fiber supplements are alike; learn which ones are most appropriate for your patients and which ones should be avoided due to high FODMAP ingredients
•    Is low-FODMAP diet indicated for SIBO? How to proceed given the current lack of evidence on nutrition therapy for SIBO
•    Without a biomarker, non celiac gluten sensitivity is a diagnosis of exclusion. Are your patients unnecessarily eliminating gluten? 
•    Detecting hidden FODMAPs in manufactured food ingredient list can be a daunting challenge.  Help your patients understand the dos and don’ts. 
•    Understand the spectrum of fermentable fibers including non-FODMAP fibers such gums, pectin, and starches.  Hint:  Non-FODMAP fibers can cause gas too! 

Join us to take your FODMAP practice beyond the basics.