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FODMAPs and IBS: Beyond the Basics Workshop for RDNs, Denver, CO

  • University of Denver 2055 East Evans Avenue Denver, CO, 80210 United States (map)

Presented by Patsy Catsos, MS, RD, LD

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Every dietitian should know more about FODMAPs! Why? Because 11% 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!

Who should attend: Health care professionals, particularly registered dietitians/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.  Join me on November 11, 2016 and take your FODMAP practice beyond the basics.

Educational Objectives: After attending this session, attendees will be able to

·       List the common characteristics of FODMAP carbohydrates and how they act in a collective manner to trigger IBS symptoms

·       Apply logic and evaluate data sources to identify whole foods and food ingredients suitable for low FODMAP diets, including soy, corn, wheat, and dairy; starches; and gums

·       Describe a possible treatment algorithm for the FODMAP approach with IBS patients

·       Name three common pitfalls in the delivery of the FODMAP elimination diet


8:30 - 10:00 Literature review: Science-based research supporting role of FODMAP approach for IBS and other gastrointestinal conditions.

10:00 - 10:15 Break

10:15 - 12:15 FODMAP composition of foods; how to think like a FODMAP composition when reading labels; label reading practice; evaluating dietary supplements

12:15 - 1:00 Lunch

1:00 - 3:30 Delivery of the diet; nutrition care planning; case studies

Patsy Catsos MS, RDN, LD, has an IBS- and SIBO-focused private practice in Portland, Maine.  Ms. Catsos was an early adopter of the FODMAP approach and is an expert on dietitian delivery of the FODMAP-elimination diet for management of the irritable bowel syndrome. Recent invited speaking engagements have taken her to the national conference of the Dietitians of Canada and the Academy of Nutrition and Dietetics FNCE 2015, as well as to Prato, Italy and to the Netherlands. She is the author of several books, including IBS—Free at Last!, Flavor without FODMAPs and IBS-Free Recipes for the Whole Family

Ms. Catsos earned degrees in nutrition at Cornell University and Boston University. She completed her internship at Boston's Beth Israel Hospital. She is a current board member and past-president of the Maine Academy of Nutrition and Dietetics and was honored as the 2014 Outstanding Dietitian of the Year.

$210 includes tuition, 6 CPEs, lunch and parking!