Evidence-Based Use of Probiotics, Prebiotics and Fermented Foods for Digestive Health
This continuing education course will provide clarity and practical information about probiotics, prebiotics, and fermented foods for human use, including the science behind their definitions, their role in diet and health, and some useful resources to guide your use of them in your practice.
This course is complimentary through 3/14/22 thanks to the support of our sponsor, the International Scientific Association for Probiotics and Prebiotics (ISAPP).
By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.
After completing this continuing education course, nutrition professionals should be better able to:
- Define the terms probiotics, prebiotics, synbiotics, and fermented foods.
- Compare and contrast fermented foods and probiotics.
- Understand and utilize evidence-based approach to recommend probiotics and prebiotics to patients/clients.
- Become familiar with science-based organizations that provide resources on probiotic and prebiotic research.
Hannah D. Holscher, PhD, RD, is an assistant professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign; Robert Hutkins, PhD, is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska – Lincoln; and Mary Ellen Sanders, PhD, is executive science officer of the International Scientific Association for Probiotics and Prebiotics in Centennial, Colorado.
The authors have the following disclosures to report: Mary Ellen Sanders, PhD, is the Executive Science Officer for the International Scientific Association for Probiotics and Prebiotics; she has received honoraria as an advisory board member to Danone, Yakult, Cargill, Sanofi, and Winclove; she is a consultant to PepsiCo, Associated British Foods, Fairlife, Danone North America, Bayer, and Probi; and she has received other financial support from Gut Microbiota for Health. Robert Hutkins, PhD, has received grant/research support from Pharmavite and Mead Johnson Nutrition; and he is a stock shareholder in Synbiotic Health. Hannah D. Holscher, PhD, RD, has received grant/research support from the Almond Board of California, American Egg Board, Danone, Foundation for Food and Agriculture Research, Hass Avocado Board, National Cattlemen’s Beef Association, National Honey Board, and the USDA; she has received honoraria from PepsiCo and Calorie Control Council; and she is an advisory board member of the Grains Food Foundation and is on the editorial boards of Journal of Nutrition, Nutrition Research and Gut Microbiome. The authors certify that no conflict of interest exists for this activity. View our disclosure policy.
This complimentary continuing education course is brought to you with support from the International Scientific Association for Probiotics and Prebiotics (ISAPP). Please note that ISAPP provided financial support only and did not have input into the information provided in this course.
Mary Ellen Sanders was approved by the CDR to offer 2.0 CPEUs for this activity.
- 2.00 CDR