The Low-FODMAP Diet: From Research to Implementation
Suggested CDR Learning Codes: 5000, 5220, 5410; Level 3
Suggested CDR Performance Indicators: 8.1.5, 8.3.1, 8.3.6
This continuing education course describes the low-FODMAP diet, the research supporting its use, its risks and benefits, and how to implement it in clinical practice.
After completing this continuing education course, nutrition professionals should be better able to:
- Identify the five categories of FODMAPs and examples from each one.
- Explain the four characteristics of FODMAPs and how these can create gastrointestinal problems.
- State the concepts of the threshold of total FODMAPs as well as the clinically observed cutoffs for individual FODMAPs and how these influence nutrition therapy.
- Identify which patients are the best candidates for the low-FODMAP diet and which should be referred elsewhere for treatment.
- Help patients personalize the low-FODMAP diet to their needs.
- Identify the limitations of the low-FODMAP diet and how to maximize variety in the diet for the long term.
Kathy Kendall, MS, RDN is a Maryland-based private practice dietitian specializing in digestive wellness.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR