Symposium Session: Fiber is More than Just Roughage: The Emerging Role of Prebiotic Fiber on Gut Health

This is not a webinar or course for purchase- this is a module for credit claiming for our 2018 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our symposium, however, the topics may be revisited in the future in the form of a webinar or self-study course.

Suggested CDR Learning Codes: 1000, 2000, 2070, 4040
Suggested CDR Performance Indicators: 6.2.5, 8.1.3, 8.1.4, 8.3.7

Upon completion, participants will know about a variety of fiber types (fermentable fibers like resistant starch), as distinguished from insoluble fibers (roughage-type-fiber) and will understand food sources and functions.

Learning Objectives

After completion of this session, participants will be able to:

1. Review current intakes of resistant starch, dietary fiber and whole grains in the USA & compare these to national dietary intake recommendations

2. List food sources of a variety of fiber types

3. Discuss fiber type variety (e.g. fermentable fibers like resistant starch), and fiber function and understand the differences between fiber types (insoluble fibers vs soluble fibers vs resistant starch)

Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
05/21/2018
Course expires: 
05/24/2019
Cost:
$0.00
Rating: 
0

Lauren Harris-Pincus, MS, RDN, is the founder of Nutrition Starring YOU, LLC, a nutrition communications consultant, and a private practice dietitian based in New Jersey. She’s also author of the newly released cookbook The Protein-Packed Breakfast Club.

Lauren Harris-Pincus reports the following relevant disclosures: she is a consultant to The United Sorghum Checkoff Program and has received financial support from an Amazon affiliate program.
She has certified that no conflict of interest exists for this program. View our disclosure policy.

This session is accredited through Freedom Foods. freedomfoods.com.au

Available Credit

  • 1.00 CDR

Accreditation Period

Course opens: 
05/21/2018
Course expires: 
05/24/2019

Price

Cost:
$0.00
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