Symposium Session: Prebiotics: New Definition, Food Sources, and Functional Ingredients
This is not a webinar or course for purchase- this is a module for credit claiming for our 2019 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: 2020, 3100, 4040, 6020
Performance Indicators: 4.1.2, 6.2.5, 8.1.2, 8.3.6
As a result of research findings on the beneficial role of probiotics and prebiotics for enhanced immunity, digestive, and overall health, consumer interest is surging. Consumers have some understanding of probiotics, but they need more explanation of prebiotics. Dietitians will be informed of the new concept to include noncarbohydrate sources of prebiotics contained in the 2017 International Scientific Association for Probiotics and Prebiotics Consensus Statement on the Scope of Prebiotics. This understanding will provide them with evidence-based knowledge of prebiotics.
Billions of bacteria make up the gut microbiota and these bacteria contribute to the healthful functional properties of the gut, including digestion, absorption, elimination, and immune functions. Probiotics are beneficial stains of live microorganisms that confer a health benefit while prebiotics support the growth and metabolism of these beneficial bacterial strains.
Included is a focus on prebiotic food sources and functional ingredients, the means by which prebiotics are fermented, and how their metabolic by-products induce physiological benefits in the colon and beyond the gut. Prebiotic use during the lifecycle, with special emphasis on the first year of life, will educate the RD on emerging research. The RD will also be introduced to an extended prebiotic food source listing substantiated by research. The presentation will provide dietitians with the knowledge needed for recommending and managing prebiotic use, both food sources and supplements.
After attending this session, nutrition professionals should be able to:
- Relate the principles of how prebiotics safeguard and promote gut function.
- Define prebiotics using the new ISAPP consensus statement.
- Identify prebiotic functional ingredients and how they are used.
- Identify prebiotic foods substantiated by scientific research.
Jo Ann Hattner, MPH, RDN, has over 30 years of experience as a Registered Dietitian Nutritionist in clinical academic settings, primarily at Stanford University Medical Center, where she focused on gastroenterology and nutrition. Since 2008, she has managed a nutrition consulting business in San Francisco. Probiotics and prebiotics are her expertise and she wrote Gut Insight to share this knowledge.
Jo Ann Hattner, MPH, RDN, reports the following relevant disclosures: Consultant for the Scientific Advisory Working Group of the Alliance for Education on Probiotics (AEProbio). She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.00 CDR