Symposium Session: A Guide to Prebiotics & the Gut Microbiome: Harnessing the Power of Microbes to Support Health

This is not a webinar or course for purchase - this is a module for credit claiming for our 2022 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.

The gastrointestinal microbiome, a collection of trillions of microorganisms within the intestinal tract, has metabolic, immunologic, and protective functions that contribute to human health. Importantly, the composition of the diet impacts both the composition and the functions of the intestinal microbiome. Dietary fibers and prebiotics (i.e., inulin, fructooligosaccharides, and galactooligosaccharides), which the FDA accepts as dietary fibers, are key dietary substrates that affect the intestinal microbiome. Prebiotics, specifically, are substrates that are selectively utilized by host microorganisms, conferring a health benefit, according to the International Scientific Association for Probiotics and Prebiotics (ISAPP). Inulin, fructooligosaccharides, and galactooligosaccharides are recognized prebiotics because of the large body of clinical research demonstrating that intestinal microorganisms, such as Bifidobacterium, selectively utilize these fibers, and that they confer health benefits. Health benefits of consuming these prebiotics include not only benefits for gastrointestinal health but also benefits such as weight management, glycemic control, immunomodulation, and bone health. As most of the US population has inadequate fiber consumption, it is important to help your patients and clients identify opportunities to increase prebiotic fiber consumption in their diets to help support their health.

Additional Information

Suggested CDR Performance Indicators: 
4.1.2, 6.3.1, 8.1.1, 8.1.4
CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Hannah Holscher, PhD, RD, reports the following disclosures: she has received grant or research support from Hass Avocado Board, Almond Board of California, National Honey Board, Tate & Lyle, BioCat, Danone, National Cattlemen's Beef Association, General Mills, and the Foundation for Food and Agriculture Research. She has received other financial or material support from Danone and General Mills. View our disclosure policy


BENEO INSTITUTE was approved by the CDR to offer 1.0 CPEU for this webinar.

Available Credit

  • 1.00 CDR


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