Nutrition in gastrointestinal health

This course, Nutrition in Gastrointestinal Health led by Dr. Heidi Staudacher, provides an in-depth exploration of dietary approaches in managing gastrointestinal conditions, particularly Irritable Bowel Syndrome (IBS). The course is divided into multiple units, each covering specific aspects of nutrition and gut health.

Introduction to IBS and Diet Management: The course begins with an overview of IBS, including its diagnosis based on the Rome IV criteria, and discusses the role of dietary management in alleviating IBS symptoms. Key dietary interventions, such as the low FODMAP diet, are introduced, focusing on their clinical application and effectiveness.

Elimination Diets and Food Intolerances: This unit examines the role of food intolerances in gastrointestinal conditions, distinguishing between food allergies and intolerances. It discusses how elimination diets can help identify triggers and reduce symptoms for IBS patients.

Low FODMAP Diet: Detailed guidance is provided on the low FODMAP diet, including its phased approach—restriction, reintroduction, and personalization—to manage IBS symptoms. Participants learn about specific FODMAP groups (fructans, lactose, polyols) and how to effectively guide patients through dietary changes.

Gut Microbiota and Gastrointestinal Health: This unit explores the role of gut microbiota in the development of gastrointestinal conditions, focusing on how diet impacts the microbiome. It also examines how manipulating the microbiota can alleviate IBS symptoms through dietary and probiotic strategies.

Dietary Fiber and IBS: The course delves into the role of dietary fiber in managing IBS, emphasizing the different types of fiber and their effects on the gut. The unit also addresses fiber supplementation, highlighting psyllium as a beneficial fiber for IBS patients.

Practical Applications and Case Discussions: Participants engage in interactive case discussions, where they apply the knowledge gained throughout the course to real-world clinical scenarios. These discussions are designed to reinforce the practical application of dietary interventions for gastrointestinal conditions.

This course is continuously updated with the latest research and offers practical tools for managing gastrointestinal health through nutrition. It is designed for healthcare professionals who want to expand their understanding and improve patient outcomes in gastrointestinal care.

1. Assess the role of diet and gut microbiota in the aetiology of gastrointestinal conditions. 
2. Evaluate the symptoms of common food intolerances and the role of elimination diets for the treatment of gastrointestinal conditions.

All degree qualified medical practitioners.