Introduction: Low FODMAPS and IBS: What You Need to Know (04:05)
Objectives include how to analyze patients experiencing Irritable Bowel Syndrome, the different types of FODMAPS, common methods used to treat, and evaluate breath tests and elimination diet protocols. IBS causes bloating, gas, pain, diarrhea, and constipation. Fifty percent of those with celiac disease and 100% of those with non-celiac gluten sensitivity will exhibit symptoms.
Irritable Bowel Syndrome: Possible Causes (01:34)
Possible causes include underlying digestive problems, food intolerance, parasites, bacterial overgrowth, food poisoning, and FODMAP related issues. Recent research has shown that people who identify as non-celiac gluten sensitivity are suffering from FODMAPs.
IBS: The Gluten Connection (12:29)
Undigested gluten creates problems in those susceptible to gluten-related disorders. Symptoms of Celiac Disease include weight loss, diarrhea, abdominal pain, bloating, gas, failure to thrive, and short stature. Rule out other health problems and allergies first eliminate barley, baked goods, beer, malt, bulgur, rye, couscous, and graham crackers.
FODMAPS: Oligosaccharides (Fructans and Galactans) (10:54)
FODMAP foods are fermentable, oligosaccharides, disaccharides, monosaccharides, and Polyols. The category includes artichokes, beans, garlic (in large amounts), fiber bars, leeks, onions, and sunchokes.
FODMAPS: Disaccharides (Lactose and Fructose) (04:51)
Individuals who are affected by lactose tend to tolerate cheeses and yogurt better than ice cream, milk, and custard. Honey, apples, mangoes, pears, cherries, and corn syrup are high in fructose.
FODMAPS: Polyols (06:54)
An app created by Monash University helps identify foods that are high in FODMAPS. Polyols include apricots, apples, avocados, cherries, pears, plums, prunes, and mushrooms.
FODMAPS or SIBO? (09:23)
An individual could be afflicted with gastroparesis and small intestinal bacterial overgrowth. Recent research has demonstrated that those who believe they are suffering from non-celiac gluten sensitivity may be suffering from FODMAPS. Monash University reports that 85% of individuals with IBS respond favorably to the diet.
Conclusion: IBS (04:14)
Most people select the same foods repetitively; change is never easy. Get certified through Monash University, provide resources to the patient, and work with a dietician who is an expert.
Introduction: FODMAPS (07:25)
Objectives include being able to identify sources of intolerance, understanding possible health problems, and listing some methods for recipe modification. Bacterial overgrowth, parasites, IBS, malabsorption, digestive disorders, and food allergies needs to be diagnosed medically before implementing a dietary change. FODMAP foods are fermentable, oligosaccharides, disaccharides, monosaccharides, and Polyols.
Review: FODMAPS Foods (10:20)
The fructan and galactin category includes artichokes, beans, garlic (in large amounts), fiber bars, leeks, onions, and sunchokes. Honey, apples, mangoes, pears, cherries, and corn syrup are high in fructose. Apricots, apples, avocados, cherries, pears, plums, prunes, and mushrooms are high in Polyols.
Recent research has demonstrated that those who believe they are suffering from non-celiac gluten sensitivity may be suffering from FODMAPS. Monash University reports that 85% of individuals with IBS respond favorably to the diet. Dieticians and doctors need to work together.
Elimination Diets and Breath Tests (06:48)
Dieticians can provide a list of safe foods or meal plan with their clients. Begin incorporating foods on the FODMAP list one at a time and keep detailed records. Breath tests are not always accurate.
Meal Planning (09:43)
The first week have the client only eat safe foods temporarily. Starting in week two, begin incorporating one category of FODMAPs at a time and evaluate response. Patients will not be compliant if they are told to never eat foods again.
Recipe Modifications (13:01)
Substitute green onions and chives for regular onions; substitute garlic oil for garlic. Cook homemade sauces and salad dressings. Most FODMAP cookbooks eliminate all unsafe foods.
Sample Recipes (10:07)
Marlisa Brown demonstrates how to alter recipes for shrimp risotto, creamy seafood bisque, and honey glazed carrots. Make the FODMAP diet friendly and accessible for patients. Human beings are creatures of habit.
FODMAPS Resources (05:52)
Give patients additional information to read including Monash University, Susan Shepherd, and Patsy Catsos' website. Other online resources include gluten-free and celiac support groups. A dietician can help clarify what foods a patient can eat or is sensitive to.
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