Digestive Health, Gut Microbiota and Fermented Foods: what does the science say?
Approved for CPE Level 2 & 1 CPE credit hour by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics. Activity number: 145284
This webinar will help participants understand accepted measures for digestive health, the challenges to measuring effects of dietary fiber, prebiotics, probiotics, and FODMAPs on digestive health, learn about processing methods to improve digestive health with food such as fermentation practices, and apply clinically relevant strategies to possibly help their clients make dietary changes that are associated with gut health.
Joanne is a professor in the Department of Food Science and Nutrition at the University of Minnesota and teaches Advanced Human Nutrition. With the help of current and former graduate students (n=80), she has authored more than 300 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, and the role of diet in disease prevention. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee (DGAC). She is a Science Communicator for the Institute of Food Technologists (IFT) and a member of numerous scientific societies, including the Academy of Nutrition and Dietetics (AND) and the American Society for Nutrition (ASN). Dr. Slavin has given more than 350 scientific presentations around the world. Dr. Slavin grew up on a dairy farm in Wisconsin which she still owns with her sisters. She has BS, MS, and PhD degrees from the University of Wisconsin-Madison and is a Registered Dietitian (RDN).