The Academy's annual meeting features more than 130 research and educational presentations, lectures, panel discussions and culinary demonstrations. Be amazed and inspired by the 2016 line-up of experts and sessions offered in the all educational tracks during the Food & Nutrition Conference & Expo™.

206. Using Science to Further Define FODMAPs and Simplify Patient Education

  • Room: Grand Ballroom West
Monday, October 17, 2016: 1:30 PM - 3:00 PM
CEU Credits:1.5
Level 2 - Intermediate


The low FODMAP diet is an effective elimination diet shown to manage symptoms of irritable bowel syndrome (IBS), yet can be a complex and challenging dietary intervention for patients to follow. New novel data demonstrates the physiological effects of individual FODMAP subgroups using cutting edge magnetic resonance imaging (MRI) techniques. New FODMAP food analysis research reveals food processing and cooking methods will reduce FODMAP content. This session will describe how clinicians may tailor and simplify the low FODMAP approach based on IBS symptoms using this emerging science. (FODMAPs are certain short chain, rapidly fermentable, osmotically active carbohydrates.)

1 Learning Objectives

After this presentation, the attendee will be able to differentiate FODMAP subtypes based on their osmotic and fermentative nature.

2 Learning Objectives:
After this presentation, the attendee will be able to individualize the low FODMAP diet for patients based on the activity of FODMAP subtypes and the patient's presenting IBS symptom profile.

3 Learning Objectives:
After this presentation, the attendee will be able to list effects of cooking techniques, food preparation and processing on FODMAP content of foods.

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Amy Keller MS, RDN, LD
Chief Clinical Dietitian
Mary Rutan Hospital
Session Speaker
Judy Nee MD
Instructor in Medicine/Dr
Harvard Medical Faculty Physicians
Session Speaker
Kate Scarlata
Private Practice Registered Dietitian and Author
For a Digestive Peace of Mind/ U. Mass