Price per Article:
Nonmember - $40
Member - FREE
Credits: 1 CME/CE Credit
Full Accreditation information listed below.
Additional Course Details
Description:
Irritable bowel syndrome (IBS) is a functional gastrointestinal disorder leading to chronic debilitating issues. A healthy diet plays an integral role in maintaining the gut microbiota equilibrium, thus promoting digestive health. The structure and function of gut microbiota are affected by genetics and environmental factors, such as altered dietary habits, gastroenteritis, stress, increased use of alcohol and drugs, and medication use. Whereas there are various management approaches cited in the literature to manage symptoms of IBS, the purpose of this article is to focus on dietary options that will restore the gut microbiome and help in managing IBS symptoms. Some of the diets that are discussed in this article include a low-FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet, gluten-free/wheat-free diet, high-fiber diet, dietary and herbal supplements (psyllium, peppermint oil), and probiotics/prebiotics/synbiotics. The clinical practice guidelines recommended by the American College of Gastroenterology outlines evidence-based dietary recommendations for patients with IBS to manage symptoms. Recent advancements in the dietary management of IBS highlighting the use of a patient-centered, personalized nutrition approach along with lifestyle changes, pharmacological therapies, and psychosocial and behavioral interventions are also reviewed and discussed.
Learning Objectives:
- Describe recommendations for management options for irritable bowel syndrome (IBS)
- Recognize fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) containing foods
- Describe the phases of implementing a low-FODMAP diet
- Identify IBS dietary management strategies that have the highest quality of evidence supporting their use
Format: This learning activity consists of one AJLM article and one quiz.
Duration: 1 hour
Assessment and Measurement: A score of 80% or higher on the quiz is required to pass the learning activity.
Specifications: This course can be viewed on desktop, tablet or mobile device.
Term of Approval: September 1, 2022 – September 1, 2025
Enrollment: Access to online material is granted through the term of approval which ends September 1, 2025.
Accreditation Statement:
In support of patient care, Rush University Medical Center is jointly accredited by the American Nurses Credentialing Center (ANCC), the Accreditation Council for Pharmacy Education (ACPE), and the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing education for the healthcare team.
Designation Statement:
Rush University Medical Center designates this enduring material for a maximum of 1.0 AMA PRA Category 1 Credit(s)™. Physicians should claim only credit commensurate with the extent of their participation in the activity.
Rush University Medical Center designates this enduring material for a maximum of 1.0 nursing contact hour.
This activity is being presented without bias and without commercial support.
Rush University Medical Center designates this knowledge-based enduring material for a maximum of 1.0 contact hour for pharmacists.
Rush University Medical Center designates this knowledge-based enduring material for 1.0 CE credit in psychology.
Rush University is an approved provider for physical therapy (216.000272), occupational therapy, respiratory therapy, social work (159.001203), nutrition, speech-audiology, and psychology by the Illinois Department of Professional Regulation.
Rush University designates this enduring material for a maximum of 1.0 continuing education credit for physical therapists, occupational therapists, respiratory therapists, social workers, nutritionists, speech pathologists, audiologists, and/or psychologists.
This activity has been approved by the Commission on Dietetic Registration for 1.0 CPEUs.
The American Board of Lifestyle Medicine has approved 1.0 maintenance of certification credit for this learning activity.