FODMAPs are short chain fermentable carbohydrates that can be the cause of GI distress for those who are unable to easily digest one or more of these carbohydrate categories. Low FODMAP diets have been found to be a treatment option for many who have been suffering with IBS. Identifying problem foods, recipe modifications, and product development are key in working with those looking for Low FODMAP choices. it can often be frustrating and confusing to identify where to begin.
This program will give an overview of what FODMAPs are, how they contribute to IBS, how to to find the cause, and the strategies needed to implement dietary modifications. This program will cover how to identify people with problems with FODMAPs, what dietary change they will have to make. How it will translate into questions and needs in food service and in product development.
Why you should Attend
More and more people are finding out they can only tolerate low FODMAP foods. Identifying those with these issues can be complicated.
Recipe modifications, and product development is needed to accommodate those who are looking for low FODMAP foods. Understanding this diet is crucial to understanding how to work with those making dietary requests.
Areas Covered in the Session
- What are FODMAPs
- How to Identify Who will benefit from a Low FODMAP diet
- Current methods to identify which foods to avoid
- Food modifications to provide lower FODMAP choices
- Questions people on low FODMAP diets will ask
- How low FODMAPs can impact the restaurant industry
Who Will Benefit
- Registered Dietitians
- Health Care Students and Professionals
- Gastro Intestinal Specialists
- Food Manufacturers
- Restaurant Managers
- Culinary R and D departments
- Food Service Marketing Departments
Marlisa Brown MS, RDN, CDE, CDN is a registered dietitian, certified diabetes educator, author and chef. She is also president of Total Wellness for more than 2 decades a private practice in Deer Park, NY. She has given hundreds of presentations and developed custom books and products, some of her clients include:
Richard Simmons, Kathy Smith, Jorge Cruise,NY Jets, Kennedy Space Center, Hofstra and Adelphi Universities, Guardian Life, Brookhaven National Labs, Goldman Sachs Tiffany, Pall Corp, Bank of New York, Sony, Liz Claiborne, Ethicon and more .
Marlisa has made numerous television appearances including 5 years on "International Healthy Cooking" for the American Heart Association. Author of three gluten-free books and other contributions to: Shape, Food Service Management, Newsday, and Parenting Magazine.
Marlisa is an past president of the New York State Dietetic Association, recipient of the 2011 Diabetes Educator of the Year and Emerging Dietetic Leader Award from the AND, Dietitian of the year LIDA, Best Of Long Island L.I Press, and Community Service Award CW. Post.