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    HR TRAINING 2020 - Making Sense of a Low FODMAP Diet

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    Website https://www.traininng.com/webinar/-201202live?channel=ourglocal-JAN_2019_SEO | Want to Edit it Edit Freely

    Category HR TRAINING 2020

    Deadline: January 12, 2020 | Date: January 12, 2020

    Venue/Country: Online Event, U.S.A

    Updated: 2019-11-14 21:47:51 (GMT+9)

    Call For Papers - CFP

    Overview

    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 should you 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

    Chefs

    Culinary R and D departments

    Food Service Marketing Departments

    Speaker Profile

    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.


    Keywords: Accepted papers list. Acceptance Rate. EI Compendex. Engineering Index. ISTP index. ISI index. Impact Factor.
    Disclaimer: ourGlocal is an open academical resource system, which anyone can edit or update. Usually, journal information updated by us, journal managers or others. So the information is old or wrong now. Specially, impact factor is changing every year. Even it was correct when updated, it may have been changed now. So please go to Thomson Reuters to confirm latest value about Journal impact factor.