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Is Gluten Really the Problem? The Role of FODMAPs in Gluten-Related Disorders
Wednesday, March 26, 2014
8:30 p.m. EDT/5:30 PDT
Chances are that you have heard of the “low-FODMAPs diet,” but do you know what “FODMAPs” really are?"
In 1999, Dr. Sue Shepherd developed the low-FODMAP diet as an effective treatment for people with irritable bowel syndrome (IBS). Researchers and physicians have also found the low-FODMAPs diet to be beneficial for people diagnosed with celiac disease who continue to experience gastrointestinal symptoms despite living gluten-free. More recently, research has suggested that FODMAPs, not gluten, may actually be to blame for the digestive issues experienced in non-celiac gluten sensitivity patients.
Join NFCA as we learn about this groundbreaking research and get the facts from Sue Shepherd, PhD, Senior Lecturer at La Trobe University Department of Dietetics and Human Nutrition and Director of Shepherd Works P/L.
Sponsored by Dr. Lucy's, this webinar is free of charge and the only requirement to listen is a working internet connection!
About the Panelist
Sue Shepherd, PhD, Senior Lecturer at La Trobe University Department of Dietetics and Human Nutrition and Director of Shepherd Works P/L
Dr. Sue Shepherd is an Advanced Accredited Practicing Dietitian and Accredited Nutritionist who graduated with a Bachelor of Applied Science in Health Promotion and post graduate Masters in Nutrition and Dietetics. She specializes in the treatment of dietary intolerances. Sue also has celiac disease herself – she lives and breathes all good tastes gluten-free, both personally and professionally!
Sue is recognized internationally as a leading expert dietitian in the area of celiac disease and irritable bowel syndrome, having completed her PhD research in 2008. She previously worked as senior lecturer at Monash University and has now Senior Lecturer for La Trobe University Department of Dietetics and Human Nutrition. She is a clinical investigator in numerous national and also international ethics-approved research studies. She is an invited speaker at national and international medical conferences.
She has won many professional awards, including Dietitian Association of Australia’s Award for Achievement for Excellence in Contribution to the Profession. Sue has developed a dietary management approach which has revolutionized the management of Irritable Bowel Syndrome (low FODMAP diet) – her pioneering research has contributed to world-first information, and for which she was awarded the Gastroenterological Society of Australia’s Young Investigator of the Year Award in 2006. Sue was the first non-medical health professional to win this award. Sue has also been listed in the 2009, 2010 and 2011 “Who’s Who in the World” publication for her contribution to society for her dietary therapy.
Sue’s passion for promoting good nutrition extends beyond the research field. She has written seven cookbooks of which the first three were self-published best-sellers. Sue's most recent cookbooks are The Complete Low-FODMAP Diet and The Low-FODMAP Diet Cookbook (on sale June 25, 2014). Fueled by her absolute belief that a dietary condition is an invitation rather than an obstacle to good eating, her collection of recipes proves that having a dietary condition, such as gluten, FODMAP or lactose intolerance, celiac disease, fructose malabsorption or irritable bowel syndrome does not mean having to miss out on the delights and adventures of a good food life.
Sue is also the director of a busy private dietetic practice (Shepherd Works), specializing in gastrointestinal nutritional conditions, such as celiac disease and irritable bowel syndrome. She is the consultant dietitian on numerous medical national advisory committees for celiac disease and other gastrointestinal conditions, including the Coeliac Research Fund, Digestive Health Foundation and Therapeutic Guidelines.
View Webinar System Requirements
Continuing Education Credit: Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60-minute webinar to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. NFCA will provide a certificate as proof of participation for each webinar. Attendees must complete the program evaluation/follow-up survey in order to access this certificate. Program participants will receive a link to complete the program evaluation/follow-up survey from NFCA in the days following the webinar. Participants must complete this survey and download the certificate before the date of the following month's webinar. See Webinar Schedule.
If you have questions about earning continuing education credit for webinars, please contact the Commission on Dietetic Registration, 800-877-1600 x5500.
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