Industry-Presented Webinar - Wheat, Microbiome and Health: The Science Behind Gut Health and Food Intolerances
Gluten sensitivity and Celiac Disease have been increasing in prevalence over the past 20 years. Numerous celebrities, talk show hosts, athletes and authors have touted the benefits of a gluten-free diet for the non-Celiac population touting benefits ranging from weight loss to curing heart disease and diabetes. For some, wheat and gluten-avoidance is a solution to life-long digestive woes. But, is this an approach that everyone with poor gut health should take? What other factors might be involved in the complicated relationship between food and digestive health? Learn ways to advise clients who are experiencing some of the difficult symptoms of food intolerance so they improve their quality of life and well-being.
Learning Objectives:
• Fitness professionals will learn the many roles the microbiome plays in health.
• Fitness professionals will understand how the diet affects the microbiome.
• Fitness professionals will gain an understanding of how FODMAPS affect the microbiome and can impact human performance.
• Fitness professionals will improve their knowledge about gut health and how they can refer their clients to an RDN, who can help them with GI issues that require dietary intervention.
Presenter: Corrie Whisner, PhD
Corrie Whisner, PhD joined the ASU School of Nutrition and Health Promotion faculty in August 2014. Her research focuses on the effects of diet on human metabolism. Specifically, she is interested in studying the effects of dietary components on the gut microbiome and related metabolic diseases such as osteoporosis and obesity. Dr. Whisner received both her BS and PhD from Purdue University in West Lafayette, IN. Prior to joining the faculty at ASU, she was a USDA NIFA postdoctoral fellow in the Division of Nutritional Sciences at Cornell University in Ithaca, NY where she studied how maternal diet impacts in utero development among pregnant adolescents.
This webinar is presented by the Wheat Foods Council.
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