Friday September 22, 2017 - 02:00 PM
Sunday September 24, 2017 - 01:00 PM
Michigan - Sheraton Ann Arbor Hotel

FOOD: The Main Course to Digestive Health

Friday - Sunday, September 22-24, 2017
Friday: 2:00 pm - 6:00 pm (Group reception 6:00 - 8:00 pm), Saturday: 7:30 am - 5:30 pm,
Sunday: 7:30 am - 1:00 pm

Sheraton Ann Arbor Hotel (link is external)
3200 Boardwalk Street
Ann Arbor, MI 48108
Phone: (734) 996-0600 or (800) 325-3535
For more information: https://medicine.umich.edu/dept/intmed/education-training/cme/food-main-course-digestive-health
Click Here to register.

Overview:

This innovative and specialized program is provided by the University of Michigan Digestive Disorders Nutrition and Lifestyle Program and the Department of Nutritional Sciences in the School of Public Health with sponsorship through the American College of Gastroenterology.

This 3-day program will provide knowledge and training for Registered Dietitians/Registered Dietitian Nutritionists (RDs/RDNs) and other health professionals with an interest in caring for patients with gastrointestinal diseases. This lecture series is offered by expert faculty and dietitians from the University of Michigan and other institutions and will include didactic lectures and panel discussions on the following topics:

  • IBS
  • IBD
  • Chronic constipation
  • Heartburn
  • Colorectal cancer
  • Non-alcoholic fatty liver disease (NAFLD)
  • Congenital sucrase-isomaltase deficiency
 

Goal: To provide RDs/RDNs with a foundation in the pathophysiology, diagnosis and medical management of common as well as complex gastrointestinal diseases and disorders, while training the RD/RDN to appropriately assess, implement, and monitor a nutritional care plan (NCP).

Objectives: The RD/RDN will:

  • summarize the pathophysiology, diagnosis, and medical management of the following disease states: irritable bowel syndrome, inflammatory bowel disease, chronic constipation, heartburn, colorectal cancer, non-alcoholic fatty liver disease, and congenital sucrase-isomaltase deficiency.
  • review and summarize the current research related to diet and nutrition for common GI disorders.
  • adeptly discuss how to counsel the initiation of a low FODMAP diet, the reintroduction of eliminated foods, and the differences in counseling for diarrhea vs. constipation predominant IBS.
  • develop the clinical skills necessary to appropriately assess, implement, and monitor a nutritional care plan (NCP) for the patient with a gastrointestinal disease.
  • identify the rationale and develop security in using motivational interviewing with the GI patient/client.
  • summarize the role of the individual gut microbiome and metabolome and its impact on gastrointestinal disorders.
  • summarize the role of behavioral therapy in the treatment of gastrointestinal disorders.
  • attain an introductory understanding of telemedicine types, method, limitations, and medicolegal considerations.