By Mairi Huntly, Freelance Dietitian.
Two study days, distilling the core matter in this area, have been developed to help dietitians looking to specialise in the dietary management of Irritable Bowel Syndrome (IBS).
Both courses are deliberately kept to a maximum of 15 delegates which enables plenty of interaction, group discussion and networking. Delegates are then encouraged to reflect on how they could change their own current dietetic service to make it more effective.
A key benefit of the FODMAP course is that it provides the delegate with practical tools, such as menu reading and food labeling activities that can then be used in patient consultations and group sessions.
As with other BDA CED courses, the study days are supported by additional online resources and allows reflective practice, including pre-course reading and participants are expected to complete a pre-course quiz and view some post course videos to consolidate their learning.
“I thoroughly enjoyed this course. Felt that I came away with a good understanding and the ability practically to deliver good information to my clients. Many times, I have left courses with theory but no real practice. The menus for eating out etc were a brilliant way of giving confidence. I have come back feeling really interested in IBS and how we could adapt information for our clients.” A previous delegate.
- Course one: IBS – Dietetic Management and symptom control
- Course two: A low FODMAP diet for IBS
Course one: ‘IBS – Dietetic Management and symptom control’ provides:
- An understanding of the pathophysiology of IBS, including causes, symptoms, diagnostic techniques, red flags and the role of breath hydrogen testing.
- An awareness of the NICE CG61 Guidelines (2015) and BDA Systematic review & evidence-based practice guidelines for the dietary management of IBS (2016).
- An understanding of the first line advice for the dietary management of IBS, including the use of Probiotics.
Course two: A Low FODMAP diet for IBS focuses on how to safely and effectively implement a low FODMAP diet.
It covers the following:
- The background to the low FODMAP diet and the mechanisms of symptom induction.
- The FODMAP composition of foods and resources for determining this.
- Implementing the low FODMAP diet in clinical practice, including assessment, education and guidance through the 3 phases of the low FODMAP diet.
- Troubleshooting strategies and considerations if patients are not responding well to a low FODMAP diet.
- Adjunct therapies, including hypnotherapy, cognitive behavioural therapy, and stress management (and resources for accessing these).
Find the dates of the next courses hereBack