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Join an expert faculty panel to learn more about the gut microbiome. The focus will be on the gut microbiome in health and disease. There will also be discussion on how the gut microbiota and its fermentation and metabolic byproducts are disrupted by a multitude of factors and the impact this disruption has on disease risk and prevention.
Learning Objectives:
Describe the gut microbiome and its role in health and disease
Summarize how the gut microbiome and its fermentation byproducts are affected by diet, antibiotics, and stress
Propose applications of the gut microbiome in nutrition support
Speaker(s):
Gail
Cresci,
PhD, RD,
Director, Nutrition Research, Center for Human Nutrition, Digestive Disease & Surgery Institute,
Cleveland Clinic, Cleveland, OH
Carol
Ireton-Jones,
PhD, RDN, LD, CNSC, FASPEN, FAND,
Nutrition Therapy Specialist,
Good Nutrition for Good Living, Carrollton, TX
Gerard
E. Mullin,
MD, CNSP,
Associate Professor of Medicine, Director of Integrative GI Nutrition Services, Director of Capsule Endoscopy,
Johns Hopkins University School of Medicine, Baltimore, MD