Bruno Chumpitazi & Kirsten Jones - Using the Low-FODMAP Diet for Children with IBS (Nutrition Pearls Podcast Collaboration)

Bowel Sounds: The Pediatric GI Podcast

In our FIRST collaboration with the Nutrition Pearls podcast from the Council for Pediatric Nutrition Professionals (CPNP), hosts Dr. Peter Lu and dietitian Jennifer Smith talk to our guests Dr. Bruno Chumpitazi and dietitian Kirsten Jones about dietary treatment of children with irritable bowel syndrome (IBS) -- specifically about using the low-FODMAP diet in children.
Dr. Chumpitazi is a pediatric neurogastroenterologist who recently completed being the inaugural director of the Neurogastroenterology and Motility Program at Texas Children’s Hospital and who is now Professor and Division Chief of Pediatric Gastroenterology, Hepatology, and Nutrition at Duke University. Kirsten Jones, RD, CSP, LD, is a registered dietitian who specializes in caring for children with disorders of gut-brain interaction and use of the low-FODMAP diet at Nationwide Children’s Hospital.
This episode is eligible for CME credit! Once you have listened to the episode, click this link to claim your credit. Credit is available to NASPGHAN members (if you are not a member, you should probably sign up). And thank you to the NASPGHAN Professional Education Committee for their review!
Learning Objectives:

1. Understand the indications and potential contraindications to using the low-FODMAP diet for a child with IBS.
2. Understand the rationale and structure of the low-FODMAP diet.
3. Recognize modifications to the low-FODMAP diet that can make therapy more feasible for children.

Support the Show.

This episode is eligible for CME credit! Once you have listened to the episode, click this link to claim your credit. Credit is available to NASPGHAN members (if you are not a member, you should probably sign up). And thank you to the NASPGHAN Professional Education Committee for their review!
As always, the discussion, views, and recommendations in this podcast are the sole responsibility of the hosts and guests and are subject to change over time with advances in the field.
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