Meal Planning Strategies for Low FODMAPs and Gluten-Free Diets
With Marlisa Brown MS, RD, CDE, CDN
Author of “Gluten-Free, Hassle-Free”, and Easy, “Gluten-Free”
This hands on workshop will give you the skills you need to modify your patient or client’s menus and recipes, enabling them to successfully follow a gluten-free or low FODMAP diet without giving up favorite foods.
With gluten-free diets it is 100% avoidance of gluten. So this means understanding cross contamination, as well as having a knowledge in appropriate substitutions and additions.
With FODMAPs it is not always a total elimination of a food group. Many can tolerate a percentage of high FODMAP foods as long as these choices stay within what is a safe total load for them. This is an individual approach to meal planning which includes elimination diets in order to identify problem foods and tolerances. These skills are essential in order to plan appropriate meal plans.
Some individuals need to follow a gluten-free diet as well as a low FODMAP meal plan as well.
- To incorporate the safe food lists for gluten-free and low FODMAP foods into a meal plan.
- To review the different types of FODMAPS and incorporate alternatives, and flavor enhancing choices.
- To modify several recipes and meal plans to make them meet the dietary needs of both gluten-free and low FODMAP diets.
- To present several case studies for trouble shooting.