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After the release of ‘A Guide to Prebiotics and the Gut Microbiome”, Today's Dietitian interviewed Dr. Hannah Holscher to learn more. In this interview, Dr. Holscher candidly shares what triggered her interest on the gut microbiome and also explains its functions and where we are today in the research journey towards unlocking the impact of our gut microbiome on overall health. She further explains the difference between prebiotics and fiber and gives easy tips to increase our daily prebiotic intake.

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Due to the overwhelming success of this Lunch presentation during the Today's Dietitian Spring Symposium in Bonita Springs, we are offering this content as a complimentary 1-credit continuing education webinar with support from BENEO-Institute, an initiative that provides the latest research and knowledge in nutrition science and legislation related to ingredients such as chicory root fibers, isomaltulose, and more. The gut microbiome has metabolic, immunologic, and protective functions vital to human health. Prebiotics are key dietary substrates that affect the intestinal microbiome providing benefits such as gastrointestinal health, weight management, glycemic control, immunomodulation, and bone health. This guide on proven prebiotics will be an important tool for you to help your patients and clients identify opportunities to increase prebiotic fiber consumption in their diets to help support their health. Learning Objectives 1. Describe the various functions of the gut microbiome. 2. Define prebiotics and list accepted prebiotics. 3. Compare and contrast fibers and prebiotics. 4. Summarize the benefits of consuming prebiotics. 4. Create recommendations and meal plans that incorporate prebiotics.

1 CEU Suggested CDR Performance Indicators: 4.1.2, 6.3.1, 8.1.1, 8.1.4

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About Our Presenter Dr. Hannah Holscher, PhD, RD,is an Associate Professor of Nutrition in the Department of Food Science and Human Nutrition and a member of the Division of Nutritional Sciences, the Institute of Genomic Biology, and the National Center for Supercomputing Applications at the University of Illinois. She completed postdoctoral training focused on the human microbiome, a Ph.D. in Nutritional Sciences, and a B.S. in Food Science and Human Nutrition at the University of Illinois. She is also a Registered Dietitian. Dr. Holscher’s laboratory uses clinical interventions and computational approaches to study the interactions of nutrition, the gastrointestinal microbiome, and health. She has published over 60 peer-reviewed manuscripts and given many invited presentations.

Disclosures Hannah Holscher, PhD, RD, reports the following disclosures: she has received grant or research support from Hass Avocado Board, Almond Board of California, National Honey Board, Tate & Lyle, BioCat, Danone, National Cattlemen's Beef Association, General Mills, and the Foundation for Food and Agriculture Research. She has received other financial or material support from Beneo, Danone, and General Mills. View our disclosure policy. View our disclosure policy. Dietitian Accreditation Statement: 1.00 CDR

About Our Sponsor The BENEO-Institute is an initiative of BENEO, one of the world leaders in functional ingredients from nature. It provides the latest research and knowledge in nutrition science and legislation related to ingredients such as chicory root fibers and isomaltulose. Please check www.dietaryfiber.org for more information on prebiotic chicory root fibers