Improving Digestive Health Through Evidence-Based Holistic Interventions
Teaching Artifacts
Teaching Artifact #1
Presentation: The Aging Microbiome
EXSC 9150, Fall 2022
Abstract
The population of adults over the age of 60 is the fastest-growing segment of the world's population and is expected to reach 20 percent by the year 2050. It is incredible to see lifespan increase, but there is also a concern about the increase in healthcare costs associated with the rise in chronic conditions and disabilities that can occur in older adults (Salazar et al., 2020). Finding ways for healthcare professionals to help older adults maintain a healthier aging process can reduce the percentage of those struggling with poor health as they age. Newer research is examining the role that the microbiome plays in the aging process and how this might be a way to target better health in older adults. Diet is a crucial modulator of the gut microbiome and, therefore, an area worth targeting in this population. This presentation focuses on older adults interested in learning more about the connection between healthy aging and the gut microbiome. The presentation includes specific dietary strategies that can help to improve the gut microbiome, reduce the risk of developing chronic health conditions and maintain a healthy weight in the aging process.
Keywords: Gut microbiome, healthy aging, diet, lifespan
Teaching Artifact #2
Improving Digestive Health in Athletes
Presentation at NETA Fit Fest (Feb 16-19, 2023)
EXSC 9250, Spring 2023
Abstract
Gastrointestinal symptoms (GIS) are common among athletes and those engaging in recreational exercise and can affect up to 30 to 50% of individuals at some point (Lis, 2019). Symptoms can range in severity and can impact both upper and lower digestion. Some of the most common symptoms include heartburn, nausea, diarrhea, and vomiting (Coleman, 2019). The level of intensity of an activity and hydration status can impact the development of GIS and determine the severity of symptoms (Lis, 2019). There are general guidelines that can help to reduce specific symptoms, such as reducing the amount of lactose or gluten in the diet, modifying the timing of meals and snacks around physical activity, and reducing the amount of fiber and fat in meals and snacks before exercise (Waterman & Kapur, 2012). A newer dietary approach, the low FODMAP diet, is considered a first-line treatment for those with irritable bowel syndrome and is now being considered for use in athletes to control GIS. Gluten and FODMAPs co-exist in many foods, and therefore, symptoms might improve by reducing the overall intake of high-FODMAP foods and not from the removal of gluten (Lis, 2019). The purpose of this artifact is to educate health and wellness professionals on different strategies that could be used to best control GIS associated with exercise while not over-restricting the diet and potentially causing nutritional deficiencies.
Keywords: gastrointestinal symptoms, lactose, gluten, low FODMAP diet, exercise
Teaching Artifact #3
Feeding the Microbiome
Group Cooking Class
EXSC 9500, Summer 2023
Abstract
The gut microbiome includes over 100 trillion microbes, such as bacteria, viruses, fungi, and parasites, making it the most extensive collection in the body (Beam et al., 2021). Current research shows that the gut microbiome is critical in reducing the risk of many chronic health conditions. These include obesity, type 2 diabetes, cardiovascular disease, mood disorders, and cancer (Singh et al., 2017). There is also a connection between the gut microbiome and digestive conditions, including inflammatory bowel disease, irritable bowel syndrome, allergies, and asthma (Danneskiole-Samsoe et al., 2019). Non-digestible carbohydrates, or fibers, have the most significant effect on gut bacteria and can shift metabolic and immune markers in the body, thus impacting overall health. Colorful foods contain polyphenols, phytonutrients that can also fuel gut bacteria (Singh et al., 2017). The third teaching artifact is a group cooking class that aimed to educate community members on the background of the gut microbiome and how they can add various foods to their diet to strategically improve the microbiome and digestion.
Keywords: gut microbiome, fiber, polyphenols, diet, digestion
Please find below the recipes that were given to the students during the group cooking class.