Fiber Fueled (CHES)
The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your MicrobiomeThis course is only for CHES professionals.
New York Times Bestseller! This book is thought provoking, fresh, and approachable. It covers the latest in evidence-based research that challenges popular keto and paleo diets and their research findings. The scientifically proven way to fuel our gut microbiome that boost metabolism, balances hormones, helps tame inflammation, and improve immunity is by eating dietary fiber from an abundant variety of colorful plants.
Quotes:
“Fiber Fueled will set a new standard of care within the medical community and permit patients to take control of their health destiny without dangerous drugs.” J Fuhrman, MD
“As someone who has had a difficult relationship with food and weight most of my adult life, this book has become the ‘missing link’ in my understanding in how to nourish and feed my body.” H Sander, UK, Amazon 2020
Choose between two test options with the same book:
15-hour Program I.D. #SS114228_FF15 CHES 15 hours / MCHES 2 hours
25-hour Program I.D. #SS114228_FF25 CHES 25 hours / MCHES 4 hours
Book Details
Course Objectives
Suggested RDN Performance Indicators: 1.1.4, 1.2.1, 1.3.3, 3.1.3, 3.3.2, 4.1.1, 4.1.2, 4.2.6, 4.2.7, 6.1.2, 6.1.9, 6.2.5, 7.2.6, 8.1.1, 8.1.2, 8.2.2, 8.3.7, 10.2.4, 10.4.3,12.1.2, 12.3.1
CHES Competencies:
1.2.3 Review related literature
1.2.4 Identify gaps in secondary data
1.4.1 Identify and analyze factors that influence health behaviors
1.4.2 Identify and analyze factors that impact health
MCHES Competencies:
3.2.4 Develop training using best practices
Upon successful completion, the users will be able to:
1. Identify the estimated number of species and quantity of microorganisms in a person’s colon.
2. Discuss the functions of the gut as they relate to serotonin, dopamine, and the immune system.
3. Describe how much of a person’s chronic disease risk is determined by environment and exposures.
4. Explain two effects in the gut of taking antibiotics.
5. Identify the percent of daily calories Americans consume from plants, according to the US Department of Agriculture.
6. Describe three foods unique to the people with long lives who reside in the Blue Zones.
7. Define the structure and three functions of short-chain fatty acids.
8. Describe the fiber intake of the Hazda people in Tanzania and the comparative risk for colon cancer of African Americans.
9. Identify the estimated daily fiber intake of Americans, according to government surveys.
10. Identify the single greatest predictor of healthy gut microbiome.
11. Discuss three numbers: how many plants on Earth are edible, how many plants are eaten for food, and which three crops contribute about 60% of calories in the American diet.
12. Identify the one food from around the world associated with longevity.
13. Compare and contrast the following: food allergies, food sensitivities, celiac disease, and sensitivities to FODMAPs.
14. Discuss three ways fermentation is healthful.
15. Describe two of each: pros and considerations for taking probiotics.
16. Identify two fruits linked to improved cognitive function.
17. List one very beneficial nutrient in each food: broccoli sprouts, chia seeds, hemp seeds, nuts, coffee, and flaxseeds.
18. Explain two reasons why the gut should rest for at least 13 hours per day.
19. Discuss how long research shows it takes the microbiome to adapt to increased dietary fiber and increase the production of SCFAs.
Recommended For...
Why we chose this book
Several RDNs suggested this book and author for a course. Its approach is timely since it deals with plant-based diets and especially the benefits of fiber. The book is highly referenced and evidence-based.
About the author
Will Bulsiewicz, MD, MSCI is a board-certified, award-winning gastroenterologist. He graduated from Georgetown University School of Medicine and was chief gastroenterology fellow at The University of North Carolina Hospitals. He earned a master of clinical investigation from Northwestern and completed an epidemiology fellowship at UNC-Gillings School of Global Public Health.