Fiber Fueled (CHES)

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.