Summary:
The incidence of diverticular disease increases with age and is more prevalent in populations who consume a low-fiber diet or a typical “Western” diet that is low in fiber and high in refined grains and sugars. Diverticular disease includes asymptomatic diverticulosis and the more serious diverticulitis when symptoms such as abdominal pain or changes in bowel habits are present. Two primary risk factors for diverticular disease are aging (due to changes in the strength of the muscles of the colon) and low dietary fiber intake (which causes decreased stool bulk and hard stools). Patients with diverticular disease with either no symptoms or mild symptoms and without inflammation or infection benefit from dietary management with high-fiber foods. Patients with more severe disease require individualized treatment, including antibiotics and a low-fiber diet with a gradual increase in fiber during the acute phase.
Objectives:
The goal of this program is to provide dietitians and healthcare professionals with information on diverticular disease to understand the appropriate diet recommendations and counseling advice for patients with the disease. After studying the information presented here, you will be able to —
- Identify types of diverticular disease, as well as explain risk factors, symptoms, and complications.
- Distinguish the dietary recommendations for diverticulosis and diverticulitis and understand how and why they differ.
- Apply new ideas and provide advice to help your patients change the amount of fiber in their diets.
Accreditation Information
Gannett Education is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course.