Gluten Intolerance and GI Disorders - CHES158

Gluten Intolerance and GI Disorders

by Cheryl Harris, MPH, RD
(4.5 / 40 ratings )

This course is credentialed for:
Health Education (9.00 CECH)

Price: $119.00
CE-PRO Price: $59.50


We’re not what we eat; we’re what we digest, so digestive disorders need to be on the radar of every nutrition professional. In this comprehensive journey through the digestive tract, we will look at the most frequent digestive disorders. Gluten intolerance, celiac disease, IBS, Crohn’s disease, colitis, and diverticulosis cause nutrition deficiencies, bone disease, autoimmune problems, and hematological diseases. The goal of this course is to provide a better understanding of GI diseases and nutrition management and education tools. Resources for more information, including how to find dietitians specializing in celiac disease and gluten-related disorders are included. Updates throughout this course cover symptoms, diagnosis, nutritional implications, and treatment, with special focus on gluten-free diets.


The goal of this continuing education course is to provide dietitians with detailed information on the functions of the GI tract and up to date research on the most common digestive disorders including their pathology and treatment. Upon successful completion of this course, the student will be able to:
  • Explain the basic function of the GI tract; the absorption sites in the GI tract for specific vitamins, minerals and other nutrients; and the role of probiotics in GI tract function.
  • Explain the basic pathophysiology of irritable bowel disease, inflammatory bowel disease, Crohn’s disease, diverticular disease, and celiac disease.
  • Discuss how gut-associated lymphoid tissue, antigen tolerance, and auto-antibodies relate to the development of inflammatory bowel disease.
  • Describe the role of probiotics in treating inflammatory bowel disease.
  • Compare and contrast Crohn’s disease and ulcerative colitis, including etiology, pathology, diagnosis, nutritional concerns, and treatment.
  • Design one diet for a patient with Crohn’s disease who does not require surgery and one for a patient who has a resection of the large intestine.
  • Compare and contrast the various presentations of celiac disease, including symptoms, organs, and body systems that are involved.
  • Discuss etiology and treatment for diverticular disease.
  • Explain the basic components of a gluten-free diet and barriers to compliance with the diet.
  • Develop a Medical Nutrition Therapy treatment plan to address nutrition deficiencies for a patient with celiac disease and gluten intolerance.

Accreditation Information
This course is intended for multiple professions, including dietitians and health educators.
Health educators: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at and search for this topic title.
Sponsored by OnCourse Learning, a Relias LLC company, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 9.0 total Category I continuing education contact hours.
Provider ID: CA0084 (98709) for 01/01/2012 to 12/31/2015, 114941 for 01/01/2016 to 12/31/2019.

Course Originally Released on: 4/22/2013
Date of Most Recent Review: 11/15/2019
Course Termination/Update Date: 11/15/2022

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. Relias LLC guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

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Abigail G - Alameda, CA  ·  Oct 14, 2019
enjoyed learning this course. i can use this on daily routine to stay healtier
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CAMILA H V - COLONIA, NJ  ·  Sep 14, 2018
This is a very good topic for me as am working in ENDO dealing with GI system. It gave me a deeper understanding of GI conditions/ diseases and treatments specially when giving health instructions, when patients about what are foods good to eat in relation to their particular conditions. The content of the topic was very interesting for me.
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Mary Ellen D - Little Egg Harbor, NJ  ·  Jul 31, 2018
This is a very informative course, though difficult to follow at some points.
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Debbie C - Elmont, NY  ·  Apr 22, 2018
Very well displayed material that was easy to read and follow. Terms were adequately defined. The material was also very specific in its teaching and contained all the necessary topics needed to support each topic.
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Macdaline S - Philadelphia, PA  ·  Mar 29, 2018
helfull, great topic
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Price: $119.00
CE-PRO Price: $59.50