Infuse Issue 6 December 2018 | Page 35

Totally! I often have to remind myself
of this. I find taking a slower approach
helps. Letting people settle into it and
get comfortable. I think that’s another
reason why the online course has
worked so well – it allows people to
learn from home in their own time, at
their own pace. We also have a private
Facebook group people can join for
this same reason of working through
information. For those that use it, the
feedback reinforces the value a sense
of community makes for people to feel
they're not alone.
What’s next for The FODMAP
Challenge?
I'm really excited to see where it goes
and how it might continue to grow
over the coming years. I've got a really
nice team working on the challenge
at the moment, which is a lot of fun.
We’re working to make it even more
mobile, and hope to further refine the
online course (and all the supporting
resources) for users. We also managed
to do a low FODMAP dinner at a
restaurant in Sydney about 18 months
ago and I’d love to be able to run more
of these around Australia.
LEARN MORE:
https://fodmapchallenge.com
facebook.com/thefodmapchallenge
@thefodmapchallenge
© Dietitian Connection
Chloe’s biggest
FODMAP lessons:
1. Symptoms impact a client’s
quality of life. It's unusual for
someone to walk through the door of
a consult or commence the FODMAP
challenge, without having already tried
eliminating something at some point.
2. Positive change is happening
in the IBS space. There is a huge
community of people working to
make IBS more manageable – health
professionals, researchers, clients /
patients, the food industry and even
some within the hospitality industry.
3. Knowing you can make
a difference. It's so incredibly
satisfying and humbling to see the
change in quality of life that people can
experience. It is a good reminder of why
I became a dietitian.