Free webinar: Gut Health in Practice: Fermented Foods, Prebiotics, and Probiotics

Free Webinar: Gut Health in Practice: Fermented Foods, Prebiotics, and Probiotics

March 12, 2026 | 2:00-3:00 pm ET

Gut health is a rapidly evolving area of nutrition science, and consumer interest continues to grow, but what does the evidence actually show? This session reviews key functions of the gut microbiome and its relationship to health outcomes, translating emerging science into practical applications for nutrition professionals. Participants will gain clarity on the differences between fermented foods, probiotics, and prebiotics, highlighting strain and dose relevance, and the impact of various complex carbohydrates on modulating the microbiota. The presentation also covers practical considerations such as label reading and strategies to incorporate microbiome-supporting foods into everyday eating patterns.

Register at link. 

Gut Health in Practice: Fermented Foods, Prebiotics, and Probiotics awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.

At the end of this session, the participant will be able to:

1. Describe the functions of the gut microbiome and how it may affect health and wellness.
2. Compare and contrast fermented foods, probiotics, and prebiotics. 
3. Recall current evidence-based use of fermented foods, probiotics, and prebiotics.

About Our Presenter:

Dr. Hannah Holscher PHD, RD, FASH is a Professor of Nutrition at the University of Illinois Urbana-Champaign, where she also serves as Associate Director of the Personalized Nutrition Initiative and is a member of the Division of Nutritional Sciences, the Carl R. Woese Institute for Genomic Biology, and the National Center for Supercomputing Applications. Her research integrates clinical nutrition, microbiome science, and computational biology to investigate the impact of diet on human health. Dr. Holscher has authored more than 90 peer-reviewed publications and leads multidisciplinary research projects funded by government agencies, foundations, food commodity boards, and private industry. She has held leadership roles in the American Society for Nutrition and currently serves on the Board of Directors of the International Scientific Association for Probiotics and Prebiotics (ISAPP) and the American Gastroenterological Association’s Gut Microbiome Research & Education Scientific Advisory Board. She is also an Associate Editor for Nutrition Research and a member of the editorial board for The Journal of Nutrition.