A world first global education initiative specialising in gastrointestinal health
GI Institute has been developed by University of Michigan and FODMAP Friendly. It is aimed at providing education on gastrointestinal health and digestive diseases to all health professionals globally.
We have selected the greatest minds and GI experts from around the world to provide the most advanced level of education and knowledge for health professionals and students to learn, consolidate, upskill and implement the best evidence-based treatment for optimal patient outcomes.
Digestive health impacts everyone, therefore we wanted to provide a complete global perspective from leading professionals around the world, compiling cutting-edge approaches, perspectives and research for treating digestive disorders and gut health.
Education is the core of GI Institute
Our first course, FODMAP Institute, provide evidence-based nutrition education and an in-depth knowledge of Irritable Bowel Syndrome and application of the Low FODMAP Diet to all health professionals, globally. This course consists of 10 learning modules, including assessment questions and case studies.
Knowledge & Research
While research in GI health and disease has come a long way, there is still much to be trialled and discovered.
Our Knowledge & Research arm is dedicated to showcasing the latest research (published and in progress) in GI health and digestive diseases from around the world.
An allocation of all revenues derived by this initiative will go towards funding new digestive research programs.
University and research teams are eligible to apply for digestive disease research assistance through GI Institute.
Digestive Health Products & Support
GI Institute is partnering with likeminded organisations showcasing relevant products, services and information in the GI health space.
These organisations will be providing benefits to course participant and health professionals in the form of coupons and discounts for products and services.
To be eligible as a sponsor or partner of GI Institute, food manufacturers, organisations and businesses must comply with the following criteria:
We refer any sponsors or partners which do not clearly provide high-quality evidence based approaches to the GI Institute Advisory Panel for vetting of sponsorship eligibility and approval.
Our Advisory Panel
GI Institute is governed by a team of GI experts and leaders in their field, including GI registered dietitians and gastroenterologists.
Timothy T. Nostrant Collegiate Professor of Gastroenterology
Professor of Nutrition Sciences
Director, GI Physiology Laboratory
Director, Digestive Disorders Nutrition & Behavioral Health Program
Director, Michigan Food for Life Kitchen
Medical Director, Michigan Bowel Control Program
Division of Gastroenterology
Dr Chey received a medical degree & training in internal medicine at Emory University School of Medicine. He completed a fellowship in gastroenterology and has remained as faculty at the University of Michigan in Ann Arbor where he is currently the Timothy T. Nostrant Collegiate Professor of Gastroenterology & Nutrition Sciences.
His research interests focus on the diagnosis & treatment of disorders of gut brain interaction and H. pylori infection. He has mentored more than 50 students, residents, fellows and junior faculty, many of which are leaders in Gastroenterology. He is a medical innovator and holds several patents. Dr Chey is former co-Editor-in-Chief of the American Journal of Gastroenterology and has authored more than 350 manuscripts, reviews, chapters & books including more than 10 national and international clinical practice guidelines. Dr. Chey is a board member of the American College of Gastroenterology, Rome Foundation, International Foundation of GI Disorders, and GI on Demand.
He has been elected to “Best Doctors” since 2001 and received the Dean’s Outstanding Clinician Award and Dean’s Award for Innovation and Commercialization at the University of Michigan and the Distinguished Clinician Award from the American Gastroenterological Association. In 2020, Dr. Chey was awarded honorary membership in the Academy of Nutrition and Dietetics and received the prestigious Berk-Fise Award from the American College of Gastroenterology. He will assume the role of Secretary of the American College of Gastroenterology in 2021.
Registered dietitian, PhD, Stine Störsrud graduated as Clinical Nutritionist from the University of Gothenburg in 1996, and directly started as a PhD student at the University of Gothenburg. In 2003 she defended her thesis entitled ‘Oats in the gluten-free diet – with special reference to clinical, serological and nutrition effects, subjective experiences and the need for special oat products’.
She is working half time as an outpatient dietitian at the Gastrointestinal unit and Clinical Nutrition, Sahlgrenska University Hospital, Gothenburg, Sweden, where she provides individualized nutrition counseling and medical nutrition therapy to patients with variety of gastrointestinal disorders, and half time with research.
She is a principal researcher in the Gastrointestinal Motility Unit at Sahlgrenska University Hospital. Her main research area is the dietary management of functional gastrointestinal disorders, with special expertise in the low FODMAP diet. She has published 27 original articles and also written book chapters on the effect of diet in gastrointestinal diseases, and functional gastrointestinal disorders in particular. She has been supervisor for two dietitians defending their thesis in 2015 and 2021, and is currently supervisor for three PhD students. Stine Störsrud has been active in the Swedish Association of Clinical Nutrition for several years, and also been President of the gastrointestinal section of where she still has an active role. She is also a member of the advisory board at Swedish Coeliac society.
Registered dietitian, Tamara Duker Freuman is a New York City-based registered dietitian with over a decade of experience in clinical gastroenterology practice settings, specializing in the dietary management of digestive symptoms and diseases. She holds a master’s degree in clinical nutrition from New York University and completed her undergraduate education at Duke University. She is currently employed at New York Gastroenterology Associates and serves on the Advisory board of OSHI Health, a virtual, multidisciplinary GI clinic.
Freuman is the author of “The Bloated Belly Whisperer” and a nationally-known health writer whose advice is read by hundreds of thousands of people each month on U.S. News & Health Report’s eat + run blog and its syndicate, Yahoo! Health. Her advice has been featured in leading TV, print, radio/podcast and online media.
Freuman is also affiliated with a variety of professional and educational institutions. She is a clinical preceptor for the dietetic internship program at Teacher’s College, Columbia University and belongs to the Dietitians in Gluten and Gastrointestinal Disorders (DIGID) subunit of the Dietitians in Medical Nutrition Therapy practice group of the Academy of Nutrition and Dietetics, where she serves on the Functional GI Disorders Workgroup and the American Gastroenterological Association Task Force.
Founder of FODMAP Friendly
Was the first visionary to establish the FODMAP Friendly Certification Trademark, which operates the largest food certification organisation globally. This came about from witnessing the frustration and lack of options for those diagnosed with malabsorption and intolerance of various FODMAP sugars. Tim has seen first-hand the frustration of living with IBS in patients referred to his digestive health diagnostic clinics, which lead to finding a solution for those with food intolerances including global education and information.
Tim is an expert in providing a link between organisations, healthcare and patients to optimise patient care and outcomes.
This has brought about research into FODMAPs and evidence based dietary interventions for IBS and its symptoms to make dietary management accessible and achievable for all.
Emily Haller, MS, RDN is an expert in digestive health and medical nutrition therapy for gastrointestinal (GI) diseases. Emily works with the Division of Gastroenterology and Hepatology at University of Michigan Health, Michigan Medicine where she provides individualized nutrition counseling to patients with a variety of GI conditions including Irritable Bowel Syndrome, Inflammatory Bowel Disease, Gastroesophageal Reflux Disease, Gastroparesis, Eosinophilic Esophagitis, Short Bowel Syndrome and Celiac Disease.
Emily is active in several professional medical and academic digestive health groups, including the International Foundation for Gastrointestinal Disorders (IFFGD), Dietitians in Gluten and Gastrointestinal Disorders (DIGID), a subunit of the Medical Nutrition Therapy dietetic practice group of the Academy of Nutrition and Dietetics, and serves on the expert panel of the American College of Gastroenterology (ACG) Functional GI Health and Nutrition Circle. Emily has also been serving as a co-director for the annual GI nutrition training program for dietitians, FOOD: The Main Course to Digestive Health since 2016. More recently, Emily was invited to serve on the advisory panel of the GI Institute. Emily has been fortunate to collaborate with other experts in the field of GI Nutrition to write 2 book chapters and several articles to date.
Emily earned her Bachelor of Science in Nutrition Science at Indiana University, completed her dietetic internship at the University of Michigan, and completed her Master of Science in Nutrition and Dietetics at Central Michigan University.
In addition to digestive health, she specializes in vegan and vegetarian nutrition. Emily is passionate about helping others achieve a nutritionally balanced diet that supports their well-being and various health goals. You can connect with her @emilyhaller_rdn on Instagram and Twitter.
The Advisory Panel’s role is to identify which GI disorders and diseases are not fully understood in the health profession and provide the appropriate education to convey this information to enable better treatment and improved patient outcomes.