Management of Gastrointestinal (GI) Dysfunction: Hydrolyzed Protein
Management of Gastrointestinal Dysfunction (GI): Microbiome & scFOS
Management of Gastrointestinal Dysfunction (GI): Structured Lipids
Pediatric Gastroenterology, Hepatology & Nutrition
Louisville, Kentucky USA
Dr. John Stutts is a native of Louisville, Kentucky. He earned his Bachelor of Science from Purdue University. He then received his Doctorate of Medicine from the University of Louisville. He completed his Pediatric Residency, Pediatric Gastroenterology Fellowship and Master of Public Health from Vanderbilt University. He is currently practicing Pediatric Gastroenterology, Hepatology and Nutrition in Louisville. He has been a part of many clinical trials in his tenure including many studies with the Norton Children’s Medical Pediatric Clinical Research Unit. He is a past member of the North American Society for Pediatric Gastroenterology Hepatology and Nutrition Professional Education Committee and he is a current member of the Public Education Committee for the same society.
Senior Research Fellow, Abbott Nutrition
Columbus, OH USA
Keith joined Abbott in 1989 as a scientist. He holds 18 nutrition patents and has made important strides in the use of novel fiber blends for gut health and slowly digested carbohydrates to control blood sugar in people with diabetes. He introduced prebiotics to medical nutrition products for the benefit of managing C.difficile infections in hospitalized patients. Also, Keith is a well-published author with more than 45 peer-reviewed journal articles, abstracts and reviews of scientific literature. He has received numerous research and development awards over his career.
Keith is also codirector of the Center for Nutrition, Learning and Memory, research partnership between Abbott and the University of Illinois, focused on studying the effects of nutrition on cognitive performance. The center has made significant advances in measuring the impact of nutrition on brain development and in understanding the benefit of lutein on learning and memory.
Research Fellow, Abbott Nutrition
Columbus, OH USA
DeMichele joined Abbott in 1987 as a research scientist working on all aspects of research and development. He is responsible for developing new disease-specific products for acute and chronic inflammatory disease states utilizing novel lipid (n-6 and n-3) fatty acids and antioxidants blends. In addition, Dr. DeMichele’s innovation research focuses on new technologies to enhance the absorption of key nutritional ingredients (curcumin, carotenoids, polyphenols) that are poorly absorbed from the GI tract (Infant, Pediatric and adult applications). Dr. DeMichele has provided global medical, clinical, and scientific support to the Abbott Nutrition line of tube feedings for adult and pediatric critically ill patients. Dr. DeMichele has brought Abbott to the forefront of research in the area of specialty lipids (structured lipids) to improve absorption of fatty acids and poorly absorbed fat soluble vitamins – especially in clinical conditions of malabsorption.
Research Scientist, Abbott Nutrition
Columbus, OH USA
Courtney Allgeier is a Registered Dietitian who has been practicing for 14 years. Courtney earned her Bachelors of Science in Dietetics from the University of Kentucky and her Masters of Science in Dietetics from The Ohio State University. Prior to coming to Abbott, Courtney worked at Dayton Children’s Medical Center in Dayton, Ohio as a clinical pediatric dietitian specializing in inborn errors of metabolism and pediatric oncology. Since joining Abbott Nutrition in 2007, Courtney has been a part of the pediatric research and development team. As a research scientist, she provides global nutrition science support for Abbott’s pediatric specialty products.
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