New insights: gut health and grains; body weight and breakfast


FREE live webinar recording



CPD/CEU hours are applicable for Australia, New Zealand, USA dietitians. Check your local country requirements to see if you can claim for continuing education.

CDR Activity Number Live: 150530 / Recorded:150531 (recording CEU approved until 30 aug 2022)
Activity Type: 171 Live Webinar OR 175 Recorded Pre-Approved CPE
CPE Level: 1

Suggested performance indicators:

8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
8.3.7 Integrates new knowledge and skills into practice.

Suggested learning need codes:

5220: Gastrointestinal disorders
2070: Macronutrients: carbohydrate, fat, protein, fiber, water
2000: Science of food and nutrition
5370: Weight management, obesity

About the webinar:

Dr Joanna McMillan will share her new review of the latest evidence about the critical role of whole grains and cereal fibre for a healthy gut microbiome and mechanisms that may explain their health benefits, particularly in relation to weight, cardiovascular disease and some cancers.

Dr Flavia FayetMoore will present findings from her secondary analysis of the Australian National Nutrition and Physical Activity Survey, published in Nutrients 2019, explaining how breakfast choice impacts intakes of core foods and discretionary foods, and why breakfast cereals eaters have healthier diets and lower body mass.

Learning objectives:

On completion of this webinar, participants will be able to:

  • Understand the latest evidence for whole grains & cereal fibre in promoting gut health via antioxidant protection and fermentation
  • Communicate practical dietary advice to promote gut health
  • Understand the relationship between breakfast choice, core food intake and body weight
  • Understand the latest research on why breakfast cereal eaters have better nutrition and lower body mass

About the presenters:

Dr Joanna McMillan is one of the country’s favourite and most trusted health and nutrition experts. She is a PhD qualified nutrition scientist, Accredited Practising Dietitian, Adjunct Senior Research Fellow with La Trobe University and Fellow of the Australasian Society of Lifestyle Medicine. Joanna is an experienced TV presenter. She has worked on The Today Show for 15 years, been a host for ABC’s science show Catalyst, and is a regular on radio and in print media. She is a TEDx and international keynote speaker and MC, and is the founder of Get Lean, an online lifestyle change program. She has authored seven books including Get Lean Stay Lean and her latest Brain Food.


Dr Flavia FayetMoore is a registered nutritionist, Accredited Practicing Dietitian, board-certified Lifestyle Medicine Professional, and Honorary Associate of the University of Sydney.
Flavia graduated from the University of Toronto with an Honours Bachelor of Science (Nutritional Sciences Specialist), obtained her Master of Nutrition and Dietetics and went on to complete a PhD in nutrition both from the University of Sydney. Flavia’s research focus is on the assessment of diet and nutritional status in large population studies and in the field of nutrigenomics. She is a member of the Nutrition Society of Australia, the Dietitian’s Association of Australia, and is a founding board member and fellow of the Australasian Society of Lifestyle Medicine.

Supported by  

Additional Resources:

In response to the webinar attendee question:

Q: I’m an RD in the USA and here breakfast cereal tends to be very high in added sugar; I’m curious how many grams of sugar on average do cereal in Australia have?

A: Most Australians (62% adults and 62% children) consumed minimally presweetened breakfast cereal (less than 15g of total sugars per 100g). The average total sugars content of Australian breakfast cereals was 14.9g/100g (in 2018). The majority (71%) of all breakfast cereals contained 20g or less of total sugars per 100g, including more than half (55%) of ready-to-eat cereals. Twenty per cent of the category are classified as low in sugar (5g or less of total sugars per 100g or less than 2g of total sugars per 40g serve). For hot cereals, 61% were low in total sugars. Half of all breakfast cereals (49%) and most (77%) of mueslis contained fruit, which is a significant contributor to total sugars.
[See page 9 and 25 of the Cereal for Breakfast report].

Also available The Guts Of It report by Dr Joanna McMillan

Presented By
Dr Joanna McMillan & Dr Flavia Fayet-Moore
Professional Development
Duration1 hour