GI Nutrition Therapy

Achieving and maintaining good nutrition is a key component of managing the troubling symptoms of gastrointestinal (GI) conditions. A proper diet also helps support the body’s energy levels and immune system, and can help prevent micronutrient deficiencies and malnutrition.

GI Nutrition Therapy, part of the Division of Gastroenterology and Hepatology, plays an integral role in Michigan Medicine’s comprehensive, multidisciplinary approach to GI care. Together with GI physicians, nurses, clinical psychologists, pelvic floor physical therapists and other specialists, we partner with patients to promote well-being and optimize quality of life.

Our registered dietitian nutritionists provide individualized nutrition care and counseling for patients with a range of GI conditions, including:

Specialized Nutrition Services

To help patients modify their dietary habits to achieve better nutrition and reduce GI symptoms, we rely on evidenced-based medical nutrition therapy and individualized counseling.

We specialize in specific diets that can significantly improve gastrointestinal symptoms, including:

      • The low FODMAP diet for IBS
      • Specific elimination diets for eosinophilic esophagitis
      • Low oxalate, low residue, and gluten-free diets

What to Expect During Your Visit

  • During the initial consultation (approximately one hour), the patient meets with a registered dietitian nutritionist for a comprehensive health assessment including a review of GI diagnosis and symptoms, diet history, current intake of nutrients, lifestyle and behavioral factors.
  • Patients are educated on strategies for optimizing their diets to achieve their specific goals. For example, for the most common GI disorder we address, IBS, patients learn how the low-FODMAP diet can provide symptom relief.
  • Patients receive nutritional recommendations individualized to meet their nutrition and health goals, including symptom management and weight management. Nutritional plans are added to each patient’s medical chart for coordination with the rest of the GI care team.
  • One or more shorter follow-up appointments (approximately 30 minutes) with GI Nutrition Services are usually scheduled to monitor progress, answer questions and address concerns.


Meet Our Team

Registered dietitians

Lynett Amanda headshot

Amanda Lynett, MS, RDN - Amanda earned her Bachelor of Science degree in Nutritional Sciences and Dietetics from Michigan State University, completed her Dietetic Internship at Delta State University and earned her Master of Science in Nutrition and Dietetics through Central Michigan University. Prior to joining the GI team in 2019, she worked in inpatient clinics at Michigan Medicine providing medical nutrition therapy to medicine gastroenterology, general surgery, liver transplant and urology patients. She also previously worked at DMC Harper Hospital and Mercy Memorial Hospital.

Julie Bouwman headshot

Julie Bouwman, RDN - Julie received her Bachelor of Science degree at the University of Wyoming and completed her internship in Salem, Oregon through the Mid-Willamette Valley Dietetic Internship program. Prior to joining the GI team in 2023, she worked at Kaiser Permanente as an outpatient Registered Dietitian, and most recently as the Manager of the Health and Wellness Department. She also previously worked for the University of Colorado Hospital to support the Transplant Program and Medical-Surgical patients.

Kate Pelletier, MPH, RDN, CSP headshot

Kate Pelletier, MPH, RDN, CSP - Kate received her Bachelor of Science degree in both dietetics and kinesiology from Michigan State University, completed her Dietetic Internship at Michigan Medicine Health, and earned her Master of Public Health degree through Michigan State University.  Prior to joining the GI team officially in the fall of 2023, Kate worked extensively with GI patients in the primary care setting at Michigan Medicine. She also previously worked in the Pediatric Intensive Care Unit (PICU) at C.S Mott Children’s Hospital where she managed enteral and parenteral nutrition support for critically ill patients.

Megan Ponke, MS, RDN headshot

Megan Ponke, MS, RDN - Megan holds a Bachelor of Science in Biomedical Sciences with a nutrition emphasis as well as a Master of Science in Clinical Nutrition from Grand Valley State University. Prior to joining the GI team in 2023, she worked at Hoag Hospital in Newport Beach providing medical nutrition therapy to intensive care, cardiovascular, oncology and gastrointestinal surgical patients. Additionally at Hoag Hospital, she was able to work in their outpatient clinic, seeing those with SIBO, IBS and more. She enjoys educating others on the topics of nutrition and sustainable lifestyle changes, all while promoting a healthy relationship with food.

Dietitians with specialized expertise in GI nutrition

  • Kelli Gibbs, RDN, CSO (Brighton Center for Specialty Care)

Hepatology and liver transplant clinic dietitian

Amanda Hatfield headshot

Amanda Hatfield, RDN - As a registered dietitian nutritionist (RDN), I have over 16 years of experience, the last 8 of those years being here at Michigan Medicine with the adult hospital inpatient RDN team.

Over my time as a dietitian, I have provided patient care in a wide variety of areas including surgical, renal specific care, critical care and organ transplant, enteral and parenteral nutrition support as well as outpatient nutrition classes.

I have been married for over 22 wonderful years to a man that shares my passion for health, fitness and outdoor activities. We have 1 dog (a greyhound mix) who is thoroughly spoiled and travels with us often.

I am grateful to be joining Michigan Medicine’s ‘outpatient clinical support team’ and look forward to meeting you all.

Our comprehensive approach to GI patient care is strengthened by our participation in a variety of activities, including: 

  • Maintaining a GI nutrition-focused Pinterest page with products and recipes.
  • Hosting FOOD: The Main Course to Digestive Health, an annual GI nutrition conference for registered dietitians.
  • Collaborating with GI faculty on research to advance patient care.
  • Providing continuing education lectures at medical conferences and community outreach programs, and sharing GI nutrition information and expertise through broadcast, print and digital media appearances.
  • Mentoring dietetic interns.
  • Producing the video series Foods to Support Gut Health.

Patient Resources

FODMAP diet, products and recipes

Videos: Foods and their impact on the human body

Foods to Support Gut Health: A Video Series

Follow our GI Dietitians as they discuss the benefits of various foods in reducing GI symptoms and supporting your digestive health, featuring MHealthy chef demonstrations and recipes using those foods in your own kitchen.

Click the links below to view the entire playlist for all the foods highlighted or choose the link to a specific food in the series. The recipes and chef demonstration links associated with each food are included in the YouTube descriptions.

View all videos in the series:  Video Series Playlist

Choose Individual Videos: 

Patient Education Videos from IFFGD's Norton Education Series:

    • Sugars: Friend or Foe? An overview of the different sugars and their impact on the human body.  Learn about the different types of sugar, how much we should consume, how the body processes them, and how they could impact gastrointestinal (GI) symptoms.
    • Gut Matters 102: How the gut works in relation to food, nutrition basics. An overview of the importance of nutrition to the human body and the impact on gastrointestinal disorders.  Learn about the nutritional components and value of food and the advantages to making knowledgeable food choices.

Cooking Classes

Struggling with digestive health issues? We have a cooking class for you! Our team of experts will help to “separate the wheat from the chaff” by providing cutting edge information that you can bring into your homes. Classes will address a wide range of diets including but not limited to low FODMAP, gluten free, Mediterranean, and low-fiber/low-residue diets. These classes will help you discover that healthy food can not only make you feel better, but also, healthy food can look and taste great!

For more information and to register:

  • IFFGD Norton Education Series Food Demo with Emily Haller, MS, RDN with Chef Sheree Thibault

Schedule a Consultation

Patients can be referred to GI Nutrition Services by any Michigan Medicine gastroenterologist.  GI Clinic Call Center: 888-229-7408