An interventional study of virtually administered dietitian consults for IBS patients. and IBS Group Online Session in IBS - Irritable Bowel Syndrome, sponsored by Nova Scotia Health Authority. Completed at 1 site in Canada. Open to participants aged 18 Years to 65 Years. Per ClinicalTrials.gov, last updated 2026-09-09.
Sponsored by Nova Scotia Health Authority · Not applicable, Interventional, and Health services research
Irritable bowel syndrome is a functional bowel disorder that affects many Canadians. The syndrome involves abdominal pain and change in frequency or form of bowel movements, and these symptoms can lead to a decreased quality of life for patients. Primary care physicians are dissatisfied with current referral processes, and patients may wait a long time to receive the correct diagnosis. Diet is known to exacerbate symptoms of IBS. In Canada, accessing dietary treatment for IBS is a challenge due to lack of resources. Some patients lack access to dietary interventions, and others are given advice that is not evidenced based. Use of eHealth technology, such as virtual education delivered by a dietician, may allow for more widespread access to dietary interventions for IBS. Virtual education can include one on one dietary education, online group-based education, and the use of apps. Currently, there is a gap in knowledge whether dietary intervention for IBS, delivered virtually by a dietician, is effective in treating IBS.
1,062 studies on the registry are indexed under Irritable Bowel Syndrome; 190 are open to participants now.
This study's enrollment of 71 is close to the median of 71 across 853 interventional studies indexed under Irritable Bowel Syndrome.
Browse Irritable Bowel Syndrome studies →Nova Scotia Health Authority is the lead sponsor of 255 studies on the registry; 76 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
This arm will be enrolled in the online course run by Happy Bellies Nutrition https://www.happybelliesnutrition.com/ibs-gentle-group-program. The Happy Bellies nutrition course has 5.5 hours of total video content and optional biweekly group calls via Zoom (45-minutes per session). This course is designed to take 12 weeks to complete. The participants would have access to the content for one year.
Other: IBS Group Online Session
This arm will receive consults with a virtual dietitian (60 minutes initial + 4 x30-minute follow-up appointment) by a dietitian who has had additional training in the dietary management of IBS.
Other: virtually administered dietitian consults for IBS patients.
Participants will receive virtual one on one consults with a dietitian who has training in the dietary management of IBS.
IBS online group session run by Happy Bellies Nutrition
IBS Symptom Severity
IBS Symptom Severity as measured by the "IBS Symptom Severity Score". Minimum: 75, Maximum: \>300. Mild, moderate and severe cases are indicated by scores of 75 to 175, 175 to 300 and \> 300 respectively.
Time frame: Baseline
IBS Symptom Severity
IBS Symptom Severity as measured by the "IBS Symptom Severity Score". Minimum: 75, Maximum: \>300. Mild, moderate and severe cases are indicated by scores of 75 to 175, 175 to 300 and \> 300 respectively.
Time frame: 5 months post-randomization
IBS Specific Quality of Life
IBS Specific Quality of Life as measured by the "IBS Quality of Life Questionnaire". Minimum: 0, Maximum: 100. Higher scores indicating better IBS specific quality of life.
Time frame: Baseline
IBS Specific Quality of Life
IBS Specific Quality of Life as measured by the "IBS Quality of Life Questionnaire". Minimum: 0, Maximum: 100. Higher scores indicating better IBS specific quality of life.
Time frame: 5 months post-randomization
Patient Quality of Life
Patient Quality of Life as measured by the "EQ 5D 5L Questionnaire". This questionnaire comprises the following five dimensions (ie. five questions): mobility, self-care, usual activities, pain/discomfort and anxiety/depression. Each dimension (question) has 5 levels (possible answers): 1-no problems, 2-slight problems, 3-moderate problems, 4-severe problems and 5-extreme problems. The patient is asked to indicate his/her health state by ticking the box next to the most appropriate statement. This results in a 1-digit number that expresses the level selected for that dimension, and the digits for the five dimensions are combined into a 5-digit number that describes the patient's health state. There is also a visual analog scale which asks the patient to rate their overall health from 0-100, with 0 being the worst, and 100 being best possible health.
Time frame: Baseline
Patient Quality of Life
Patient Quality of Life as measured by the "EQ 5D 5L Questionnaire". This questionnaire comprises the following five dimensions (ie. five questions): mobility, self-care, usual activities, pain/discomfort and anxiety/depression. Each dimension (question) has 5 levels (possible answers): 1-no problems, 2-slight problems, 3-moderate problems, 4-severe problems and 5-extreme problems. The patient is asked to indicate his/her health state by ticking the box next to the most appropriate statement. This results in a 1-digit number that expresses the level selected for that dimension, and the digits for the five dimensions are combined into a 5-digit number that describes the patient's health state. There is also a visual analog scale which asks the patient to rate their overall health from 0-100, with 0 being the worst, and 100 being best possible health.
Time frame: 5 months post-randomization
Total number Inpatient services in the last 3 months
Total number of inpatient services (admissions) in the last 3 months the patient has received, using an adaptation of the Client Services Receipt Inventory (CSRI). The PI will create a questionnaire containing the Service Receipt (Section 4) questions of the CSRI.
Time frame: Baseline
Total number Inpatient services in the last 3 months
Total number of inpatient services (admissions) in the last 3 months the patient has received, using an adaptation of the Client Services Receipt Inventory (CSRI). The PI will create a questionnaire containing the Service Receipt (Section 4) questions of the CSRI.
Time frame: 5 months post randomization
Total number Outpatient appointments in the last 3 months
Total number of outpatient services (outpatient appointments) in the last 3 months the patient has received, using an adaptation of the Client Services Receipt Inventory (CSRI). The PI will create a questionnaire containing the Service Receipt (Section 4) questions of the CSRI.
Time frame: baseline
Total number Outpatient appointments in the last 3 months
Total number of outpatient services (outpatient appointments) in the last 3 months the patient has received, using an adaptation of the Client Services Receipt Inventory (CSRI). The PI will create a questionnaire containing the Service Receipt (Section 4) questions of the CSRI.
Time frame: 5 months post randomization
Volume of referrals to Dietician
Volume of referrals sent to the Virtual Dietician led 1 on 1 education session
Time frame: 5 months post-randomization
Volume of referrals to Online Group Session
Volume of referrals sent to the online IBS group session, run by Happy Bellies Nutrition
Time frame: 5 months post-randomization
Patient satisfaction with the Virtual Dietician led 1 on 1 education session
Patient satisfaction with the Virtual Dietician led 1 on 1 education session measured via questionnaires that were written by the study PI. The following statements will be presented, answers will follow a 5-point Likert scale where 1-strongly disagree 2-disagree 3-neutral 4-agree 5-strongly agree: 1. I feel confident managing my IBS 2. Overall, I was satisfied receiving dietary education through telehealth 3. It was easy to ask questions and get answers 4. I felt comfortable communicating with the dietitian using the telehealth system 5. It was easy to use the technology to access the services 6. I had no concerns about the privacy of my personal data 7. I would recommend this service to friends and family
Time frame: 5 weeks post-randomization
Volume of 1 on 1 dietary consults completed
Volume of 1 on 1 dietary consults completed, records kept by study dieticians
Time frame: 5 months post-randomization
Number of online modules competed for Online Group Session
Number of online modules competed for Online Group Session
Time frame: 5 months post-randomization
Number of sessions compared to proposed
Number of virtual dietician led 1 on 1 education sessions compared to proposed
Time frame: 5 months post-randomization
Number of Modules accessed
Number of Modules accessed for Online group session program run by Happy Bellies Nutrition
Time frame: 5 months post-randomization
Number of Modules completed
Number of Modules completed for Online group session program run by Happy Bellies Nutrition
Time frame: 5 months post-randomization
Percentage participation in group session
Percentage of participation for Online group session program run by Happy Bellies, Nutrition measured by how many participants contributed
Time frame: 5 months post-randomization
Quality Adjusted Life Years
Quality adjusted life years as measured using the EQ 5D and client service receipt inventory
Time frame: 5 months post-randomization
This study is completed, as verified in Sep 2026. You cannot join it, but the record below documents what was studied.
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Nova Scotia Health Authority