The gut is a vital organ that has a big impact on our general health. Diet and lifestyle have been identified as important contributors to gastrointestinal disorders. Nutrition, especially macronutrients like carbohydrates, fats, prebiotics and probiotics, significantly impacts gut microbiota diversity and function. This study investigates the effects of dietary and lifestyle modifications on functional gastrointestinal disorders (FGIDs), focusing on the Low FODMAP diet's efficacy in the management of these conditions. The study involved 140 patients from specialized gastrointestinal clinic and hospital in Coimbatore, selected through purposive sampling. Data was collected using interview schedule that included medical, demographic details and anthropometric measurements. Dietary habits and lifestyle practices were assessed using three-day dietary recalls, food frequency and evaluations of physical activity, dining out habits, and sleep patterns. Among the 140 patients, 56 participated in a 15-day Low FODMAP diet intervention, with pre and post-counselling evaluations. The study identified that younger adults aged between 25-35 years showed more incidents of FGIDs and gastroesophageal reflux disease was the most common FGID with abdominal pain being the prevalent symptom. Spicy foods were common symptom triggers, while traditional fermented foods like dosa, idli, and curd were frequently consumed. The intervention showed significant improvements in dietary compliance and food choices among the 56 participants, underscoring the Low FODMAP diet effectiveness in managing FGIDs. The study concludes that dietary modifications, including increased intake of Low FODMAP foods, probiotics, and prebiotics, along with mindful use of spices, can effectively reduce symptoms and improve the management of FGIDs.