Recorded Webinar: Counseling for Food Allergies in Children and Adolescents (Part 2)
Suggested CDR Learning Codes: 2020, 4050, 4160, 5110
Suggested CDR Performance Indicators: 8.1.4, 8.3.1, 8.4.4, 8.4.5
CPE Level: 2
CDR Activity Type: 175
This webinar was presented on Wednesday, January 8, 2020, from 2–3 PM
Children with food allergies may be more likely to suffer picky eating, further self-restricting and increasing the risk of developing nutritional deficiencies and interrupting growth. Helping parents and children master management, understand the true risks associated with reactions, dispelling common myths, and increasing self-efficacy and self-advocacy can help improve quality of life.
In part two of this three-part webinar series, join Sherry Coleman Collins, MS, RDN, LD, as she reviews how the RDN can be indispensable when educating parents and kids on proven tactics used to manage a food allergy, including proper avoidance; managing school nutrition environments; providing proper substitutions and cooking techniques; strategies to reduce picky eating; advice for necessary supplements; and management from infancy through the teenage years. The role of the RDN as clinician and nutrition counselor is an essential part of improving outcomes for children with food allergies.
After completing this continuing education course, nutrition professionals should be able to:
- Direct parents and patients using the latest guidelines for nutrition intervention to prevent food allergies, obtain an accurate food allergy diagnosis, and successfully manage food allergies.
- Implement an evidence-based approach as they educate patients in order to reduce the risk of food allergy reactions while protecting quality of life.
- Understand and use the appropriate educational approaches and techniques to teach families, pediatric patients, or adult patients about successful food allergy management.
Sherry Coleman Collins is president of Southern Fried Nutrition Services in Atlanta, Georgia. Sherry specializes in food allergies and sensitivities, digestive disorders, and nutrition communications, and develops and delivers food allergy education for consumers and training for professionals in food service, school nutrition, and general nutrition. Sherry is also an avid cook, and teaches cooking classes, shares recipes, and helps people live better by learning to navigate the world of food with ease. She also writes about food and nutrition for a variety of online and print publications and is frequently quoted and interviewed as an expert in the areas of food allergies, nutrition, and gut health. In 2016, Sherry was awarded the Distinguished Service in the Media award from the Georgia Academy of Nutrition and Dietetics (GAND), an award given to an RDN in Georgia who has exhibited exemplary service by providing evidence-based information to the media. In her spare time, you can find Sherry hosting the Southern Fried Girlfriends podcast.
Sherry Coleman Collins, MS, RDN, LD, has the following disclosure to report: consultant, National Peanut Board. Sherry has certified that no conflict of interest exists for this program. View our full disclosure policy here.
- 1.00 CDR