Webinar: The Keys to Preventing Food Allergies

November 14, 2019

Webinar on Food Allergy Prevention

Suggested CDR Learning Codes: 2020, 4010, 5110, 6020
Suggested CDR Performance Indicators: 8.3.6, 8.4.2, 8.4.4, 9.6.1
CPE Level 2
CDR Activity Type: 171

Dietitians and nutrition professionals get relatively little, if any, exposure to food allergy management during training. Professionals need to understand the risks for nutritional deficiencies due to the over-restriction of foods and the impact food allergies have on a client’s quality of life. As a result, miseducation and misunderstanding is common, and is proven by the promotion of non-evidence-based approaches to dealing with clients who have adverse food reactions.

On Thursday, November 14, 2019 from 2-3 p.m. ET, join Sherry Coleman Collins, MS, RDN, LD, as she discusses how RDNs and others in the nutrition discipline can better understand the strengths and weaknesses of current food allergy diagnostic methods; how food allergies develop; and interventions that may reduce risk.

Learning Objectives

After completing this continuing education course, nutrition professionals should be able to:

  1. 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.
  2. Implement an evidence-based approach as they educate patients in order to reduce the risk of food allergy reactions while protecting quality of life.
  3. Understand and use the appropriate educational approaches and techniques to teach families, pediatric patients, or adult patients about successful food allergy management.

Additional Information

Suggested CDR Learning Codes: 
2020, 4010, 5110, 6020
Suggested CDR Performance Indicators: 
8.3.6, 8.4.2, 8.4.4, 9.6.1
CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 
Event starts: 
11/14/2019 - 2:00pm EST
Event ends: 
11/14/2019 - 3:00pm EST
CE Club cost:
CE Club cost:

Sherry Coleman Collins, MS, RDN, LD, is president of Southern Fried Nutrition Services in Atlanta, Georgia. Sherry specializes in food allergies and sensitivities, digestive disorders, and nutrition communications. As a consultant for the National Peanut Board, Sherry develops and delivers food allergy education for consumers and training for professionals in foodservice, school nutrition, and general nutrition. Sherry is an avid cook. She 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, including the Academy of Nutrition and Dietetics. Sherry 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). This award is given to a registered dietitian nutritionist in Georgia who has exhibited exemplary service by providing evidence-based information to the media. Most recently, you can find Sherry hosting the Southern Fried Girlfriends podcast and on her website, www.southernfriednutrition.com.

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.


Available Credit

  • 1.00 CDR


CE Club cost:
CE Club cost:
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