Food Allergy Basics
Suggested CDR Learning Codes: 3000, 5110, 5460, 8040; Level 1
Suggested CDR Performance Indicators: 7.2.2, 8.3.6, 8.4.4, 10.2.2
This continuing education course reviews food allergy risk factors and symptoms, techniques for diagnosing food allergies and identifying allergens, strategies for strictly avoiding food allergens, and nutrition gaps to consider for the most common food allergens, as well as possible alternatives to these allergens.
After completing this continuing education course, nutrition professionals should be better able to:
- Describe food allergy risk factors, symptoms of an allergic reaction, different allergic conditions causing delayed reactions, and strategies for diagnosing food allergies.
- Explain the basics of food allergen labeling laws and the concept of cross-contact of food allergens.
- Identify the most common food allergens in the United States, the nutrients that may be lacking when eliminating them from the diet, and possible alternatives.
- 2.00 CDR