This is not a webinar or course for purchase- this is a module for credit claiming for our 2019 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our symposium, however, the topics may be revisited in the future in the form of a webinar or self-study course.

Suggested CDR Learning Codes: 3005, 3020, 5110

Performance Indicators: 8.1.1, 8.4.4, 10.2.5

Food allergies and adverse food reactions affect a large number of Americans. Recent research indicates that as many as 19% of adults report having a food allergy, yet only 10.8% have clinical symptoms consistent with a true allergy. Among children, up to 8% have food allergies. Millions more report adverse food reactions every year. Food allergies can have a significant impact on quality of life, negatively affect nutrition status, and cost millions of dollars each year, making accurate diagnosis essential. Registered dietitian nutritionists have a unique role to play in the prevention, diagnosis, and management of food allergies. In this session, attendees will learn the difference between food allergies and other adverse reactions to food, gain valuable skills to use evidence-based approaches with clients, and walk away with tools for themselves and clients alike.