Symposium Session: A Sensitive Issue: The Facts About Food Allergies and Adverse Food Reactions

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.

Learning Objectives

After attending this session, nutrition professionals should be able to:
 

  1. Recognize the prevalence, signs, and symptoms of different types of food allergies and distinguish them from other adverse food reactions.
  2. Utilize evidence-based approaches to the prevention, diagnosis, and management of food allergies and adverse food reactions.
  3. Identify and recommend reliable tools for yourselves and clients in the management of food allergies and adverse reactions.
Course summary
Available credit: 
  • 1.50 CDR
Course opens: 
05/20/2019
Course expires: 
05/23/2020
CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Rating: 
5

Sherry Coleman Collins, MS, RDN, LD, is president of Southern Fried Nutrition Services in Atlanta, specializing in food allergies and sensitivities, digestive disorders, and nutrition communications. As a consultant for the National Peanut Board, she develops and delivers food allergy education for consumers and training for professionals in foodservice, school nutrition, and nutrition. Find her on social media as @PeanutRD and @DietitianSherry, hosting the Southern Fried Girlfriends podcast, and at www.southernfriednutrition.com.

Sherry Coleman Collins, MS, RDN, LD, reports the following relevant disclosures: Consultant for the National Peanut Board. She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.50 CDR

Accreditation Period

Course opens: 
05/20/2019
Course expires: 
05/23/2020

Price

CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Please login or create an account to take this course.