Food Protein–Induced Enterocolitis Syndrome
This continuing education course seeks to improve dietitians’ understanding of food protein–induced enterocolitis syndrome (FPIES). Better understanding of FPIES diagnosis and management goals will enable dietitians to expertly guide families and other health care providers managing the nutritional needs of children with FPIES. This course also highlights the important role of the dietitian on the food allergy management team.
After completing this continuing education course, nutrition professionals should be better able to:
- Recognize symptoms associated with food protein–induced enterocolitis syndrome (FPIES).
- Understand the nutritional risks associated with FPIES.
- List steps in mitigating the nutritional risk in infants with FPIES.
Marion Groetch, MS, RDN, is director of nutrition services of the Jaffe Food Allergy Institute and assistant professor of pediatrics in the division of pediatric allergy & immunology at the Icahn School of Medicine at Mount Sinai in New York City. Groetch has coauthored numerous peer-reviewed articles on FPIES, including several referenced in the course.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR