Nutrition Management of Food Allergies

Level 2 & 3 CPE

CPE Type: 740 Online/Web-based

Upon completion of this course, users will be able to:

1. Describe three typical Ig-E-mediated reactions to food that people must look out for.
2. Identify nine most common allergenic foods that are required to be listed on US food labels.
3. Explain histamine intolerance and name six of the most common foods to avoid.
4. Discuss the alpha-gal syndrome and identify three foods to avoid.
5. Give two pros and cons or limitations each of: food allergy testing, the elimination diet, and an allergy-focused diet histories.
6. Describe how an oral food challenge works, and why it is used as a diagnostic tool.
7. Describe the peanut introduction protocol for an infant 4-6 months of age.
8. Compare and contrast the allergenicity of milk and eggs when consuming them solo versus baked in a food or consumed in a full meal.
9. Discuss three ways food allergies affect quality of life.
10. Describe at least two responsibilities of the parent and child/adolescent who has severe food allergies and attends school.
11. Discuss two findings about breast milk and infants with food allergies.
12. Identify and discuss two reasons why following a
    Mediterranean Diet has been found to be beneficial to people with food allergies.
13. Discuss three research findings on early introduction of food allergens for high-risk infants.
14. Describe three ways a Registered Dietitian Nutritionist is vital to the therapy of a person with food allergies.