Courses

Food Allergies and Intolerances

Best book available on this topic! It covers how to determine the offending foods, manage reactions; exploration of intolerances to chemicals and dyes in foods; pediatric food allergies, and emerging areas of research.
Course Expiration Date
Jul-31-2021
Grouped product items
Product Name Price Qty
Book Only (1220)
$59.00
15 CE Paper Test Only (1221)
$121.00
30 CE Paper Test Only (1222)
$156.00
15 CE Book & Paper Test (1223)
$175.00
30 CE Book & Paper Test (1224)
$210.00
15 CE Online Test Only (W1221)
$111.00
30 CE Online Test Only (W1222)
$146.00
15 CE Book & Online Test (W1223)
$165.00
30 CE Book & Online Test (W1224)
$200.00

Book Details

Author
Year Published
2012
Edition
1st Edition
Publisher
Academy of Nutrition and Dietetics
ISBN
978-0-88091-453-6
Format
Paperback
Page Count
477
Learning Code
  • (2000) Science of food and nutrition
  • (2010) Botanicals, phytochemicals
  • (2020) Composition of foods, nutrient analysis
  • (2040) Food science, genetically modified food
  • (2050) Genetics
  • (2060) Immunology
  • (2070) Macronutrients: carbohydrate, fat, protein, fiber, water
  • (2080) Microbiology, food toxicology
  • (2090) Micronutrients: vitamins, minerals
  • (2100) Nutritional biochemistry
  • (3000) Nutrition assessment & Diagnosis
  • (3005) Nutrition Diagnosis
  • (3010) Assessment methodology
  • (3020) Assessment of target groups, populations
  • (3040) Food consumption, fluid balance
  • (3060) Laboratory tests
  • (3070) Pharmacological, drug/nutrient, herbal interaction
  • (4000) Wellness and public health
  • (4040) Disease prevention
  • (5000) Medical Nutrition Therapy
  • (5070) Pediatrics
  • (5110) Allergies, sensitivities
  • (5120) Autoimmune diseases, arthritis, lupus
  • (5220) Gastrointestinal disorders
  • (5410) Client protocols, clinical guidelines
  • (6000) Education, Training, and Counseling
  • (6020) Counseling, therapy, and facilitation skills
  • (8000) Food Service Systems and Culinary Arts
  • (8090) Menu planning and development, nutrient analysis

Course Objectives

Suggested Performance Indicators: 6.1.2, 8.1.2, 8.2.3, 10.2.4

 

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

  1. Better assess their patients’ eating habits and food records looking for possible food allergens, intolerance, or sensitivities.
  2. Successfully guide patients on an elimination diet, so patients feel informed and supported during the process.
  3. Apply knowledgeable judgment when assessing the patients’ possible intolerances or sensitivities against the common and not so common possibilities.
  4. Create an effective diet and menu plan for a patient to live on keeping in mind food and cultural preferences, along with allergens and insensitivities.
Recommended For...
  • Registered Dietitian (RD/RDN)
  • Dietetics Technician Registered (DTR/NDTR)
  • Integrative & Functional Nutrition Academy Professional
Why we chose this book
It’s the best review of the newest research on this topic!
About the author
Dr. Janice Joneja, PhD, RDN, was an assistant professor of medical microbiology and author when she decided to return to school to become a registered dietitian. She wanted to apply the science of allergy to the practical management of adverse reactions to foods.