Nutrition Management of Food Allergies

Nutrition Management of Food Allergies

Health Professional’s Guide

Written by food allergy experts, this book presents the physiology, diagnosis, and management as well as treatment and prevention of food allergies. It is comprehensive, evidence-based, and written in a detailed, clear format with numerous tables and figures to describe concepts. CDCES approved.

This is an outstanding resource for unique conditions such as food protein-induced allergic proctocolitis, food protein-induced enterocolitis syndrome, and eosinophilic GI disorders.

Carina Venter, PhD, RDN, Marion Groetch, MS, RDN, Dr. John James, MD, and Dr. Scott Sicherer, MD
Course Expiration Date: Dec-18-2026
Course Performance Indicators: 4.1.2, 8.1.2, 9.6.2, 10.2.5
Product Name

Book Only (2770)

Regular price $75.00 $75.00

28.25 CE Online Test Only (2771)

Regular price $170.00

28.25 CE Book & Online Test (2772)

Regular price $240.00

Book Details

Author Carina Venter, PhD, RDN, Marion Groetch, MS, RDN, Dr. John James, MD, and Dr. Scott Sicherer, MD
Year Published 2023
Edition 1st
Publisher Academy of Nutrition and Dietetics
ISBN 978-0880912259
Format Paperback
Page Count 400
CDR Activity Numbers
  • 28.25 CE Online Test Only: 180450
  • 28.25 CE Book & Online Test: 180450

Course Objectives

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.

Recommended For...

Registered Dietitian (RD/RDN)
Dietetics Technician Registered (DTR/NDTR)
Integrative & Functional Nutrition Academy Professional
Certified Diabetes Care & Education Specialists (CDCES)
Registered Nurse (RN)

Why We Chose This Book

Many practitioners work with clients with food allergies or very picky eaters who believe they have allergies. It’s important that practitioners keep current on the latest research and treatments for this health concern.

About the Author

Carina Venter, PhD, RDN, is an Associate Professor, University of Colorado, Aurora, CO; Marion Groetch, MS, RDN, is Director of Nutrition Services, Jaffe Food
Allergy Institute; editor Dr. John James, MD, founder, Food Allergy Consulting and Education Services; and Dr. Scott Sicherer, MD, Professor of Pediatrics, Icahn School of Medicine at Mount Sinai.