Credit Course–Food Allergy Survival Guide

Credit Course based on The Food Allergy Survival Guide

Course includes:  

  • Book Food Allergy Survival Guide: Living Well Without Dairy, Eggs, Fish, Gluten, Peanuts, Shellfish, Soy, Tree Nuts, Wheat, Yeast and More by V. Melina, MS, RD, J. Stepaniak, MSEd and D. Aronson, MS, RD
  • Study Guide a self-directed accredited learning program
  • Reporting Form that can be mailed for credit, giving
    22 Level 2, Continuing Professional Education Units (CPEUs.)FoodAllergy Survival 140Food Allergy Survival Study Guide big file140

Approved by:

  • The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and the Dietary Managers Association (DMA)
  • To Order the complete course, with book, through Wolf Rinke Associates, click here.

LEARNING OBJECTIVESUpon completion of this accredited, self-directed learning program, the nutrition professional will be able to:
· Distinguish between food allergies, food intolerances and food sensitivities;
· Identify the top eight food allergens;
· Discuss incidence of food allergies, food intolerances, and celiac disease and reasons for the increase of these conditions in recent decades;
· Use findings from recent research in counseling clients about the connection between diet and certain conditions: arthritis, asthma, candida, dermatitis, depression, digestive disorders, fatigue, and migraines and other headaches;
· Communicate potential health benefits of avoiding food allergens;
· Identify terms on labels that indicate the presence of the top eight allergens;
· Identify symptoms related to food allergies and intolerances;
· Discuss the relationship between intestinal health and food sensitivities;
· Inform clients regarding effective use of probiotics, in food and supplement form;
· Describe methods of testing for food allergy including the Double-Blind, Placebo-Controlled Food Challenge, use of the Few Foods Diet, and reintroduction of foods;
· Pinpoint potential challenges in meeting nutritional needs for those with sensitivities to each of the top allergens;
· Assist clients in label reading in relation to any of the top eight allergens;
· Apply knowledge about potential deficiencies in diets restricted due to multiple food sensitivities;
· Assist clients in meeting recommended intakes for protein, iron, zinc, calcium, vitamins, fiber, and essential fatty acids, on an allergy-restricted diet.
· Make recommendations regarding supplementation for those with food sensitivities;
· Identify recipes with which those with multiple food allergies can create satisfying and nutritionally adequate meals;
· Identify some high protein, high fat, and high carbohydrate foods;
· Counsel clients with celiac disease regarding symptoms, testing, dietary restrictions, gluten-containing and gluten-free grains and other foods, label reading; safe foods, and consumption of oats;
· Distinguish between wheat allergy and celiac disease.
· Create nutritious and appealing gluten-free baked goods;
· Describe various ways to meet recommended calcium intakes on dairy-free diets;
· Make appropriate recommendations for meeting vitamin D requirements;
· Assist vegetarians with sensitivities to soy in meeting recommended protein intakes;
· Identify five foods in the nightshade family;
· Assist clients with food sensitivities in meeting their nutritional needs throughout the life cycle;
· Suggest dietary changes to help pregnant and lactating women meet nutrient needs despite food allergies;
· For people with allergies to common allergens, identify acceptable food sources of key nutrients that such as vitamins B12, D and omega-3 fatty acids;
· Suggest techniques parents could use to increase the variety of foods eaten by children and teens with food sensitivities to improve their nutrient intakes;
· Identify specific food choices to help those avoiding dairy products due to lactose intolerance or allergy to milk proteins to meet calcium needs;
· Assist those with food allergies and intolerances in practical matters related to family and social situations;
· Assist with menu planning and food choices for families with food sensitivities and for alternatives for institutional menus;
· Apply your knowledge of food allergies and intolerances to institutional settings;
· Assist children, parents, and teachers in dealing with various food sensitivities.

To order the complete course, with book, through Wolf Rinke Associates, click here.