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Avoiding the Risks of Elimination Diets

Avoiding the Risks of Elimination Diets

Avoiding the Risks of Elimination Diets

Marion E. Groetch, MS RDN, Isabel J. Skypala, PhD RD, Julie Wang, MD FAAAAI
Marion E. Groetch, MS RDN, Isabel J. Skypala, PhD RD, Julie Wang, MD FAAAAI
on behalf of American Academy of Allergy Asthma & Immunology

$20.00 $ 20.00 $ 20.00

$20.00 $ 20.00 $ 20.00

$ 20.00 $ 20.00 $ 20.00
$ 20.00 $ 20.00 $ 20.00
Normal Price: $20.00 $20.00

Review:

Launch date: 08 Jun 2018
Expiry Date: 27 Feb 2019

Last updated: 22 Aug 2018

Reference: 189726

This course is no longer available

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Course Availability

This course is only available to trainees days after purchase. It would need to be repurchased by the trainee if not completed in the allotted time period. This course is no longer available. You will need to repurchase if you wish to take the course again.

Description

The NIAID Food Allergy Guidelines Expert Panel recommends an elimination diet for the treatment of a properly diagnosed food allergy. Additionally, elimination of one or a few foods may be useful for diagnostic purposes, especially to help identify food triggers for certain non-IgE mediated allergies. Elimination diets, however, are not without risk. Children in particular are at increased risk of inadequate nutrient intake and poor growth. This course will address how to avoid those risks and provide recommended nutritional counseling and regular growth monitoring for children with food allergies.

Objectives

Prescribe an elimination diet when appropriate
On completion of this course, the learner will be able to prescribe an elimination diet when appropriate
Identify the consequences of elimination diets, including the nutrients most likely to be at risk and consequent effects on growth and development
On completion of this course, the learner will be able to identify the consequences of elimination diets, including the nutrients most likely to be at risk and consequent effects on growth and development
Outline the nutritional risks associated with clinical manifestations of specific food allergic disorders
On completion of this course, the learner will be able to outline the nutritional risks associated with clinical manifestations of specific food allergic disorders
Recommend appropriate substitute foods and identify when appropriate supplemental micronutrients or substitute formula are needed
On completion of this course, the learner will be able to recommend appropriate substitute foods and identify when appropriate supplemental micronutrients or substitute formula are needed
Marion E. Groetch, MS RDN, Isabel J. Skypala, PhD RD, Julie Wang, MD FAAAAI

Author Information Play Video Bio

Marion E. Groetch, MS RDN, Isabel J. Skypala, PhD RD, Julie Wang, MD FAAAAI
on behalf of American Academy of Allergy Asthma & Immunology

Marion E. Groetch, MS RDN -
Icahn School of Medicine at Mount Sinai
Relevant Relationships: Nutricia North America: Consultant

Isabel J. Skypala, PhD RD -
Royal Brompton & Harefield NHS Foundation Trust
Relevant Relationships: None

Julie Wang, MD FAAAAI -
Icahn School of Medicine at Mount Sinai
Relevant Relationships: None

Current Accreditations

This course has been certified by or provided by the following Certified Organization/s:

  • Accreditation Council for Continuing Medical Education (ACCME)
  • 0.50 Credits
  • California Board of Registered Nursing (CBRN)
  • 0.50 Hours

Faculty and Disclosures

Marion E. Groetch, MS RDN

Marion E. Groetch, MS RDN

Relevant Relationships: Nutricia North America: Consultant

Isabel J. Skypala, PhD RD

Isabel J. Skypala, PhD RD

Relevant Relationships: None
Julie Wang, MD FAAAAI

Julie Wang, MD FAAAAI

Relevant Relationships: None

Additional Contributors

Conflicts Declared

Conflicts of Interest declaration by Author:

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