• Section 1. Course Objectives

    Welcome – To proceed though the course use the Navigation bar on the left. Click on  “Section 1” to start. 

    Introduction

    According to the U.S. Food and Drug Administration each year Food Allergy Categories millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

    There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.

    The dietitian plays a critical role in empowering those under their care to manage food allergy and may play an integral role in supporting the physician in the diagnostic process. The Dietitian serves as a coach and a guide to the client offering support with change and helping to bridge the gap between old habits and foods into different habits and foods that help support the client with where they are in their health and life at the time.

    Course Objectives

    After completing this course, nutrition professionals should be able to:

    1. Identify the two categories of food allergy immune system changes
    2. Distinguish food allergy from adverse food reactions
    3. Identify the main food allergens and their prevalence
    4. Understand food allergy symptoms, diagnosis, and testing
    5. Explain the Food Allergen Labeling and Consumer Protection Act (FALCPA)
    6. Discuss the identification and avoidance of the most common food allergies
    7. Identify the treatment for Anaphylaxis

     

    Course Completion Requirements

    To complete this course you must read the course content and successfully complete the Mastery Test in Section 9.

    Section 2. Food Allergy Categories