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.)

Approved by:
The American Dietetic Association (ADA) and the
Dietary Managers Association (DMA)

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

LEARNING OBJECTIVES

Upon 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.

To see Customer Comments on the course, click here.