Dietitian Course: Food Sensitivities: Science and Speculation

FOOD SENSITIVITIES: SCIENCE AND SPECULATION

Food sensitivities are a hot topic in modern wellness culture. But what exactly is a food sensitivity? How can we tell whether someone's health challenges may be related to a food sensitivity, and what should we as nutrition professionals do about it? This webinar will help to extricate science and evidence-based practice from hype and confusion, and give you practical tools to understand the spectrum of food hypersensitivity reactions, effectively educate clients, and apply this information in your practice.

Upon successful completion of this one-hour course, the participant should be able to:

Explain food hypersensitivity reactions and the differences between type I hypersensitivity, type IV hypersensitivity, and idiosyncratic food reactions.

List potential underlying causes of idiosyncratic food reactions.

Explain the role of the nocebo effect in adverse food reactions.

Explain the pros and cons of food sensitivity testing compared with use of an elimination diet.

List practical tips for helping clients with suspected food sensitivities to maintain a healthy relationship with food and prevent nutritional deficiencies.

Live Event Date: Feb 04, 2025

Expiration Date: Feb 12, 2028

Performance Indicators/Learning Objectives: 1.3.3, 6.2.3, 8.4.4

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Total Cost: 1 Site Credit

About the Presenter: Erica Golden, RDN, IFNCP

Erica Golden, RDN, IFNCP is a clinical dietitian, author, and educator. In her private practice, Nourished Mind Nutrition, Erica uses integrative and functional nutrition and lifestyle tools to improve clients' mental health and gastrointestinal health--specializing in conditions including depression, anxiety, disordered eating, and disorders of the gut-brain interaction (DGBIs). She uses a weight-inclusive, trauma-informed approach to nutrition counseling and care, focusing on helping clients build healthier relationships with food and with their bodies.

Erica is passionate about training other health professionals about trauma-informed nutrition care and mental health. She authored the brand new book Trauma-Informed Care: An Integrative Nutrition Approach to Empowered Healing and the book Nutrition and Mental Health: Integrative Approaches for Diet, Dysfunction and the Gut-Brain Axis.

Erica’s approach is rooted in a belief in the innate wisdom and self-knowledge of individuals, the power of the client-provider relationship as a pathway to healing, and the importance of respecting, collaborating with, and learning with our clients.

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