THE BIOLOGY OF ALLERGIES: A DIETITIAN'S GUIDE

Foods that cause multiple discomfort to individuals aren’t always investigated fully. This webinar will review food allergies and associated tests and treatments for all life stages including infancy through the elderly years. We will discuss the newest allergen to be listed effective January 1, 2023. We will also review immunoglobulin proteins which could suppress or exacerbate undesired effects from some of the food we eat. Sorting fact from fiction is crucial when testing and diagnosing allergies. The RDN and NDTR play a vital role in finding adverse reactions to food (acute or chronic) through the NFPE. The most important point is to encourage all those who are involved in writing menus either for clients or in food service settings to attend this presentation to find out how to modify items in order to maintain menus allergen conscious without diminishing quality or taste.

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

• Understand the differences between allergies, intolerances, and sensitivities.



• Identify the different Ig (Immunoglobulin) proteins involved.



• The "newest" allergen effective January 1, 2023.



• Educate patients and clients how to find allergens listed on food labels and menus.

Live Event Date: Jan 19, 2023

Expiration Date: May 31, 2024

Performance Indicators/Learning Objectives: 5.2.1, 8.4.4, 10.2.2, 13.2.2

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1, 2

Total Cost: 1 Site Credit