This product is free for those who attended FNCE® 2017.
Misinformation regarding food allergies and food intolerances available to the public, and sometimes even medical professionals can result in misdiagnosis. Recommendations are often made to eliminate foods with the intention to see if that may resolve a specific issue. Additionally, non-evidence-based testing methods are commonly used, resulting in a list of foods of which a patient must now avoid due to having an “allergy.”
These types of diagnoses can be damaging to patients with food fears, food struggles or eating disorders, causing them to unnecessarily limit their diet even further than they may have been doing previously. Creating a deeper rooted food fear can be very difficult to overcome.This session will also cover evidence-based approaches to diagnosing and managing, or resolving, food allergies or intolerances, along with how to best work with an eating disorder patient who may have food aversions or previously diagnosed food allergies that need to be re-explored.
CPE Level: 2
Learning Codes: 5110, 5200, 3020
- Define and explain the most common types of food allergies and food intolerances that impact the body, including the identifying physical signs and symptoms that may present.
- Explain the many different methods for assessing and testing for food allergies/intolerances and the varying degrees of accuracy and reliability for each assessment method.
- Describe the role that reliable, as well as false, food aversions can play in the onset, or unintended encouragement of an eating disorder or disordered eating, along with medical and dietary interventions best indicated for supporting a diagnosis.
- Megan A. Kniskern, MS, RD, CEDRD-S, LD/N
- Miriam Anand, MD, FACAAI, FAAAAI, FACP
Moderator and Program Planner
- Janelle Smith, MS, RDN, CEDRD
Planned with the Behavioral Health Nutrition Dietetic Practice Group