Recognizing Conditioned Food Sensitivity in Your Practice

This product is free for DMNT members.

This webinar was presented live on August 4, 2021.

Conditioning plays a role in every food sensitivity reaction. The impact can range from minimal to debilitating. Join Wendy Busse as she brings her twenty-five years of experience specializing in food sensitivity to explore this essential topic. You will learn how clients get stuck in the Food Avoidance & Sensitivity Trap and develop conditioned food sensitivity. Wendy will show you seven strategies that you can easily incorporate into your practice to help clients break out of this trap and minimize conditioned food sensitivity.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 4.2.4, 8.1.2, 8.3.7

Learning Objectives

1. Recognize clients in your practice that may suffer from conditioned food sensitivity.
2. Summarize typical ways that clients enter and remain imprisoned by the Food Avoidance & Sensitivity Trap.
3. Provide clients with strategies to rebuild body/food trust and expand their diet

Speaker

Wendy Busse MSc, RD

Wendy Busse is a registered dietitian from Alberta, Canada, specializing in food sensitivity for over twenty-five years. She has presented at six Dietitians of Canada national conferences and has facilitated numerous continuing education and university training programs. In addition, she developed a client-centered program to help food-sensitive clients rebuild body/food trust and expand their diet. Wendy is also an expert in histamine intolerance and nutrition resources for mast cell disease.