Approximately 32 million Americans suffer from food allergy, and an alarming one in five Americans has a health condition related to food, ranging from disruptive sensitivities to life-threatening allergic reactions that can send them to the emergency room. Moreover, about 10% of adults in the U.S. have a food allergy, and research shows young adults are more likely to adopt risky behaviors and experience food-induced anaphylaxis. This session identifies ways to support these young adults as they prepare to leave the nest and enter college and the workplace for the first time. In addition, new and emerging research will be reviewed on allergen exposure and risk, and social-psychological concerns specific to young adults. Practical tools will also be shared to help RDNs become premier food allergy educators. The goal is to help young adults with food-health conditions thrive in a world where food plays many roles from nourishment to reflecting cultural and personal identity.
CPE Level: Level 2 (intermediate knowledge/experience)
- 3.3.3 Advocates for access to health and nutrition services.
- 8.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.
- 7.2.6 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, clients/patients, public and organizations.
- Describe prevalence and impact of food allergy among young adults
- Identify barriers to food allergy management and safety strategies
- Outline three ways RDNs can help young adults thrive with food allergies
- Cecily R. Martinez, MS, RD, LDN
- Lisa A. Carlson, MS, RDN, LDN
- Ruchi Gupta, MD, MPH