Nutritional Management of Adverse Food Reactions (NUTR126)

Course overview

Adverse food reactions, including food allergies, have diverse clinical signs with gastrointestinal and/or cutaneous manifestations. In this course we discuss the classification, pathogenesis, diagnosis, and management of adverse food reactions. We will primarily focus on nutritional management and will discuss diagnostic food trials for the different types of adverse food reactions, gastrointestinal and cutaneous. We will review how to identify nutrients of concern for both gastrointestinal adverse food reactions and cutaneous adverse food reactions and how these nutrients of concern impact dietary management. Feeding strategies, diet selection, and case management will also be discussed.