Subject: Webinar on preventing food allergies Nov. 14

Today's Dietitian CE Learning Library
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Exclusive Webinar Presentation: The Keys to Preventing Food Allergies (Part 1 of 3) | Presented by Sherry Coleman Collins, MS, RDN, LD | Thursday, November 14, 2019, from 2–3 PM EST | Earn 1 CEU
After nearly a decade of recommending avoidance of the top allergens in infancy, the American Academy of Pediatrics rescinded those guidelines in 2008 because the evidence doesn't support withholding allergens as a means to prevent food allergies. Yet, they didn't give advice on what to do next, so many practitioners continued to recommend avoidance. However, recent research shows the risk of developing a peanut allergy in infancy and childhood can be significantly reduced through the early introduction of peanut foods (as much as 86% for the high-risk infant) within the first year of life.

Additional research is convincing for milk and eggs. Less is known about the impact of nutrition intervention for other top allergens, but the short story is this: feeding babies all potential allergens is safe when done in an age-appropriate way. Clearly, there is something special happening with the "programming" of the immune system very early in life that begins and sets the risk for food allergies. Researchers are in pursuit of clear and effective interventions that can interrupt this programming and shift the tide toward tolerance instead.

In part one of this three-part webinar series, join Sherry Coleman Collins, MS, RDN, LD, on Thursday, November 14, from 2–3 PM EST, as she reviews the research on nutrition intervention during pregnancy, infancy and early childhood, and takes a deeper look into reducing the risks for developing food allergies. Sherry will provide guidance for what the practitioner can do now based on the evidence, and make recommendations on what to watch for in the future.

Learning Objectives
1. Direct parents and patients using the latest guidelines for nutrition intervention to prevent food allergies, obtain an accurate food allergy diagnosis, and successfully manage food allergies.
2. Implement an evidence-based approach as they educate patients in order to reduce the risk of food allergy reactions while protecting quality of life.
3. Understand and use the appropriate educational approaches and techniques to teach families, pediatric patients, or adult patients about successful food allergy management.
Price: $19.99
Suggested CDR Learning Needs Codes: 2020, 4010, 4040, 5110
Performance Indicators: 8.1.4, 8.3.1, 8.3.6, 8.4.4
Level: 2
Register Now
About Our Presenter
Sherry Coleman Collins is president of Southern Fried Nutrition Services in Atlanta, Georgia. Sherry specializes in food allergies and sensitivities, digestive disorders, and nutrition communications, and develops and delivers food allergy education for consumers and training for professionals in foodservice, school nutrition, and general nutrition. Sherry is also an avid cook, and teaches cooking classes, shares recipes, and helps people live better by learning to navigate the world of food with ease. She also writes about food and nutrition for a variety of online and print publications and is frequently quoted and interviewed as an expert in the areas of food allergies, nutrition, and gut health. In 2016, Sherry was awarded the Distinguished Service in the Media award from the Georgia Academy of Nutrition and Dietetics (GAND), an award given to an RDN in Georgia who has exhibited exemplary service by providing evidence-based information to the media. In her spare time, you can find Sherry hosting the Southern Fried Girlfriends podcast.
Sherry Coleman Collins, MS, RDN, LD, has the following relevant disclosures to report: consultant to the National Peanut Board. The speaker certifies no conflict of interest exists for this program. View our disclosure policy.