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Understanding Your Food Allergies & Intolerances
Book by Wayne Sheffler, MD, PhD, Quin Yuan, MD, PhD and Karen Asp
Study Guide by Susan Burke March, MS, RD, LD/N, CDE

C240
17 CPEUs
HARD COPY
$139.95

Book, 245 pgs and Study Guide with 1 Reporting Form, 32 pgs.
Discover the most up-to-date methods for recognizing and dealing with food allergies and sensitivities so that you can help your patients, clients and students live a healthier life--safely, smartly, and effectively. This unique CPE program provides you with:

  • common symptoms and reactions to evaluate specific food allergies and intolerances;
    self-assessments and tests to assess the severity of reactions; 
  • step-by-step guidelines to help patients manage their food sensibilities by watching their diet, reading food labels, and making smart choices while eating out;
  • strategies for dealing with lactose intolerance, celiac disease, peanut allergies, fructose intolerance, and other common conditions;
  • cutting-edge reference tools to keep you up-to-date on the latest breakthroughs and advice--so you can help patients take charge of their health and feel their best!

For more information and customer comments, click here.

Approved/Accepted by CDR,CBDM

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Learning Need Codes:
2000, 2010, 2020, 2030, 2080, 2090, 3000, 3100, 4000, 4040, 4110, 4120, 4130, 4140, 4150, 4190, 5000, 5110, 5120, 5220

SUGGESTED Performance Indicators (PIs):
6.3.11, 8.1.2, 8.1.4, 8.1.5, 8.3.1, 8.3.6, 8.4.4, 10.2.5, 10.2.7, 10,2,9, 12.4.6

DON'T SEE your Performance Indicators or Code Listed here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI or CODE as long as it relates to your Learning Plan.
For details
click here.


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To order an ADDITIONAL Reporting Form click below:

C240F
17 CPEUs
REPORTING FORM
$50.00

Understanding Your Food Allergies & Intolerances
Book by Wayne Sheffler, MD, PhD, Quin Yuan, MD, PhD and Karen Asp
Study Guide by Susan Burke March, MS, RD, LD/N, CDE

©2013 Wolf Rinke Associates, Inc. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the Publisher.

CUSTOMER COMMENTS

Amy Reilly: I think this book provided a lot of useful information, especially now that allergies and intolerances have become so common. It also hits very close to home for me, since one of my daughters does have nut allergies. Very well written and informative.

Kristine Kettler: I really enjoyed learning the specific differences between an allergy and an intollerance. I was especially interested in peanut allergies since my son has a severe allergy."

INTRODUCTION AND OVERVIEW

Welcome to Understanding Your Food Allergies & Food Intolerances aself-directed accredited learning program. This program consists of a book of the same title and this study guide.

This program will provide you with useful information about food allergies and sensitivities that will enable you to guide your patients and students toward practical nutrition strategies for coping with food sensitivities. It is also intended to help you earn 17 CPEUs.

To get the most out of this self-directed accredited learning program, it is suggested that you adhere to the following four steps:
Step 1: Review the objectives in this study guide.
Step 2: Read and study the Understanding Your Food Allergies & Food Intolerances book.
Step 3: Assess what you have learned by answering the questions contained in this study guide.
Step 4: Compare your answers to the answer key provided in this study guide. If you score at least 80% correct (60 correct answers), you are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION (CPE) REPORTING FORM. If you scored less than 80% correct, re-read this learning program until you score at least 80% correct.

After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit on-line at www.easyCPEcredits.com,
or fax to: (410) 531-9282,
or mail to: Wolf Rinke Associates, Inc., 13621 Gilbride Lane, Clarksville, MD 21029.

We will email your Certificate of Completion.

When you submit your CPE Reporting Form to us via www.easyCPEcredits.com, fax or mail, be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your email address clearly.

To ensure that our email s are delivered to your inbox (instead of your junk/spam folders), please add cpesupport@wolfrinke.com to your Address Book or Safe List of allowed email senders. Also, be sure to allow attachments from this email address.

Enjoy Understanding Your Food Allergies & Food Intolerances!

Susan Burke March, MS, RD, LD/N, CDE, author of Making Weight Control Second Nature: Living Thin Naturally.

GOAL AND OBJECTIVES

Goal: To provide you with useful information about food allergies and sensitivities that will enable you to guide your patients, clients, and students toward practical nutrition strategies for coping with food sensitivities.

Objectives: Upon completion of this accredited, self-directed learning program you will be better able to:

  • Explain the difference between food sensitivity, allergy, and intolerance
  • Discuss the immune response associated with immediate food allergies
  • Recommend appropriate tests for food sensitivities
  • Describe the incidence of food allergies
  • Explain the relationship between immune system, environment, and food sensitivities
  • Advise clients regarding the most common allergic foods
  • Counsel clients regarding anaphylaxis symptoms and treatments
  • Explain atopy and describe atopic reactions
  • Identify how the digestive tract and its health plays a role in food sensitivities
  • Discuss food-dependent exercise anaphylaxis and lifestyle recommendations
  • Counsel clients regarding how to follow an elimination diet
  • Discuss possible deficiencies associated with restrictive diets
  • Identify the primary allergens in milk
  • Advise clients regarding lactose intolerance and dietary recommendations
  • Discuss egg allergy and nutritional coping strategies
  • Explain fructose intolerance and recommend coping strategies
  • Evaluate gluten allergy and celiac disease and related symptoms
  • Explain sulfite intolerance and recommend coping strategies
  • Discuss fish and shellfish allergies and recommend coping strategies
  • Recommend dietary strategies for coping with gluten intolerance
  • Apply nutritional recommendations for coping with celiac disease
  • Explain IBS, causes and recommend coping strategies
  • Discuss coping strategies for children with allergies in a school setting
  • Advise clients regarding nut allergies and recommend coping strategies
  • Explain oral allergy syndrome and relationship to pollen allergies
  • Apply nutritional strategies for infant feeding to lower risk for food sensitivity
  • Review recommendations for safely dining out and traveling
  • Discuss alternative treatments for food sensitivities
  • Apply allergen-safe food preparation strategies for home

TABLE OF CONTENTS

Part I: Understanding food sensitivities
Chapter 1: Learning the Lingo
Chapter 2: Who's Most at Risk for Developing a Food Sensitivity?
Chapter 3: Are Food Sensitivities on the Rise?
Part II: Food Intolerances
Chapter4: Food Intolerances 101
Chapter 5: Getting a Handle on Common Intolerances
Part III: Food Allergies
Chapter 6: Let's Evaluate Your Symptoms
Chapter 7: The Doctor Will See You Now
Chapter 8: Living with Food Allergies
Chapter 9: Will There Ever Be a Cure for Food Sensitivities?
Acknowledgments
Resources and References
Notes
Index

ABOUT THE AUTHORS OF THE BOOK

Wayne Shreffler, MD, PhD, specializes in allergy and immunology and is a pediatrician and the director of the Food Allergy Center and section chief in Pediatric Allergy/Immunology at Massachusetts General Hospital in Boston.

Qian Yuan, MD, PhD, specializes in pediatric gastroenterology and nutrition and is the clinical director of the Food Allergy Center at Massachusetts General Hospital in Boston.

Karen Asp is a freelance writer who specializes in fitness, health, and nutrition.

ABOUT THE AUTHOR OF THE STUDY GUIDE

Over the past 20 years Registered and Licensed Dietitian Susan Burke March has made her personal passion for healthy living and smart weight management her vocation. Susan holds undergraduate and graduate degrees in nutrition and education, is a certified diabetes educator, and holds advanced certificates in Adult Weight Management (Levels 1 & 2) and Childhood and Adolescent Weight Management. She served as chief clinical nutrition manager at Mt. Sinai Hospital of Queens, New York.

After moving to South Florida in 1999, Susan joined eDiets.com, a leader in the online weight management program arena, to lead the nutritional development of a roster of healthy weight programs, and spearheaded development of unprecedented features and services that today are commonplace in the online weight management industry.

Susan is the author of the practical and informational book Making Weight Control Second Nature: Living Thin Naturally (Mansion Grove House, 2009) and the 26-CPEU study guide published by Wolf Rinke Associates (2010). Her new eBook is The Common Cent$ Diet for Busy Girls (2011: available for Kindle and Nook), a guide to eating conveniently but economically to achieve weight loss goals. Susan serves as a media spokesperson for the Florida Dietetic Association, and is called upon by the health care industry and journalism community to comment on issues relating to nutrition and healthy eating, weight management, wellness and diabetes. Susan serves as Sponsorship Relations Director for the Weight Management Dietetic Practice Group, a professional practice group of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). In 2008, Susan earned a Certificate of Training in Leadership from the American Dietetic Association Leadership Institute, and is a faculty member for the Certificate of Training in Adult Weight Management Level II, for the Commission on Dietetic Registration.

Susan and her husband Ken March live in Flagler Beach, Florida.

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