Upcoming American Dietetic Association Conference Offers Food-allergy Training

The ELL Foundation is offering a course for registered dietians on managing patients with food allergies and intolerance at the upcoming American Dietetic Association’s Food and Nutrition Conference & Expo in November.  ELL’s Food Allergy and Intolerance management Training Program designed this course because they recognizes the growing need for assistance in assessing nutritional intake, potential deficiencies and substitute dietary plans among individuals having dietary restrictions.  Celiac Disease/gluten intolerance is one of the main topics covered in the course.

When this Examiner was diagnosed with Celiac Disease more than a decade ago, we were told to set up an appointment with a dietitian to learn more about the autoimmune disorder and the vitamin deficienies we were experiencing.  Imagine my surprise when the dietitian didn’t even know what Celiac Disease was and handed me a couple of hand outs with some recipes and told me to simply avoid gluten.  Thank goodness things have changed since then and dietitians are seeking out courses to educate themselves on food allergies and intolerances.

The number of people being diagnosed with Celiac Disease, Gluten Sensitivity, food allergies/intolerance continue to grow and we need to find qualified dietitians with the expertise to guide us through the diagnosis.  In my opinion, the transition to a gluten-free diet can be daunting and having someone not only explain what gluten is but help you combat your vitamin deficiencies is key to a speedy recovery. 

The training curriculum includes in-depth discussions on the following topics as delivered by medical experts in the areas of allergy and immunology and Celiac Disease.  The course offers six continuining education unit and costs $284.95.  The topic covered are:
  • Understanding food allergies, signs/symptoms, testing & diagnoses, hypotheses supporting the growth in food allergy and treatments
  • Understanding gluten intolerance and Celiac Disease
  • Nutritional deficiencies and alternative substitutes for individuals having food allergies and/or food intolerances
  • Understanding today’s ingredient food labels, cross contamination risks and alternative allergy-friendly food products
  • Avoiding the primary risk areas of food allergic reactions
  • An introduction to the Protect Allergic Children (PAC) RD Consult Module: Nutritional Assessment & Substitute Dietary Planning for Food Allergic Families
  • An introduction to the Protect Allergic Children (PAC) RD Consult Module: Food Allergy Safety in the School Cafeteria & Substitute Meal Planning for Food Allergic Students
It is so exciting to see this type of education and understanding in the medical community.
Author Information: Jennifer D. Harris, Atlanta, GA
Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com
Gluten-Free Product Specialist, Return to Eden
Program Chair, Atlanta Metro CeliacsTwitter@jenniferGFinGA

About Jennifer Harris

Jennifer Harris
Author Information: Jennifer D. Harris, Atlanta, GA Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com Atlanta Gluten-Free Examiner Program Chair, Atlanta Metro CeliacsTwitter@jenniferGFinGA
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