Clinical Recommendations for Reducing and Preventing Food Allergies
A Food Allergy CE/CME Curriculum Course

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Hugh Sampson, MD, and Marion Groetch, MS, RDN, examine the importance of optimal nutrition in allergic children, as well as the latest evidence for introducing allergenic foods. The faculty discuss the link between food allergies and poor nutrition and growth; communicating strategies for nutritionally complete elimination diets; assessing and mitigating nutritional risk; the LEAP, EAT, and PETIT studies; solid food introduction and allergies; and the role of skin barrier maintenance in preventing allergies.

This activity is part of the Food Allergy Curriculum: Understanding Food Allergies in Infants and Children: The Symptoms, Diagnoses, and Management

You may also be interested in Answers to Commonly Asked Allergy Questions, Videos for Parents and Caregivers.

Course Credit:

1.00 AANP Contact Hour
1.00 AMA PRA Category 1 CreditTM
1.00 ANCC Contact Hour
1.00 CA-BRN Contact Hour
1.00 CDR Contact Hour

Dates:

Opens: 2019-08-02
Closes: 2021-08-02

Target Audience:

This activity was developed for physicians, pediatric nurse practitioners, nurses, registered dietitians, and other health care professionals who have an interest in newborns, infants and toddlers.

This activity is supported by an educational grant from Mead Johnson Nutrition.
  • Marion Groetch, MS, RDN

    Director of Nutrition Services
    Jaffe Food Allergy Institute
    Division of Allergy and Immunology
    Icahn School of Medicine at Mount Sinai
    New York, New York

  • Hugh A. Sampson, MD, FAAAAI

    Kurt Hirschhorn Professor of Pediatrics
    Department of Pediatrics
    Director Emeritus of the Jaffe Food Allergy Institute
    Icahn School of Medicine at Mount Sinai
    New York, New York

Learning Objectives

  • Develop management strategies to optimize nutrition in the allergic child and prevent allergic progression
  • Interpret the latest evidence for introducing allergenic food in the first years

Faculty Disclosures

Marion Groetch, MS, RDN

  • Speakers Bureau
    • Nutricia North America – clinical area: food allergies
    • Abbott – clinical area: food allergies
    • Mead Johnson Nutrition – clinical area: food allergies

Hugh A. Sampson, MD, FAAAAI

  • Employee
    • DBV Technologies – clinical area: novel therapies for treating food allergy
       
  • Consultant
    • N-Fold Therapeutics, LLC – clinical area: novel therapies for treating food allergy
       
  • Significant Shareholder
    • DBV Technologies – clinical area: novel therapies for treating food allergy
    • N-Fold Therapeutics, LLC – clinical area: novel therapies for treating food allergy
       
  • Other
    • Royalties from various textbooks

Accreditation and Certification

The Annenberg Center for Health Sciences at Eisenhower is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians.

The Annenberg Center for Health Sciences at Eisenhower designates this activity for a maximum of 1.00 AMA PRA Category 1 Credit™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
The Annenberg Center for Health Sciences is accredited by the American Association of Nurse Practitioners as an approved provider of nurse practitioner continuing education. Provider number: 040207.
This program is designated for up to 1.00 contact hour. Program ID# 5758-EM.
The Annenberg Center for Health Sciences is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation.
A maximum of 1.00 contact hour may be earned for successful completion of this activity.
Provider is approved by the California Board of Registered Nursing, Provider #13664, for 1.00 contact hour.
To receive credit for education contact hours outside of the state of California, please check with your state board of registered nursing for reciprocity.
Annenberg Center for Health Sciences at Eisenhower is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.00 hour continuing professional education unit (CPEU) for completion of this program/material.
Provider Number AC857; Activity Number 150089.
Learners may submit additional evaluations of the quality of this program/material to cdr@eatright.org.

Additional Content Planners

Heather Jimenez, FNP (Nurse Reviewer)
No significant relationships to disclose.

Stephanie Leonard, MD (Peer Reviewer)
  • Consultant 
    • Lab Corp – clinical area: food allergy diagnostics

Jessica Martin, PhD (Medical Writer)
No significant relationships to disclose.

Annenberg Center for Health Sciences

Charles Willis, Director of Continuing Education, consults for Pfizer, Inc, all other staff at the Annenberg Center for Health Sciences at Eisenhower have no relevant commercial relationships to disclose.