After attending this program, participants will be able to:
• Compare types of adverse food reactions including food allergies, intolerances, and sensitivities.
• Distinguish between lgE mediated and non-IgE mediated food allergies.
• Apply the 5R Framework to develop targeted nutrition interventions for reducing gastrointestinal inflammation and to promote healing.
• Describe the role of the RDN in caring for patients with food allergies, intolerances and sensitivities.
RN CE credit: 3.0
RD CPEU credit: 3.0