Food Allergies - Lori Alexander, NetCE

The purpose of this course is to encourage healthcare professionals in the primary care setting to raise the issue of reactions to food during patient encounters, especially with parents of young patients, and to educate patients about the importance of protecting themselves or their children from allergic reactions. In addition, members of the public may use this course to enhance their personal knowledge of the subject matter presented.

Upon completion of this course, you should be able to:

1. Distinguish between the different types of adverse reactions to food.
2. Discuss the prevalence of food allergy and the natural history of the disease, including risk factors.
3. Analyze the data on strategies to prevent food allergy.
4. Identify the cutaneous, gastrointestinal, and respiratory manifestations of food allergy.
5. Summarize the recommended methods of diagnosing food allergy, including considerations for non-English-proficient patients.
6. Describe the appropriate management of food allergies and food-induced anaphylaxis.
7. Summarize the most important points of the emergency treatment of food-induced anaphylaxis.

This 5-hour continuing education course is available for download for professional development; if continuing education credit is desired, please see instructions included in eBook.