Nutritional Management of Adverse Food Reactions

Course Description

Tuition: drip.vet $70.00, VIN member -- click --

Presented by Catherine Lenox, DVM, Diplomate ACVN

Adverse food reactions, including food allergies, have diverse clinical signs with gastrointestinal and/or cutaneous manifestations. In this course we discuss the classification, pathogenesis, diagnosis, and management of adverse food reactions. We will primarily focus on nutritional management and will discuss diagnostic food trials for the different types of adverse food reactions, gastrointestinal and cutaneous. We will review how to identify nutrients of concern for both gastrointestinal adverse food reactions and cutaneous adverse food reactions and how these nutrients of concern impact dietary management. Feeding strategies, diet selection, and case management will also be discussed.

Learning Objectives:

Upon completion of the course, the participant should be able to

• understand the classification and clinical signs of adverse food reactions.
• review how to perform a diagnostic food trial for diagnosis of gastrointestinal and cutaneous adverse food reactions.
• determine nutrients of concern and goals for feeding management for patients with adverse food reactions.
• discuss how to select a diet and feeding plan for patients with adverse food reactions.