Optimizing Equitable Interprofessional Food Allergy Nutrition

Sunday, October 9
1:30 PM – 3:00 PM (Eastern Time)
Location:
CE: 1.5
Level 3 (advanced knowledge/expertise)
Activity Code: 170550

Description

Food allergy poses significant quality of life and financial stresses on affected patients and their families. Moreover, health disparities research suggests that low-income households are likely under-diagnosed, presenting barriers to appropriate specialty care, adequate disease management, and potentially life-saving prescriptions. Food insecurity presents an additional challenge, with children from the lowest income families spending more on emergency and hospitalization costs, in part due to limited access to allergen-friendly foods. This presentation is aimed at RDNs with intermediate to advanced knowledge. Health equity, access, and the influence of early life nutrition on the gut microbiome will be presented alongside the latest consensus recommendations and best-practices for optimizing food allergy prevention, diagnosis, and management. Learners will further their clinical expertise to confidentially provide patient-centered, interprofessional care with consideration to the challenges of health system barriers and food insecurity.

Learning Objectives:

  • Describe the prevalence of food allergies among children and adults, with particular attention given to health disparities and barriers to diagnosis
  • Identify population health and system barriers to implementation of recommended allergy prevention, diagnosis, and care
  • Conduct appropriate, collaborative, and effective medical nutrition therapy according to professional scope of practice and updated guidelines, with consideration to early life factors impacting food allergy risk, health access, and food insecurity challenges

Performance Indicators:

  • 12.3.1 Designs programs, interventions, or initiatives based on assessment and surveillance data and evidence-based literature.
  • 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
  • 10.1.1 Leads intra- and interprofessional teams to identify, develop,
    implement and evaluate valid and reliable nutrition screening tools
    and procedures.

    Moderator(s)

  • Optimizing Equitable Interprofessional Food Allergy Nutrition -

    Jenni Carvalho-Salemi, MPH, RDN, CSP, LD

    Scientific Affairs

    Culturelle Probiotics

  • Speaker(s)

  • Optimizing Equitable Interprofessional Food Allergy Nutrition -

    Ruchi Gupta, MD, MPH

    Director

    Center for Food Allergy and Asthma Research (CFAAR), Northwestern University Institute for Public Health and Medicine; Smith Child Health Research Outreach and Advocacy Center, Ann & Robert H. Lurie Children’s Hospital of Chicago

  • Optimizing Equitable Interprofessional Food Allergy Nutrition -

    Carina Venter, PhD, RD

    Associate Professor

    Children’s Hospital Colorado and University of Colorado Denver School of Medicine