- FLAXSEED ALLERGY CROSS REACTIVITY HOW TO
- FLAXSEED ALLERGY CROSS REACTIVITY REGISTRATION
- FLAXSEED ALLERGY CROSS REACTIVITY LICENSE
A registered dietitian nutritionist with food allergy expertise can provide patient-specific, practical advice on eliminating multiple and/or staple foods and address nutritional needs by recommending nutritionally appropriate replacements for eliminated foods as well as advice on skill-appropriate progression of complementary foods to avoid feeding difficulties. Children with multiple food allergies or cow's milk allergy (CMA) appear to be at greatest nutritional risk, with a higher proportion exhibiting poor growth or overt malnutrition. Other common allergens (hen's eggs, soy, peanuts, sesame, tree nuts, fish, and shellfish) are nutritionally dense and, when eliminated, can impair intake of specific nutrients. Major allergens that are staple foods (eg, cow's milk, wheat) typically provide a large percentage of daily dietary intakes, contributing not only energy but also macronutrients (carbohydrates, protein, and fat) and micronutrients (vitamins and minerals).
FLAXSEED ALLERGY CROSS REACTIVITY LICENSE
Some states certify or license "nutritionists," but qualifications vary by state, and many states have no legal definition of the term therefore, it may be used by anyone without proof of qualification.
FLAXSEED ALLERGY CROSS REACTIVITY REGISTRATION
Of note, an RDN has completed a minimum of a bachelor's degree from an Accreditation Council for Education in Nutrition and Dietetics (ACEND) approved program, an ACEND-approved internship, passed a written Commission on Dietetic Registration credentialing exam, and completed continuing professional education credits needed to maintain credentials. Children in particular are at increased nutritional risk, and parents/caregivers will need to plan avoidance strategies for a variety of settings, including those where the parent/caregiver may not be present (eg, school, camps).
FLAXSEED ALLERGY CROSS REACTIVITY HOW TO
REFERRAL - All patients with food allergy and their parents/caregivers would benefit from referral to a registered dietitian nutritionist (RDN) to learn how to avoid their allergens and how to substitute the eliminated food while minimizing the social impact of the allergy. (See "Indications for nutritional assessment in childhood" and "Measurement of growth in children" and "Laboratory and radiologic evaluation of nutritional status in children" and "Dietary assessment in adults".) The indications for nutrition assessment, clinical features of nutrition disorders, measurements of growth, and laboratory evaluation of nutritional status are also discussed separately. (See "Management of food allergy: Avoidance" and "Patient education: Food allergen avoidance (Beyond the Basics)".)
Food allergen avoidance is discussed separately.
Persons with food allergy, like those without food allergy, should aim for a diet that promotes health, meets nutrient needs, and reduces the risk of chronic disease. This topic will focus on the prevention of nutritional problems that can arise with food elimination diets and optimizing the diet. Follow-up is also recommended to ensure that the alternative nutrient sources have been accepted and incorporated into the diet. Nutrient-dense alternative food sources should be recommended when elimination diets are initiated. Nutritional management of food allergy requires careful planning to ensure that the nutrients inherent in the eliminated food(s) are adequately replaced. INTRODUCTION - The goals of nutritional intervention in patients with food allergy are twofold: prevent acute and chronic food allergic reactions through allergen elimination and ensure optimal nutrition within the context of the allergen-restricted diet.
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