Food Allergy Survival Guide
Living Well Without Dairy, Eggs, Fish, Gluten, Peanuts,
Shellfish, Soy, Tree Nuts, Wheat, Yeast and More

Vesanto Melina, MS, RD, Jo Stepaniak, MSEd
and Dina Aronson, MS, RD

© 2006 Wolf Rinke Associates, Inc. All rights reserved. Reproduction in whole or part without written permission from the publisher, except for brief quotations in reviews, is prohibited.

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CUSTOMER COMMENTS

Suzanne Powers: " This study was great! I have children with food allergies and am a part of a Food Allergy Support Group. This information was beneficial to me and will be for the other members as well!"

Dedre L. Snode: "It was very specific, clearly written and full of resources."

Lisa Gluck: "I can't believe it took me this long to take advantage of your wonderful program. The study guide was informative, extremely helpful to my practice and overall the easiest way to obtain my CPE credits. Thank you!!!"

Melissa Dale: "You're a professional, inspirational company and it's a pleasure dealing with Wolf Rinke."

Michelle Sagristano: "The information contained in this book expanded upon basic information covered in course work, it was exactly what I was looking for."

Connie Walters: "The charts, easy to read, good indexing."

Britt Schuman-Humbert: "Easy to find answers/explanation to reinforce text."

Deborah Harris: "Easy to read, very interesting and great recipes as a bonus."

Hope Moore: "Prior to this study I had very little professional or personal experience regarding food allergies. This comprehensive study has given me a solid, foundational knowledge base, a reliable resource, and the confidence to offer help to those with food allergies."

OVERVIEW AND INSTRUCTIONS

Welcome to the self-directed accredited learning program, Food Allergy Survival Guide. The program consists of a book of the same title by Vesanto Melina, MS, RD, Jo Stepaniak, MSEd and Dina Aronson, MS, RD and this study guide. The program is designed to help you understand food allergies and provide you with a wealth of practical information and support for you and your clients. It is also designed to help you earn 22 Level 2 Continuing Profession Education Units (CPEUs).

To get the most out of this self-directed accredited learning program, it is suggested that you adhere to the following four steps:

• Review the objectives in the study guide.
  
• Read and study the book.
  
• Assess what you have learned by answering the self-assessment questions in this study guide.
  
• Compare your answers to the answer key, which you will find at the end of the study guide. If you scored at least 80% correct, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM. If you scored less than 80% correct, re-read the appropriate sections of the book until you score at least 80% correct.

After you have successfully completed the program, complete and mail the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM to
Wolf Rinke Associates, Inc.
P.O. Box 350,
Clarksville, MD 21029
or Fax to (410) 531-9282.

Enjoy the Food Allergy Survival Guide
Vesanto Melina, MS, RD
Web http://www.nutrispeak.com

LEARNING OBJECTIVES

Upon completion of this accredited, self-directed learning program, the nutrition professional will be able to:

• Distinguish between food allergies, food intolerances and food sensitivities;
  
• Identify the top eight food allergens;
  
• Discuss incidence of food allergies, food intolerances, and celiac disease and reasons for the increase of these conditions in recent decades;
  
• Use findings from recent research in counseling clients about the connection between diet and certain conditions such as arthritis, asthma, candida, dermatitis, depression, digestive disorders, fatigue, and migraines and other headaches;
  
• Communicate potential health benefits of avoiding food allergens;
  
• Identify terms on labels that indicate the presence of the top eight allergens;
  
• Identify symptoms related to food allergies and intolerances;
  
• Discuss the relationship between intestinal health and food sensitivities;
  
• Inform clients regarding effective use of probiotics, in food and supplement form;
  
• Describe methods of testing for food allergy including the Double-Blind, Placebo-Controlled Food Challenge, use of the Few
• Foods Diet, and reintroduction of foods;
  
• Pinpoint potential challenges in meeting nutritional needs for those with sensitivities to each of the top allergens;
  
• Assist clients in label reading in relation to any of the top eight allergens;
  
• Apply knowledge about potential deficiencies in diets restricted due to multiple food sensitivities;
  
• Assist clients in meeting recommended intakes for protein, iron, zinc, calcium, vitamins, fiber, and essential fatty acids, on an allergy-restricted diet.
  
• Make recommendations regarding supplementation for those with food sensitivities;
  
• Identify recipes with which those with multiple food allergies can create satisfying and nutritionally adequate meals;
  
• Identify some high protein, high fat, and high carbohydrate foods;
  
• Counsel clients with celiac disease regarding symptoms, testing, dietary restrictions, gluten-containing and gluten-free grains and other foods, label reading; safe foods, and consumption of oats;
  
• Distinguish between wheat allergy and celiac disease.
  
• Create nutritious and appealing gluten-free baked goods;
  
• Describe various ways to meet recommended calcium intakes on dairy-free diets;
  
• Make appropriate recommendations for meeting vitamin D requirements;
  
• Assist vegetarians with sensitivities to soy in meeting recommended protein intakes;
  
• Identify five foods in the nightshade family;
  
• Assist clients with food sensitivities in meeting their nutritional needs throughout the life cycle;
  
• Suggest dietary changes to help pregnant and lactating women meet nutrient needs despite food allergies;
  
• Identify acceptable food sources of key nutrients such as vitamins B12 and D and omega-3 fatty acids for people with allergies to common allergens;
  
• Suggest techniques parents could use to increase the variety of foods eaten by children and teens with food sensitivities to improve their nutrient intakes;
  
• Identify specific food choices to meet calcium needs for individuals who avoid dairy products due to lactose intolerance or allergy to milk proteins;
  
• Assist with menu planning and food choices for individuals with food sensitivities;
  
• Apply your knowledge of food allergies and intolerances to institutional settings;
  
• Assist children, parents, and teachers in dealing with various food sensitivities.
  

ABOUT THE AUTHOR

Vesanto Melina, MS, RD, did her undergraduate and graduate work at the University of Toronto and the University of London, England. She has taught nutrition at Seattle's Bastyr University and at the University of British Columbia in Vancouver. She is co-author of the 2003 Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets. She was a coordinator for the Vegetarian Nutrition section (Chapter 10) of the American Dietetic Association's Manual of Clinical Dietetics. Vesanto is widely known in the media - press, TV and radio, is an internationally known speaker and has presented workshops on the topic of vegetarian nutrition to over 2,200 dietitians across North America. Vesanto received the prestigious Clintec award for leadership in dietetics. She regularly consults for government, industry, and individual clients. Her website is www.nutrispeak.com.

Vesanto's publications include:

Food Allergy Survival Guide, Melina V., Stepaniak J. and Aronson D., Healthy Living Publ., 2004.

Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets. American Dietetic Association and Dietitians of Canada. J Am Diet Assoc. 2003;103(6):748 and Can J Diet Pract Res. 2003;64(2):62. online at http://www.webdietitians.org/Public/GovernmentAffairs/92_17084.cfm

A new food guide for North American vegetarians. Messina V, Melina V, Mangels AR. J Am Diet Assoc. 2003;103(6):771 and Can J Diet Pract Res. 2003;64(2):82. online at: http://www.dietitians.ca/news/downloads/Vegetarian_Food_Guide_for_NA.pdf

The New Becoming Vegetarian. Melina V, Davis B. The Book Publishing Company, 2003.

Raising Vegetarian Children. Stepaniak J, Melina V. McGraw-Hill, 2002.

Becoming Vegetarian. Melina V., Davis B. Wiley Canada, 2003; The Book Publishing Company, 1995; Macmillan Canada, 1994. in French, as "Devenir Vegetarien", published by Les Editions de l'Homme, Quebec, 1996, and in Portuguese as "Tornar-se Vegetariano", Editora Campus, Brazil, 1998.

Healthy Eating for Life to Prevent and Treat Cancer, Physicians Committee for Responsible Medicine with V. Melina. John Wiley Press 2002.

Manual of Clinical Dietetics, Chapter 10, Vegetarian Nutrition. (Vesanto Melina acted as a chapter coordinator.) American Dietetic Association and Dietitians of Canada, 2000.

Becoming Vegan. Davis B, Melina V. The Book Publishing Company, 2000.

The Good Cook Book. Potvin Y, Melina V. Yves Veggie Cuisine, 2000.

Cooking Vegetarian. Melina V, Forest J. Macmillan Canada, 1996; John Wiley and Sons, 1998.

The Manual of Nutritional Care, Nutrition for the Adult Vegetarian. (Vesanto Melina acted as chapter coordinator). British Columbia Dietitians' and Nutritionists' Association, 4th edition, 1992. (Endorsed by the British Columbia Medical Association.)

Eating Your Way to a Healthy Lifestyle. Crawford (Melina) V. Nursing B.C. 24 (5):16 1992.

Infant Feeding and Vitamin Supplementation Survey. Walsh MT, and Crawford (Melina) V. Canadian Public Health Association. Presentation June 18, 1986.

Junk Food in Our Schools? A look at student spending. Crawford (Melina) V. L., Journal of the Canadian Dietetic Association, 1977; 38(3):193.

Treatment of Homocystinuria with a Low Methionine Diet, Supplemental Cystine and a Methyl Donor, by Perry TL, Crawford (Melina) VL, et al, The Lancet, 1968; ii: 474, August 31.

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