Health Professional's Guide to Food Allergies and Intolerances, The

Health Professional's Guide to Food Allergies and Intolerances, The
  • 2013
  • © Diana Faulhaber
  • Janice Vickerstaff Joneja, PhD, RD
  • ISBN-10: 0-88091-453-X / ISBN-13: 978-0-88091-453-6
  • Nutrition & Dietetics, Immunology

 

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Description

This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as practical suggestions for their management.

Features:

  • The science behind food allergies and food intolerances and how these two types of reactions differ.
  • The role of elimination diets and challenge protocols in identifying food sensitivities.
  • Symptoms, diagnosis and management of 24 foods and food components known to cause adverse reactions, including the “top ten”:

  • Milk
  • Eggs
  • Wheat
  • Corn
  • Peanuts
  • Soy
  • Tree Nuts
  • Shellfish
  • Fish

 

Doody's Reviews

Doody's Core Titles (DCT)
Score: 80/100
3/5 Stars
Specialty Score: 2.67 Health Sciences - Nutrition

Read Review
Go to Doody's Review page

 

Quotes, Reviews or Testimonials

"This will be useful to any practitioner who has a patient with a food sensitivity. It is a quick reference that explains the particular condition very thoroughly. There are not many comprehensive books that focus on this particular topic in such a comprehensive and concise manner."

-- Julia Socke, RD, LDN, CDE (University of Chicago Medical Center) Doody's Review

 

Audience

This title is written for dietitians and other healthcare professionals. The author is a registered dietitian and a professor in medical microbiology.

 

Table of Contents

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