The Health Professional's Guide to Food Allergies and Intolerances / Edition 1

by Janice Vickerstaff Joneja

Overview

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 * Egg * Wheat * Corn * Peanuts * Soy * Tree Nuts * Shellfish * Fish

Product Details

ISBN-13:	9780880914536
Publisher:	Academy of Nutrition and Dietetics
Publication date:	01/01/2012
Edition description:	New Edition
Pages:	477
Product dimensions:	8.00(w) x 10.00(h) x 1.00(d)

Editorial Reviews

Reviewer: Julia Socke, RD, LDN, CDE (University of Chicago Medical Center)
Description: This book highlights common food sensitivities and explains their diagnosis, mechanism, and implications for the diet.
Purpose: It is intended as a practice-ready manual on food sensitivity management. Because of the growing number of food sensitivities, this is an important goal.
Audience: The book is written for dietitians and other healthcare professionals. The author is a registered dietitian and a professor in medical microbiology.
Features: Each chapter effectively and concisely explains a food sensitivity, achieving the book's objective. The book is well structured and organized.
Assessment: 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.

Doody's Review Service

Reviewer: Julia Socke, RD, LDN, CDE(University of Chicago Medical Center)
Description: This book highlights common food sensitivities and explains their diagnosis, mechanism, and implications for the diet.
Purpose: It is intended as a practice-ready manual on food sensitivity management. Because of the growing number of food sensitivities, this is an important goal.
Audience: The book is written for dietitians and other healthcare professionals. The author is a registered dietitian and a professor in medical microbiology.
Features: Each chapter effectively and concisely explains a food sensitivity, achieving the book's objective. The book is well structured and organized.
Assessment: 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.