Food Allergy Courses

Title Credit Cost
Food Allergy: From Primary Prevention to Treatment and Intervention
  • 14.50 Attendance credits
  • 14.50 CE credits
  • 14.50 CME credits
$495.00
Demystifying IgE-Mediated Cow’s Milk Allergy: Diagnosis and Management
  • 0.50 Attendance credits
  • 0.50 CE credits
  • 0.50 CME credits
$0.00
1006: Comprehensive Management of FPIES (MOC)
  • 2.50 CE credits
  • 2.50 CME credits
$25.00
2311: AH: Oral Food Challenges in Infants, FPIES and Alpha-Gal Allergy (MOC)
  • 1.25 Attendance credits
  • 1.25 CE credits
  • 1.25 CME credits
$25.00
3310: Food Allergy Management: Challenges in Working with Special Populations (MOC)
  • 1.25 Attendance credits
  • 1.25 CE credits
  • 1.25 CME credits
$25.00
3704: FADDA: Food Allergy Guidelines Galore (MOC)
  • 0.50 Attendance credits
  • 0.50 CE credits
  • 0.50 CME credits
$25.00
4101: Cutting Edge-Food Allergy Pathogenesis, Diagnosis and Therapy (MOC)
  • 1.50 Attendance credits
  • 1.50 CE credits
  • 1.50 CME credits
$25.00
Non-IgE Adverse Reactions to Foods: Improving Diagnosis and Treatment
  • 0.50 Attendance credits
  • 0.50 CE credits
  • 0.50 CME credits
$0.00
Eosinophilic Esophagitis from the Allergist’s Perspective
  • 0.25 Attendance credits
  • 0.25 CE credits
  • 0.25 CME credits
$0.00
AAP Year in Review Workshop: Hot Topics in Pediatric Allergy/Immunology (MOC)
  • 1.25 Attendance credits
  • 1.25 CE credits
  • 1.25 CME credits
$25.00
Allied Health: Strategies for Inducing Tolerance in Food Allergy
  • 1.25 Attendance credits
  • 1.25 CE credits
  • 1.25 CME credits
$25.00
Practical Application of Food Allergy Prevention for Medical Providers
  • 1.25 Attendance credits
  • 1.25 CE credits
  • 1.25 CME credits
$25.00
We are LEAPing Our Way into an EATing Disaster
  • 1.00 Attendance credit
  • 1.00 CE credit
  • 1.00 CME credit
$25.00
Avoiding the Risks of Elimination Diets
  • 0.50 Attendance credits
  • 0.50 CE credits
  • 0.50 CME credits
$0.00
Oral Immunotherapy for Treatment of Food Allergy
  • 0.25 Attendance credits
  • 0.25 CE credits
  • 0.25 CME credits
$0.00
Early Peanut Introduction
  • 0.25 Attendance credits
  • 0.25 CE credits
  • 0.25 CME credits
$0.00
Component Testing for Food Allergy Diagnosis
  • 0.50 Attendance credits
  • 0.50 CE credits
  • 0.50 CME credits
$0.00
Virtual Patient: Young Girl with Peanut Allergy
  • 0.25 Attendance credits
  • 0.25 CE credits
  • 0.25 CME credits
$0.00
Atopic Dermatitis and Food Allergy
  • 0.50 Attendance credits
  • 0.50 CE credits
  • 0.50 CME credits
$0.00
Diagnosis and Natural History of Peanut Allergy
  • 0.25 Attendance credits
  • 0.25 CE credits
  • 0.25 CME credits
$0.00

Food Allergy Resources for Healthcare Providers

Additional Online Education
PI Pro: Food Allergy: This performance improvement CME activity is based on the NIAID Guidelines for the Diagnosis and Management of Food Allergy in the United States (2010) and satisfies the practice improvement (Part IV) requirement of the ABAI's Maintenance of Certification program.

The Consortium of Eosinophilic Gastrointestinal Disease Researchers (CEGIR) has produced a series of educational videos for healthcare providers about eosinophilic GI disease. These videos do not offer continuing education credit. They can be viewed on the Rare Clinical Diseases Research Network website.


Clinical Resources
Newly Issued Clinical Guidelines from the NIAID Recommend Early Peanut Introduction, Not Avoidance (2016)
Conducting an Oral Food Challenge to Peanut in an Infant (2016)
Update on Influenza Vaccination of Allergic Patients (2014)
Guidelines for the Diagnosis and Management of Food Allergy in the United States (2010)
Consensus Communication on early Peanut Introduction and the Prevention of Peanut Allergy in High-Risk Infants
Management of Food Allergy in the School Setting (AAP Clinical Report (2010)
Referral Guidelines for Food Allergy (2011)
Update on Egg Allergy and Influenza Vaccine (November 2011)
Summary of the New Food Allergy Guidelines for Primary Care Physicians (2012)
Summary of the New Food Allergy Guidelines for Pediatricians (2011)

Practice Parameters
Food Allergy: A Practice Parameter Update (2014)
Food Allergy: A Practice Parameter (2006)

Free, non-credit bearing Virtual Annual Meeting Sessions
1551 - Allied Health: Precautionary Allergen Labeling Contains Useful Information
2303 - New Molecular Breakthroughs in the Study of Immunoglobulin E
2305 - Epigenetic Mechanisms in Allergic Diseases
2552 - Are Yout Nuts?  Peanuts Should Not Be Removed From Schools and Other Public Places
3101 - Clinical Insights Into the Prevention and Modification of Atopic Disease
3302 - T Cell Determination Heterogeneity and Hijacking in Allergic Disease
3551 - Eosinophilic Esophagitis: A Primary Disease of the Esophageal Mucosa
3552 - Skin Testing is Necessary Before Early Introduction of Peanut for Prevention of Peanut Allergy
4303 - State-of-the-Art: Update from the AADCRC Food Allergy Research Centers

Food Allergy Resources incuding an overview, explanation of symptoms and diagnosis, treatment and mangement, an action plan, information for patients, and more.


Collaborate with Food Allergy Professionals

Interested in collaborating with fellow AAAAI members who share a particular interest in Food Allergy Education? The FADDA Interest Section is the community for AAAAI members interested in advancing the knowledge and understanding of food allergy diagnosis and treatment. Topics covered include: food allergy, drug allergy, latex allergy, atopic dermatitis, contact dermatitis, urticaria, eosinophilic esophagitis, anaphylaxis, and complementary and alternative practices in allergy.

To learn more about the work of this interest section, contact one of the leaders below:

Chair: Lynda Schneider, MD FAAAAI                      

Vice Chair: Anna Nowak-Wegrzyn, MD FAAAAI          

Secretary: Amal Assa'ad, MD FAAAAI                

Staff Liaison: Lauri Sweetman           

Interested in aligning with FADDA?

Becoming part of the FADDA community network is as simple as linking to your AAAAI personal member profiles and updating your profile to reflect your primary membership as FADDA under the tab labeled Involvement.

Or, consider the work of the Adverse Reactions to Foods Committee. Its purpose is to promote education concerning the diagnosis, assessment and treatment of food allergies. NOTE: Interest Section Committees are open to all members of the AAAAI.