Upon completion of this activity, participants should be able to:

• Describe the classification system for adverse food reactions and distinguishing between adverse reactions which are immune mediated and those which are not. 
• Discuss the clinical manifestations, diagnosis, and management of food-induced allergic disorders that are not immune-mediated
• Explain the pathophysiology of IgE-mediated food allergy, and provide answers to questions from how sensitization most often occurs to the distinctions between non-IgE and IgE-mediated food allergy. 
• Describe the typical symptoms that occur when patients with immunoglobulin E–mediated food allergies are exposed to clinically relevant food allergens
• Describe the relationship between atopic dermatitis and  immunoglobulin E–mediated food allergies
• Understand allergic diseases that may be coincidentally associated with food allergies (comorbid conditions) but are not directly caused by food allergens
• Review the different types of epinephrine products for treatment of food allergies (epinephrine autoinjectors, nasal epinephrine) 
• Create a food allergy action plan for a patient with an IgE mediated food allergy. 
• Counsel a patient on skin care in atopic dermatitis. 
• Discuss key elements of the allergy-focused clinical and diet history that support a diagnosis of immunoglobulin E–mediated food allergy.
• Describe steps in taking an in-depth allergy-focused diet history
• Differentiate between evidence-based tests used to support a diagnosis of immunoglobulin E–mediated food allergies and tests that have not been validated or are still under investigation
• Explain how to order and interpret food allergy testing to support the diagnosis of food allergy.
• Differentiate co-sensitization versus co allergy with consideration for component testing
• Identify when a patent is a candidate for an oral food challenge based on clinical history, natural history of the food and testing
• Describe how food allergens must be labeled on packaged food products, and provide an overview of the Food Allergen Labeling and Consumer Protection Act and 2025 updated guidance for industry.
• Discuss the potential cross-reactivity of common allergens.
• Summarize food ingredients that must be avoided and nutrients that patients may be lacking due to elimination diets for food allergies.
• Discuss open, single-blind and double-blind, placebo-controlled food challenges; baked-milk and baked-egg challenges; and challenges for immunoglobulin E–mediated and non–immunoglobulin E– mediated food allergies.
• Distinguish between oral food challenges used for research and those used in the clinical setting, and use predictors of outcomes to determine which patients may benefit from oral food challenges
• Identify foods and vehicles appropriate for use in oral food challenges.
• Outline how to introduce peanut into an infant’s diet for prevention of peanut allergy using a graded oral food challenge, in-office observed feeding, or home introduction 
• Identify symptoms concerning for an IgE mediated food allergy
• Manage IgE mediated food allergic reactions during an oral food challenge
• Manage non IgE mediated (FPIES) food allergic reactions during an oral food challenge
• Describe the clinical diagnosis and management of eosinophilic gastrointestinal disorders
• Outline the symptoms and pathophysiology of eosinophilic gastrointestinal disorders
• Summarize the dietary and pharmacological management of eosinophilic gastrointestinal disorders
• Plan for adequate nutrition management in patients undergoing therapy for eosinophilic gastrointestinal disorders
• Describe food protein–induced allergic proctocolitis and food protein–induced enterocolitis syndrome as food allergies that are not mediated by immunoglobulin E, and provide diagnostic criteria
• List common trigger foods for these conditions as reported in published case series
• Discuss the risk for food protein–induced enterocolitis syndrome triggered by multiple foods and its potential impact on complementary feeding
• Describe how to apply elimination diets appropriately, including the degree to which foods should be avoided—for example, whether to avoid foods with precautionary allergen labeling and the risks associated with elimination diets during breastfeeding
• Discuss dietary management, nutritional risks, and the nutritional approach to patients with food protein–induced allergic proctocolitis and food protein–induced enterocolitis syndrome
• Identify when a patient is a candidate for an oral food challenge for resolution of FPIES 
• Determine when skin prick testing may be warranted in FPIES to evaluate for atypical FPIES
• Counsel patients on treatment options for eosinophilic esophagitis including biologic therapy. 
• Explain differences between current formula formulations on the market (standard, partially hydrolyzed, exclusively hydrolyzed formula, amino acid) and how to determine best option for patient with food allergies
• Explore the evidence relating to the presence of immunologically active food proteins in human breast milk
• Identify when a trial elimination diet is warranted for the breastfed infant with a food allergy
• Discuss the different types of substitute/hypoallergenic formulas available
• Summarize the indications for the appropriate use of substitute/hypoallergenic formulas for the management of cow’s allergy across the spectrum of allergic diseases and symptomatic presentations
• Discuss when the transition from breast milk or a hypoallergenic formula to a plant-based cow’s milk substitute is appropriate
• Explain the available data on early intervention, infant feeding practices, microbiome influences, diet composition, vitamin deficiency and eczema in relation to food allergy prevention. 
• Describe the recommended timing and protocol for introducing potential allergens in the infant diet, including strategies for overcoming barriers to introducing food allergens 
• Explain the current landscape and benefits versus risks of oral immunotherapy and be better equipped to engage in shared decision-making with their patients. 
• Review the currently available approaches to food allergy treatment.
• Critically appraise the current evidence for safety and efficacy of the various approaches to food allergy treatment
• Offer practical strategies for the implementation of food allergy treatment, with a primary focus on oral immunotherapy