Breaking Down Protein in Pediatric Food Allergy: A Conversation with Experts
Taught by
David Fleischer, MD
Professor of Pediatrics, Allergy & Immunology at the University of Colorado Denver School of Medicine, Children’s Hospital of Colorado
Sophie Nutten, PhD
Global Science Lead for Allergy at the Nestlé Research Center
Duration
60
min
Date
About this Webinar
Objectives:
1. Differentiate protein sources used in pediatric feeding by understanding the differences in protein quality, digestibility, and allergenicity
2. Explain the unique features of extensively hydrolyzed protein compared to free amino acids and how these protein sources have evolved to meet the nutritional needs of infants with food allergies
3. Identify and implement current guidelines and future strategies for the nutritional management and potential outgrowth of food allergies in pediatric patients
Financial support provided by Nestlé Health Science.
Before obtaining a CE certificate:
1. Review the self-reflection questions:
- Describe any professional gaps that were identified as a result of viewing this presentation. Do you plan to change your current practice? if so, what can you or your team change that you are not currently doing?
- What barriers or limitations do you anticipate when it comes to implementing a change to your practice. How can you overcome such barriers?
- What do you or your team need to learn more about to improve knowledge, competence and/or patient care?
2. Test your knowledge Access Test Questions and Answers here.