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August 4, 2021 Webinar: Recognizing Conditioned Food Sensitivity in Your Practice
2 PM Eastern, 1 PM Central
12 PM Mountain, 11 AM Pacific
Planned with Dietitians In Gluten and Gastrointestinal Disorders (DIGID) Subunit
CPE Level 2
CPEU Hours 1.0 have been requested from CDR
Conditioning plays a role in every food sensitivity reaction. The impact can range from minimal to debilitating. Join Wendy Busse as she brings her twenty-five years of experience specializing in food sensitivity to explore this essential topic. You will learn how clients get stuck in the Food Avoidance & Sensitivity Trap and develop conditioned food sensitivity. Wendy will show you seven strategies that you can easily incorporate into your practice to help clients break out of this trap and minimize conditioned food sensitivity..
Upon completion of this program, the successful participant will be able to:
1. Recognize clients in your practice that may suffer from conditioned food sensitivity.
2. Summarize typical ways that clients enter and remain imprisoned by the Food Avoidance & Sensitivity Trap.
3. Provide clients with strategies to rebuild body/food trust and expand their diet
Wendy Busse MSc, RD is a registered dietitian from Alberta, Canada, specializing in food sensitivity for over twenty-five years. She has presented at six Dietitians of Canada national conferences and has facilitated numerous continuing education and university training programs. In addition, she developed a client-centered program to help food-sensitive clients rebuild body/food trust and expand their diet. Wendy is also an expert in histamine intolerance and nutrition resources for mast cell disease