Diet and food allergy development during infancy
Emerging evidence suggests a relationship between infant dietary patterns in the first year of life and the development of food allergy by age two
The presentation will cover:
What is a food allergy?
At what age should solid foods be introduced to reduce the likelihood of food allergy?
Is there an infant dietary pattern that minimises food allergy?
Watching this presentation and completing the assessment may contribute towards assessable Continuing Professional Development points.
About the presenter
Kate Grimshaw qualified as a dietitian in the UK in 1989 after completing a postgraduate diploma in human nutrition and dietetics (her first degree was in human biology). She has since worked in a number of posts, mostly paediatric. She is both a registered dietitian and nutritionist and is a member of the British Dietetic Association, the Academy of Nutrition and Dietetics, American Academy of Allergy, Asthma and Immunology, British Society of Allergy and Clinical Immunology and the European Society for Allergy, Asthma and Clinical Immunology. She is a committee member of the International Network of Dietitians and Nutritionists in Allergy, and a member of Practice-based Evidence in Nutrition International Allergy Working Group. In 1999 she joined the University of Southampton, specialising in maternal and infant nutrition and paediatric food allergy. She has worked on a number of research studies investigating different aspects of paediatric nutrition and food allergy while working clinically, advising parents and careers on many aspects of infant and early years nutrition. She is sought after as a speaker/lecturer internationally on infant and early years nutrition and food allergies.
Registration includes
Access to the live webinar or a recording of the webinar
Presentation notes
Multiple-choice questions and answers
Suggested further reading
Registration types
Recording: $38 to receive a recording of the webinar online or DVD via post