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The Health Professional's Guide to Food Allergies and Intolerances, by Janice M Vickerstaff Joneja
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This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as practical suggestions for their management. Features: The science behind food allergies and food intolerances and how these two types of reactions differ. The role of elimination diets and challenge protocols in identifying food sensitivities. Symptoms, diagnosis and management of 24 foods and food components known to cause adverse reactions, including the top ten; * Milk * Egg * Wheat * Corn * Peanuts * Soy * Tree Nuts * Shellfish * Fish
- Sales Rank: #400259 in Books
- Brand: Brand: American Dietetic Association
- Published on: 2013-06-15
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x 1.10" w x 7.90" l, 2.10 pounds
- Binding: Paperback
- 477 pages
- Used Book in Good Condition
About the Author
Janice Vickerstaff Joneja, PhD, RDN, is a widely known Canadian authority on food allergies and their treatment. Her audio course, Mechanisms and Management of Food Allergies and Intolerances, is accredited with the American Dietetic Association for continuing education.
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