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Food Allergy RECS Learning Module


  1. Know that common foods causing allergic reactions include milk, soy, eggs, peanuts, seafood, wheat and tree nuts
  2. Know that more than 90% of food-allergic individuals demonstrate clinical responses to only 1 or 2 foods
  3. Understand what the appropriate tests are and how to interpret them when diagnosing food allergies
  4. Understand the relationship between food allergies and eczema, and how to evaluate a patient with both
  5. Recognize which vaccines should be avoided in egg allergic patients.
  6. Understand treatment for patients at risk for food allergies


  1. What are the 7 most common foods causing allergies?
  2. Which food allergies are outgrown at age 5 and which tend to last a lifetime?
  3. Which vaccines should be avoided in egg allergic patients?
  4. What treatments should be used in the acute setting of anaphylaxis?
  5. A patient presents with resistant eczema which has failed to respond to traditional therapy including topical hydrocortisone cream and skin hydration.  You are concerned that eczema may be induced by diet.  What is your next step?
  6. When should a patient be prescribed an EpiPen?
  7. A parent brings in their 12 month old second child (Max) for well child check.  Mother is concerned over peanut allergy in 6 year old sibling (Sarah), and inquires if testing should be done in Max before trialing the food.  What do you recommend? At what age should high-risk infants be introduced to peanut protein?
  8. A mother is concerned that her husband is allergic to shellfish.  She asks you if she should restrict any shellfish in her diet while breastfeeding their 3 month old son. What recommendations do you make?  The infant is now 6 months old and mother inquires about formula options due to family history of milk allergy in her sister’s son.  What recommendations do you make now?
  9. Describe symptoms of eosinophilic esophagitis vs food protein enterocolitis.   

Reviewed 10/2017

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