Healthy Eating > Health + Wellness Providers > Professional Development > Webinars > Food Intolerance

Food Intolerances—How to Distinguish Between Fad and Reality

January 20, 2011
Featured Speakers: Evelyn Tribole, M.S., R.D., Julie Miller Jones, Ph.D., C.N.S., L.N., Jeanette Keith, M.D.

Misperceptions and myths about foods abound, with the consumer continually seeking foods and diets that help them feel better, have more energy, and minimize any health issues they may have. Gluten-free foods are found in almost every grocery store, with anecdotes common about how such a diet enhances health. At the same time, lactose intolerance—or the perception of it—seems increasingly common among all age groups. Unintended consequences of eliminating important foods, or whole food groups, range from unnecessary expense in purchasing specialized products, to severe and life-threatening nutrient deficiencies.

Learn more about the myths and misperceptions surrounding food intolerances and the continuum between intolerance, allergy and disease during this webinar. Help your clients and patients steer clear of the hype and stay true to their actual needs. 

Play Webinar

About the Speakers:

Evelyn Tribole, M.S., R.D. – Evelyn Tribole is an award-winning registered dietitian, with a nutrition counseling practice in Newport Beach, California, specializing in eating disorders, intuitive eating and celiac disease. She has written seven books including the bestsellers Healthy Homestyle Cooking and Intuitive Eating(co-author).
Julie Miller Jones, Ph.D., C.N.S., L.N. – Julie Jones, a board certified and Licensed Nutritionist, received her BS degree from Iowa State University and her Ph.D. in Home Economics/Food Science and Nutrition from the University of Minnesota. Currently she is professor of nutrition in the Department of Family, Consumer and Nutritional Sciences.
Jeanette Keith, M.D. – Jeanette Keith, is an Associate Professor of Medicine and Medical Director of Bariatric Medicine at Buffalo General Hospital in Buffalo, NY. Her areas of specialty include calcium and vitamin D metabolism, lactose maldigestion and women’s and minority health.

Additional Resources:

Sponsored by: Dairy Council of California, Grain Foods Foundation and Society For Nutrition Education and Behavior

Learning Objectives

  1. List 2 differences between food intolerance and food allergy, and 2 symptoms of each.
  2. List 3 possible unintended consequences of dairy- or wheat-avoidance diets.
  3. Evaluate when clinical testing and re-challenge for intolerance/allergy is indicated.
  4. Formulate balanced diets for clients/patients from all 5 food groups, and discourage elimination diets, unless contraindicated.
  5. Describe the scientific basis for food elimination diets.