This presentation will first deal with the impact of food allergies from a nutritional point of view. More specifically, the importance of assessing, teaching, and supporting allergic patients (reading labels, substitute products, etc.) will be discussed. Second, roles of registered dietitian during OIT will be presented. The following items will be discussed in more detail: assessment of nutritional status; issues and challenges of taking doses; equivalence options during OIT; techniques and tips in clinical practice. Finally, roles of registered dietitian in maintaining food tolerance will be discussed. The importance of maintaining consumption of food allergens and practical tips will be presented.
Originally from France where I first obtained a degree in biochemistry before obtaining my diploma as a dietician nutritionist. I was fortunate to make my career in the prestigious pediatric hospitals in France. First at the Robert Debré hospital in Paris then for more than 7 years at the Trousseau hospital (Paris) to end at the Femme Mère Enfant hospital in Lyon my hometown. I also did private practice in pediatrics and home enteral nutrition for 2 years. For more than 15 years I have been teaching and giving conferences for nursing staff as well as my nutritionist colleagues or nutrition students. I have two specialization diplomas in enteral and parenteral nutrition (ESPEN) and in therapeutic education. In 2017 I took the plunge to come and live in Quebec. I decided to completely redo my diploma without requesting an equivalence to save myself the hassle. My goal has always been to work at CHU Ste Jutine (hyperspecialized pediatrics like before) and I obtained my position in IgE-mediated food allergies and ITO in 2021. I teach the course on food allergies to nutrition students at the University of Montreal and I have given several conferences on my work in allergy at the CSASI and for the AAIQ.