Total Credits: 1.0 including 1.0 AOA Category 1-A Credit(s)
Goals of this session:
1. Understand the difference between food allergy, food sensitivity and food intolerance and the evaluation using history, clinical presentation and labs. 2. Understand and evaluate the spectrum of gluten related disorders, wheat allergy, Celiac and Non-celiac gluten sensitivity (NCGS). 3. Evaluating and testing food reactions in CHRONIC disease using a functional medicine approach.
The Maine Osteopathic Association is accredited by the American Osteopathic Association to provide osteopathic continuing medical education for physicians.The Maine Osteopathic Association designates this program for a maximum of 1.0 AOA Category 1-A credits and will report CME and specialty credits commensurate with the extent of the physician’s participation in this activity.
MOA Grievance Policy: All grievances should be initially directed in writing to the MOA Executive Director by email to info@mainedo.org who will share them with the MOA's Program Committee. Grievances will receive a response within 30 days of receipt. If you do not receive a satisfactory response, you may notify the Council on Continuing Medical Education, AOA, 142 East Ontario St., Chicago, IL 60611.
| Food Reactions Slides (1.9 MB) | Available after Purchase | ||
Dr. Elisa Mercuro was drawn to functional medicine after recognizing she was managing chronic disease and decline in a busy conventional family practice. For the past 5 years she has been studying and practicing functional medicine and works to empower her patients to find health and balance. She now uses lifestyle first and believes that nutrition, sleep, exercise, stress management, relationships and connection are the foundations of health. To restore balance in her patients she uses an eclectic mix of functional, integrative and osteopathic medicine as well as conventional modalities when required.
Dr. Mercuro has no financial interest, arrangement or affiliation that could be perceived as a real or apparent conflict of interest in the contact or subject of this presentation.
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