Food Sensitivities: Impact and Practical Applications for the Athlete

Lindsey Remmers MS, RD, CSSD, LMNT, CLT

• What you will learn in this course:
  • Understand the etiology of food sensitivities and the difference between food sensitivities, food intolerances, and food allergies
  • Understand the role of diet in promoting inflammation in disease state
  • Understand and identify root causes of food sensitivities
  • Describe the principles of the MRT test and subsequent LEAP dietary protocol
  • Identify strategies to implement food sensitivity testing in the athletic population
• 1 Credit Hour as Approved by Commission on Dietetic Registration (CDR)
• 1 Credit Hour as Approved by the Board of Certification for Athletic Trainers (BOC)
• CDR Performance Indicators: 8.1.2, 8.1.4, 8.2.1, 8.2.4