Food allergy quality of life
Annals of Allergy, Asthma & Immunology
November Volume 113, Issue 5, Pages 506-512 CME Review
Participants will be able to demonstrate increased knowledge of the clinical treatment of allergy/asthma/immunology and how new information can be applied to their own practices
Accreditation: The American College of Allergy, Asthma & Immunology (ACAAI) is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians.
Designation: The American College of Allergy, Asthma & Immunology (ACAAI) designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 Credit™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Matthew Greenhawt, MD, MBA, MSc (Author)
Mitchell H. Grayson, MD (CME Series Editor, Deputy Editor)
Gailen D. Marshall, Jr., MD, PhD (Editor-in-Chief)
Physicians involved in providing patient care in the field of allergy/asthma/immunology
At the conclusion of this activity, participants should be able to:
- Recognize that poor quality of life is a consequence of food allergy for many individuals and caretakers and identify specific attributes of food allergy that complicate the measurement of food allergy quality of life
- Evaluate the current measures of food allergy quality of life and review known associations between food allergy and quality of life
Matthew Greenhawt, MD, MBA, MSc
- 1.00 AMA PRA Category 1 Credit™
- 1.00 Attendance