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Doody's Review ServiceReviewer: Julia Socke, RD, LDN, CDE (University of Chicago Medical Center)
Description: This book highlights common food sensitivities and explains their diagnosis, mechanism, and implications for the diet.
Purpose: It is intended as a practice-ready manual on food sensitivity management. Because of the growing number of food sensitivities, this is an important goal.
Audience: The book is written for dietitians and other healthcare professionals. The author is a registered dietitian and a professor in medical microbiology.
Features: Each chapter effectively and concisely explains a food sensitivity, achieving the book's objective. The book is well structured and organized.
Assessment: This will be useful to any practitioner who has a patient with a food sensitivity. It is a quick reference that explains the particular condition very thoroughly. There are not many comprehensive books that focus on this particular topic in such a comprehensive and concise manner.