March 1 – 3, 2008
Overview
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To provide a complete, scientifically validated program on the
effective diagnosis and treatment of food sensitivity, so that the participants
can immediately use the provided insights and modalities to achieve effective
long-term, cost-effective medical outcomes for their patients.
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To provide concepts and tools that will enhance the success of your
practice now.
Objectives
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Discuss an overview of the Model of Environmental Medicine and the
dynamic nature of biological systems interactions and dysfunctions that cause
many common chronic diseases;
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Discuss the multiple mechanisms involved with foods contributing to
illness;
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Review food patterns in illnesses, and the various mechanisms behind
them;
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Appreciate the rationale of the Paleolithic Diet concepts;
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Discuss the pluses and minuses of the different types of food
elimination/challenge diets used for diagnosis of food sensitivity;
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Discuss the use of in vitro testing in the diagnosis of food-related
problems: pluses and minuses;
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Discuss the rotary diversified diet, stressing its benefits for both
diagnosis and treatment, with practical information on how to teach it to
patients;
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Benefit from a practicum and immediately begin to use in the office
quantitative skin and sublingual testing for foods: drugs and other
substances/situations like infections that may affect testing; how long to be
off of them before testing; buying extract concentrates, making testing dilutions,
and making treatment vaccines for subcutaneous or sublingual treatment; skill
requirements for testing personnel; how and when to administer vaccines; record
keeping for whole protocol;
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Perform insurance coding for allergy testing and treatment vaccines;
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Benefit from illustrative case study examples for foods, with
interactive discussions between faculty and attendees.
March 1, 2008
1:30 – 2:00 p.m. Introduction and Review of Goals and Objectives
John
H. Boyles, Jr., M.D., FAAEM
1. Discuss the importance of understanding food sensitivity and nutrition in our diet.
2:00 – 2:30 p.m. The Paleolithic Diet (What We Should Be Eating)
John
H. Boyles, Jr., M.D., FAAEM
1. Discuss the nature of the diet of our human ancestors.
2. Describe how to formulate recommendations for the diet best suited to the human digestive tract and metabolism
2:30 – 3:00 p.m. Taking the History in the Food Sensitive Patient
Jennifer
Armstrong, M.D., FAAEM
1. Effectively perform that part of a comprehensive chronological history that will identify the presences of food sensitivity as a cause of the patient’s symptoms.
3:00 – 3:30 p.m. The Physical Examination And Laboratory Tests
Robert
E. Taylor, M.D.
1. Explain which findings on a physical examination may suggest the presence of food sensitivity in a patient.
2. Discuss which laboratory tests will help sort out food sensitivity versus other causes in a patients differential diagnosis.
3:30 – 4:00 p.m. The Immunology Of Food Sensitivity
Richard
G. Jaeckle, M.D., FAAEM
1. Discuss the overview of the complex immunological mechanisms involved with food sensitivity.
2. Explain how these mechanisms contribute to the timing and nature of the manifestations of food sensitivity.
3. Describe how understanding the nature of the mechanisms provides insights into planning how to treat food sensitivity problems.
4:00 – 4:45 p.m. Break with Exhibitors
4:45 – 5:15 p.m. Natural History Of Food Sensitivity
John
H. Boyles, Jr., M.D., FAAEM
1. Discuss the chronological evolution of the manifestations of food sensitivity; i.e., its cyclical nature and manifestations based upon the patient’s level of adaptation and total load.
2. Apply these insights to better understanding and interpreting the chronological history of the patient’s food sensitivity related symptoms.
5:15 – 5:45 p.m. The Unexpected Diversity Of Symptoms From Food Sensitivity
Wallace
Rubin, M.D.
1. Discuss the system by system listing of the surprisingly diverse symptoms that may be caused by food sensitivity.
5:45 – 6:45 p.m. Panel – Questions and Answers
March 2, 2008
8:00 – 8:30 a.m. Brief Overview Of Diagnostic Approaches To Food Sensitivity
Wallace
Rubin, M.D.
1. Explain the various diagnostic procedures (in vivo and in vitro) that have evolved to identify the presence of food allergy.
2. Discuss from the medical literature the plusses and minuses of each of these procedures.
3. Describe how to use the results of these procedures in treating a patient.
4. Articulate the cost effectiveness of each approach.
8:30 – 9:00 a.m. The Potential Dangers Of Genetic And Chemical Alterations Of Our Food
Wallace
Rubin, M.D.
1. Discuss the positive effects of genetic and chemical alterations of our foods.
2. Appreciate the very significant and deleterious effects.
9:00 – 9:30 a.m. Role Of Oral Challenge Feeding Tests In Diagnosis Of Food Sensitivity
John
H. Boyles, Jr., M.D., FAAEM
1. Describe the different forms of oral challenge feeding tests, i.e., single food, multiple food, cave man diet, oligoantigenic diets, the rotary diversified diet, and fasting.
2. Explain how to chose the best tests for each patient, and provide detailed instruction on how to carry them out correctly.
3. Use the information derived from these tests to help plan customized treatment diets for each patient.
9:30 – 10:00 a.m. The Difference Between Serial Dilution Endpoint Titration (SDET) And Provocation/Neutralization
John
H. Boyles, Jr., M.D., FAAEM
1. Explain the differences between SDET and P/N testing techniques.
2. Discuss the possible immunological mechanisms that may be involved with each technique.
10:00 – 10:45 a.m. Break with exhibitors
10:45 – 11:45 a.m. Intradermal And Sublingual Provocation/Neutralization Food Testing
John H.
Boyles, Jr., M.D., FAAEM
1. Describe the different forms of intradermal P/N techniques, and the sublingual P/N techniques.
2. Discuss the advantages and disadvantages of each form.
3. Articulate the factors that may influence the accuracy of testing, such as active infections or various drugs.
4. Perform appropriate charting for these procedures.
5. Know how to bill insurance and Medicare correctly for these procedures.
11:45 – 12:15 p.m. Dealing With Glycerin And Phenol Sensitivity In Provocation/Neutralization Testing
John
H. Boyles, Jr., M.D., FAAEM
1. Discuss when phenol and glycerin sensitivity should be suspected and how to diagnosis it.
2. Describe controlling glycerin sensitivity through neutralization therapy, so the SDET immunotherapy can be continued, and food testing with neutralization therapy can be done safely.
12:15 – 1:45 p.m. Lunch
1:45 – 2:30 p.m. The Provocation/Neutralization Food Test: Which Foods To Test And How To Make Up The Testing Trays
Joann
Haley, AT
1. Articulate which foods to carry as testing antigens and how to obtain the testing materials.
2. Describe how to make and maintain the testing trays for intradermal and sublingual testing.
2:30 – 3:45 p.m. Demonstration Of The Intradermal And Sublingual Provocation/Neutralization Testing Techniques
Joann
Haley, AT / John H. Boyles, Jr., M.D., FAAEM
1. Articulate the intradermal and sublingual P/N testing techniques by giving a live demonstration.
3:45 – 4:30 p.m. Break with exhibitors
4:30 – 6:30 p.m. “Hands On” Practicum In Provocation/Neutralization Techniques
John
H. Boyles, Jr., M.D., FAAEM
1. Perform intradermal and sublingual P/N testing after a practicum of testing with a partner.
March 3, 2008
8:00 – 9:00 a.m. The Impact Of Basic Nutrition On Food Sensitivity
Robert
E. Taylor, M.D.
1. Articulate an overview of the body’s nutritional requirements for optimal health.
2. Discuss how nutritional deficiencies or excesses can impact on food sensitivities: its diagnosis and response to treatment.
9:00 – 10:00 a.m. The Multitude Of Contaminants In Our Foods
Richard
G. Jaeckle, M.D., FAAEM
1. Discuss the nature of the diverse number of natural and man-made contaminants found in our food and water supplies.
2. Describe how to apply this information when helping patients formulate appropriate diets.
10:00 – 10:30 a.m. Break
10:30 – 11:30 a.m. Fatty Acids – The Good And The Bad
Richard
G. Jaeckle, M.D., FAAEM
1. Discuss the role of fatty acids in our system
2. Differentiate between good and bad fatty acids and their role in disease
11:30 – 12:00 p.m. An Overview Of Treatment Approaches To Food Sensitivity
John
H. Boyles, Jr., M.D., FAAEM
1. Articulate an overview of the different strategies for treating food sensitivity; e.g., elimination, rotation, immunotherapy, and symptomatic drugs.
2. Describe how to apply these strategies in a customized fashion for each patient’s needs.
12:00 – 1:30 p.m. Lunch
1:30 – 2:00 p.m. The Rotary Diversified Diet: Diagnostic, Therapeutic, And Preventive
Jennifer
Armstrong, M.D., FAAEM
1. Discuss the importance of the Rotary Diversified Diet as a diagnostic, therapeutic and preventative modality.
2. Describe how to provide the patient with all of the details required to successfully implement the Rotary Diversified Diet.
2:00 – 3:00 p.m. Active Treatment Of Food Sensitivity – Subcutaneous And Sublingual Immunotherapy
John
H. Boyles, Jr., M.D., FAAEM
1. Describe subcutaneous and sublingual P/N immunotherapy for the treatment of food sensitivity.
2. Articulate how to combine these therapies with various diets such as elimination or rotation of foods.
3. Define what factors may effect the stability or efficacy of immunotherapy, such as infections or drugs.
4. Explain how and when to retest and adjust the treatments as needed over time.
3:00 – 3:30 p.m. Endocrine Diseases And Food Sensitivity
John
H. Boyles, Jr., M.D., FAAEM
1. Explain how various endocrine dysfunctions may be either a cause or a result of food sensitivity.
2. Discuss these insights to the comprehensive management of patients.
3:30 – 4:00 p.m. Break with exhibitors
4:00 – 4:30 p.m. Fungal Related Diseases And Their Relationship To Food Sensitivities
Richard
G. Jaeckle, M.D., FAAEM
1. Discuss the complex nature of illnesses caused by various members of the fungal kingdom.
2. Describe how these illnesses can interact with food sensitivity as part of the patient’s overall total load.
4:30 – 5:00 p.m. Wrapping It All Up
Faculty:
Jennifer Armstrong, M.D., FAAEM
John H. Boyles, Jr., M.D., FAAEM
Dayton Ear, Nose & Throat Surgeons, Inc
7076 Corporate Way
Richard G. Jaeckle, M.D., FAAEM
Wallace Rubin, M.D.
Robert E. Taylor, M.D.
Principal Audience:
Practicing MD’s and DO’s, and other health professionals interested in
enhancing the outcomes of common complex illnesses contributed by food
sensitivities, using new cause-oriented, patient-centered concepts and
modalities. This CME activity will be
especially helpful for allergists, occupational medicine physicians,
toxicologists, and primary care physicians who must triage or treat these
patients.
Primary Methods of
Teaching:
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Plenary Sessions
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Roundtables
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Case Presentations
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Question and Answer
Sessions
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Hands-On Practicum
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Comprehensive Syllabus