Abstract
Allergic diseases including food allergy, atopic dermatitis, asthma, and allergic rhinitis are among the most common diseases clinicians encounter in their practices. All of them significantly impact the quality of life of patients and families and create a financial burden on society. Food allergy is the most common cause of anaphylaxis, a serious and potentially fatal systemic allergic reaction in nonhospitalized children. Atopic dermatitis is the most common chronic skin disease in children and precedes asthma and allergies in a significant number of patients. Nutrition education for patients and families dealing with these diseases can help prevent life-threatening allergen exposures and make day-to-day management less problematic and stressful. The dietitian can also set realistic goals and expectations for patients and families, provide them with the tools to better manage their disease, and ensure that the quality of the diet is maintained.