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  • Overhead view of picnic table with a variety of foods including flour, peanuts, milk, eggs, fish, shrimp, cashews, almonds, and chickpeas.
    Advancing Food Allergy Care: The Latest Innovations and Insights
    Presented by Sherry Coleman Collins, MS, RDN, LD
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SHERRY COLEMAN COLLINS, MS, RDN, LD

Sherry Coleman Collins, MS, RDN, LD is a Marietta, GA-based registered dietitian nutritionist with more than 15 years of experience in food allergies, pediatric nutrition, school food service and nutrition communications. She is a nutrition educator, speaker, and writer, and serves as an expert to the media. Sherry spearheaded the development of the Academy of Nutrition and Dietetics’ Certificate of Training in Food Allergies, authored the Academy’s Practice Paper on the Role of the RDN in Food Allergy Diagnosis and Management, and has completed the FARE Pediatric Food Allergy Certificate of Training. She’s a fellow with the Academy of Nutrition and Dietetics Foundation.

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