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A world-renowned researcher and physician offers a groundbreaking approach to identifying an entire spectrum of food-related health conditions, from allergies to sensitivities, and what we can do about them.
About the author
Ruchi Gupta, MD, MPH, is a professor of pediatrics and medicine at Northwestern University Feinberg School of Medicine and a clinical attending at Ann & Robert H. Lurie Children’s Hospital of Chicago. Dr. Gupta has more than 18 years of experience as a board-certified pediatrician and health researcher and currently serves as the founding director of the Center for Food Allergy & Asthma Research (CFAAR). She is world-renowned for her groundbreaking research in the areas of food allergy and asthma epidemiology, most notably for her research on the prevalence of pediatric and adult food allergy in the United States. She has also significantly contributed to academic research in the areas of food allergy prevention, socioeconomic disparities in care, and the daily management of these conditions. To reduce the burden of these diseases and improve health equity, she and her team develop, evaluate, and disseminate interventions for families and conduct work to inform local, national, and international health policy.
Dr. Gupta is the author of the Food Allergy Experience, has written and co-authored over 170 peer-reviewed research manuscripts, and has had her work featured on major TV networks and in print media.
Kristin Loberg has a lengthy list of successful collaborations with eleven New York Times and Wall Street Journal bestsellers to her credit. Kristin earned her degree from Cornell University, and lives in Los Angeles. She is a member of the Author's Guild, PEN, and teaches an intensive proposal-writing workshop at UCLA annually.
Summary
A world-renowned researcher and physician offers a groundbreaking approach to identifying an entire spectrum of food-related health conditions, from allergies to sensitivities, and what we can do about them.
Foreword
A world-renowned researcher and physician offers a groundbreaking approach to identifying an entire spectrum of food-related health conditions, from allergies to sensitivities, and what we can do about them.
