A Business Plan for a Nutrition Private Practice Specializing in Food Allergies and Celiac Disease Public Deposited

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  • February 28, 2019
  • Kennedy, Julie
    • Affiliation: Gillings School of Global Public Health, Department of Nutrition
  • Food allergies and celiac disease are increasingly becoming a public health problem that affects both children and adults. Research studies estimate that over 15 million Americans have a food allergy and about 3.2 million Americans have celiac disease. (11,12) While both celiac disease and food allergies have only one single treatment option of avoiding the trigger food, they are not the same conditions. Food allergies develop through a genetic and/or environmental trigger, which creates an IgE mediated reaction. When the allergen is ingested, the patient can experience either small reactions, such as an itchy throat, or a more severe reaction, such as life-threatening anaphylaxis. Like food allergies, celiac disease develops from a genetic and/or environmental trigger, but an autoimmune response occurs when gluten, the protein found in wheat, barley, malt, and rye, is ingested. When even the smallest crumb of a gluten-containing food is consumed, damage to the intestinal villi occurs resulting in a variety of possible symptoms ranging from gastrointestinal issues to brain fog and joint pain. People affected by both food allergies and celiac disease often receive their diagnosis during a health care visit, and then are left alone to navigate a brand-new diet on their own. This was the case for my eight-year-old daughter and me when we received our life-altering celiac diagnosis several years ago. At diagnosis, we were told to go on a gluten free diet, given a short handout, and then asked to come back in six months. We were not given any detailed instructions, sample meal plans, or any type of nutritional support. We were confused and overwhelmed, and I do not believe we are the only ones that have had this experience. Within the healthcare community, there is not sufficient time or resources to give to food allergy and celiac disease patients the in-depth support and encouragement they need, and often patients are left feeling the same way as my daughter and I did. It was through this experience of feeling lost and confused where the idea of Julie Kennedy Nutrition began. To adequately navigate the gluten free diet, people need ongoing support including tips for avoiding nutritional potential deficiencies, grocery shopping, eating out, eating during the holidays, sending children to camp or school, and the list goes on. The goal of my nutrition counseling private practice is to fill this gap between a food allergy or celiac disease diagnosis and a reasonable plan for management. Through this business, I will offer the services patients need to cope with these life-changing realities, the services that my daughter and I desperately needed when we were diagnosed.
Date of publication
Resource type
  • Holliday, Amanda
  • Master of Public Health
Academic concentration
  • Public Health Nutrition
Degree granting institution
  • University of North Carolina at Chapel Hill
Graduation year
  • 2018
Deposit record
  • 45c6fab9-7ecc-494b-8241-daa84fff3ffb

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