Table II.

Characteristics of virtually supported food introduction

Allergist responses (n = 40)	n (%)
Foods introduced
Peanut	20 (50)
Tree nuts	16 (40)
Almond	8 (20)
Cashew	1 (5)
Hazelnut	5 (13)
Walnut	2 (5)
Baked eggs	1 (3)
Baked milk	1 (3)
Shellfish	1 (3)
Coconut	1 (3)
Food introduction results, n (%)
Successful introduction	35 (88)
Would continue to offer virtually supported food introduction when in-person visits are fully available	39 (98)
Median allergist satisfaction score (1-100)	99
Median caregiver satisfaction score (n = 18), (1-100)	99

Caregiver-reported responses (n = 18), n (%)	Baseline	Postvisit
Confidence in introducing allergenic foods to infant
No confidence	0 (0)	1 (5.5)
Little confidence	3 (17)	0 (0)
Somewhat confident	11 (61)	4 (22)
Confident	2 (11)	10 (56)
Very confident	2 (11)	3 (17)
Confidence in ability to recognize a reaction
No confidence	0 (0)	0 (0)
Little confidence	1 (6)	0 (0)
Somewhat confident	5 (28)	4 (22)
Confident	8 (44)	8 (44)
Very confident	4 (22)	6 (33)
Confidence in ability to treat a reaction
No confidence	0 (0)	0 (0)
Little confidence	3 (17)	0 (0)
Somewhat confident	9 (50)	6 (33)
Confident	3 (17)	8 (44)
Very confident	3 (17)	4 (22)