Food Allergy, Intolerance or What?  A Practical Introduction for Dietitians

23 September 2008
The British Dietetic Association, Birmingham
Facilitators: Ruth Towell, Paediatric Allergy Research Dietitian and Chair of BDA Food and Allergy and Intolerance Specialist Group (FAISG);
Isabel Skypala, Director of Rehabilitation and Therapies, Specialist Allergy Dietitian and Joint Research and Education officer for FAISG;
Carina Venter, Specialist Allergy Dietitian and Joint Research and Education Officer for FAISG.

This is intended to be an introductory course for dietitians who may be asked to see patients with reported adverse reactions to food as part of their general clinics. 

The course is not intended to provide in-depth specialist knowledge of food intolerance and allergy but aims to provide sufficient information for those dietitians attending to manage straightforward cases. 

Aim

To provide an introduction to the field of adverse reactions to food.

Learning Outcomes

By the end of the seminar delegates will:

  • understand the different types of adverse reactions to food;
  • know the main foods involved;
  • be aware of the main diagnostic methodologies;
  • be able to give appropriate first line dietary advice.