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HealthCert Education

Food allergies and intolerances

Food allergies and intolerances

The "Food Allergies and Intolerances" course offers healthcare professionals a comprehensive understanding of diagnosing and managing food allergies and intolerances in infants and children. It covers IgE-mediated and non-IgE-mediated allergies, food protein-induced enterocolitis syndrome (FPIES), eosinophilic esophagitis, and food intolerances. Through case studies, participants will learn to apply key diagnostic methods, including exclusion diets and testing, and develop tailored management plans. This course provides evidence-based strategies to improve patient outcomes in pediatric allergy and intolerance management.

time-icon 4.5 hrs EA | 6.0 hrs RP | 0.0 hrs OM
$195.00
$195.00
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SHOP-P6CLN

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  • FLEXIBLE TIMING

  • 100% ONLINE

  • accredited Course

  • Expert instructor

This course consists of two detailed units:

Unit 1: Food Allergies – IgE and Non-IgE Mediated Reactions
In this unit, participants will explore the mechanisms behind food allergies, focusing on IgE-mediated reactions such as anaphylaxis and non-IgE-mediated reactions like food protein-induced enterocolitis syndrome (FPIES). The unit covers diagnostic techniques, including the use of skin prick tests, and offers insight into managing allergic conditions through exclusion diets and food reintroduction protocols. Prevention strategies, such as early allergen exposure, are also discussed, especially in the context of eczema and food allergies in children​.

Unit 2: Food Intolerances and Non-Immune-Mediated Reactions
This unit covers food intolerances, distinguishing them from allergies, and explains non-immune-mediated reactions to certain foods, such as pharmacological food chemical reactions. Participants will learn how to identify and manage common intolerances, such as reactions to salicylates, histamines, and artificial food additives. Practical guidance on using elimination diets to diagnose and manage intolerances is also provided​.

This course equips healthcare professionals with essential tools to effectively manage food allergies and intolerances, enhancing patient care and improving health outcomes.

  1. Compare food allergies and intolerances and apply key nutritional recommendations in their diagnosis, management and referral. 

All degree qualified medical practitioners.

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CPD Hours:

  • Education hours:  4.5
  • Reviewing performance hours: 6.0
  • Measuring outcome hours:  0.0
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Accreditations:

Royal Australian College of General Practice (RACGP) #485116

Australian College of Rural and Remote Medicine (ACRRM) #31269

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Study Mode:

100% online

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Study duration:

10.5 hrs self-paced

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ABOUT THE PRESENTER

Kathy Beck

This course is presented by Kathy Beck.

Kathy has more than 35 years’ experience working as a registered nurse and a dietitian in clinical dietetics, across all types of home and hospital settings both in Australia and the UK. Kathy is an Accredited Practicing Dietitian and in the last 10 years has specialised in paediatric clinical dietetics across a diverse range of specialty areas but specifically within paediatric food allergy. She is the recognised paediatric allergy dietitian across Queensland and lectures in the area of paediatric food allergy to dietetic students, dietitians, GPs and paediatricians. Kathy is the Chair of the Dietitian Subcommittee of the Australasian Society of Clinical Immunologists and Allergists (ASCIA) which aims to provide up-to-date educational resources for health professionals and families living with food allergy. Kathy is an active member of the International Network of Diet and Nutrition in Allergy (INDANA) and regularly attends National and International food allergy conferences to broaden and update her skills.