Veidlapa Nr. M-3 (8)
Study Course Description
Food Intolerance and Allergies
Course Code
LU_012
Target Audience
-
ECTS
3.00
Study Type And Form
Full-Time
LQF
Level 7
RSU Unit
Course Supervisor
Lolita Vija Neimane
Structural Unit
Faculty of Health and Sport Sciences
Structure Unit Manager
Inga Millere
Study Course Implementer
Partner Organisation
Latvijas Universitāte
Partner Course Implementer
Lolita Vija Neimane
Partnership Liaison Person
Lolita Vija Neimane
About Study Course
Objective
-
Preliminary Knowledge
-
Learning Outcomes
Knowledge
1.Understand the pathogenesis of food allergies, pseudo-allergic reactions and food intolerances, clinical manifestations, diagnostic techniques, and prevention and treatment. know the effects of prebiotics, probiotics, unsaturated fatty acids and food additives on allergic and pseudo-allergic reactions.
Skills
1.Independently evaluate clinical information, skin, provocation and blood test results and develop the diet recommendations for patients with food allergies or pseudo-allergic reactions. Develop a primary and secondary allergy prevention plan for a person at high risk of food allergy.
Competences
1.Is able to be a member of a multidisciplinary consilium to advise on dietary advice in the event of food intolerance or allergies.
Assessment
Individual work
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Title
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% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
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-
|
|
Independent work of students is organized individually and/or in workshops with the following tasks: preparation to seminars and clinical case analysis (E1), preparation to present a selected topic related to food allergies, intolerance or pseudo-allergic reactions (E2), preparation to written test with multiple-choice questions (E3), to study literature on topics related to respective course.
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Examination
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Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
In accordance with Regulations of the Cabinet of Ministers of the Republic of Latvia and the Decision of the Senate of the University of Latvia as of 29.06.2015. No. 211, at the end of the course, students' knowledge is evaluated on a 10-point scale according to the following criteria: the amount and the quality of the obtained knowledge, acquired skills and competence in compliance with the planned learning outcomes.
Requirements for earning credit points.
Participation in lectures and seminars is mandatory.
The final rating of the study course will be resulted from
Intermediate assessment:
1) results of the demonstration of a clinical case analysis (E1) - 20%,
2) one presentation on a selected topic related to food allergy, intolerance or pseudo-allergic reactions (E2) - 40%,
Final assessment:
3) exam (written test) (E3) - 40%.
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Study Course Theme Plan
FULL-TIME
Part 1
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Lecture
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Modality
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Location
|
Contact hours
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|---|---|---|
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On site
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Other
|
2
|
Topics
|
The concept of allergy. Food allergens.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
The concept of allergy. Food allergens.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Clinical manifestations and diagnosis of food allergy
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Treatment and prevention of food allergy
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Treatment and prevention of food allergy
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Diagnosis of food allergy - clinical case analysis
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Diagnosis of food allergy - clinical case analysis
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Treatment of food allergy treatment - clinical case analysis, development of exclusion diet.
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-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Treatment of food allergy treatment - clinical case analysis, development of exclusion diet.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Pseudo-allergic reactions, aetiology. Probiotics, prebiotics, unsaturated fatty acids and their effect on allergy
prevention.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Presentation and discussion for each student on one selected course topic, written test with questions and multiple-
choice answers.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Presentation and discussion for each student on one selected course topic, written test with questions and multiple-
choice answers.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
EAACI. Food Allergy and Anaphylaxis Guidelines 2014
2.
EAACI. Molecular Allergology. User’s Guide 2016
3.
Holgate ST, Church MK, Broide D, Martine F. Allergy. 4th Edition. Saunders Ltd, 2011
4.
Lozovskis V. Praktiskā alergoloģija. Latvijas Universitātes Akadēmiskais apgāds. 2009
Additional Reading
1.
Baenkler H-W. Salicylate intolerance. Dtsch Arztebl Int 2008; 105(8): 137-42
2.
Du Toit G et al. Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy. N Engl J Med 2015; 372: 803-13
3.
Food Allergy and Anaphylaxis Network www.foodallergy.org
4.
ImmunoCAP Mollecular Allergology http://www.phadia.com/en/Products/Allergy-testing-products/ImmunoCAP-Molecular- Allergology/
5.
Maintz L et al. Histamine and histamine intolerance. Am J Clin Nutr 2007; 85: 1185-96
6.
Sicherer SH, Sampson HA. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. J Allergy Clin Immunol. 2018 Jan;141(1):41-58
7.
Skypapa I et al. Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence. Clin Transl Allergy 2015; 5: 34
8.
Simpson EL et al. Emollient enhancement of the skin barrier from birth offers effective atopic dermatitis prevention. J Allergy Clin Immunol 2014; 134: 818-23
9.
Zopf Y et al. The differential diagnosis of food intolerance. Dtsch Arztebl Int 2009; 106(21): 359-70
10.
Wang HT, Anvari S, Anagnostou K. The Role of Probiotics in Preventing Allergic Disease. Children (Basel). 2019 Feb 5;6(2).
11.
Wang H et al. Agents that induce pseudo-allergic reactions. Drug Disc Ther 2011; 5(5): 211-19
Other Information Sources
1.
Baenkler H-W. Salicylate intolerance. Dtsch Arztebl Int 2008; 105(8): 137-42
2.
Bukovskis M. Pārtikas alerģija. Jums, kolēģi 2003; 3: 34-41
3.
Du Toit G et al. Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy. N Engl J Med 2015; 372: 803-13
4.
Du Toit G et al. Prevention of food allergy - early dietery interventions. Allergol Int 2016; 65: 370-77
5.
Food Allergy and Anaphylaxis Network www.foodallergy.org
6.
Lange L et al. Benefits and limitations of molecular diagnostics in peanut allergy. Allergo J Int 2014, 23: 158–63
7.
Maintz L et al. Histamine and histamine intolerance. Am J Clin Nutr 2007; 85: 1185-96
8.
Simpson EL et al. Emollient enhancement of the skin barrier from birth offers effective atopic dermatitis prevention. J Allergy Clin Immunol 2014; 134: 818-23
9.
Skypapa I et al. Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence. Clin Transl Allergy 2015; 5: 34
10.
Zopf Y et al. The differential diagnosis of food intolerance. Dtsch Arztebl Int 2009; 106(21): 359-70
11.
Wang H et al. Agents that induce pseudo-allergic reactions. Drug Disc Ther 2011; 5(5): 211-19