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Food Intolerance and Allergies
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:13.03.2024 14:50:13
| Study Course Information | |||||||||
| Course Code: | LU_012 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | |||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The concept of allergy. Food allergens. | Lectures | 2.00 | other | |||||
| 2 | Clinical manifestations and diagnosis of food allergy | Lectures | 1.00 | other | |||||
| 3 | Treatment and prevention of food allergy | Lectures | 2.00 | other | |||||
| 4 | Diagnosis of food allergy - clinical case analysis | Classes | 2.00 | other | |||||
| 5 | Treatment of food allergy treatment - clinical case analysis, development of exclusion diet. | Classes | 2.00 | other | |||||
| 6 | Pseudo-allergic reactions, aetiology. Probiotics, prebiotics, unsaturated fatty acids and their effect on allergy prevention. | Lectures | 1.00 | other | |||||
| 7 | Presentation and discussion for each student on one selected course topic, written test with questions and multiple- choice answers. | Classes | 2.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | 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. | ||||||||
| Assessment Criteria: | 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%. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 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: | 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. | ||||||||
| Competencies: | Is able to be a member of a multidisciplinary consilium to advise on dietary advice in the event of food intolerance or allergies. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| 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/…- 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 | ||||||||
