13 - 14 November 2017
This module will cover both food hypersensitivities and intolerances and will develop the skills to discriminate the physiological differences between them.
It will promote knowledge and practical skills in the dietary and nutritional management of hypersensitivity and intolerance reactions to foods and investigate potential new strategies indicated by research programmes for their treatment and possible prevention.
This course aims to illustrate the complexity of the epidemiology, diagnosis and management of food hypersensitivity reactions and demonstrate the practical diagnosis and management of food hypersensitivity.
Who should attend?
The course is suitable for GPs, consultants, nurses and all healthcare professionals.
Allergy short courses are delivered in a blended format through a mixture of face-to-face and online teaching. You will attend 2 days teaching at Imperial College London, and for a limited time after the course, have access online to all lecture notes and presentations, lecture recordings and other resources.
Participants have the option of completing an assessment component and on completion will be provided with an official Imperial College London transcript of results. Details of the assessment and deadline for submission will be given during the course. Please note that there is an additional assessment fee payable in full prior to submission date. Please contact us for further information.
Comments from past participants
"Excellent. Met my requirements"
"Provides factual knowledge and practical skills "