Educational guide Faculty of Chemistry |
english |
Nutrition and Metabolism (2012) |
Subjects |
INTOLERANCE AND ALLERGY TO FOOD |
Contents |
IDENTIFYING DATA | 2017_18 |
Subject | INTOLERANCE AND ALLERGY TO FOOD | Code | 13675225 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | AN |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
1. Adverse reactions to foods. Intolerances. | Topic 1: Introduction to adverse reactions to foods. Classification of adverse reactions. Prevalence. Topic 2: Food intolerances. Enzymatic deficiencies. Drug intolerance. Hypersensitivity reactions to additives. |
2. Allergic reactions. | Topic 3: Physiology of the immune system. Immune system and Th1 and Th2 immune responses. Intestinal immune system and oral tolerance. Cross-reactivity. Topic 4: Hypersensitivity. Hypersensitivity reactions. Cells involved. Soluble mediators. |
3. Food allergy. | Topic 5: Food allergy. Predisposing factors. Food allergens. Classification and properties of major food allergens. Topic 6: Clinical expression of adverse reactions to foods. Dermal manifestations. Gastrointestinal manifestations. Respiratory manifestations. Anaphylaxis. Topic 7: Diagnosis and treatment of adverse reactions to foods. Methods in vitro and in vivo diagnosis. Basis of pharmacological treatment of food allergies. Prevention. Food safety. Topic 8: Food allergies in childhood: allergy to cow’s milk proteins. Prevalence. Diagnosis. Clinical manifestations. Topic 9: Food allergies in adulthood. Allergies and more frequent manifestations. Cross-reactivity between foods and vegetal and animal proteins. Cross-reactivity between foods. |
4. Celiac disease | Topic 10: Celiac disease. Predisposing factors. Diagnosis. Clinical manifestations. |