Nutritional Management of Food Allergy
ASCIA Health Professional Information Paper
This health professional information paper complements ASCIA food allergy e-training for dietitians and other health professionals.
The primary purpose of this document is tprovide an evidence based, ‘quick reference guide’ tassist dietitians in the management of patients with IgE and non-IgE mediated food allergy.
ASCIA has received a grant from WA Department of Health tproduce this health professional information paper.
1.2 Food allergy
1.2.1 IgE mediated food allergy
1.2.2 Non-IgE mediated food allergy
1.2.3 Mixed IgE and non-IgE mediated food allergy
1.3 Food intolerance
3.1 Initial dietary assessment - adults and children
3.2 Initial dietary assessment - infants and children
3.3 Assessing growth
3.4 Identifying nutrients at risk with exclusion diets
4.1 Role of dietitian
4.2 Breastfeeding and infant formulas
4.3 Complementary foods/introducing solids
Diagnosis and emergency treatment of food allergy
Nutrition assessment – infants and children with food allergy
Food labels and food allergy
Non-IgE mediated and mixed IgE/non-IgE mediated conditions associated with food allergy
Sources of information about food allergy for dietitians and patients
Content updated September 2013