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Teaching Curriculum: Adverse Reactions to Foods
Priorities:
Pediatrics 1, Internal Medicine 3
Family Practice 2, Student 2
OBJECTIVES
Upon completion of this rotation, the rotator should be able to:
- Classify adverse reactions to foods and give examples of:
- physiologic reaction
- genetic enzymatic reactions
- reactions of intolerance
- toxic reactions
- idiosyncratic reactions
- reactions to food additives, metabisulfites, tartrazine
- allergic reactions
- List foods commonly implicated in Type I, IgE-mediated, hypersensitivity anaphylactic reactions
- Describe common and less common manifestations of IgE-mediated disease caused by foods.
- List the more common differential diagnoses for food allergy as manifested by the following symptoms: (1) chronic diarrhea, (2) chronic abdominal pain and/or cramps, (3) malabsorption
- Explain methods to diagnose IgE-mediated hypersensitivity food reactions
- Identify when to refer to an allergy/immunologist.
- Be able to assess the major nutrients at risk for inadequate intake in the pediatric patient with significant milk and soy allergy.
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