Telephone 01409 220 400
Monday to Friday, 9am to 5pm
Nutrition for Food Allergies and Intolerances Course
Level: Practitioner QLS level 3
By successfully completing this course, you will:
- Gain skills and knowledge to practice Nutrition for Food Allergies and Intolerances – graduates of this course can also obtain professional liability insurance
- Receive the Certificate of Achievement at QLS Level 3*
- Become a Registered BSY Nutrition for Food Allergies and Intolerances Therapist
- Be awarded the professional BSY Diploma
- Be eligible to become a member of AHCP (Association of Complementary Practitioners)
You can study this course from the comfort of your own home; in your own time and at your own pace; with helpful support and encouragement from our friendly tutors.
Course overview
In the UK today, it is estimated that one in four of us will suffer from allergies and intolerances, many of which are food related. This course will allow students to become skilful at recognising the signs and symptoms of food allergies and intolerances, how to manage them and when to seek urgent medical help. Specific conditions including Attention Deficit Disorder (ADHD), Childhood Eczema, Asthma, Fibromyalgia and others, as well as those milder conditions that are nevertheless uncomfortable and distressing, will be investigated. Foods that are contraindicated for each condition, as well as those which are allowed, will be highlighted. For fundamental and simple changes to nutritional intake, a great deal of healing can result.
Syllabus
- Lesson One
- Comparing Food Allergies and Intolerances
- Differences between food allergies and food intolerances
- Symptoms and causes of food allergies and food intolerances
- Anaphylactic shock and how it is treated
- Comparing Food Allergies and Intolerances
- Lesson Two
- Food Intolerances
- Current understanding of food substances likely to cause intolerance
- Reasons that certain food substances cause intolerance
- Analysis of a food diary
- Food Intolerances
- Lesson Three
- Food Allergies
- Current understanding of food allergies
- Analysis of food allergies in children
- Analysis of food allergies in adults
- Food Allergies
- Lesson Four
- Understanding Coeliac Disease
- Recognising coeliac disease
- Foods likely to cause a reaction in a coeliac disease sufferer
- Conditions which can be associated with coeliac disease
- Understanding Coeliac Disease
- Lesson Five
- Vitamin and Mineral Deficiencies/ Food Additives in the Diet
- Vitamins and minerals, their functions, availability in food sources and symptoms of deficiency
- Common additives and E numbers and the reactions they can cause
- Vitamin and Mineral Deficiencies/ Food Additives in the Diet
- Lesson Six
- Avoiding Gluten, Wheat and Lactose in the Diet
- Dietary requirements for sufferers of gluten, wheat and lactose intolerance
- The rules of cross-contamination
- Avoiding Gluten, Wheat and Lactose in the Diet
- Lesson Seven
- Nutrition and Irritable Bowel Syndrome
- How IBS presents in sufferers
- Triggers of IBS
- Measures to manage the symptoms of IBS
- Nutrition and Irritable Bowel Syndrome
- Lesson Eight
- Nutrition and Other Health Disorders
- The association between nutrition and migraine
- The association between nutrition and asthma
- The association between nutrition and fibromyalgia
- The association between nutrition and Crohn’s disease
- Nutrition and Other Health Disorders
- Lesson Nine
- Childhood Illnesses Affected By Nutrition
- Medical conditions found in childhood that are affected by nutrition
- The connection between nutrition and childhood conditions
- Childhood Illnesses Affected By Nutrition
- Lesson Ten
- The Mind/Body Connection with Food Allergies and Intolerances
- The association between foods and their effects on the mind
- The Mind/Body Connection with Food Allergies and Intolerances
Practical training
No practical training is required to complete this course.
*Registration fee included.
01409 220 400
Mon-Fri, 9am to 5pm
