The Role of Adverse Food Reactions in Skin Conditions

The Role of Adverse Food Reactions in Skin Conditions
The Role of Adverse Food Reactions in Skin Conditions: Your questions answered

This webinar is brought to you by the Dietitians Australia Adverse Food Reaction Interest Group (2021).

This webinar brought to you by the Adverse Food Reaction Interest Group Leadership Team, is planned to be the first in a series of responses to some of your questions about the role of adverse food reactions in a variety of conditions. In this first session, four experienced clinicians will address questions about the role of food reactions in triggering chronic urticaria, angioedema, nappy rash, perioral rash and dermatitis herpetiformis. It will include some considerations and potential pitfalls in managing these conditions.

Speakers:

Dr. Anne Swain (Dip Nut & Diet, AdvAPD, PhD [USYD], Member Associations: DA, INDANA, ASCIA) is recognised as a leading expert in the field of food intolerance and food allergy, both in Australia and overseas. She has been the Head Dietitian at the Allergy Unit of Royal Prince Alfred Hospital (RPAH) in Sydney for over 40 years. Anne is co-author of the book Friendly Food and the RPAH Food Intolerance Handbooks. She has contributed to the development of policy and protocols for food allergy and food intolerance for NSW Health, FSANZ and other professional organisations. Anne is involved in research, education programmes, has scientific publications and is a University lecturer and mentor to students and graduated dietitians.

Kirsty LeRay (BSc, Hons Nutr & Diet, BAppSc Ex&SpSc, APD, AN) is an Accredited Practising Dietitian who has been working in the area of adverse food reactions for the past 10 years. She practices at the Royal Prince Alfred Allergy Unite as well as at her private practice in the Inner West of Sydney. Kirsty works with both adults and paediatrics and is skilled in complex case management. Kirsty has also contributed to the development of the RPAH Food Intolerance Handbooks, mentors dietitians in adverse food reactions, and is the Adverse Food Reactions Interest Group National Convenor.

Dr. Kim Faulkner-Hogg (BSc, Grad Dip Nutr & Diet, AdvAPD, PhD [USYD]) is an Advanced Accredited Practising Dietitian with over 25 years experience with coeliac disease. Her PhD is in coeliac disease and the gluten free diet. Kim was part of the original working party defining the low gluten and gluten free food standards for Australia/New Zealand and was a consultant dietitian to Coeliac NSW/Australia for a number of years. She works at the Allergy Unit and has a Private Practice in Malabar. She lectures the student dietitians, other health professionals, the food industry and the public about coeliac disease and gluten free eating.

Sharon Trueman (BSc, Post Grad Dip Nutr & Diet, APD, AN) is an Accredited Practising Dietitian with more than 23 years' experience working with babies, children, and adults in the area of food intolerances, food allergy and other adverse food reactions. She works at the Royal Prince Alfred Allergy Unit and has two busy private practices in the Blue Mountains of west Sydney. Sharon has contributed to the development of the RPAH Food Intolerance Handbooks, mentors dietitians in both food allergy and food intolerances and is currently the NSW Convenor of the Adverse Food Reactions Interest Group (AFRIG).

This webinar is worth 1 CPD hour.

DA Members: $15 | Non-DA Members: $20
Discounted member price: 15.00
20.00
You could save: 25.0%