Information Package / Course Catalogue
Nutrition in Food Allergy and Sensitivity
Course Code: BDB331
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To explain the concepts, classification, immunological and non-immunological mechanisms of food allergy and food sensitivity, basic diagnostic approaches, and common causative foods; and to develop students’ ability to assess nutritional status and nutrient deficiency risks and to plan evidence-based, safe, and individualized nutrition therapy.

Course Content

Definitions and classification of food allergy, food sensitivity, and food intolerance; IgE-mediated, non-IgE-mediated, and mixed mechanisms; common allergenic foods and cross-reactivity; interpretation of diagnostic approaches; elimination diets, food label reading, contamination risks, prevention of nutrient deficiencies, medical nutrition therapy in children and adults, prevention strategies, current literature appraisal, and case-based diet planning.

Name of Lecturer(s)
Learning Outcomes
1.Defines food allergy, food sensitivity, and food intolerance; classifies IgE-mediated, non-IgE-mediated, and mixed reactions.
2.Explains the basic mechanisms, risk factors, common allergens, and cross-reactivity related to food allergy and sensitivity.
3.Interprets history-taking, elimination-challenge approaches, skin prick testing, specific IgE testing, and oral food challenge used in the assessment of food allergy.
4.Evaluates the effects of elimination diets on nutritional adequacy and identifies risks of energy, macronutrient, and micronutrient deficiencies.
5.Plans evidence-based nutrition therapy for individuals with food allergy and sensitivity according to age, clinical condition, allergen type, and individual requirements.
6.Searches and critically appraises current scientific literature on food allergy and sensitivity and develops case-based nutrition solutions.
Recommended or Required Reading
1.Sicherer SH, Sampson HA. Food Allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. / Food allergy review and current overview.
2.European Academy of Allergy and Clinical Immunology (EAACI). Food allergy and anaphylaxis guidelines and related position papers. / EAACI guidelines and position papers on food allergy and anaphylaxis.
3.National Institute of Allergy and Infectious Diseases (NIAID). Guidelines for the Diagnosis and Management of Food Allergy. / NIAID food allergy diagnosis and management guideline.
4.World Allergy Organization (WAO). Food allergy and anaphylaxis resources. / WAO resources on food allergy and anaphylaxis.
5.ESPGHAN position papers on food allergy, cow’s milk allergy, infant feeding, and pediatric nutrition. / ESPGHAN position papers on pediatric food allergy and nutrition.
6.Current systematic reviews and clinical guidelines.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction: importance of food allergy, sensitivity, and intolerance for public health and clinical nutrition
Week 2 - Theoretical
Definitions and classification: IgE-mediated, non-IgE-mediated, mixed reactions, and food intolerances
Week 3 - Theoretical
Immunological mechanisms of food allergy, gut barrier, microbiota, and risk factors
Week 4 - Theoretical
Common allergens and cross-reactivity: milk, egg, wheat, soy, peanut, tree nuts, fish, shellfish, and sesame
Week 5 - Theoretical
Diagnostic approaches: dietary history, elimination-challenge, skin prick test, specific IgE, and oral food challenge
Week 6 - Theoretical
Nutrition management in milk, egg, wheat/gluten, and soy-related allergy and sensitivity conditions
Week 7 - Theoretical
Nutrition management in tree nuts, peanut, fish, shellfish, and other allergens
Week 8 - Theoretical
Food allergy in infants and children: breastfeeding, complementary feeding, hydrolyzed formulas, and prevention strategies, midterm exam
Week 9 - Theoretical
Food intolerances and sensitivities: lactose intolerance, histamine sensitivity, FODMAP-related symptoms, and food additives, discussion of exam questions
Week 10 - Theoretical
Nutritional adequacy in elimination diets, label reading, cross-contact, and food safety
Week 11 - Theoretical
Prevention of food allergy, development of tolerance, overview of oral immunotherapy, and patient/family education
Week 12 - Theoretical
Elimination diet, food reintroduction, and individualized medical nutrition therapy planning
Week 13 - Theoretical
Current article presentation and critical appraisal of the level of evidence
Week 14 - Theoretical
Case-based diet planning, multidisciplinary discussion, and general evaluation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment2%10
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Assignment24110
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
OÇ-1
4
2
3
3
2
1
3
3
2
3
OÇ-2
5
3
3
4
3
2
4
3
3
4
OÇ-3
4
3
3
5
2
3
4
4
4
3
OÇ-4
4
5
4
5
4
2
5
5
4
4
OÇ-5
5
5
5
5
4
2
5
5
5
4
OÇ-6
5
3
3
4
2
2
5
4
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026