About ASCIA food allergy e-training for pharmacists
ASCIA food allergy e-training for pharmacists has been developed by the Australasian Society of Clinical Immunology and Allergy (ASCIA) to provide ready access to reliable food allergy education for pharmacists throughout Australia and New Zealand at no charge.
Development of ASCIA food allergy e-training for pharmacists has included an extensive review process involving ASCIA members and key stakeholder organisations.
- A username and password must be obtained from the ASCIA food allergy e-training for pharmacists website registration process to participate in a course.
- The course comprises 4 modules which ideally should be completed in order.
- Modules 1-4 have evaluations that allow you to monitor your understanding.
- The overall course assessment and certificate is provided in Module 5 where final evaluation is undertaken for Modules 1-4.
On completion of the course, participants should be able to;
- Differentiate between food intolerance and IgE mediated food allergy.
- Identify the signs and symptoms of mild, moderate and severe food allergy.
- Identify appropriate infant formulas for children with food allergy.
- Identify and interpret food labels and ingredient labels for pharmacy products to assist individuals with food allergies select an appropriate product.
- Identify appropriate specialised formula choices for infants with gastrointestinal syndromes associated with food allergy.
- Outline nutrition and drug management strategies for oral allergy syndrome, eczema related to food allergy, food protein-induced enterocolitis syndrome (FPIES) and eosinophilic oesophagitis.
- You can undertake this course at your own pace.
- Use the Completion Checklist to follow your progress.
- To obtain a Certificate of Completion for ASCIA food allergy e-training a result of 80% or higher is required for the final assessment. You have up to three attempts to obtain a passing grade as designated by the Pharmacy Guild of Australia Continuing Professional Development accreditation.