Chapter 2 A Nursing Approach to Food Allergies

1. Introduction

1.1. The conditions in which cross-reactivity is observed among food allergies in clinics and the cross-reactivity risks

1.2. The classification of food allergies

2. Food allergy clinic

3. Prognosis

4. The treatment

5. The self-injectable epinephrine (Adrenaline) indications

6. The prevention of atopy in brothers and sisters or children

7. Labelling the processed foods

8. Food allergy: Nutritional respects for the primary care providers

9. The nutrition assessment in primary care

10. Result

11. Protection

12. Probiotics

13. The role of a nurse

14. Patient and/or parent training

15. Fruit intolerance in the case of eczema

16. Chocolate

17. Nutrition with the elimination of fruits & vegetables

18. Purchasing and Cooking

19. Marking the ''...traces...''

20. E-substances

21. The preparation of foods against food allergy

22. Conclusion and recommendations

Author details

References