Poster Topical Area: Nutrition Education and Behavioral Sciences

Location: Auditorium

Poster Board Number: 173

P18-005 - Impact of a web-based food allergy training for schools and restaurants: The Food Allergy Community Program

Sunday, Jun 10
8:00 AM – 6:00 PM

Objectives: Food allergy is a growing public health problem, and a significant number of reactions occur in community services, like schools and restaurants. We aimed to evaluate the effectiveness of web-based food allergy community (FAC) program for schools and restaurants, designed to improve knowledge and good practices in the community.

A free learning program that gathers educational animated videos about food allergy in schools and restaurants were developed and held at the e-learning platform of the University of Porto ( The food allergy courses included 9 video training modules, developed in video animation format using GoAnimate - GoPremium® (GoAnimate, Inc. San Mateo, CA, USA). The training courses included general concepts about food allergy, clinical manifestations, diagnosis and treatment, food allergen avoidance, emergencies, food allergen labelling, food allergy prevention and specific topics for schools and restaurants. Food allergy knowledge survey tools were developed to address the knowledge and management skills at the baseline and at the end of the intervention program. GLM - Repeated Measures was used to analyse the improvement in the participants' knowledge.

The FAC program included a total of 695 participants, and 216 professionals of education, and 211 professionals of catering and food industry sectors, were included in the final analysis. The final mean (SD) score on the knowledge survey tool was significantly higher than the baseline for the food allergy school training participants [88.4 (8.7) % vs. 67.3 (14.1) %; p < 0.001], and for food allergy restaurants training participants [95.7 (6.1) % vs. 83.8 (10.7) %; p < 0.001].

The Food Allergy Community Program showed to be an effective web-based tool to enhance the knowledge of education and catering professionals, potentially improving the commitment and skills of schools and restaurants to deal with food allergy patients.

Funding Source: None

CoAuthors: Inês Pádua – Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal; André Moreira, MD, PhD – Faculty of Medicine, and Institute of Public Health, University of Porto, Porto, Portugal; Pedro Moreira, PhD – Faculty of Nutrition and Food Sciences, and Research Centre in Physical Activity, Health and Leisure, University of Porto, Porto, Portugal ; Renata Barros, PhD – Faculty of Nutrition and Food Sciences, University of Porto, and Nutrition and Food Allergy Panel, Scientific Council of Economic and Food Safety Authority of Portugal, Portugal

Renata Barros

Assistant Professor
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
Porto, Porto, Portugal