Allergy Academy Kitchen Workshop for Dietitians

Allergy Academy Kitchen Workshop: Programme

08.45-09.00

Registration

09.00-09.15

Welcome and Housekeeping

MORNING SESSION – Free from ingredients and how they can be used

09.15-10.00

Ingredients in the Allergy Kitchen
- Where to source replacement ingredients
- Useful free from foods

Focus groups:
a. Grain station
b. Egg replacers
c. Milk alternatives e.g. milk, cream, cheese, margarine

10.00-11.00

Delegate cooking experience (in pairs)
Each pair follows two recipes, one snack and one sweet

11.00-11.30

Morning coffee and tasting, followed by discussion

11.30-13.00

Delegate cooking experience (in pairs)
Each pair makes one main dish and one side dish

13.00-14.00

LUNCH (eat and discuss the dishes that you have made)

AFTERNOON SESSION – Presentation and group discussion

14.00-14.30

Expert Panel discussion - speaker TBC

 14.30-16.00

Break-out groups: 30 minutes per group

1. LEAP and EAT study findings and ways to get LEAP and EAT foods into infant diets

2. Blinded food challenge recipes

3. Supervised feeds - what are they, and when do we use them?

16.10

SUMMARY & CLOSE