Development of a food allergy education resource for primary care physicians

• Main Authors: Teuber Suzanne S, Bruhn Christine, Kumar Arvind, Yu Joyce E, Sicherer Scott H
• Format: Article
• Language: English
• Published: BMC 2008-09-01
• Series: BMC Medical Education
• Online Access: http://www.biomedcentral.com/1472-6920/8/45

<p>Abstract</p> <p>Background</p> <p>Food allergy is estimated to affect 3–4% of adults in the US, but there are limited educational resources for primary care physicians. The goal of this study was to develop and pilot a food allergy educational resource based upon a needs survey of non-allergist healthcare providers.</p> <p>Methods</p> <p>A survey was undertaken to identify educational needs and preferences for providers, with a focus on physicians caring for adults and teenagers, including emergency medicine providers. The results of the survey were used to develop a teaching program that was subsequently piloted on primary care and emergency medicine physicians. Knowledge base tests and satisfaction surveys were administered to determine the effectiveness of the educational program.</p> <p>Results</p> <p>Eighty-two physicians (response rate, 65%) completed the needs assessment survey. Areas of deficiency and educational needs identified included: identification of potentially life-threatening food allergies, food allergy diagnosis, and education of patients about treatment (food avoidance and epinephrine use). Small group, on-site training was the most requested mode of education. A slide set and narrative were developed to address the identified needs. Twenty-six separately enrolled participants were administered the teaching set. Pre-post knowledge base scores increased from a mean of 38% correct to 64% correct (p < 0.001). Ability to correctly demonstrate the use of epinephrine self injectors increased significantly. Nearly all participants (>95%) indicated that the teaching module increased their comfort with recognition and management of food allergy.</p> <p>Conclusion</p> <p>Our pilot food allergy program, developed based upon needs assessments, showed strong participant satisfaction and educational value.</p>