Member since Jan '11

Working languages:
Italian to English
English (monolingual)
English to Italian
Amanda Jane Lowles
BA, MA Linguistics, DipTransIoLET, MCIL

Bari, Puglia, Italy
Local time: 07:38 CEST (GMT+2)

Native in: English (Variant: British) Native in English
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Native English speaker, Diploma in Translation (DipTRANSIoLET) CIOL UK full member (MCIL UK national accreditation n° 100/2913/8) , Master's Degree in Applied Linguistics, 18 years experience, professional and accurate. SDL TRADOS
Account type Freelance translator and/or interpreter, Identity Verified Verified member
Data security Created by Evelio Clavel-Rosales This person has a SecurePRO™ card. Because this person is not a ProZ.com Plus subscriber, to view his or her SecurePRO™ card you must be a ProZ.com Business member or Plus subscriber.
Affiliations
Blue Board affiliation:
Services Translation, Editing/proofreading, Website localization, Software localization, Voiceover (dubbing), Subtitling, Transcription, Training, Project management, Sales
Expertise
Specializes in:
PsychologyTourism & Travel
Livestock / Animal HusbandryMedical: Dentistry
NutritionTextiles / Clothing / Fashion
Medical (general)Medical: Health Care
Medical: InstrumentsMedical: Pharmaceuticals

Volunteer translations

Volunteer professional humanitarian translation services-

Translators without Borders

 		Words translated: 399
Volunteer / Pro-bono work Open to considering volunteer work for registered non-profit organizations
Rates
Italian to English - Rates: 0.05 - 0.10 EUR per word / 23 - 50 EUR per hour
English - Rates: 0.05 - 0.10 EUR per word / 23 - 50 EUR per hour
English to Italian - Rates: 0.05 - 0.10 EUR per word / 23 - 50 EUR per hour

All accepted currencies Euro (eur)
KudoZ activity (PRO) PRO-level points: 100, Questions answered: 98, Questions asked: 39
Project History 96 projects entered    69 positive feedback from outsourcers

Blue Board entries made by this user  4 entries

Payment methods accepted Check, Money order, Wire transfer
Portfolio Sample translations submitted: 1
Italian to English: FOOD ALLERGY
General field: Medical
Detailed field: Medical: Health Care
Source text - Italian
ALLERGIA ALIMENTARE
Le reazione avverse agli alimenti riconoscono diverse cause e solo una parte
di esse ha base allergica. Possono essere a grandi linee distinte reazioni con
meccanismo immunologico, nelle quali cioè interviene il sistema immunitario
soprattutto con la produzione di anticorpi, e reazioni non immunologiche. Le
allergie alimentari vere e proprie sono mediate da una risposta immunitaria,
mentre altri tipi di reazioni hanno ad es. meccanismi tossici (intrinseca
proprietà dell’alimento stesso, come per i funghi velenosi), enzimatici (deficit
di produzione o di attività di un enzima, cioè di una proteina con un’azione
specifica, come nell’intolleranza al lattosio, in cui lo zucchero del latte, il
lattosio appunto, non viene assorbito per carenza di lattasi) o...
Contrariamente a quanto solitamente si crede, gli additivi alimentari sono una
causa abbastanza rara di reazioni alimentari avverse, essendo stati dimostrati
in meno dell’1% dei bambini.
Tra le reazioni di tipo immunologico sono comprese anche particolari
condizioni come ad es. l’intolleranza al glutine o celiachia, in cui la risposta
alterata che si attiva è scatenata dall’assunzione di glutine e porta alla
produzione di anticorpi di tipo IgA e IgG oltre all’attivazione di meccanismi
cellulari responsabili del danno specifico.
Nel vasto e variegato panorama delle manifestazioni allergiche infantili, vanno
innanzi tutto divise quelle di tipo immediato, in cui i principali attori sono
anticorpi di classe IgE, dalle reazioni ritardate, in cui di solito il meccanismo
che sta alla base è un’attivazione cellulare. Le reazioni IgE mediate sono le
meglio conosciute e le più temute, perché possono provocare sintomi
importanti come lo shock anafilattico. E’ fondamentale a tale proposito
sottolineare che questo tipo di reazioni è appunto immediato, deve cioè
avvenire subito dopo aver assunto l’alimento offendente e comunque, per
convenzione, entro due ore. Reazioni che si manifestano dopo molte ore o
giorni dall’ingestione di un determinato alimento non possono essere
classificate come IgE mediate. Inoltre, pur essendo in qualche modo
dipendenti dalla quantità ingerita soprattutto per determinare la gravità del
sintomo, si tratta di fenomeni che si possono attivare anche per minime
contaminazioni e che si manifestano per lo più ad ogni contatto con l’alimento.
[…]
Negli ultimi decenni la problematica dell’allergia alimentare è divenuta sempre
più rilevante, interessando una percentuale sempre maggiore di individui,
soprattutto nei primi anni di vita. Particolarmente frequente e' l’ipersensibilità'
alimentare nei bambini affetti da eczema moderato o grave (condizione
peraltro molto comune, che interessa oltre il 10% dei lattanti) essendo
dimostrabile in oltre un terzo di essi. Questa osservazione, oltre all’evidenza
di una familiarità nei casi di allergia alimentare e di atopia in genere, ha
indotto i paesi occidentali (europei ed anglosassoni) negli ultimi 40 anni ad
applicare programmi di prevenzione nei soggetti potenzialmente a rischio (figli
di mamme atopiche, bambini con eczema precoce), basati essenzialmente
sull’evitamento degli alimenti più allergizzanti e sulla ritardata introduzione
degli stessi nella dieta dei lattanti. Recenti acquisizioni stanno però
completamente ribaltando queste indicazioni e suggeriscono che il ritardo
nell’introduzione dei cibi solidi possa essere controproducente, perché
ostacola i meccanismi di acquisizione della tolleranza alimentare, specie nei
bambini con dermatite eczematosa, in cui l’alterazione della barriera cutanea
favorisce la sensibilizzazione allergica attraverso la via transcutanea. Al
momento attuale quindi, non è più raccomandabile che i bambini a rischio
allergico ritardino l’introduzione dei solidi nella dieta. E’ invece ragionevole
proporre anche in essi un divezzamento secondo le normali tappe, come per
tutti i lattanti senza fattori di rischio. In linea di principio l’allattamento materno
va incoraggiato in tutti i neonati, e l’introduzione di cibi diversi dal latte va
evitata nei primi 3 mesi di vita. Laddove il latte materno sia carente vanno
prescritte formule adattate (latti in polvere) e comunque a partire dal quartoquinto
mese, pur mantenendo il latte materno (o artificiale), possono essere
introdotti altri alimenti, in quantità gradualmente crescenti, compatibilmente
con i gusti e le competenze del singolo bambino.
Per giungere alla diagnosi di allergia alimentare è fondamentale raccogliere in
maniera molto precisa e scrupolosa le informazioni sulla storia del bambino,
visitarlo con altrettanta cura, scegliere in maniera oculata i test diagnostici e/o
le diete di eliminazione a cui sottoporlo. Un’analisi molto attenta della storia
del soggetto indirizza verso il sospetto diagnostico più probabile. Alle volte
sono proprio i dettagli raccolti minuziosamente che permettono di arrivare alla
corretta diagnosi, con un’analisi della sequenza temporale degli eventi, dei
sintomi riferiti, degli alimenti ingeriti, l’eventuale attività fisica svolta, ecc...
Ci sono numerosi test diagnostici che possono dare utili informazioni, ma
quello che è ancora considerato il gold standard della diagnosi di allergia
alimentare è il test di provocazione orale (TPO), cioè la somministrazione
dell’alimento in questione in dosi crescenti, osservando la comparsa di
eventuali sintomi immediati o ritardati. Questo test resta insostituibile nei casi
di sospette reazioni ritardate (di solito gastrointestinali o cutanee), condizioni
in cui non ci sono test in vivo o in vitro in grado di ottenere una diagnosi
precisa.
Invece, nel caso delle reazioni immediate, se la storia è molto suggestiva, ad
es. per ingestione di un solo alimento e comparsa dopo pochi minuti di
sintomi allergici, e si riscontra la positività per gli anticorpi di tipo IgE verso
quello specifico alimento, molto spesso viene consigliata una dieta di
eliminazione e si può soprassedere all’esecuzione del TPO.
[…]
Negli ultimi anni, parallelamente all’aumento di tutte le malattie allergiche nel
mondo occidentale, si e' assistito ad un sempre più frequente ricorso, sia da
parte dei medici che da parte dei pazienti, alle metodiche diagnostiche
cosiddette “alternative” o “complementari”. I sostenitori di tale approccio
ritengono che esista una vastissima gamma di segni e sintomi attribuibili
all’ingestione di certi alimenti, ma non inquadrabili nelle forme di allergia
classica immediata e non diagnosticabili con i Prick o il RAST. I sintomi che
appartengono ai questi così detti quadri di “intolleranza alimentare”
deriverebbero per lo più da un’azione nociva causata dall’accumulo nel tempo
dei cibi offendenti e per questo spesso non sarebbero facilmente ricollegabili
all’alimento che li determina. Quindi la correlazione fra alimento sospetto e
disturbo non e' così evidente come nelle allergie, ma e' subdola e difficilmente
identificabile.
Le intolleranze alimentari comprendono i disturbi più vari come la cefalea, la
stanchezza-affaticabilità, l’aumento ponderale o l’incapacità di perdere peso
anche seguendo le diete più drastiche, disturbi intestinali di varia natura
(diarrea, stipsi, acidità gastrica, gonfiore addominale, flatulenza), sintomi
cutanei (prurito, secchezza della pelle, foruncoli).
[…]
Translation - English
FOOD ALLERGY

Adverse reactions to food have various causes, and only some of them are allergic in nature. Broadly speaking, different reactions may be non-immunological or derive from an immunological mechanism, whereby the immune system intervenes with the production of antibodies. Allergies in the true sense of the word, are the result of an immunological response, while other types of reaction, for example toxic mechanisms, are an intrinsic property of the food itself, for example in the case of poisonous mushrooms. They may also be enzymatic - deficient in the production or activity of an enzyme (a protein with a specific action) for example, in cases of lactose intolerance, where the sugar present in milk (lactose) is not absorbed due to the lack of lactase. Contrary to popular belief, food additives are rarely the cause of adverse reactions to food, and have been shown to affect less than 1% of children.

Included in the immunological type reaction are some particular conditions, for example, gluten intolerance or Celiac disease, where the altered response is brought about by the ingestion of gluten. This leads to the production of type


IgA and IgG antibodies as well as the activation of cellular mechanisms which are responsible for specific damage.

In the wide and varied range of infant allergic manifestations, some distinction should be made between; the immediate type, where the principal IgE antibodies are at work, and the delayed reaction type where the base mechanism is usually that of cellular activation. The IgE-mediated reactions are not only the best known but also the most feared as they may provoke serious symptoms such as anaphylactic shock. With this in mind, it is therefore fundamental to point out that this type of reaction is of the immediate type, and will manifest immediately after the trigger food has been ingested, or according to norms, within the following two hours. Reactions which manifest many hours or days after the ingestion of a particular foodstuff cannot be classified as IgE mediated. Even though these reactions depend on the amount of trigger food which has been ingested, above all in determining the severity of the symptoms, these phenomena may manifest even after minimal contact and on every single occasion when there is contact with the trigger food.
[…]


During the past several decades the problem of food allergy has become more and more significant, affecting an increasingly higher percentage of individuals, above all, in the first few years of life. Food hypersensitivity in children who suffer from moderate or severe eczema (conditions which are, however, very common and which affect more than10% of un-weaned infants) is particularly frequent and has been shown to be present in more than a third of all cases. During the last 40 years, this observation, apart from highlighting the connection between food allergy cases and general predisposition, has incited some European and Anglo-Saxon countries to implement a prevention program for at-risk individuals (the offspring of atopic mothers and children with early eczema), based on the avoidance of known trigger foods and the late introduction of such foodstuffs in infant weaning programs. Recent information, however, is turning this way of thinking on its head and suggests that a delay in the introduction of solid food could be counterproductive as it inhibits food tolerance acquisition mechanisms. This is particularly pertinent to children with eczematous dermatitis, who may be transdermally more susceptible to allergy due to an alteration in the cutaneous barrier. At the present time it is not recommended that allergy-risk children delay the introduction of solid foods in their diet. It is suggested that they are


weaned in the same way as any other infant. In general, breastfeeding is
encouraged in all newborns and the introduction of foodstuffs, other than milk, should be avoided during the first three months of life. When breast milk is not available, suitable formula milk (powdered milk) should be prescribed for use at age four or five months. With either breast milk or formula milk other foodstuffs may be introduced in gradually increasing quantities according to the ability and preferred tastes of the child.

In order to arrive at a food allergy diagnosis a very precise and detailed gathering of information regarding the history of the child must be obtained. The child must be examined with equal care, and diagnostic tests chosen wisely, together with the use of avoidance diets, if applicable. A very careful analysis of the child’s history will point towards the most probable diagnosis.
Occasionally it is the minutest detail which leads towards the correct diagnosis together with an analysis of events over time, reported symptoms, foods ingested, and pertinent physical activity etc. There are numerous diagnostic tests that can give useful information, but the one still considered to be the gold standard in food allergy diagnosis is the oral provocation test (OPT) - the administration of the trigger food in ever increasing doses to observe the


apparition of any symptoms, be they immediate or delayed. This test is
irreplaceable in cases where delayed reactions, usually gastrointestinal or cutaneous, are suspected; conditions where tests, either in vivo or in vitro, are unable to arrive at a precise diagnosis.

On the other hand, an avoidance diet may be advised and the OPT avoided in cases of an immediate response if, the patient’s history points to the ingestion of one single foodstuff, the reaction occurs after only a few minutes of allergic symptoms, and positive antibodies type IgE are detected for that particular foodstuff.
[…]

During the last few years in concomitance with the increase in allergic disease in the Western world, both doctors and patients have been increasingly turning to the so called ‘alternative’ or ‘complementary’ diagnostic methods.
Advocates of these approaches claim that an extremely vast range of signs and symptoms can be attributed to the ingestion of certain foodstuffs, which do not fit into the classic type of immediate allergy and cannot be diagnosed with the Prick or Radioallergosorbent (RAST) test. In the majority of cases the


symptoms that belong to these so called clinical lists of ‘food intolerances’, derive from a harmful reaction due to the accumulation over time of trigger foods, often making it difficult to identify the culprit. Therefore, the connection between suspected trigger food and the ailment is not as evident as in the case of allergies, as it is surreptitious and difficult to identify.

Food allergy consists of various ailments, for example headache, lethargy, weight gain or the inability to lose weight despite drastic dieting, various intestinal problems (diarrhoea, constipation, gastric acid, abdominal bloating, flatulence), and skin symptoms (itching, dryness, spots).
[…]
.
.

Glossaries Dental, medical
Translation education Master's degree - MA Education (Applied Linguistics)
Experience Years of experience: 18. Registered at ProZ.com: Jan 2011. Became a member: Jan 2011.
ProZ.com Certified PRO certificate(s)
Credentials Italian to English (Chartered Institute of Linguists, verified)
English (Cambridge University (ESOL Examinations), verified)
English (The Open University, verified)
Memberships ITI, The Society of Authors Translators Association, ALCS (Authors Lending and Collecting Society), The Society for Editors and Proofreaders (SfEP), CIOL
TeamsTime Exchange Team
Software Adobe Acrobat, Adobe Photoshop, Microsoft Excel, Microsoft Office Pro, Microsoft Word, PerfectIt Pro Edition Editing, Passolo, Powerpoint, SDLX, Trados Studio
Events and training
Professional practices Amanda Jane Lowles endorses ProZ.com's Professional Guidelines (v1.1).
Bio

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Amanda Jane Lowles BA, MA EDs DipTransIolet MCIL Native English speaker (British)

Translation from Italian into English
Native speaker revision - proofreading (standard / editorial / copyediting / substantive editing)
Website localization - software localization
Subtitling - transcription
Publications for indexed medical journals
22 years professional experience

UNI-EN 15038:2006
Member of the Chartered Institute of Linguists, London, UK membership n° 024740 (MCIL)

National Accreditation number 100/2913/8

Quality standard UNI-EN 15038:2006 European Committee for Standardization
ProZ Certified PRO Italian > English

English Language Trainer - Bachelor of Arts Degree

Master's Degree in Educational Pedagogy (Applied Linguistics)

DipTrans, Diploma in Translation (IoL) United Kingdom
Member of the IoLTransnet_general group

Member of the Society of Authors Translators' Association

Member of The Society for Editors and Proofreaders (SfEP)

Member of the ALCS (Authors Lending and Collecting Society)

Cambridge ESOL Speaking Examiner and Supervisor - Trinity International (ESOL Centre 10547) Manager

LCCI (London Chamber of Commerce and Industry)

Supporter of the Quality in Translation campaign 

SDL TRADOS and PerfectIt Pro Editing software
Own subtitling software
 Translation WPD approx 3000, TS approx 70 wpm.
 
DENTISTRY UK NHS & private operative dentistry, dental technology, surgery equipment and materials. Sales and marketing, product training; Bayer, Voco, Kavo, 3M ESPE, Bien Air, Cavex, Dentsply, Ivoclar, Kodak, Panadent, Septodont, Shofu and SSWhite. Experience of NHS (UK), GDC, DEB and BDTA.

I have a strong scientific background (DENTISTRY) and many years of experience in UK NHS & private operative dentistry as well as an extensive knowledge of dental technology, surgery equipment and materials. Sales and marketing knowledge regarding materials and equipment. I have participated in many product training sessions for major companies such as, Bayer, Voco, Kavo, 3M ESPE, Bien Air, Cavex, Dentsply, Ivoclar, Kodak, Panadent, Septodont, Shofu and SSWhite. Excellent working knowledge of the NHS (UK), GDC, DEB and BDTA.

I have many years of experience in translating and proofreading scientific articles, posters, presentations and have assisted with the preparation of scientific articles prior to international publication in the fields of medicine (dentistry-psychiatry-neurology), linguistics, and physics. Professional, reliable and competitive.

Language Related Qualifications: 

  • Master's Degree in Education (Applied linguistics)
  • Advanced Diploma in TESOL (Teaching English to Speakers of Other Languages)
  • Advanced Diploma in Language and Literacy
  • Diploma in English Language Studies
  • IOL DIPLOMA IN TRANSLATION, Business (merit), Cambridge TKT modules 1,2 and 3
  • Cambridge TKT CLIL (Content and Language Integrated Learning)
  • Cambridge KAL (Knowledge about Language)
  • Proofreading Course pqb ( Publishing Qualifications Board)- The Publishing Training Centre, London, UK.

Dental Terminology Certification Test Expert Rating (December 2012)

UNI IN ISO 9001:2008

Pass percentile 99%: Transcript Id: 2772586


Dentistry and Oral Sciences Terminology Certification Test Expert Rating (December 2012)

UNI IN ISO 9001:2008

Pass percentile 90%: Transcript Id: 2772607


Medical Terminology Certification Test Expert Rating (December 2012)

UNI IN ISO 9001:2008

Pass percentile 80%:

Transcript Id: 2772603


Dentistry Terminology Test Expert Rating (December 2012)

UNI IN ISO 9001:2008

Pass percentile 99%: Transcript Id: 2773034


Anatomy Terminology Test Expert Rating (December 2012)

UNI IN ISO 9001:2008

Pass percentile 88%: Transcript Id: 2773035


Italian to English Translation Skills Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 100%: Transcript Id: 2762057


English to Italian Translation Skills Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 100%: Transcript Id: 2762078


English (UK) Spelling Skills Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 100%: Transcript Id: 2761828


English (UK) Vocabulary Skills Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 92% : Transcript Id: 2761572 Elite


English (UK) Words and Phrases Skills Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 90%: Transcript Id: 2761685


English (UK) Skills for Writing Professionals Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass percentile 94%: Transcript Id: 2761686


Italian Vocabulary Skills Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 72%: Transcript Id: 2761480


Italian Spelling Skills Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass 92%: Transcript Id: 2761949


English (UK) English Basic Skills Test Expert Rating (November 2012)

UNI IN ISO 9001:2008

Pass percentile 99%: Transcript Id: 2761835

Pricing notes for Italian > English translation
Usually Euro 00,06 - 0,10 per source word

Listed in VIES (VAT Information Exchange System) in Italy
Proofreading fees upon request.

This user has earned KudoZ points by helping other translators with PRO-level terms. Click point total(s) to see term translations provided.

Total pts earned: 110
PRO-level pts: 100

Top languages (PRO)
Italian to English96
English to Italian4
Top general fields (PRO)
Medical68
Other12
Marketing4
Art/Literary4
Law/Patents4
Pts in 2 more flds >
Top specific fields (PRO)
Medical (general)36
Medical: Dentistry24
Other4
Cooking / Culinary4
Psychology4
Chemistry; Chem Sci/Eng4
Education / Pedagogy4
Pts in 5 more flds >

See all points earned >
This user has reported completing projects in the following job categories, language pairs, and fields.

Project History Summary
Total projects96
With client feedback69
Corroborated69
100% positive (69 entries)
positive69
neutral0
negative0

Job type
Translation68
Editing/proofreading14
Training session12
Software localization2
Language pairs
Italian to English86
English9
3
Italian to German1
Specialty fields
Education / Pedagogy18
Tourism & Travel18
Certificates, Diplomas, Licenses, CVs6
Medical: Dentistry5
Games / Video Games / Gaming / Casino5
Medical (general)5
Cooking / Culinary4
Medical: Health Care4
Physics4
Business/Commerce (general)3
Medical: Pharmaceuticals3
Livestock / Animal Husbandry2
Media / Multimedia2
Poetry & Literature2
Social Science, Sociology, Ethics, etc.1
Agriculture1
Textiles / Clothing / Fashion1
Linguistics1
Wine / Oenology / Viticulture1
Food & Drink1
Cinema, Film, TV, Drama1
Other fields
Engineering (general)2
Electronics / Elect Eng2
Music2
Science (general)1
Mechanics / Mech Engineering1
Religion1
Law (general)1
Transport / Transportation / Shipping1
Law: Contract(s)1
Keywords: English translation, Cambridge, Trinity, IELTS, TOEFL, translation English, traduzione italiano, US-UK localization, survey response, dentale. See more.English translation, Cambridge, Trinity, IELTS, TOEFL, translation English, traduzione italiano, US-UK localization, survey response, dentale, DVI, forensics, dental, dentistry, dental materials, dental equipment, implantology, crown and bridge, traduzione inglese, traduttrice, Italian translation, English translation, food, cookery, culinary, proofreading, autism, asperger, medical, chinchilla, horse, equestrian, PDD, physics, Apulia, food, wine, tourism, education, website localisation, diabetic, diabetico, clinical trial, off-loading device, TCC, facebook game, indexed journal, merchandising, visual merchandising, journal, rivista indicizzata, handbooks, DIP TRANSIoLET (MCIL) UK, Italian, English, translation, editing/proofreading, website localization, software localization, US > UK English localization, subtitling, transcription. Specialist fields = Scientific, medicine, indexed journals, rivista indicizzata, medical instrumentation, dentistry, dental instrumentation, materials and equipment, dental technology, dental hygiene, nursing, psychiatry, psychology, autism, Asperger, PDD, ADHD, merchandising, physics, business, tourism, Apulian tourism, travel, survery results, instruction manuals, cooking, culinary, handicrafts, cosmetics, health and beauty, instruction manuals, animal husbandry, livestock, equitation, children's literature, letters, certificates, diplomas, licenses, CVs, voice overs, subtitling. SDL TRADOS. See less.




Profile last updated
Oct 6, 2019



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