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Food Allergy Management for School Food Service Professionals. New York State Child Nutrition Program Administration. 1 in 13 Children has a Food Allergy. What is a Food Allergy?. Food Intolerance vs. Food Allergy.
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Food Allergy Management for School Food Service Professionals New York State Child Nutrition Program Administration
Food Intolerance vs. Food Allergy • A Food Intolerance affects the Digestive System and isnotLife Threatening • A Food Allergy affects the Immune System and can beLife Threatening
What is Celiac Disease? • Autoimmune Disease • Triggered by eating gluten-contained in wheat, rye, and barley products • Damages the small intestine • Interferes with nutrient absorption • Symptoms vary
What is Anaphylaxis? • A severe, life threating reaction • Requires immediate response and medical attention
What Foods Cause Allergic Reactions? Most are caused by 8 Foods (“The Big 8”)
Students requiring meal modifications must be identifiable to staff • Staff must understand the meal modification required to each identified student
Resources • FARE- Food Allergy Research and Education: http://www.foodallergy.org/resources/schools • ServSafe Allergens: https://www.servsafe.com • Academy of Nutrition and Dietetics: https://www.eatright.org/health/allergies-and-intolerances/food- allergies • CDC- Centers for Disease Control: https://www.cdc.gov/healthyschools/foodallergies • USDA- United States Department of Agriculture: https://www.fns.usda.gov/school-meals/2017-edition-accommodating-children-disabilities-school-meal-programs