Food allergies in schools

1. Food allergies in schools Rachel Huddleston Emily Ferguson

2. Statistics • More than 3 million American school-aged children suffer from a food allergy(1 in every 20) • The United States Department of Education estimates that the average class size is 24 students per teacher • Even trace amounts of a food allergen can trigger a reaction- the number of emergency room visits due to food-induced allergic reaction in the US is about 100,000 a year.

3. What is a food allergy? • An immune system response to a food particle • The body mistakes a food particle as harmful and creates a defense to fight against it. • These unnecessary defenses are called an allergic reaction.

4. Top 8 allergens • 90% of all severe allergic reactions are caused by a key eight foods • Milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish • Each of these "big eight" food allergies has its own unique challenges to the classroom

5. #1 Milk • Most common food allergy in American children (2.5 % of children) • Good news! Up to 80 percent of children will outgrow their allergy to dairy products by the age of six. • Future teachers watch out for: A milk allergy is different from lactose • intolerance, and children with a milk • allergy must avoid all dairy products • (including lactose-free).

6. #2 Peanuts • 1.4% of children have a peanut allergy • There is evidence that the rate of peanut allergies is rising in the US • Future teachers watch out for: • Peanut allergies often have the most severe reactions

7. #3 Shellfish #4 Fish • Shellfish is the most common allergy for American adults, but only 0.2% of children have a fish or shellfish allergy • Unlike other allergies, fish and shellfish allergies tend to develop later in life • Future teachers watch out for: • Kids with shellfish allergies may • have a respiratory reaction just by • breathing airborne particles if • near the food.

8. #5 Tree Nuts • Affects 1.1% of children • Future teachers watch out for: There are so many names for tree nuts that it can be difficult to find on an ingredients list. • Also! Nut shells can be used in toys. For example, they are used to stuff beanbags and hacky sacks.

9. #6 Eggs • 2nd most common food allergy for children • Affects 1.5% of children • Eggs are one of the easiest allergens to avoid. Egg is often clearly marked on ingredients list and many egg-substitutes are available for use. • 80% of egg allergies are • outgrown by age 6

10. #7 Soy #8 wheat • Soy & wheat allergies only affect 0.8 % of children • (about 0.4% each) • Future teachers watch out for: Soy and wheat are the two most difficult allergens to avoid, as they are very common ingredients in pre-packaged foods, skin and hair products, certain vitamins and pills, bread products, and toys (including play-doh). Sometimes, products contain such trace amounts they are not listed on ingredient labels.

11. Symptoms • An allergic reaction can occur anywhere from a few minutes to several hours after exposure • Every allergen affects the body differently • Most common reactions: rashes, itchiness, difficulty breathing, swelling, abdominal pain, vomiting, and diarrhea

12. Anaphylaxis • Anaphylaxis a very serious, severe reaction to an allergen • Every single allergen can lead to anaphylaxis • Immediate medical attention is necessary • Cause throats to immediately start closing or can cause cardiac arrest. • Anaphylactic reactions are rare, but very serious when they do occur.

13. What are schools doing? • Individual Health Plans (IHP) • If a student is known to have an allergy, steps should be taken to create an IHP • This should include an emergency care plan, doctor’s orders, and parental consent • Staff Training • Some personal are trained in such procedures as use of an Epi-pen, motorizing intake, and diagnosing symptoms • Student Training • Most students with food allergies are trained how to administer their own emergency care such as • Epi-pens, antihistamine, ect. And are allowed to carry such items in their backpacks or lunchboxes • Self-management is encouraged

14. What are Cafeterias doing? 5 Ways to Combat Food Allergies

15. #1: Identify the Student • Always let food personal know which student has the food allergy • Some schools will simply have the student notify the cafeteria staff when they come in each day • Some schools code it on their lunch ticket • Some schools tape the child’s picture to the cafeteria’s cash register

16. #2: Know what to avoid and Substitute • Ask each parent of children with food allergies to provide the cafeteria with a list of all food ingredients that need to be avoided • Never rely on a list of “safe” packaged food because ingredients are always changing

17. #3: Read Labels • Develop a system that works for you • Check every label on foods given to the child with food allergies • Think outside the box: Make it a game

18. #4: Prepare the Cafeteria • In the kitchen: • Prepare an area where the allergy-free meals can be • prepared safely • Always keep ingredients separated • In the cafeteria: • Prepare an “allergy free zone” where the child and his or her friends can sit away from others who may be consuming the allergen • Always check the friends lunches for he allergen before allowing them in the “allergy free zone”

19. #5: Develop Cleaning Procedures • Designate a person to be responsible for cleaning the tables in the “allergy free zone” before and after the student arrives • Always clean the tables with an “allergy free” sponge (One you did not clean the other tables with) to avoid cross-contact • Have children in the class sanitize their hands upon leaving the cafeteria

20. Partnership • It is the parent’s responsibility to inform you of the child’s allergies • It is the cafeteria personal’s responsibility to serve the food • It is the child’s responsibility to follow the rules • It is your responsibility to ASK QUESTIONS and TAKE CHARGE