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Allergy and Nutrition Presentation

Learn about allergic reactions and anaphylaxis, common allergens, food allergies, and how to prevent reactions in schools and classrooms.

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Allergy and Nutrition Presentation

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  1. Allergy and Nutrition Presentation At the conclusion of this presentation, please verify that you have viewed and understood everything in this power point.

  2. The body’s response to an allergen that causes the body to treat the allergen as a foreign or unfriendly substance. The body naturally wants to protect itself and releases antibodies to counter the perceived invasion. As the immune system reacts, symptoms occur. Allergic Reactions

  3. Anaphylaxis is a life-threatening allergic reaction that affects millions of Americans every year. Anaphylaxis can be caused by a variety of allergens, with the most common being food, medications, insect venom, and latex. Anaphlaxis

  4. Latex allergy is an allergic sensitivity to the proteins in natural rubber latex (NRL) that often worsens with each exposure and at its most severe can result in deadly anaphylaxis. Unlike synthetic latex, which rarely causes allergic reactions, NRL comes from the milky sap of rubber trees. Using various processing techniques, NRL is used alone or in combination with other materials to make thousands of products including: Car tires, Rubber bands, Carpet backing Hospital and dental equipment Dipped latex products are the biggest culprits in triggering allergic reactions, including: Gloves Balloons Latex

  5. The most common type of severe allergy. The incidence has doubled in the U.S. over the last 10 years. Scientist do not know why. There is presently no cure for food allergies. Strict avoidance is the only way to prevent a reaction. Early administration of epinephrine (EpiPen) is the key to treating anaphylaxis. Food Allergies

  6. Eight foods account for 90% of all food allergic reactions in the U.S. Peanuts Tree nuts (walnuts, almonds, cashews, pistachios and pecans) Milk Eggs Wheat Soy Fish Shellfish Food Allergies

  7. Any amount of an allergen must be avoided. As little as 1/5000 of a teaspoon can cause a severe reaction. Cross contamination (using the same utensil or cutting surface) can introduce an allergen. Reactions can also occur from skin contact and inhalation. Avoiding an allergic reaction

  8. Swelling of lips and/or airway. Wheezing, difficulty breathing. Stomach cramps, vomiting, diarrhea. Skin rashes or hives. Loss of consciousness. Symptoms of a reaction

  9. Call 911. The effects of the epinephrine may wear off in as soon as 15 minutes. How to use an EpiPen

  10. Know which students have allergies. Keep a list of these students in your substitute folder. Review lesson plans that involve food. Use non-food items for rewards. Students with allergies should only eat food provided (or approved) by their family. Plan ahead with volunteers if food will be provided (parties, ect.). What can you do?

  11. CLASSROOM SNACKS:  Due to the number of food allergies and dietary restrictions of our students, food treats brought from home will not be passed out in the classroom.  If your child is celebrating a special day we strongly encourage non-food items for treats. If you send in a food item it must be individually wrapped so that it can be sent home.  Treats that are not individually wrapped will not be passed out.

  12. Guidelines for Foods Offered in the Classroom • Classroom Activities will offer minimal amounts of foods ( max. of 2) that contain • added sugar as the first ingredient and may provide the following: • Fresh Fruits and Vegetables • Water, 100% fruit Juice or Milk • In addition foods offered: • Must be moderate in sodium content • Provide minimal to no trans fatty acids • Provide items that contain >2 grams of fiber/serving • Do not offer any “ Foods of Minimal Nutritional Value”

  13. Added Sugars (no more than 2 item with these as their first ingredient) Brown Sugar Invert Sugar Corn Sweetener Lactose Corn Syrup Maltose Dextrose Malt Syrup Fructose Molasses Fruit Juice Concentrate Raw Sugar Glucose Sucrose High Fructose Corn Syrup Sugar Honey Syrup Foods of Minimal Nutritional Value Soda Water Water Ices Chewing Gum Candy Jellies Marshmallow Candies Fondant (ex. Candy corn) Licorice Spun Candy Candy Coated Popcorn

  14. Severe Animal Allergies • Animals in the building: • No animals are allowed in the building for an extended period of time. • No class pets. • If students want to bring in their pet for a “student of the week” the animal must be left outside and the students may be taken out to the pet. • At the conclusion of the pet presentation, EVERY student must wash their hands before entering the classroom.

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