F OOD ALLERGIES IN SCHOOLS Rachel Huddleston Emily Ferguson

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.

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.

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

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).

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

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.

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.

2 nd 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

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.

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

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.

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

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

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

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

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”

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

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