Food Allergy Basics

1
(No Transcript)
2
(No Transcript)
3
Food Allergy Basics

• An informational presentation for educators and
  support staff

4
Food Allergies

• Food allergies can be life-threatening
• Its important to understand the precautions to
  take to keep students as safe as possible
• The biggest risk to these students is accidental
  exposure
• We need to work together as a team to minimize
  risks and provide a safe environment

5
Food Allergy Basics

• The role of the immune system is to protect the
  body from germs and disease
• A food allergy is an abnormal response by the
  immune system to a food protein
• When the food is eaten, the immune system thinks
  the food is harmful and releases histamine and
  other chemicals to attack the enemy

6
Exposure

• Exposure is anytime a student ingests (eats) or
  touches the allergen
• In some cases airborne food protein can be enough
  to cause a reaction in nut allergies
• Food prepared in containers or with utensils that
  have previously been used with nut products can
  cause a reaction

7
Food Allergy Basics

• There is no cure for food allergy
• Complete and strict avoidance is the only way to
  prevent a reaction
• Eight foods cause 90 of the allergic reactions
  in the United States
• Milk Peanuts
• Eggs Tree Nuts
• Wheat Fish
• Soy Shellfish

8
Food Allergy Facts

• 4 of US population or 12 million
• Americans (1 in 25) have a food allergy
• Children are the largest group affected
• 4 to 6 of children have a food allergy
• Growing ProblemPeanut allergy in children
  doubled in 5 yrs (1997-2002)

9
Symptoms Following Exposure to Allergen

• Localized Reaction
• Hives
• Itching
• Watery eyes
• Runny nose
• Swelling of the tongue

10
(No Transcript)
11
Anaphylaxis

• A serious allergic reaction that is rapid in
  onset and may cause death
• Causes of anaphylaxis include foods, insect
  sting, latex, and medications
• Each year in the U.S. anaphylaxis to food causes
  over 30,000 emergency room visits150-200 deaths
• Individuals with food allergy plus asthma areat
  greatest risk for a life-threatening reaction

12
Symptoms Following Exposure to Allergen

• Generalized reaction
• Vomiting
• My mouth feels hot
• Coughing, wheezing
• Swelling of any part of the body
• Tightening of the throat
• Dizziness
• Sense of doom
• Loss of consciousness

13
Reaction to Exposure

• Reactions can be unpredictable, so its
  important to always be prepared!
• A child can have a very severe allergic
  reaction, even if previous reactions have been
  mild.

14
(No Transcript)
15
Managing Food Allergies Day-to-Day

• Keep the classroom as allergen-free as possible
  (remove allergens - or the child - immediately if
  allergen is present)
• Nut Allergies
• Cafeteria accommodations should be made
• Establish a peanut-free table near a window or
  door
• Do not allow children to use the table or chair
  at other lunch periods
• Wash tables with separate cloth

16
Studies

• Two studies have now shown that up to 25 of
  reactions to peanut allergy in the school setting
  are first time reactions
• It is important that all schools have a plan for
  recognizing and treating these potentially life
  threatening allergic emergencies
• School staff should all be aware of the symptoms
  of an allergic reaction!

17
Managing Food Allergies Day-to-Day

• Totally avoid food allergens
• Wise food choices through vigilant label
  reading, asking questions
• Careful food preparation and cleanup
• Be prepared in case of a reaction

18
Vigilant Label Reading

• Read every label every time
• Formulations can change without warning
• Dont rely on safe lists
• Allergens can be in non-food items
• Soaps, shampoos, skin products, medications, pet
  foods

19
Careful Food Preparation

• Wash hands, cooking utensils, and food
  preparation surfaces to avoid reactions from
  trace amounts of proteins left behind.
• Liquid soap, bar soap, or commercial wipes for
  hands not antibacterial gel sanitizers
• Dishwashing detergent and hot water for cooking
  utensils and cutting boards
• Common household cleaners for counters,tables,
  and other surfaces

20
Be Prepared for an Allergic Reaction

• Accidents are never planned
• Keys to being prepared
• Medications must be immediately available at all
  times
• Knowing how to recognize symptoms
• and administer medications quickly
• A written Food Allergy Action Plan

21
Responding to a Reaction

• Activate the Food Allergy Action Plan
  Immediately!
• Recognize the symptoms
• React quickly
• Review what caused the reaction and how well the
  emergency plan worked

22
Successful Allergy Management

• Understand how to determine where allergens are
  found
• Keep the environment as safe for the student as
  possible
• Know your student and those students you
  supervise
• Be prepared to follow your students Emergency
  Care Plan
• Plan field trips carefully

23
Managing Food Allergies in Schools

• Affects about 2 million school-age children
• Up to 25 of peanut/tree nut reactions in schools
  are first-time reactions
• Most reactions in schools occur from food in the
  classroom used for projects or celebrations

24
Managing Food Allergies in Schools

• Once a reaction begins, there is no way to know
  how severe it will become
• Take all food allergy-induced allergic reactions
  seriously
• Every school should have a plan for
• managing food allergies

25
The Food Allergy Plan

• The plan to manage a students food allergies
  should take into account
• unique needs of the child
• school environment (size, staff, etc.)
• goal of equal participation in all school related
  activities

26
The Food Allergy Plan

• Developing the plan is a team effort involving
• school staff
• childs family (parents/guardians)
• childs physician
• the child who has allergies, as age appropriate

27
Schools Responsibility

• Create an environment where children,including
  those with food allergies, will be safe
• Employ prevention and avoidance
• Strategies
• Address teasing
• Be prepared to handle an allergic
• reaction

28
Familys Responsibility

• Provide written medical documentation
• Work with the school to develop a plan
• Provide properly labeled medications and replace
  after use or when expired
• Keep emergency contact information up-to-date
• Teach the child age-appropriate self-management
  skills

29
Stragies to Minimize Risk of Reaction

• Clean hands before and after eating or handling
  food
• Plan for safe parties/celebrations
• Avoid using foods in classroom art/craft projects
  or as incentives
• Prohibit food trading and sharing

30
Confidentiality

• All students have the legal right to have their
  health information treated with confidentiality
• All students deserve respect
• Never refer to a student as the peanut kid or
  other nicknames
• Handle things with quiet professionalism
• Understand parental anxiety
• Face your own anxiety and then
• Relax and enjoy all of these students!

31
Peanut / Tree Nut Restricted Educational Zones

• To help ensure the safety of students with
  life-threatening peanut and tree-nut allergies,
  WACS will have Peanut and Tree Nut Restricted
  Educational Areas in the 2008-2009 School Year.
  This policy is governed action of the Board of
  Education.

32
Peanut/Tree Nut Restricted Area

• Designated Allergen Restricted Educational Area
• Governed by Board of Education Policy

33
Questions?

• Please contact one of the school nurses if you
  have concerns or questions about how to handle an
  allergic reaction
• Please consult your building principal with
  education concerns

34
Resources
35
Sources

• Information for this presentation was obtained
  from
• The Food Allergy Anaphylaxis Network
• New York Statewide School Health Services Center
• Thank you for your time and attention!