Voluntary Guidelines For Managing Food Allergies In Schools And Early Care And Education Programs

Food allergies are a growing food safety and public health concern that affect an estimated 4%-6% of children in the United States.1,2 Children with food allergies are two to four times more likely to have asthma or other allergic conditions than those without food allergies.1 The prevalence of food allergies among children increased 18% during 1997-2007, and allergic reactions to foods have become the most common cause of anaphylaxis in community health settings. In 2006, about 88% of schools had one or more students with a food allergy. Staff who work in schools and early care and education (ECE) programs should develop plans for how they will respond effectively to children with food allergies. Although the number of children with food allergies in any one school or ECE program may seem small, allergic reactions can be life-threatening and have far-reaching effects on children and their families, as well as on the schools or ECE programs they attend. Any child with a food allergy deserves attention and the school or ECE program should create a plan for preventing an allergic reaction and responding to a food allergy emergency. Studies show that 16%-18% of children with food allergies have had a reaction from accidentally eating food allergens while at school. In addition, 25% of the severe and potentially life-threatening reactions (anaphylaxis) reported at schools happened in children with no previous diagnosis of food allergy. School and ECE program staff should be ready to address the needs of children with known food allergies. They also should be prepared to respond effectively to the emergency needs of children who are not known to have food allergies but who exhibit allergic signs and symptoms. Until now, no national guidelines had been developed to help schools and ECE programs address the needs of the growing numbers of children with food allergies. However, 14 states and many school districts have formal policies or guidelines to improve the management of food allergies in schools. Many schools and ECE programs have implemented some of the steps needed to manage food allergies effectively.4 Yet systematic planning for managing the risk of food allergies and responding to food allergy emergencies in schools and ECE programs remain incomplete and inconsistent.

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

Too many children are having allergic reactions and anaphylaxis at school, often as a result of a lack of preparation and understanding. Each reaction is traumatic for the student who experiences it, for those who witness it, and for school staff who treat the child in the throes of this life threatening event. This important and comprehensive book presents straightforward information and recommendations for managing food allergies at school. Specifically covered are: ? A general overview of food allergies, including treatment and current research. ? A 3-Step Plan for school food allergy management. ? The process involved to develop a school district life threatening allergy policy. ? A thorough explanation of the laws that protect food-allergic students. ? The emotional impact of food allergies, including recommendations to support healthy coping strategies for the child and family. ? Practical tools, such as an Individual Healthcare Plan form, and a template for Recommended Standards for School Food Allergy Management. ? Highlighted excerpts written by parents and professionals offering their insights and experiences with food allergies. This book is required reading for parents and school personnel who are faced with the challenge of keeping children with food allergies safe at school.

Consumer health information about the physical, mental, and emotional health and development of adolescents. Includes index, glossary of related terms, and other resources.

Dr. Gupta provides a comprehensive overview of the clinjical management of food allergy. Articles are devoted to epidemiology, pathophysiology, diagnosis, management, immunology, and treatments of food allergy. Current knowledge of the relationship between the gut microbiome and food allergy is also presented as well as eosiniphilic esophagitis and oral allergy synrome.

The essential guide for anyone who suffers from food allergies. Posing the urgent questions that anyone with food allergies will think to ask—and then some—Food Allergies provides practical, sensitive, and scientific guidance on the topics that affect your life. Allergy expert Scott H. Sicherer addresses the full spectrum of food allergies, from mild to life threatening and from single foods to food families, clearing up misconceptions along the way. He explores how exposure to foods can bring about an allergic response, describes the symptoms of food allergy, and illuminates how food allergies develop. Organized in an accessible Q&A format and illustrated with case studies, the book thoroughly explains how to prevent exposure to a known allergen at home, at school, in restaurants, and elsewhere. Dr. Sicherer also gives valuable advice about what to do if exposure occurs, including how to handle an anaphylactic emergency. Finally, he describes tests for diagnosing food allergies and chronic health problems caused by food allergies, such as eczema, hives, and respiratory and gastrointestinal symptoms. In this thoroughly updated new edition, Dr. Sicherer • describes new approaches to prevent food allergies • presents cutting-edge theories on risk factors for developing food allergies • describes innovative allergy tests to improve diagnosis • explains how to administer emergency medications for severe reactions • focuses on new allergens of concern, such as pink peppercorns • analyzes studies suggesting that resolution of an allergy might be predictable • talks about the role of "healthy diet" • lists additional resources, including allergy-related apps • provides revised school food allergy guidelines • offers insights into food allergy bullying—and advice to reduce it Dr. Sicherer also reviews food reactions that are not allergic (such as lactose intolerance and celiac disease), advises how to get adequate nutrition when you must avoid dietary staples, and discusses whether allergies ever go away (they do—and sometimes they return).

Food and its many aspects -- production, consumption, marketing, labeling, procurement, safety -- have become a mainstay of both popular discourse and the practice of public health. Food Law for Public Health is the first book on food law written specifically for a public health audience. It offers necessary grounding in food law for audiences in public health, nutrition, food studies, policy, or anyone with a professional interest in this increasingly important area. With clear writing and thought-provoking questions and exercises for classroom discussion, it is an ideal tool for learning and teaching.

Based on the recent publication by the Centers for Disease Control in 2013 providing Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs the incidence of increased pediatric food allergies is of significant concern. Evidence based research shows that many children will have their first allergic reaction at school, and a significant portion of children with undiagnosed food allergies will have an anaphylactic reaction at school. Barriers in schools to the prompt emergency response treatment of anaphylaxis include identification of students with food allergies and the limited availability to epinephrine (Morris, Baker, Belot, and Edwards, 2011). Implementing an emergency stock epinephrine protocol program in the school district will assist nurses to remove a potential health related barrier to learning and improve health outcomes in the instance of anaphylaxis. The emergency stock epinephrine protocol program proposal will include the implementation of an amended school district policy, creation of education and training materials, an emergency nursing protocol for instances of anaphylasxis in individuals without emergency care plans, new reporting forms, and evaluation tools. When embarking on changing a policy, protocol, or evidence based procedure a strong implementation plan includes an evaluation plan and time frame for the dissemination of the research findings. Data will be collected and compared before and after implementation to evaluate the effectiveness of the policy change and guide modifications as necessary. Dissemination of the proposed solution outcomes will occur by presentation to the key stakeholders, and the nursing community at large. This proposed protocol can potentially decrease adverse health outcomes in students and staff.

It has been estimated that between 5 and 10 percent of the world’s population suffers from food allergies, and the consensus among medical professionals is that these numbers are still growing. Out of every classroom in America, there are at least two teens who have food allergies, and every three minutes someone is taken to the emergency room as a result of an allergic reaction. From school cafeterias to movie theaters to sporting arenas—not to mention restaurants—teens encounter countless allergens. Although parents and health professionals are on the alert for food allergies, teens themselves must take the steps needed to ensure their health and well-being. But most of the books about food allergies are aimed at adults and don’t take into consideration the perils that face teens on a daily basis. In Food Allergies: The Ultimate Teen Guide, Jessica Reino offers helpful and practical information that will aid teens in managing their sensitivities. The book looks at a variety of food allergies, from the most common—milk, peanuts, and gluten—to rarer ones that are no less a threat. The book also features input from food allergy experts and interviews with teenagers who share not only the difficulties they face but also the strategies they must employ to stay vigilant. Chapters in this book cover such topics as self-advocacy negotiating meals with family members the importance of reading labels the pitfalls of dining out eating well even with dietary restrictions Over the last several decades, the world has seen an increase in food sensitivity. This book addresses the cause of allergies, delving into the catalysts that provoke physical reactions; but more importantly, it stresses what teens can do to prevent such incidents. With a chapter that contains a few allergy-friendly recipes, Food Allergies: The Ultimate Teen Guide is an invaluable resource for young adults, their friends, and their families.