Download Food Allergies

Food Allergies
In the classroom
By: Ana Williams
What are food allergies?
• 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 damaging and then attacks in order to
protect the body
FACTS
• 1 in 13 children have a life threatening food allergy
(that is roughly 2 in every classroom)
• There is no cure for food allergies
• Complete avoidance is the only way to prevent
anaphylaxis
• There are eight major food allergens
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Milk
Egg
Peanut
Tree nut (cashews, almonds, pecans, walnuts)
Soy
Wheat
Fish
Shellfish (lobster, crabs, shrimp)
What is Anaphylaxis?
• A serious allergic reactions that comes on quickly
and can result in death
• Can be caused by a reaction to:
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Foods
Insect stings
Latex
Medication
• Those with food allergies and asthma are at the
highest risk for anaphylaxis
What to look for
• Trouble breathing
o Shortness of breath
o Repetitive coughing
o Voice change
• Swelling
o Lip
o Eyes
o Tongue
• Hives
o Red itchy rash
• Nausea/ vomiting
o Abdominal cramping
o Diarrhea
• Disorientation
What to look for cont.
• Click link to see what anaphylaxis looks like
• http://www.healthline.com/health/allergies/severereactions
Treatment
• Administer Epinephrine Immediately
o Epi-Pen
o Twinject
o Auvi-Q
• Call for help
o 911
• Follow Action Plan
o Every food allergy plan is unique
Food Allergies in School
Management
Allergies in the Classroom
• Food for projects and celebrations are the main
cause of reaction in school
• Every school should have a plan in place to
manage and reduce reactions
• Management is a team effort
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School staff
Student
Family
Physician
• Prevention and avoidance creates a safe
environment
Risk Reduction
• Have everyone wash hands before and after
eating or handling food
• Limit food related activities and rewards
• No food sharing
• Properly train all staff members
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Teacher
Aids
Cafeteria staff
Enrichment teachers
• Art
• PE
• Music
• Library
Wrap Up
• All students with known allergies should have an
emergency action plan in place
• All staff should be trained to identify anaphylaxis
and to administer epinephrine
o 15% of all school aged children with food allergies have had a reaction at
school
o 25% of all epinephrine given in schools were to students with no known
allergies
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Have non-food related rewards and activities
Hand washing is key
Create awareness in the classroom
Prevent bullying or teasing
References
• FARE Food Allergy Research & Education
o http://www.foodallergy.org/about-food-allergies
• National Institute of Allergy and Infectious Disease
o http://www.niaid.nih.gov/topics/foodallergy/understanding/pages/quickf
acts.aspx
• Health Line
o http://www.healthline.com/health/allergies/severe-reactions