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How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
How to Eat Out, Travel and Live with Food Allergies Anywhere
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How to Eat Out, Travel and Live with Food Allergies Anywhere

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Empower yourself to safely dine locally and travel globally with advice from Kim Koeller, expert and founder of Gluten Free Passport. Eating out considerations, such as hidden ingredients, food …

Empower yourself to safely dine locally and travel globally with advice from Kim Koeller, expert and founder of Gluten Free Passport. Eating out considerations, such as hidden ingredients, food preparation techniques and cooking methods are presented to help guide meal decisions and manage diets free from corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat.

Snack/light meal ideas, airline suggestions and travel considerations are also outlined. The overall objective of this presentation is to arm you with the knowledge needed to eat allergen-free in any restaurant and travel across the globe with confidence and ease.

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  • 1. How to Eat Out & Travel SafelyHow to Eat Out & Travel Safely With Food AllergiesWith Food Allergies Kim Koeller Creator of Award-Winning Let’s Eat Out Series of Books, eBooks & Applications
  • 2. Copyright 2011 AllergyFree Passport® All Rights Reserved 2 Agenda • Global Factors Driving Food Allergy Awareness • Collaborative Process between Guests & Restaurants • Ingredient and Food Preparation Considerations • Domestic and International Travel Suggestions
  • 3. Copyright 2011 AllergyFree Passport® All Rights Reserved 3 Global Factors Driving Food Allergy Awareness Increased Global Media Coverage Enhanced Worldwide Testing Capabilities Eating Out as Top Priority for Individuals Increased Prevalence of Food Allergies & Coeliac Disease Global Food Allergen Labelling Regulations 0 100 200 300 400 500 600 700 800 900 1000 1 5 9 13 17 21 Dramatic Growth of Food Allergy Awareness Increased Research & Focus On Health
  • 4. Copyright 2011 AllergyFree Passport® All Rights Reserved 4 Estimated Individuals Potentially Benefiting from Specialized Diets 1. Food Allergies 17M (1) (2) 15M (6) 2. Food Intolerances 30M (7) 100M (8) North America Asia/Europe Total Potential 120M 196M Potential with Specialized Diets: Over 312M 3. Coeliac/Celiac Disease 4M (7)(9) 6M (10) 5. Autoimmune Diseases 47M (12) 45M (13) 4. Asthma & Autism 22M (2) (11) 30M (8) (12) Global Prevalence of Special Dietary Needs  4-6 % of Americans(1)  1 in 3 in New Zealand (17)  1/3 of UK Population (15)  33% of Europeans affected by allergies by 2015 (4) Allergy Prevalence  1% of Americans (1)  1 in 100 in New Zealand (17)  1 million people in the UK(15)  1 in 100 Australians (5) Anaphylaxis Prevalence Sources: 1. The Food Allergy & Anaphylaxis Network 2007 2. Canadian Allergy, Asthma and Immunology Foundation 2005 3. Food Allergy Italia 2005 4. Global Allergy & Asthma European Network (GALEN) 2006 5. Anaphylaxis Australia 2006 6. Food Navigator.com 2006 7. National Institutes of Health 2006 8. Allergy Foundation UK 2006 9. University of Maryland; Archives of Internal Medicine 2003 10. Coeliac UK 2007 11. Dr. James Braley - Food Allergy Relief 2004 Sources: 12. Asthma Insight & Reality in Europe 2005 13. American Autoimmune Related Disease Association 2006 14. The Lancet 2004 15. The Anaphylaxis Campaign UK 2006 16. National Asthma Council 2006 17. Allergy New Zealand 2007 National Institutes of Health declared food allergies “important health problem” – 6/5/07
  • 5. Copyright 2011 AllergyFree Passport® All Rights Reserved 5 Celiac/Coeliac Prevalence in the Western World USA 1 in 133 Denmark 1 in 130Canada 1 in 133 Brazil 1 in 273 Sweden 1 in 100 Ireland 1 in 120 Finland 1 in 60 Netherlands 1 in 184 Germany 1 in 500 Sources: 1. Canadian Celiac Association 2005 2. University of Maryland Multi- Study 2003 3. School Nurse News 2003 4. Coeliac Association of UK 2005 5. AOECS Newsletter 2003 6. World Health Organization 2001 7. Swiss Medical Weekly 2002 8. Genetic Support Council Western Australia 2002 9. Federacion de Asociaciones de Celiacos de Espana 2004 10. National Institutes of Health 2004 11. Coeliac UK 2006 12. Coeliac Society of Australia 2006 Australia 1 in 100 UK 1 in 100 France 1 in 300 • Most Misdiagnosed Disorder in US & Europe (11) • More Common in US than Multiple Sclerosis, Cystic Fibrosis, Parkinson’s Disease, Crohn’s Disease & Ulcerative Colitis combined (2) Algeria 1 in 70 Spain 1 in 200 Turkey 1 in 77 Israel 1 in 157 Saudi Arabia 1 in 157Argentina 1 in 167 India 1 in 310 Iran 1 in 104 Italy 1 in 184 Switzerland 1 in 132
  • 6. Copyright 2011 AllergyFree Passport® All Rights Reserved 6 Worldwide Product Labeling Regulations • Dairy & Milk • Eggs • Fish • Gluten • Peanuts • Shellfish • Soy • Sesame • Tree Nuts • Wheat • Australia & New Zealand – Food Standards Australia New Zealand (FSANZ) required all allergens except sesame seeds be named on ingredient list in 2002. • European Union Directive on product labeling required manufacturers to identify 12 allergens and their derivatives including celery, mustard & sulphites in November 2005. • In US, the Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect in 2006. The presence of these allergens except sesame seeds & gluten is declared on ingredient lists with gluten standards defined by 2011. • Canada is currently in the process of approving regulation for similar product labeling for all 10 of the above allergens and their derivatives. Common Global Food Allergens
  • 7. Copyright 2011 AllergyFree Passport® All Rights Reserved 7 Challenges Among Food Allergic Children Biggest Eating Challenges Include: • Finding Safe Foods • Preparing Meals • Ensuring Balanced & Nutritious Diets Daily Stress of Managing Food Allergies Due To: • Diligent Reading of Food Labels • Concerns About Cross-Contamination • Feelings of Being Alone & Lack of Understanding • Fear of Life-Threatening Reactions Source: (1) US survey results by research conducted by non-profit organization: Kids with Food Allergies – May 2007
  • 8. Impacts to Everyday Gluten & Allergen-Free Living Positive Changing Global Landscape Positive Changes for Gluten & Allergen-Free Quality of Life • Gluten & Allergen-Free Menus • Quality of Allergen-Free Products • Culinary School Allergy Classes • Special Diet Restaurant Initiatives • Allergen-Free School Programs • New Eating & Travel Resources: – Books & Guides – iPhone / iPod touch Applications – Dining and Travel Clubs – Translation Cards • Increased Focus on Quality of Life 62% of Hospitality View Gluten and Allergen-Free Guests as New & Profitable Customers (2) Source: (2)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Research representing almost 200 businesses with over 2,000 locations sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008 Source: (1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground-breaking research representing over 2,500 consumers from 35 countries sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008
  • 9. Copyright 2011 AllergyFree Passport® All Rights Reserved 9 Guiding Principles When Eating Out & Traveling • Education • Communication • Preparation
  • 10. Copyright 2011 AllergyFree Passport® All Rights Reserved 10 Collaborative Process between Guests and Restaurants Communicate Needs Understand Guest Needs & Discuss Menu Order Meal Facilitate Understand- ing of Order Ensure Order Fulfillment Receive Order Deliver Meal Provide Feedback Follow-up About Service Educate Self Access Comfort Level Identify Eating Options Conduct Pre- Planning Guest Perspective Educate Restaurant Professionals Identify Ingredients & Food Preparation to be Modified for Special Diets Restaurant Perspective Planning Effort Interaction and Collaboration
  • 11. Copyright 2011 AllergyFree Passport® All Rights Reserved 11 Food Preparation & Allergen Considerations Ensure No Allergens in: • Sauces – as ingredient or thickener • Flour Dusting – for texture • Stocks and Broths – made fresh & no packaged bouillon • Marinades – as ingredient • Garnishes & Side Dishes – as presentation • Battering, Breads, Croutons, Pasta & Dumplings – as ingredients
  • 12. Copyright 2011 AllergyFree Passport® All Rights Reserved 12 Cross-Contamination Considerations • Cooking Oil and Deep Fryers • Boiling water • Preparing foods with different utensils and cutting boards • Kitchen preparation stations • Cooking foods on properly cleaned surfaces such as grills, woks, pans and toasters
  • 13. Copyright 2011 AllergyFree Passport® All Rights Reserved 13 Ingredients and Allergens Did you know that….. • Corn, nuts, soy & gluten/wheat could be hiding in: – Seasonings – Surimi (Artificial Crabmeat) – Beverages • Olive oil may be a combination of vegetable oil and olive oil containing corn, peanuts and soy? • Chocolate may contain soy, dairy and gluten? • Soy sauce typically contains gluten/wheat and soy? • Worcestershire sauce contains anchovies and may contain gluten/wheat? • Potato Crisps may contain gluten/wheat and MSG? • Candied nuts may contain corn, soy and gluten/wheat? • Chips may be wheat flour dusted & fried in peanut oil?
  • 14. Copyright 2011 AllergyFree Passport® All Rights Reserved 14 Interesting Ingredients Where Allergens Hide • Dedicated Fryer – Are your chips fried in the same fryer as your fish? • Imitation Crabmeat/Seafood – Is imitation crabmeat (surimi) in your bisque? • Salad Dressing – Does the dressing identify tree nuts or peanuts on the label? • Seasonings – What type of seasonings do you use to flavor your chips? • Dumpling Skins – Are your dumpling skins sealed with egg? • Fish Sauce – Is your fish sauce made in Thailand? • Marinade – Is the meat marinated with soy sauce?
  • 15. Copyright 2011 AllergyFree Passport® All Rights Reserved 15 Domestic & International Travel Suggestions • Determine comfort level with destination location & eating out • Research cuisines & awareness programs • Contact associations in destination country • Obtain reference & translation materials • Obtain medical documentation, if necessary • Confirm special dietary arrangements • Pack snacks & light meals • Request special boarding requirements if needed • Relax and have fun on your trip!
  • 16. Copyright 2011 AllergyFree Passport® All Rights Reserved Consumer Market Priorities for Next 1 – 2 Years Gluten & Allergen-Free Guests (N=2,536 ) Food Service Providers Expanding Training Products Wider Selection & Better Taste Public Awareness Gluten & Allergen- Free Medical Professionals Increased Training 78% 73% 48% 48% Top 4 Advancements and Improvements 59% 44% 72% Hospitality & Food Service (N=176) Source: (1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground- breaking research representing over 2,500 consumers from 35 countries and almost 200 businesses representing over 2,000 locations sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008
  • 17. Copyright 2011 AllergyFree Passport® All Rights Reserved 17 Building Awareness and Understanding Enjoy Your Meal! Buen Provecho! Buon Appetito! Bon Appetit! Gkin Kao! Chalo, Sub Khana Khao! 好胃口 • Testing • Diagnosis • Research • Products • Meals • Resources • Media Coverage • Education  Children & Adults  Family & Friends  Business Colleagues Impacted Individuals  Medical Professionals  Healthcare Organisations  Government & Education  Consumer Products  Food Services  Hospitality Industry  Support Organisations Business & Government Improved Awareness in: Future Result: Enhanced Quality of Life for 300+ Million People
  • 18. Copyright 2011 AllergyFree Passport® All Rights Reserved • Global health consulting firm delivering innovative solutions to gluten and allergen-free individuals & businesses since 2005 • Educating businesses and empowering consumers worldwide:  Authoritative speakers at hundreds of food allergy, celiac & industry conferences  Internationally acclaimed experts recognized by 250-plus organizations & media outlets  Board Member of University of Chicago Celiac Disease Center • Enriching Gluten & Allergen-Free Lifestyles  Thought leaders driving ground breaking market research  Authors of the 9 time award-winning book series  Developers of innovative iPhone / iPod touch / iPad apps  Creators of over 20 eBooks on Safe Eating and Travel Driving Change Around the World
  • 19. Copyright 2011 AllergyFree Passport® All Rights Reserved Learn about Let’s Eat Out! Series & iPhone / iPod Touch / iPad Apps Visit us on the Apple Apps Store & www.AllergyFreePassport.com iEatOut Gluten & Allergen Free™ and iCanEat OnTheGo Gluten & Allergen Free™

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