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  • 1. Food Allergies
  • 2. Food Allergy Basics
  • 3.
    • The role of the immune system is to protect the body from germs and disease
    • 4. A food allergy is an abnormal response by the immune system to a food protein
    • 5. When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to “attack” the enemy
    Food Allergy Basics
  • 6.
    • There is no cure for food allergy
    • 7. Complete and strict avoidance of the food is the only way to prevent a reaction
    Food Allergy Basics
  • 8. Eight foods cause 90% of the allergic reactions in
    the United States:
    Food Allergy Basics
  • 16.
    • 4% of U.S. population or 12 million Americans (1 in 25) have a food allergy
    • 17. Children are the largest group affected
    • 18. 4 to 6% of children have a food allergy
    • 19. Growing problem…peanut allergy doubled in children over a five-year period (1997 – 2002)
    Food Allergy Facts
  • 20. Symptoms – one or more may occur shortly after eating
    Trouble swallowing
    Shortness of breath
    Repetitive coughing
    Voice change
    Itchy red rash
    Nausea & vomiting
    Abdominal cramping
    Drop in blood pressure
    Loss of consciousness
  • 21.
    • A serious allergic reaction that is rapid in onset and may cause death
    • 22. Each year in the U.S. anaphylaxis to food causes an estimated 50,000 to 125,000 emergency room visits, depending on the source
    • 23. Individuals with food allergy plus asthma are at greatest risk for a serious reaction
  • 24.
    • Prompt administration of epinephrine is key to surviving anaphylaxis
    • 25. Prescribed as auto-injectors (such as EpiPen® or Twinject®)
    Epinephrine (adrenaline)
  • 26. Managing Food Allergies Day to Day
  • 27.
    • Totally avoid food allergens
    • 28. Wise food choices through vigilant label reading and asking questions
    • 29. Careful food preparation and cleanup
    • 30. Be prepared in case of a reaction
    Basic Principles
  • 31.
    • Read every label every time
    • 32. Formulations can change without warning
    • 33. Don’t rely on “safe lists”
    • 34. Allergens can be in non-food items
    • 35. Soaps, shampoos, skin products, medications, pet foods
    Vigilant Label Reading
  • 36. 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
    • 37. Dishwashing detergent and hot water for cooking utensils and cutting boards
    • 38. Common household cleaners for counters, tables, and other surfaces
    Careful Food Preparation
  • 39.
    • Accidents are never planned
    • 40. Keys to being prepared:
    • 41. Medications must be immediately available at all times
    • 42. Knowing how to recognize symptoms and administer medications quickly
    • 43. A written Food Allergy Action Plan
    Be Prepared for an Allergic Reaction
  • 44. Activate the Food Allergy Action Plan
    Recognize the symptoms
    React quickly
    Review what caused the reaction and how well the action plan worked
    If a Reaction Occurs
  • 45. Managing Food Allergies in Schools
  • 46.
    • Affects about 2 million school-age children
    • 47. Up to 25% of peanut/tree nut reactions in schools are first-time reactions
    • 48. Most reactions in schools occur from food in the classroom used for projects or celebrations
    Food Allergy in Schools
  • 49.
    • Once a reaction begins, there is no way to know how severe it will become
    • 50. Take all food allergy-induced allergic reactions seriously
    • 51. Every school should have a plan for managing food allergies
    Food Allergy in Schools
  • 52. The plan to manage a student’s food allergies
    should take into account:
    • Unique needs of the child
    • 53. School environment (size, staff, etc.)
    • 54. Goal of equal participation in all school-related activities
    The Food Allergy Plan
  • 55. Developing the plan is a team effort involving:
    • School staff
    • 56. Child’s family (parents/guardians)
    • 57. Child’s physician
    • 58. The child who has allergies, as age-appropriate
    The Food Allergy Plan
  • 59.
    • Create an environment where children, including those with food allergies, will be safe
    • 60. Employ prevention and avoidance strategies
    • 61. Be prepared to handle an allergic reaction
    • 62. Address teasing
    School’s Responsibility
  • 63.
    • Provide written medical documentation
    • 64. Work with the school to develop a plan
    • 65. Provide properly labeled medications and replace after use or when expired
    • 66. Keep emergency contact information up-to-date
    • 67. Teach the child age-appropriate
    self-management skills
    Family’s Responsibility
  • 68.
    • Clean hands before and after eating or handling food
    • 69. Plan for safe parties/celebrations
    • 70. Avoid using foods in classroom art/craft projects or as incentives
    • 71. Prohibit food trading and sharing
    Strategies to Minimize Risk of Reactions
  • 72.
    • Reactions can occur anywhere in school
    • 73. Early recognition and treatment of anaphylaxis is imperative and life-saving
    • 74. Education of all staff is important
    Key Points for Schools
  • 75.
    • Food Allergy Action Plan
    • 76. School Guidelines for Managing Students With Food Allergies
    • 77. Information Sheets
    • 78. How to Read a Label, Facts and Statistics
    • 79. Be A PAL: Protect ALife From Food Allergies™
    • 80. Posters
    Free Downloads From FAANwww.foodallergy.org
  • 81. For More Information
    (800) 929-4040