This document provides information for students about food allergies. It summarizes that approximately 2 students per classroom have a food allergy. It describes how the immune system can mistakenly react to food proteins by causing allergic reactions. It lists the most common food allergens and signs of an allergic reaction. It emphasizes the importance of reading ingredient lists, avoiding problem foods, not sharing food, washing hands, and getting help immediately if a reaction occurs. It encourages students to be kind, considerate and spread awareness about food allergies.
The document discusses food allergies, providing information over 3 key points:
1) About 2 kids in every classroom have a food allergy, with the top 8 common food allergens being milk, egg, peanut, tree nut, fish, shellfish, wheat and soy.
2) An allergic reaction occurs when the immune system mistakenly attacks food proteins, causing symptoms like hives, difficulty breathing, and anaphylaxis which requires immediate help.
3) Managing food allergies requires avoiding problem foods, reading ingredient lists, washing hands, not sharing food/drinks, and getting help right away if a reaction occurs.
Over-the-counter medications have been recalled for babies and toddlers due to inaccurate dosing, and mothers may not remember all recommendations for prescription drugs from pediatricians. To better manage family medications, mothers should use color codes to label each family member's drugs, keep a calendar to check off doses, and lock all drugs in a high cabinet that children cannot reach. Mothers should also talk to their pediatrician immediately about any suspected dangerous drug reactions or concerns.
Safeguarding kids with allergies and asthma presentation by @AllerMatesAllerMates
This document summarizes information about AllerMates, a company dedicated to children's health and wellness. AllerMates provides (1) allergy and health alert products, (2) educational materials, and (3) data analytics and research. Their products help safeguard children with allergies and asthma by alerting caregivers to potential issues. Allergies and asthma are significant issues for many children.
The document discusses food allergies, providing information on causes, common allergens, symptoms, management, and risks. It notes that food allergies affect 4% of the US population and are caused by an abnormal immune system response to certain proteins. The top 8 food allergens are listed. Strict avoidance of the offending foods and prompt epinephrine treatment for reactions are key to management. Food allergy risks and plans are also discussed for school-aged children.
Medicine poisoning is a risk for young children aged 6 and under. A poison is any substance that can harm the body if too much is taken, including drugs, prescriptions, and over-the-counter medications. Parents, caregivers, and guardians are encouraged to take safety precautions such as locking up all medications, disposing of unused or expired drugs properly, and monitoring young children closely. If a poisoning occurs, caregivers should immediately call the emergency contact number 911 or the Poison Control Center hotline at 1-800-222-1222. With awareness and prevention, most medicine poisonings among children can be avoided.
The document discusses marketing of unhealthy cereals to children. A study found that cereals marketed to children have much higher sugar, lower fiber, and more sodium than cereals marketed to adults. However, the author argues that cereal companies do not force parents to buy or feed these cereals to children. Rather, the problem lies with parents who purchase these nutritionally poor cereals and feed them to their children without understanding basic nutrition. The solution is for parents to educate themselves on nutrition and make informed choices about the foods they buy and feed their families.
This document provides guidance for children with FPIES on staying safe at school. It outlines the "STEP" process: be safe by following your allergy plan, talk to an adult if you may have had a reaction, educate others about your condition, and plan ahead by having safe treats and medications available. The overall message is that knowing these steps can help make school days as healthy and fun as possible for children with FPIES.
Children are attracted to the colorful and squishy laundry detergent packets, which can look like candy. If swallowed, these packets have caused some children to experience excessive vomiting, trouble breathing, and other severe symptoms requiring hospitalization. Parents and caregivers are urged to always keep these highly concentrated detergent packets locked up and out of children's reach to prevent accidental exposure.
The document discusses food allergies, providing information over 3 key points:
1) About 2 kids in every classroom have a food allergy, with the top 8 common food allergens being milk, egg, peanut, tree nut, fish, shellfish, wheat and soy.
2) An allergic reaction occurs when the immune system mistakenly attacks food proteins, causing symptoms like hives, difficulty breathing, and anaphylaxis which requires immediate help.
3) Managing food allergies requires avoiding problem foods, reading ingredient lists, washing hands, not sharing food/drinks, and getting help right away if a reaction occurs.
Over-the-counter medications have been recalled for babies and toddlers due to inaccurate dosing, and mothers may not remember all recommendations for prescription drugs from pediatricians. To better manage family medications, mothers should use color codes to label each family member's drugs, keep a calendar to check off doses, and lock all drugs in a high cabinet that children cannot reach. Mothers should also talk to their pediatrician immediately about any suspected dangerous drug reactions or concerns.
Safeguarding kids with allergies and asthma presentation by @AllerMatesAllerMates
This document summarizes information about AllerMates, a company dedicated to children's health and wellness. AllerMates provides (1) allergy and health alert products, (2) educational materials, and (3) data analytics and research. Their products help safeguard children with allergies and asthma by alerting caregivers to potential issues. Allergies and asthma are significant issues for many children.
The document discusses food allergies, providing information on causes, common allergens, symptoms, management, and risks. It notes that food allergies affect 4% of the US population and are caused by an abnormal immune system response to certain proteins. The top 8 food allergens are listed. Strict avoidance of the offending foods and prompt epinephrine treatment for reactions are key to management. Food allergy risks and plans are also discussed for school-aged children.
Medicine poisoning is a risk for young children aged 6 and under. A poison is any substance that can harm the body if too much is taken, including drugs, prescriptions, and over-the-counter medications. Parents, caregivers, and guardians are encouraged to take safety precautions such as locking up all medications, disposing of unused or expired drugs properly, and monitoring young children closely. If a poisoning occurs, caregivers should immediately call the emergency contact number 911 or the Poison Control Center hotline at 1-800-222-1222. With awareness and prevention, most medicine poisonings among children can be avoided.
The document discusses marketing of unhealthy cereals to children. A study found that cereals marketed to children have much higher sugar, lower fiber, and more sodium than cereals marketed to adults. However, the author argues that cereal companies do not force parents to buy or feed these cereals to children. Rather, the problem lies with parents who purchase these nutritionally poor cereals and feed them to their children without understanding basic nutrition. The solution is for parents to educate themselves on nutrition and make informed choices about the foods they buy and feed their families.
This document provides guidance for children with FPIES on staying safe at school. It outlines the "STEP" process: be safe by following your allergy plan, talk to an adult if you may have had a reaction, educate others about your condition, and plan ahead by having safe treats and medications available. The overall message is that knowing these steps can help make school days as healthy and fun as possible for children with FPIES.
Children are attracted to the colorful and squishy laundry detergent packets, which can look like candy. If swallowed, these packets have caused some children to experience excessive vomiting, trouble breathing, and other severe symptoms requiring hospitalization. Parents and caregivers are urged to always keep these highly concentrated detergent packets locked up and out of children's reach to prevent accidental exposure.
This presentation provides information about food allergies for students, including that 15 million Americans have food allergies with 6 million being children under 18, the 8 most common food allergens, the difference between allergies and intolerances, signs and symptoms of allergic reactions, how to use epinephrine auto-injectors to treat anaphylaxis, ways to prevent allergic reactions through reading labels and avoiding cross-contact, and how students can help spread awareness.
This presentation provides information about food allergies for students. It notes that 15 million Americans have food allergies, including 6 million children. The eight most common food allergens are identified as egg, fish, milk, peanut, shellfish, soy, tree nuts, and wheat. Signs and symptoms of allergic reactions are described, as well as anaphylaxis which is a severe, potentially life-threatening reaction. Prevention strategies like reading labels, avoiding cross-contact, handwashing, and epinephrine auto-injector use in emergencies are discussed.
The document discusses food allergies in children, noting that they occur when the immune system mistakes a food as harmful and causes an allergic reaction through histamine release, with potential signs including hives, tightness in the throat, and in severe cases anaphylaxis. It provides information on identifying allergies, managing them through avoiding allergenic foods and having epinephrine available, and the role of parents and schools in keeping children with food allergies safe.
The document discusses food allergies and provides information from the Food Allergy & Anaphylaxis Connection Team (FAACT). It states that FAACT's mission is to educate and advocate for individuals affected by food allergies. It provides statistics on the prevalence of food allergies in the US and discusses the top food allergens. It also explains what anaphylaxis is and its symptoms, and emphasizes that epinephrine is the first line treatment. The document discusses strategies for managing food allergies in schools and creating safe environments.
This document provides voluntary guidelines for managing food allergies in schools and early education programs. It aims to describe food allergy symptoms and reactions, identify actions to prepare for and respond to emergencies, and ways to create safe eating environments for students with food allergies. Food allergies are common and schools must be prepared to handle them through staff training, individual health plans, and preventing cross-contamination in cafeterias. The most important steps in responding to an allergic reaction are following the student's emergency plan, administering epinephrine if appropriate, and calling emergency services.
Life threatening allergies and epi training.updated 11.6.14arpinmic
This document provides an overview and training on life-threatening allergies and emergency epinephrine administration in school settings. It begins by outlining the goals of the training which are to provide understanding of food allergies, review significance in schools, explain anaphylaxis and emergency plans. It then covers topics like the rising prevalence of food allergies in schools, common allergic foods, avoiding allergens, recognizing reaction symptoms, and enacting emergency plans which include administering epinephrine. The training emphasizes that strict avoidance and immediate epinephrine treatment are critical for life-threatening allergic reactions.
Food allergies are abnormal immune responses to certain proteins in foods. The prevalence of food allergies among children has increased in recent decades. Reactions can range from mild hives to life-threatening anaphylaxis, which is treated with epinephrine. While schools are responsible for accommodating students with food allergies, families also have responsibilities like providing medical documentation and medications. Complete avoidance of allergenic foods is currently the only way to prevent reactions.
This document provides information about food allergies and safety. It begins with objectives around food allergy basics, common food allergens, intolerances, awareness in dining facilities, and safety. It then discusses what a food allergy is and the most common allergens. Symptoms of mild and severe allergic reactions are described. Food allergy facts and the difference between allergies and intolerances are explained. Food safety best practices like proper holding temperatures, handwashing, and avoiding cross-contact are emphasized for both front and back of house staff. The document includes quizzes to test understanding of these important concepts.
This document provides information for school nurses on food allergies, including an overview of common food allergies, signs and symptoms of anaphylaxis, emergency treatment of anaphylaxis with epinephrine, and developing a food allergy action plan and management plan for students with food allergies. It also discusses a case example of a fatal food-induced anaphylaxis and risk factors. The goal is to educate nurses on recognizing and treating allergic reactions and ensuring safe participation of students with food allergies in all school activities.
The document discusses food allergies and outlines policies for managing students with food allergies in schools. It notes that food allergies affect millions of Americans and common allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish. It provides guidelines for schools to create safe environments for food allergic students and prevent reactions, which include developing food allergy action plans, training staff, restricting foods in classrooms and at parties, and having epinephrine available in case of emergencies.
The document is a presentation on food allergies given by Karlijn Koudstaal. It introduces common food allergens like milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat that must be declared on food labels. It explains that allergic reactions can range from mild to life-threatening anaphylaxis. The presentation emphasizes that even small amounts of allergens could cause severe reactions and stresses properly reading labels, preventing cross-contamination, and knowing first aid for allergic reactions. It includes exercises to have attendees consider how to accommodate guests with food allergies or intolerances at a restaurant.
The document discusses food allergies and provides information for accurately diagnosing, managing, and preventing allergic reactions. It notes that food allergies affect approximately 8% of children in the US and are increasing. The top 8 allergenic foods are milk, wheat, egg, soy, fish, peanuts, tree nuts, and shellfish. Anaphylaxis is a severe, potentially life-threatening allergic reaction that requires immediate epinephrine treatment. Schools are advised to create allergen-safe zones, educate staff, and have emergency plans in place. The Food Allergy & Anaphylaxis Connection Team provides resources and curricula to help schools support students with food allergies.
Kids' Allergies: Peanuts and Tree Nuts — Create a Safer Learning EnvironmentMelanie Lundheim
Melanie Lundheim shares insights into how to create a safer learning environment for students with peanut allergies, tree nut allergies and anaphylaxis. A book for kids that accompanies this presentation is available in SlideShare and on YouTube: https://www.youtube.com/watch?v=weqKg5yeVwg
This document provides information and guidance on preventing and responding to allergic reactions in school settings. It defines common food and other allergens, signs and symptoms of allergic reactions, and steps for prevention, recognition, and emergency response. Key points include that avoidance of allergens is key to prevention, and that epinephrine is the first-line treatment for anaphylaxis. It emphasizes the importance of having care plans and medications available, and training staff on their use.
Every allergic reaction has the potential to develop into a life-threatening anaphylactic reaction within minutes of exposure to an allergen. Food allergy and asthma prevalence in children has increased significantly in recent years, putting more students at risk. Schools must be prepared to recognize symptoms of allergic reactions, administer emergency medication like epinephrine promptly according to individualized plans, and contact emergency services immediately.
This document discusses food allergies, specifically cow's milk, egg, wheat, soy, fish and peanuts. It notes that 8% of American children have food allergies and 40% of them have had a severe reaction. Removing allergenic foods from the diet could negatively impact nutrition and growth. Proper diagnosis and treatment is important, as is educating caregivers about the allergy. Casein and gluten are common food allergens found in dairy, wheat and grains. Some research explores a gluten-free/casein-free (GFCF) diet as a potential treatment for autism symptoms.
- Infantile colic is defined as excessive crying in an otherwise healthy infant under 6 months of age, for at least 3 hours per day, at least 3 days per week, for more than 3 weeks.
- The cause is unknown but may include immature gut, dietary intolerances, or parenting factors.
- Diagnosis is made by excluding other causes through history and physical exam. No investigations are needed unless an organic cause is suspected.
- Reassurance and soothing techniques like motion, white noise, or warm baths can help parents cope. Simethicone or lactase supplements may help in some cases but evidence is limited.
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This presentation provides information about food allergies for students, including that 15 million Americans have food allergies with 6 million being children under 18, the 8 most common food allergens, the difference between allergies and intolerances, signs and symptoms of allergic reactions, how to use epinephrine auto-injectors to treat anaphylaxis, ways to prevent allergic reactions through reading labels and avoiding cross-contact, and how students can help spread awareness.
This presentation provides information about food allergies for students. It notes that 15 million Americans have food allergies, including 6 million children. The eight most common food allergens are identified as egg, fish, milk, peanut, shellfish, soy, tree nuts, and wheat. Signs and symptoms of allergic reactions are described, as well as anaphylaxis which is a severe, potentially life-threatening reaction. Prevention strategies like reading labels, avoiding cross-contact, handwashing, and epinephrine auto-injector use in emergencies are discussed.
The document discusses food allergies in children, noting that they occur when the immune system mistakes a food as harmful and causes an allergic reaction through histamine release, with potential signs including hives, tightness in the throat, and in severe cases anaphylaxis. It provides information on identifying allergies, managing them through avoiding allergenic foods and having epinephrine available, and the role of parents and schools in keeping children with food allergies safe.
The document discusses food allergies and provides information from the Food Allergy & Anaphylaxis Connection Team (FAACT). It states that FAACT's mission is to educate and advocate for individuals affected by food allergies. It provides statistics on the prevalence of food allergies in the US and discusses the top food allergens. It also explains what anaphylaxis is and its symptoms, and emphasizes that epinephrine is the first line treatment. The document discusses strategies for managing food allergies in schools and creating safe environments.
This document provides voluntary guidelines for managing food allergies in schools and early education programs. It aims to describe food allergy symptoms and reactions, identify actions to prepare for and respond to emergencies, and ways to create safe eating environments for students with food allergies. Food allergies are common and schools must be prepared to handle them through staff training, individual health plans, and preventing cross-contamination in cafeterias. The most important steps in responding to an allergic reaction are following the student's emergency plan, administering epinephrine if appropriate, and calling emergency services.
Life threatening allergies and epi training.updated 11.6.14arpinmic
This document provides an overview and training on life-threatening allergies and emergency epinephrine administration in school settings. It begins by outlining the goals of the training which are to provide understanding of food allergies, review significance in schools, explain anaphylaxis and emergency plans. It then covers topics like the rising prevalence of food allergies in schools, common allergic foods, avoiding allergens, recognizing reaction symptoms, and enacting emergency plans which include administering epinephrine. The training emphasizes that strict avoidance and immediate epinephrine treatment are critical for life-threatening allergic reactions.
Food allergies are abnormal immune responses to certain proteins in foods. The prevalence of food allergies among children has increased in recent decades. Reactions can range from mild hives to life-threatening anaphylaxis, which is treated with epinephrine. While schools are responsible for accommodating students with food allergies, families also have responsibilities like providing medical documentation and medications. Complete avoidance of allergenic foods is currently the only way to prevent reactions.
This document provides information about food allergies and safety. It begins with objectives around food allergy basics, common food allergens, intolerances, awareness in dining facilities, and safety. It then discusses what a food allergy is and the most common allergens. Symptoms of mild and severe allergic reactions are described. Food allergy facts and the difference between allergies and intolerances are explained. Food safety best practices like proper holding temperatures, handwashing, and avoiding cross-contact are emphasized for both front and back of house staff. The document includes quizzes to test understanding of these important concepts.
This document provides information for school nurses on food allergies, including an overview of common food allergies, signs and symptoms of anaphylaxis, emergency treatment of anaphylaxis with epinephrine, and developing a food allergy action plan and management plan for students with food allergies. It also discusses a case example of a fatal food-induced anaphylaxis and risk factors. The goal is to educate nurses on recognizing and treating allergic reactions and ensuring safe participation of students with food allergies in all school activities.
The document discusses food allergies and outlines policies for managing students with food allergies in schools. It notes that food allergies affect millions of Americans and common allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish. It provides guidelines for schools to create safe environments for food allergic students and prevent reactions, which include developing food allergy action plans, training staff, restricting foods in classrooms and at parties, and having epinephrine available in case of emergencies.
The document is a presentation on food allergies given by Karlijn Koudstaal. It introduces common food allergens like milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat that must be declared on food labels. It explains that allergic reactions can range from mild to life-threatening anaphylaxis. The presentation emphasizes that even small amounts of allergens could cause severe reactions and stresses properly reading labels, preventing cross-contamination, and knowing first aid for allergic reactions. It includes exercises to have attendees consider how to accommodate guests with food allergies or intolerances at a restaurant.
The document discusses food allergies and provides information for accurately diagnosing, managing, and preventing allergic reactions. It notes that food allergies affect approximately 8% of children in the US and are increasing. The top 8 allergenic foods are milk, wheat, egg, soy, fish, peanuts, tree nuts, and shellfish. Anaphylaxis is a severe, potentially life-threatening allergic reaction that requires immediate epinephrine treatment. Schools are advised to create allergen-safe zones, educate staff, and have emergency plans in place. The Food Allergy & Anaphylaxis Connection Team provides resources and curricula to help schools support students with food allergies.
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Melanie Lundheim shares insights into how to create a safer learning environment for students with peanut allergies, tree nut allergies and anaphylaxis. A book for kids that accompanies this presentation is available in SlideShare and on YouTube: https://www.youtube.com/watch?v=weqKg5yeVwg
This document provides information and guidance on preventing and responding to allergic reactions in school settings. It defines common food and other allergens, signs and symptoms of allergic reactions, and steps for prevention, recognition, and emergency response. Key points include that avoidance of allergens is key to prevention, and that epinephrine is the first-line treatment for anaphylaxis. It emphasizes the importance of having care plans and medications available, and training staff on their use.
Every allergic reaction has the potential to develop into a life-threatening anaphylactic reaction within minutes of exposure to an allergen. Food allergy and asthma prevalence in children has increased significantly in recent years, putting more students at risk. Schools must be prepared to recognize symptoms of allergic reactions, administer emergency medication like epinephrine promptly according to individualized plans, and contact emergency services immediately.
This document discusses food allergies, specifically cow's milk, egg, wheat, soy, fish and peanuts. It notes that 8% of American children have food allergies and 40% of them have had a severe reaction. Removing allergenic foods from the diet could negatively impact nutrition and growth. Proper diagnosis and treatment is important, as is educating caregivers about the allergy. Casein and gluten are common food allergens found in dairy, wheat and grains. Some research explores a gluten-free/casein-free (GFCF) diet as a potential treatment for autism symptoms.
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- The cause is unknown but may include immature gut, dietary intolerances, or parenting factors.
- Diagnosis is made by excluding other causes through history and physical exam. No investigations are needed unless an organic cause is suspected.
- Reassurance and soothing techniques like motion, white noise, or warm baths can help parents cope. Simethicone or lactase supplements may help in some cases but evidence is limited.
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help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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FAACT's Curriculum 4th-8th Grade Presentation
1. for 4-8th Grade Student Detectives
An Informational Brief
to support
Mission Success
2. Lots of Kids Have Food
AllergiesI’m allergic
to
peanuts.
I’m allergic
to tree nuts
and wheat.
About 2 kids in every classroom is likely to have a food allergy.
3. The Immune System
Your immune system fights germs. Sometimes the
immune system makes a mistake and fights food
proteins.
Germs
Immune
System
4. Allergic
Reactions
Allergic Reaction
Warning Signs
• Itchy mouth
• Rash
• Itchy, raised hives
• Tightness in the throat
• Difficulty Breathing
If someone is having an
allergic reaction, they
need help right away.
If you can’t find an adult
call 911
Anaphylaxis (an-a-fi-LAK-
sis) is a serious allergic
reaction that can be deadly.
5. Eight Common Food Allergens
Milk, egg, peanut, tree nut, fish, shellfish, wheat and soy are the most common foods allergens
among individuals with food allergies.
9. Avoid Problem Foods
People with food
allergies need to avoid
problem foods.
Eating just a tiny amount of a problem food can cause an allergic reaction.
13. Follow School Rules
Examples of School Rules:
- Allergen-Free Classroom
- Allergen-Free Lunch Tables
- No Eating on the Bus
- No Sharing Food
- No Food Fights
- Wash Hands After Eating
14. Don’t Share Food or Drinks
Don’t trade or share lunch items. Don’t share snacks and desserts.
Don’t share water bottles. Don’t share gum or candy.
15. Wash Your Hands
After Eating
Soap and water will help clean food off of your hands.
Hand Sanitizer will NOT clean food off of your hands.
18. Be Considerate
Instead of … How about …
New pencils
A new book
Homemade
Cup Cakes
Playground
equipment
Donuts
Fresh
Baked
Cookies
Store-bought
cookies
with an
ingredient list
19. Spread Awareness
Celebrate Food Allergy Awareness
during the month of May
Share a FAACT bookmark with
your friends
Hang a FAACT Poster
Read food allergy stories to
younger students
Ask your school to purchase
awareness posters, bookmarks
and other resources from FAACT
Host a Fundraiser for FAACT
Visit FAACT at
www.FoodAllergyAwareness.org
22. This program has been approved by FAACT’s
Medical Advisory Board and is supported by
Editor's Notes
Many adults and children have allergies. People can be allergic to tree pollen, bee stings, cats, dogs, medicine, poison ivy and sometimes even food. Maybe you know someone with allergies. Maybe you have an allergy. Today we are going to be briefed about one type of allergy: food allergies.
Both adults and children can have food allergies. About 6 million children have food allergies! That’s about 2 kids in every classroom. Chances are that 1 or more students in your classroom has a food allergy.
What exactly is a food allergy is? Here is a simple explanation. The human body has many systems to help it work well. Each system has a special job to do. Your immune system is in charge of defending your body against germs and other dangerous things that can make you sick. Sometimes the immune system will make a mistake and defend a body against food. When this mistake happens, it is called a food allergy.
When the immune system tries to defend the body against a food, an allergic reaction will happen. The most serious reactions are called anaphylaxis and these reactions can be life threatening. Here are some warning signs that someone is having an allergic reaction: they have an itchy mouth, they have a rash, they get itchy raised hives, their throat feels tight, they have a hard time breathing. Allergic reactions are an emergency. Allergic Reactions can be deadly. If someone is having an allergic reaction they need to receive help right away. You should immediately find and tell an adult that someone needs help. If you cant find an adult, you should call 911.
People can be allergic to almost any food. However, there are 8 foods that most people are allergic to. Those 8 foods are: milk, eggs, peanuts, tree nuts, fish, shellfish, wheat and soy. It’s hard to believe that healthy foods such as milk, eggs or fish can make someone sick.
Children and Teens with food allergies can visit a special doctor called a Board-Certified Pediatric Allergist. This doctor can administer tests and tell young patients and their family members which foods they are allergic to and need to avoid. A Pediatric Allergist can also teach patients and families how to stay safe with food allergies. These doctors will also prescribe an important emergency medicine called an epinephrine auto-injector. This emergency medicine can help save someone’s life if they accidently ingest a food they are allergic to.
If someone ingests a food they are allergic they may experience anaphylaxis and will need to us the auto-injector immediately. The auto-injector is filled with an emergency medication called epinephrine. People with food allergies should always have their auto-injectors nearby. At school, some students keep their auto-injectors in the clinic. Some keep it in the classroom. And others will carry it with them everywhere that they go.
Epinephrine auto-injectors are prescribed by doctors. Individuals with food allergies should have access to an auto-injector at all times.
Epinephrine is the first medication that should be administered when treating anaphylaxis. Epinephrine reverses symptoms and allows time to seek additional care.
When injected, epinephrine works rapidly to helps increase blood pressure and keep blood flowing to vital organs. It also improves breathing, relieves cramping, decreases swelling, and helps blocks itching and hives. Epinephrine auto-injectors are designed to go through clothing and are typically injected into the upper, outer thigh. Let’s watch the video to see how to use one type of auto-injector, the Auvi-Q™.
There is no cure for food allergies. It is best for people with food allergies to avoid, or stay away from, the foods they are allergic too. Remember, eating just a tiny bit of a problem food can cause an allergic reaction. An allergic reaction can be life threatening.
It takes a lot of effort to avoid problem foods. Think about this: If you had an egg allergy you would probably know not to eat an egg sandwich. But how about a fresh baked chocolate chip cookie from the school bake sale? A scoop of ice cream at a friend’s birthday party? A slice of pie from the corner bakery? Do those foods have any eggs baked or cooked inside? It’s hard to tell just by looking. Take a look at these pictures. Which food items might contain hidden eggs? Actually, all of these foods contain hidden eggs. The cookie was baked with egg. The ice cream contains eggs too. And, eggs were used to make the top of the pie crust all nice and shiny. People with food allergies need to know exactly what is in every food they eat. The best way to know is by reading ingredient lists. Unfortunately, the foods pictured here do not have a food label listing the ingredients.
Food Labels offer lots of important information about the food that you eat. Food Labels can tell you how much fat, sugar or calories are in the food. Food Labels also provide you with information about ingredients. Reading ingredient lists is extremely important for people with food allergies. If there are no ingredients available to read, then the food should not be eaten. Kids with allergies should always ask a trusted adult to read ingredient lists for them before eating any food. Take a look at this food label for a popular candy bar. Is it safe for someone with a peanut allergy? Milk allergy? Egg allergy? Tree nut allergy? How can you tell? Did you notice the Allergy Information statement warning that the candy may contain almonds (tree nuts)?
It’s also very important for people with food allergies to ask lots of questions about how foods are prepared and handled. This is because allergens, like peanuts, can touch other foods, surfaces, cookware and utensils. When this happens, it is called cross-contact and it can trigger an allergic reaction. Can you describe the different ways that a simple apple could have cross-contact with peanut butter?
There are many ways that you can help your classmates to stay safe with food allergies. One way is to follow your school’s safety rules. For example, maybe your classroom is peanut or milk free. Maybe your school cafeteria has a peanut, tree nut, and/or milk free table. There might be a rule that you cannot eat on the school bus, share food, or start a food fight. Students might be required to wash hands after eating. By following the rules you will be helping classmates with food allergies to stay safe. Let’s talk more about some of the specific ways that you can help:
Never share your food or drinks with someone who has an allergy. The food and drinks that you bring to school for snack, lunch or to celebrate your birthday or other occasion could make a classmate with food allergies very sick. If your school allows cup cakes or other treats to be shared on birthdays or at parties, students with food allergies will often bring their own special dessert. Many kids with food allergies even keep a supply of special snacks and desserts in the classroom.
You probably know that it’s a great idea to wash your hands before eating to remove germs that can make you sick. But, did you know that you can help keep classmates with food allergies safe from cross contact by washing your hands AFTER you eat? By washing your hands with soap and water or a hand wipe, you can remove any leftover foods that might make a classmate sick. Guess what does not clean food off of your hands? Hand Sanitizer! Hand sanitizer will kill germs but it will not clean food from your hands!
If you think that someone is having an allergic reaction you can help by quickly telling your teacher or another adult. If you can’t find an adult, you should call 911. Do you remember some of the warning signs that someone needs help? Someone who is having an allergic reaction might complain of an itchy mouth, have a rash or get itchy raised hives. Their throat might feel tight and they could have a hard time breathing.
You can also help your classmates with food allergies by being kind. It is never nice to tease or bully anyone. Ever. Why would anyone want to hurt someone’s feelings? Food Allergies is only one piece of the whole person. It’s important to remember that classmates with food allergies are otherwise very similar to you. Classmates with food allergies may enjoy the same sports, music, or books as you do! They might even have the same sense of humor! Maybe they even hate broccoli just as much as you do! Remember Detectives, you should treat kids with food allergies like friendly Allies!
Sometimes your classmates with food allergies could feel left out. They might feel frustrated, sad or angry that they cant eat the same treats as everyone else at a school celebration. You can help by considering ways to include everyone in celebrations. Here’s an idea: When it’s almost time to celebrate your birthday or another occasion such as Valentine’s Day, choose a store-bought treat with an ingredient list and bring it to school a few days before the celebration. This will give your teacher time to find out if the treat is safe for any food allergic classmates. If the treat is not safe, there will still be enough time to either replace it with something else or for the food allergic students to bring something safe from home to enjoy during the celebration. Remember, you can always celebrate without food! Maybe you can pass out colorful pens, erasers, or pencils instead of cupcakes and other baked goods. Consider donating playground equipment, a game, or even a new book to your school or classroom.
Now that you know so much about food allergies, you can teach others! Here are just a few ideas: Celebrate Food Allergy Awareness Week at school, host a fundraiser to support food allergy research, encourage your school to purchase and display awareness materials like the poster shown here. Speaking up on social media is another idea. How else can you spread awareness?