2. Common Symptoms
• Hives
• Skin Rashes
• Flushed or Pale Face
• Cramps, Vomiting, and/or Diarrhea
• Runny nose, Watery eyes, congestion, and/or
wheezing
• Itching or swelling around the lips, tongue, or
mouth
• Anxiousness, Restlessness
• Shock
• Difficulty breathing
3. Foods Likely to Trigger an Allergic
Reaction
• Eggs
• Milk and Milk Products
• Fish and Shellfish
• Peanuts, Almonds, Cashews, Pecans
• Wheat and Wheat Products
• Soybeans
4. Some Statistics…
• “An estimated 8 percent of infants and
children younger than four years experience
food sensitivities or intolerances which may
eventually be outgrown(Asthma & Allergy
Foundation of America, 2006; Wang, Visness
& Sampson, 2005)”. (Marotz, 101)
5. Management of Food Allergies
• Medical Management: topical therapy, inhaled
medication
• “Dietary elimination of the offending food(s)”
(AAFP)
• Epipen for anaphylaxis
6. Teaching Modifications / What I Would
Do…
• Teachers can prevent the most serious
reactions such as anaphylaxis by prohibiting
the most common food allergy offenders in
the classroom, such as peanuts.
• As I teacher, I will not allow peanuts in the
classroom and I will make an effort to fins out
which students have known food allergies and
keep those foods out of the room as well.
