Transcript Document
Life Threatening Food Allergies
in Schools and Educational
Programs
Why We Need State Mandated
Guidelines
Suzette Cyr, RN, BSN
Jennifer Kelley, RN BSN
Jeremy Beaulieu, RN, BSN
What is a Food Allergy?
When the body’s immune system mistakenly
believes a harmless substance is harmful to
the body. It tries to protect the body by
releasing histamines and IgE antibodies to
attack the substance.
Food Allergy Response
Chemical triggers like histamine and IgE
antibodies are released in response to an
allergen and can cause allergic reactions
with a variety of symptoms
Symptoms may vary from person to person
and not all reactions appear the same
Histamine Reaction
Symptom Reactions
Symptoms can range
from mild to severe.
Severe, lifethreatening reactions
are called anaphylaxis.
40-50% of people
diagnosed with food
allergies are judged to
have a high risk of
anaphylaxis.
Symptoms of Anaphylaxis
Tingling sensation in the
mouth
Swelling of the tongue and
throat
Difficulty breathing
Hives
Vomiting
Abdominal cramps
Diarrhea
Drop in blood pressure
Loss of consciousness
Death (in rare cases)
Common Food Allergies
Peanuts
Tree nuts
Wheat
Soy
Milk
Eggs
Fish
Shellfish
Food Allergy Statistics
There is no cure for food allergies. Strict avoidance of food
allergens and early recognition and management of allergic
reactions to food are important measures to prevent serious
health consequences.
More than 12 million Americans have food allergies. That’s
one in 25, or 4 percent of the population.
Approximately 2 million school-age children (ages 5-17)
have food allergies in the U.S.
The CDC reported an average of 317,000 food allergyrelated ambulatory care visits per year to emergency and
outpatient departments and physicians offices for children
under the age of 18.
Food Allergy Statistics
In two published studies addressing fatal
food anaphylactic reactions, more than half
(59%) of the individuals were age 19 or
younger.
In a study of 13 food allergy-induced
anaphylactic reactions in school-age
children, four of the six fatal reactions
occurred in a school-type setting.
Why Should Schools and Educational Programs
Be Prepared to Address Food Allergies?
Schools and educational programs have a
responsibility for the health and safety of children
under their care.
First food allergy reactions often occur in these
settings.
Fatalities can result from delaying administration of
epinephrine and providing effective emergency care
Food allergies could be a complicating factor when
dealing with other conditions (i.e. asthma).
Children with food allergies have unique social and
emotional challenges.
NSBA’s School Health Programs (2010). Food Allergies and Schools: Keeping students safe and ready
to learn. [Powerpoint Slides]. Retrieved from http://static.cdn.esgn.tv/food_allergy_webcast_slides.pdf.
What is Currently in Place for
Maine’s Educational Programs?
Department of Education Manual of Policies:
Defines the role of school nurse
Forms for food allergy action plans
Student assessment form for epi-pen use
504 plans are implemented in schools for
health/safety/environmental modifications necessary
for students with disabilities
State policy supports students’ right to carry and selfadminister prescribed asthma/allergy/anaphylaxis
medications in schools
Issues That Need to Be
Addressed in Maine Schools
Quality of training/education provided to
staff caring for children with food allergies
Assessment of signs and symptoms of reaction
and potential for anaphylaxis
Assessment of signs and symptoms of children
with asthma and other co-morbidities
Competency of staff and their knowledge of
food allergies (i.e. safety, prevention, food
handling, recognizing symptoms, and
responding to reactions)
Issues That Need to Be
Addressed in Maine Schools
School’s responsibility toward
understanding social and emotional
challenges of children with food allergies
Importance of disseminating general
educational information on food allergies to
staff, parents, and children
Information provided to parents about
prepared food ingredients, food preparation,
and cleaning practices
Lack of Consistency in Maine
Schools
A review of several schools found the
following:
Scarborough: Written regulations regarding students
diagnosed with food allergies/sensitivities (adopted
9/3/09)
SAD 6: No written policy; verbal guidelines exist
Auburn: No written policy; follow state department of
education guidelines for school nurses
Portland: No written policy could be located
Problems With Relying Only On
504 Plans
Plans are individualized, therefore there are
no standardized guidelines for managing
allergic reactions and assisting parents with
developing plans based on child’s needs
Stigmatization may prevent parents from
making requests for their child’s needs to
schools
What Needs to Be Done
Legislation with mandated guidelines for
managing life threatening food allergy
reactions in school/educational settings.
A collaborative training approach involving
school staff and services to identify and
monitor students with food allergies,
established health care plans, and
emergency care plans
What Needs to Be Done
Establish written emergency protocols to
prepare for and respond to food allergy
emergencies
Implement practices that minimize exposure
to allergens
Resources Available for Funding
State Mandated Guidelines
FDA Food Safety Modernization Act
(2010):
Section 112: Food allergy and anaphylaxis
management
Establishment of voluntary food allergy and
anaphylaxis guidelines
Local and state agencies can receive grants for
developing school-based food allergy
management programs