Transcript Meeting Children’s Special Food and Nutrition Needs in

Meeting Children’s Special Food
and Nutrition Needs in Child
Nutrition Programs
Lesson 3: Managing Food Allergies
Learning Objectives
• Summarize key components regarding food
allergies.
• Explain ways food service assistants can
prevent exposing students with allergies to
the allergen.
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Food Allergies
• Definition
• Symptoms
• Anaphylaxis
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Common Food Allergies
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peanuts
tree nuts (such as almonds, pecans, walnuts)
milk
eggs
soy
wheat
fish (such as bass, cod, flounder)
crustacean shellfish (such as crab, lobster,
shrimp)
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Food Intolerance
Definition: Food intolerance is an
adverse reaction to food that does not
involve the immune system.
Examples
• Lactose Intolerance
• Gluten Intolerance
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Treatment for Allergies
• Antihistamines/Bronchodilators
• Epinephrine
• Prevention and Strict Avoidance
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Regulations
Accommodations Required
• Allergies with potential of anaphylaxis
• Celiac disease
Accommodations with Approval of Food Service Director
• Allergies with no anaphylaxis
• Food intolerances
Substitutions for Fluid Milk
• Nondairy beverage substitutions that are
nutritionally equivalent to fluid milk may be made
for non-disabling allergies and intolerances
• Substitutions for life-threatening food allergies
must be made as specified by a licensed physician
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Food Service Assistants
Preventing exposure to allergens starts
in the kitchen.
• Read food labels.
• Know what to avoid and how to
substitute.
• Designate allergy-free zones in the
kitchen.
• Follow safe food handling practices.
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Food Service Assistants
Preventing exposure to allergens continues
in the cafeteria and throughout the school.
• Understand the allergy plan.
• Identify the students with documented food
allergies.
• Develop standardized cleaning procedures for the
cafeteria.
• Learn to recognize signs of anaphylaxis, and know
how to activate the school’s emergency plan if
anaphylaxis should occur in a student with a life
threatening food allergy.
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