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Each year more and more children are diagnosed with food allergies and managing food allergies in schools can be challenging. A food allergy, as defined by The Food Allergy & Anaphylaxis Network, is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it. The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, to protect the body. These chemicals trigger allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system.
Although symptoms vary from individual to individual, common symptoms may include one or more of the following: a tingling sensation in the mouth, swelling of the tongue and the throat, difficulty breathing, hives, vomiting, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, and even death. Symptoms typically appear within minutes to two hours after the person has eaten the food to which he or she is allergic. Epinephrine, also called adrenaline, is the medication of choice for controlling a severe reaction. Children and adults with a severe allergic reaction can be treated with an EpiPen, a syringelike device containing epinephrine.
The best treatment for food allergy is strict avoidance of the allergy-causing food and is the only way to avoid a reaction. This can be difficult in schools, particularly the cafeteria, where the risk of hidden ingredients, cross contact between foods, and the fear of allergens left on lunch tables are often cause for concern. Since accidental ingestion of the offending allergen occurs most often at school, we have taken the following steps:
· Teachers in grades Pre-K – 2 were provided a Food Allergies binder with resources and activities for their classroom. The binder includes books, posters, DVDs, an allergic reaction guide and food allergy awareness information.
· Although peanut butter was rarely served in the cafeteria, it has been eliminated from the menu.
· A "peanut-free" table has been established in the cafeteria as an option for students with peanut allergies. That table is cleaned with a food safe disinfectant after each lunch period.
· Our school nurse, Mrs. Lisa Dividock, provided training to the entire teaching staff on food allergies and use of the EpiPen.
· Training is scheduled for all school food service staff and bus drivers.
· All buses contain an Allergic Reaction Guide.
Managing food allergies in schools can be challenging and parents can help. Parents of students with food allergies should inform the school nurse, cafeteria, teachers and other staff of what their child must avoid. All parents should encourage their children not to share or trade food at lunch as this increases the risk of students ingesting an allergen. When parents send in a snack for birthdays or other parties, consider a non-food item.
Education, communication, and cooperation are the keys to preventing allergic reactions in schools. The entire school community must work together to provide a safe environment for our students.
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