1. Food Allergies

2. Food Allergy Basics

4. A food allergy is an abnormal response by the immune system to a food protein

5. When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to “attack” the enemyFood Allergy Basics

7. Complete and strict avoidance of the food is the only way to prevent a reactionFood Allergy Basics

9. Peanuts

10. Eggs

11. Tree Nuts (e.g., walnuts, pecans, etc.)

12. Wheat

13. Fish

14. Soy

15. ShellfishFood Allergy Basics

17. Children are the largest group affected

18. 4 to 6% of children have a food allergy

19. Growing problem…peanut allergy doubled in children over a five-year period (1997 – 2002)Food Allergy Facts

20. Symptoms – one or more may occur shortly after eating Trouble swallowing Shortness of breath Repetitive coughing Voice change Swelling Hives Eczema Itchy red rash Nausea & vomiting Diarrhea Abdominal cramping Drop in blood pressure Loss of consciousness

22. Each year in the U.S. anaphylaxis to food causes an estimated 50,000 to 125,000 emergency room visits, depending on the source

23. Individuals with food allergy plus asthma are at greatest risk for a serious reactionAnaphylaxis

25. Prescribed as auto-injectors (such as EpiPen® or Twinject®)Epinephrine (adrenaline)

26. Managing Food Allergies Day to Day

28. Wise food choices through vigilant label reading and asking questions

29. Careful food preparation and cleanup

30. Be prepared in case of a reactionBasic Principles

32. Formulations can change without warning

33. Don’t rely on “safe lists”

34. Allergens can be in non-food items

35. Soaps, shampoos, skin products, medications, pet foodsVigilant Label Reading

37. Dishwashing detergent and hot water for cooking utensils and cutting boards

38. Common household cleaners for counters, tables, and other surfacesCareful Food Preparation

40. Keys to being prepared:

41. Medications must be immediately available at all times

42. Knowing how to recognize symptoms and administer medications quickly

43. A written Food Allergy Action PlanBe Prepared for an Allergic Reaction

44. Activate the Food Allergy Action Plan Immediately! Recognize the symptoms React quickly Review what caused the reaction and how well the action plan worked If a Reaction Occurs

45. Managing Food Allergies in Schools

47. Up to 25% of peanut/tree nut reactions in schools are first-time reactions

48. Most reactions in schools occur from food in the classroom used for projects or celebrationsFood Allergy in Schools

50. Take all food allergy-induced allergic reactions seriously

51. Every school should have a plan for managing food allergiesFood Allergy in Schools

53. School environment (size, staff, etc.)

54. Goal of equal participation in all school-related activitiesThe Food Allergy Plan

56. Child’s family (parents/guardians)

57. Child’s physician

58. The child who has allergies, as age-appropriateThe Food Allergy Plan

60. Employ prevention and avoidance strategies

61. Be prepared to handle an allergic reaction

62. Address teasingSchool’s Responsibility

64. Work with the school to develop a plan

65. Provide properly labeled medications and replace after use or when expired

66. Keep emergency contact information up-to-date

67. Teach the child age-appropriate self-management skills Family’s Responsibility

69. Plan for safe parties/celebrations

70. Avoid using foods in classroom art/craft projects or as incentives

71. Prohibit food trading and sharingStrategies to Minimize Risk of Reactions

73. Early recognition and treatment of anaphylaxis is imperative and life-saving

74. Education of all staff is importantKey Points for Schools

76. School Guidelines for Managing Students With Food Allergies

77. Information Sheets

78. How to Read a Label, Facts and Statistics

79. Be A PAL: Protect ALife From Food Allergies™

80. PostersFree Downloads From FAANwww.foodallergy.org

81. For More Information (800) 929-4040 www.foodallergy.org