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2009adultpresentation 091019114101-phpapp01
1.
2.
3.
4.
A food allergy
is an abnormal response by the immune system to a food protein
5.
6.
7.
8.
9.
Peanuts
10.
Eggs
11.
Tree Nuts (e.g.,
walnuts, pecans, etc.)
12.
Wheat
13.
Fish
14.
Soy
15.
16.
17.
Children are the
largest group affected
18.
4 to 6%
of children have a food allergy
19.
20.
21.
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.
24.
25.
26.
27.
28.
Wise food choices
through vigilant label reading and asking questions
29.
Careful food preparation
and cleanup
30.
31.
32.
Formulations can change
without warning
33.
Don’t rely on
“safe lists”
34.
Allergens can be
in non-food items
35.
36.
37.
Dishwashing detergent and
hot water for cooking utensils and cutting boards
38.
39.
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.
44.
45.
46.
47.
Up to 25%
of peanut/tree nut reactions in schools are first-time reactions
48.
49.
50.
Take all food
allergy-induced allergic reactions seriously
51.
52.
53.
School environment (size,
staff, etc.)
54.
55.
56.
Child’s family (parents/guardians)
57.
Child’s physician
58.
59.
60.
Employ prevention and
avoidance strategies
61.
Be prepared to
handle an allergic reaction
62.
63.
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.
68.
69.
Plan for safe
parties/celebrations
70.
Avoid using foods
in classroom art/craft projects or as incentives
71.
72.
73.
Early recognition and
treatment of anaphylaxis is imperative and life-saving
74.
75.
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.
81.
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