Food Allergies A Recipe For Success At School

Too many children are having allergic reactions and anaphylaxis at school, often as a result of a lack of preparation and understanding. Each reaction is traumatic for the student who experiences it, for those who witness it, and for school staff who treat the child in the throes of this life threatening event. This important and comprehensive book presents straightforward information and recommendations for managing food allergies at school. Specifically covered are: ? A general overview of food allergies, including treatment and current research. ? A 3-Step Plan for school food allergy management. ? The process involved to develop a school district life threatening allergy policy. ? A thorough explanation of the laws that protect food-allergic students. ? The emotional impact of food allergies, including recommendations to support healthy coping strategies for the child and family. ? Practical tools, such as an Individual Healthcare Plan form, and a template for Recommended Standards for School Food Allergy Management. ? Highlighted excerpts written by parents and professionals offering their insights and experiences with food allergies. This book is required reading for parents and school personnel who are faced with the challenge of keeping children with food allergies safe at school.

College and university practices that respond to the needs of students with food allergies will vary, sometimes significantly, from one institution to another. Knowing how to plan and evaluate is critical. Written by a national food allergy educator, former college administrator, and parent of two sons who graduated from college with food allergies, this comprehensive guide will give you practical information about college services, step-by-step recommendations and "tips" for the most effective college planning throughout the process. Worksheets provided in this book, developed by the author, will help guide you with your planning. You will learn strategies for your "Plan of Action": How to search for the right colleges and universities that will be the "best fit" for you. How to make necessary arrangements before you arrive on campus, once you are admitted. How to live safely and fully so that you get the most out of your college experience. Key elements covered include how to navigate: the dining hall, roommates, dating, parties, health services, studying abroad, and more. Insights and Perspectives shared by: Current and recently graduated college students with food allergies, College administrators from Dining, Housing, Health and Disability Services, medical and legal professionals, and expert food allergy advocates. This will be an extraordinary time in your life, do all that you can to make it wonderful, rewarding, and safe. Get answers to your questions, and use this valuable resource to make this sometimes overwhelming process more effective - and a little easier! If you are ready to make plans for college and have food allergies, or serious food restrictions, then this straightforward, easy to read book is required reading!

Most pre-prepared food cannot be eaten by food allergy sufferers so preparing meals can become a time-consuming struggle, especially for people without specialist cooking skills and knowledge of ingredients. How to Cook for Food Allergies explains why allergenic ingredients such as wheat, eggs and dairy products are so ubiquitous and how they are used, to help readers understand when and how to use substitute ingredients. This book will inspire readers to cook and eat a wider variety of foods than they ever thought possible. 'With more than 100 recipes, including sauces, pastry, bread, cakes, main courses and desserts, as well as food for babies and children, this practical yet stylish cookbook will become a trusted source of advice and inspiration.' The Telegraph

I can't have milk. It hurts my stomach! I'm allergic to eggs! I get hives from wheat! To the family of a child on a special diet, meal times can be hard. This important book provides support, recipes, and resouces for parents and caregivers who have children with food allergies or intolerances to milk, gluten, eggs, and other challenges.

For children with food allergies, eating—one of the basic functions of life—can be a nightmare. Children who suffer or become dangerously ill after eating peanuts, seafood, milk, eggs, wheat, or a host of other foods require constant vigilance from caring, concerned parents, teachers, and friends. In this empathetic and comprehensive guide, Dr. Scott H. Sicherer, a specialist in pediatric food allergies, gives parents the information they need to manage their children’s health and quality of life. He describes why children develop food allergy, the symptoms of food allergy (affecting the skin, the gastrointestinal tract, and the respiratory system), and the role of food allergy in behavioral problems and developmental disabilities. Parents will learn how to recognize emergency situations, how to get the most out of a visit with an allergist, what allergy test results mean, and how to protect their children—at home, at school, at summer camp, and in restaurants. Informative, compassionate, and practical, this guide will be indispensable for parents, physicians, school nurses, teachers, and everyone else who cares for children with food allergies.

Does your teacher understand your child's food allergies? Do you feel comfortable with their ability to keep your child safe at school or daycare? This short book provides a quick guide to managing food allergies in a school setting. It contains helpful information to prevent, recognize and treat food allergy reactions. Give a copy to your child's new teacher each year to help get the food allergy conversation going. Peanut allergy, wheat allergy, milk allergy and other food allergies are becoming more and more prevalent in our schools. Helping teachers deal with this topic is essential to our children's safety. Allergy Free Table, LLC presents a handy, quick reference guide to managing food allergies in a school setting. In addition there are short stories about school children, comments from teachers, guide to substituting materials and foods, and recipes for art supplies.

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.