Food Allergies in Today's School Cafeterias

With an increasing number of school-age children with food allergies, schools are increasingly challenged with preventing allergic reactions and responding rapidly to emergency situations. With around 3 million children having problems food-based issues and increasing, several school-policy changes have been proposed to resolve the crisis. They include avoiding cross-contamination in the cafeterias (eggs, nuts, wheat, soy, fish, shellfish and dairy products), sharing information among staff on students with diagnosed allergies, in-service training for allergic reactions, and integration of registered dietitians into the in-school lunch programs.

Surveys have revealed that many schools have no emergency alarm strategy ready, and federal legislators are responding calling for a federal law requiring every institution to design a standard allergy scheme. The objectives are to protect children from exposure to known allergens, provide eating assistance for students unable to consume the regular selections served in cafeterias, and ensure situations are treated rapidly and adequately.

Exposure

Though it’s been reported merely under a fifth of reactions happen in cafeterias, this has been the hub for schools with students who have allergies. Lunch staff are trained in avoiding allergen exposure through several techniques, such as washing hands, gloves and different cutting boards preparing food, and maintaining sanitized dining spots.

Some schools have used a proactive method by designating specific tables as allergen free. Some have chosen to get rid of anything kids commonly react to. Though it isn’t beneficial all the time, these attempts are made easier with advice from a registered dietitian. Most of the common allergens are staple foods for kids, and the first role of cafeterias is guaranateeing balanced nutrition .

Updates

Public schools regularly share info on health conditions faced by students with all staff likely to be working with the pupil. Aside from this, schools can also get in-service training sessions. This training gives all staff, from teachers to bus drivers, knowledge of symptoms to watch for and a plan of action to take in emergency cases. This is made especially important, since studies show around one-half of reactions occur in the classroom, 10% in the playground or gym, and another 15% in other locations, like the bus or hallways.

Strengthening the Nutritionist

Although many schools don’t on the faculty, most have at least consult with dietitians on a regular basis. A registered nutritionist who knows allergies can offer in-service training, identify and right problematic procedures, and provide a critical connection between allergy specialists, school administration and health employees. Teaching students is an important step to controlling allergies, and a dietitian can help by diagnosing problems and talk with parents.

Schools have always been charged with providing a safe environment for children. With the onset in students’ allergies, they are trying to take proactive steps to reduce the dangers and rapidly respond to emergencies.

Sarah Ferris is a steak enthusiast. She loves barbecuing, trying and seeking various types of delicacies. Her family members delight in her cooking along with the new cafes she brings them to test. In any given moment they are often found dining italian sausages and watching baseball.