Managing Food Allergies in School

Abstract:
The latest research indicates that peanut allergy doubled in children from 1997 to 2002, now with an estimated 600,000 children in the U.S. who are allergic to peanuts. Peanuts are only one of the six foods that most commonly cause allergic reactions in children, including such everyday staples as milk, eggs, wheat, soy, and tree nuts. A study of elementary school nurses shows that 44% report increases in the number of food-allergic students over the past five years. This article shows what schools can and should be doing to reduce the risk of allergic reactions including: having allergy mangement plans in place; requiring commercially prepared foods with ingredient lists for classroom celebrations; designating peanut-free and milk-free cafeteria tables; and allowing some allergic students to carry their epinephrine medication in school. The article also provides new answers from recent studies, depicts some hopeful signs and describes laws that have been enacted through the U.S. Department of Justice and adopted by some schools.

Author(s): Anne Munoz-Furlong

Publication: Principal


Date Published: 1/1/2006

Pages: 4

Comments:
This article was published in the January/February 2006 edition of Principal.

Location Code: 6790