Food Allergies In Your Church or School

November 23, 2021

I can’t eat that, I thought, as I passed by the avocado-topped salad and the guacamole dip at my church’s monthly potluck. These items are a staple in this part of the country. Although I love the taste of avocados and their derivatives, they don't like me, as I have unfortunately developed an allergy to them over time. My symptoms for this food item are mild compared to many people with food allergies, for whom reactions can potentially be life-threatening. I have, however, had to be rushed to the emergency room because of a severe allergic reaction to a medication called Levaquin, a rather standard antibiotic that caused me to develop compromised breathing, due to swelling of the tongue and throat, as well as a rash over my entire body. If our local emergency room hadn’t been within two miles of my home, the outcome could have been much different.

According to an article published in Pediatrics in 2018, food allergies are a growing food safety and public health concern that affects an estimated eight percent of children in the United States. That’s one in every 13 children, or approximately two students per classroom in a school setting.

A food allergy occurs when the body has a specific and reproducible immune response to certain foods. The body's immune response can be severe and life-threatening, such as anaphylaxis. Although the immune system normally protects people from germs, in people with food allergies, the immune system mistakenly responds to food as if it were harmful.

Because there is no known cure for food allergies, strict avoidance of the food allergen is the only way to prevent a reaction. However, it is not always possible to avoid certain foods, so staff and volunteers at any ministry working with children and youth need to develop a plan for preventing an allergic reaction and responding to a food allergy emergency, including anaphylaxis. Early recognition and treatment can prevent serious health problems or even death.

The following eight foods account for the majority of serious allergic reactions in the United States:

Milk
Eggs
Fish
Crustacean/shelfish
Wheat
Soy
Peanuts
Tree Nuts

“Between 1997 and 2011, the prevalence of food allergies among children increased 50 percent, according to Trends in Allergic Conditions Among Children: United States, 1997-2011.” Children with food allergies are two to four times more likely to have asthma or other allergic conditions than children without food allergies. The symptoms and severity of allergic reactions to food are different in different people and can change over time for an individual. One of the more serious symptoms is anaphylaxis, a sudden and severe allergic reaction that may cause death. Not all allergic reactions will develop into anaphylaxis; however, allergic reactions to foods have become the most common cause of anaphylaxis in community health settings.

What is Anaphylaxis?

Anaphylaxis is a life-threatening allergic reaction that causes swelling in the throat and tightening of the airways. It also causes severe low blood pressure and can cause individuals to go into shock. Other symptoms include hives or rash; swelling of the lips, throat, or tongue, or a tingling feeling in the mouth; shortness of breath, coughing, or wheezing; dizziness or lightheadedness; vomiting, and diarrhea.
Each year in the U.S., anaphylaxis from severe allergic reactions results in 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths. Knowing the symptoms of anaphylaxis and taking the appropriate precautions can be the difference between life and death.

Managing Food Allergies

The United States Centers for Disease Control and Prevention (CDC), in consultation with the U.S. Department of Education, several federal agencies, and many stakeholders, developed Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs. These guidelines provide practical information and recommendations for each of the five priority areas that should be addressed in every school’s Food Allergy Management Prevention Plan:

Ensure the daily management of food allergies in individual children.
Prepare for food allergy emergencies.
Provide professional development on food allergies for staff members.
Educate children and family members about food allergies.
Create and maintain a healthy and safe educational environment.

Partnership Between Home and School

Parents have a powerful role in supporting their children’s health and learning. Engaged parents help guide their children successfully through school and church programs, advocate for their children, and help shape a healthy educational environment. The CDC has developed Parents for Health Schools, a set of resources to assist schools with encouraging parent involvement in school health.
School administrators and ministry leaders also have an important role to play in maintaining a safe environment for children and youth with food allergies. Here are some of the steps you should take:

Lead your school’s planning for managing food allergies.
Support professional development for school staff to learn more about food allergies.
Oversee the daily management of food allergies for students.
Prepare your school to be ready to respond to food allergy emergencies.
Take the lead in creating and maintaining a healthy school environment.

Please be aware of the risks that food allergies represent for the participants in your church or school events and activities. Your thoughtful planning may make an important difference for someone. For further information, please see the resources linked below.

References

Image Credits: Jazmine-stock.adobe.com

The information provided in this article is for educational purposes only and is not professional medical advice or a substitute for it.

More Resources

Managing Food Allergies at School - CDC in consultation with the US Department of Education, several federal agencies, and many stakeholders, developed Voluntary Guidelines for Managing Food Allergies in School and Early Care and Education Programs to provide practical information and recommendations for each of the five priority areas that should be addressed in each school’s or ECE program’s Food Allergy Management Prevention Plan:

Ensure the daily management of food allergies in individual children.
Prepare for food allergy emergencies.
Provide professional development on food allergies for staff members.
Educate children and family members about food allergies.
Create and maintain a healthy and safe educational environment

Toolkit for Managing Food Allergies in Schools - CDC created a toolkit to help schools implement the Voluntary Guidelines for Managing Food Allergies in order to prevent and manage severe allergic reactions in schools. The toolkit includes tip sheets, training presentations, and podcasts for school superintendents, administrators, teachers and paraeducators, school nutrition professionals, school transportation staff, and school mental health professionals.

Managing Food Allergies in Schools

The Role of School Administrators

The Role of Superintendents

The Role of School Nutrition Professionals

The Role of Teachers and Paraeducators

The Role of School Mental Health Professionals

The Role of School Transportation Staff

The Role of School Nurses

School Nurse Podcast

Food Allergies In Your Church or School

By: Terry Rawson - Account Executive, Client Care