Guidelines for Managing Students with Food Allergies
In a cafeteria of 100 students, at least 4 students are likely to be affected by food allergies. About 20% of students with food allergies (1 of 5) will have a reaction while at school. 25 % of severe food allergy reactions (1 of 4) at school happen to students with no previous known food allergy.
A food allergy is an adverse immune system reaction that occurs soon after exposure to a certain food. Any food can cause a food allergy, but most are caused by milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts. A severe life-threatening allergic reaction is called anaphylaxis.
Food allergy symptoms can include the following reactions:
- Swollen lips, tongue, or eyes.
- Itchiness, rash or hives.
- Nausea, vomiting, or diarrhea.
- Congestion, hoarse voice, or trouble swallowing.
- Wheezing or difficulty breathing.
- Dizziness, fainting, or loss of consciousness.
- Mood changes and confusion.
At the Canton ISD SHAC meeting on October 2, 2018, guidelines were developed on how to manage students with food allergies. The guidelines are attached below.