Students with Food Allergies

If a child has known food allergies, preparation is key before they return to the classroom this fall. Common food allergies for children include peanuts, milk, and eggs. Coordination between parents, teachers and school staff will be key in managing any severe food allergies. Each school has a different guidelines for accommodating students with food allergies and parents should be aware of these policies. Parents should bring in a written physician’s note to their child’s teacher about the specifics of their condition. Children should also be instructed by their parents not to accept any food from peers if they are unsure what ingredients it contains. Teaching children caution and to ask questions will help them become more aware of potential dangers. Total avoidance of the substance is the most effective preventative to food allergies.

Protocols for administering emergency medication for life-threatening allergic reactions are implemented by the school district. Teachers and other personnel should be educated on the student’s diagnosis and be trained for an allergy action plan by the school nurse on managing anaphylaxis. To encourage classroom safety, staff can practice the food allergy action plan with the other students, similar to a fire drill. Signs of an allergic reaction include difficulty breathing, swelling of the tongue and throat, and loss of consciousness. Students should all be aware of these symptoms and immediately report to the teacher if another child shows these signs.

Monitoring food allergies during classroom parties and holiday celebrations are especially important. Commercial snacks should have a printed list of ingredients for the child and teacher to review. During these classroom events, teachers can have the children participate in activities and projects that reflect the holiday, rather than focus on treats. Lessons about the holiday’s cultural history and traditional food dishes can be explained through books with photos. Parents can offer to bake allergy-free snacks to provide a safe classroom environment for the students. After food is served, all students should wash their hands. To prevent cross-contamination, teachers should use a disinfectant cleaner to wipe surfaces clean. Reducing exposure to food allergens will greatly reduce the chance of an adverse reaction.