Food Allergies in Schools

Attention must be given to the prevalence of allergies in any group being provided with food, but especially children.  Some of the more commonly problematical foods include fish, eggs and milk.  In extreme cases accidental intake of the allergen can lead to anaphylaxis, a potential fatal response in the lungs and heart. While most people are aware that peanuts can cause an anaphylactic reponses, the same is true for some animal products such as milk.


Behrman (2010) outlines some basic principles for people providing food in the school setting.  He suggests that school need to ensure they have complete information about student's allergies.  The school should be prepared to respond to a medical emergency caused by a severe allergic reaction, including having a accessible supply of epinephrine and staff trained in its use.  And of course it is preferable to avoid an allergic student from consuming food that is not safe (either from the school cafeteria or via sharing with other students). This can be done through a combination of policies about which foods are brought in, how they are handled, provided and consumed. Behrman discusses how it is important to allow students to keep their allergy status confidential or at least low key to avoid stigmatisation and even bullying based on their condition.

Sources:

• Behrmann, J. (2010). Ethical principles as a guide in implementing policies for the management of food allergies in schools. The Journal of School Nursing, 26, 183-193.

See also:

• Give Thanks While Keeping Allergies and Asthma in Check