Peanuts, shellfish, eggs, soy and wheat—these are just some of the food allergies that school nutrition professionals must navigate in order to prepare nutritious meals for students. Food allergy management is a critical concern for those working in the field, and knowing the signs and symptoms of a food allergy reaction and what steps to take can save a child’s life.
Did You Know?
- There are nine foods that are responsible for 90% of food allergy reactions—milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy and sesame.
- Almost a third of peanut allergies and nearly 90% of egg allergies resolve by 6 years of age, according to new research.
- Research shows minimal risk from being near commonly allergenic foods, including peanut butter.
- Most food allergies result from an immune response to a protein.
- Banning peanuts does not reduce the use of emergency medication (epinephrine), according to researchers.
To help you address dietary restrictions, SNA’s Food Allergy Resource Center has everything you need to manage food allergies and ensure the safety of students. Resources include how to create an emergency action plan, advice from a top allergy expert, frequently asked questions, a list of top allergens and much more.
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