FOOD ALLERGIES

TEEN FOODSCREATIVE FOODS

ALLERGY OR INTOLERANCE?? An allergy is the immune system’s

response to a substance that the body believes is harmful

Body reactions include: Histamine release Anaphylactic shock- can be life

threatening, closing of larynx, blood vessels open up resulting in shock.

Anaphylaxis Symptoms include: flushing feeling warm hives drop in blood pressure swelling of the eyes and or lips This will typically happen within minutes

up to two hours after ingesting the food or being exposed to an allergen

Treatment for allergies: The most effective form of

treatment for a food allergy is strict avoidance of the food.

If you are allergic to certain ingredients, make sure to read the recipe thoroughly ahead of time!

If there is an ingredient you are unfamiliar with, you may need to avoid it.

Epinephrine is the most effective treatment of an allergic reaction. Some students carry “epi pens” with them or keep them at home in case of an allergic reaction.

Intolerance An intolerance is the inability of the

body to digest a substance. This is typically not as severe as

an allergy. Gastrointestinal distress-cramps,

bloating and/or diarrhea Allows person to eat a small

amount of the food.

Most common Allergies

Peanuts. Milk Egg These 3 allergens are responsible for 90%

of all allergic reactions Soy Tree nuts Fish Shell fish Wheat

PICTURES OF ALLERGIC REACTIONS

FOOD ALLERGEN LABELING AND CONSUMER PROTECTION ACT.. Food manufacturers have to list the

common name of the allergen No more scouring labels and

technical terms for hidden sources This is required for the top 8 allergens

only

CELIAC DISEASE

Damage is caused to the small intestines when grains that form in gluten are eaten

Avoid the following: (“B_R_O-W_”) BARLEY RYE OATS WHEAT Strict avoidance of gluten is ESSENTIAL

for nutritional health and long term safety of the individual with Celiac’s

CROSS CONTAMINATION

Avoid it at all costs!!! Even a small amount of food can cause an

allergic reaction Even using the same oil or cooking

surfaces in a foods lab can cause an allergic reaction

Sometimes even breathing in certain foods can cause a reaction.

If you have a food allergy, teacher needs to know before a lab so we can take proper safety precautions!!!

TO AVOID CROSS CONTAMINATION

Avoid foods that you know will cause an allergy

Read food labels!! Read recipes! If in doubt, ask someone. If still in

doubt, don’t eat it! Wash hands often When working in a foods lab, use

different cooking areas and utensils to avoid cross-contamination

OTHER ALLERGY ADVICE:

Be aware of ingredients and recipes Wash your hands regularly Be informed and stay knowledgeable

about food allergies Use separate utensils for foods that

are allergen free

ALLERGIC RESPONSE:

WHAT SHOULD YOU DO IF YOU OR SOMEONE IN THE CLASS HAS AN ALLERGIC REACTION TO A FOOD??

Immediately notify the teacher Take the student to the nurse if needed In severe allergic reactions, call 911

immediately and ask where the epi pen is, have the student administer the pen if they know how.