1 State University of New York College at Buffalo - Buffalo State College Digital Commons at Buffalo State ECDSS Employee Education Program Institute For Community Health Promotion (ICHP) 2015 Navigating Food Selections in The Campus Environment for EC DSS Students With Food Allergies Lori L. Till,ED.D. SUNY Buffalo State Follow this and additional works at: employeeeducationprogram Part of the Education Commons Recommended Citation Till, Lori L.,ED.D., "Navigating Food Selections in The Campus Environment for EC DSS Students With Food Allergies" (2015). ECDSS Employee Education Program. Paper 1. This Article is brought to you for free and open access by the Institute For Community Health Promotion (ICHP) at Digital Commons at Buffalo State. It has been accepted for inclusion in ECDSS Employee Education Program by an authorized administrator of Digital Commons at Buffalo State. For more information, please contact
2 CDHS Partnership Project 2015 Title: Navigating Food Selections in The Campus Environment for EC DSS Students With Food Allergies Part I & II Dr. Lori L. Till, Associate Professor Buffalo State, The State University of New York Food Safety
3 Food Allergies Are Body s negative reaction to a particular food protein An overreaction of the immune system immune
4 Food Allergies Reaction may be immediate or several hours later
5 Physical Symptoms of Food Allergies * Itching in & around the mouth, face scalp * Tightening in throat, coughing, runny nose * Wheezing or shortness of breath * Skin reaction such as hives or eczema * Eye reactions
6 Physical Symptoms of Food Allergies * Swelling of face, lip, tongue, hands, eyes, feet * Stomach and intestional symptoms such as abdominal pain nausea, diarrhea, vomiting * Loss of consciousness * Death
7 Physical Symptoms of Food Allergies Can cause a severe, potentially fatal, allergic reaction called anaphylaxis
8 Food Allergy Protection Severe, potentially fatal reactions can be reversed through an injection of an epinephrine (adrenaline) autoinjector Often individuals will carry an epinephrine auto-injector
9 Individuals with Food Allergies MUST * Read ingredient labels * Ask about food ingredients or food preparation techniques
10 Individuals with Food Allergies MUST * Watch for foods that may touch food contact surfaces
11 Four of the Eight Most Common Food Allergens 1. Peanuts 2. Tree nuts 3. Shellfish 4. Fish
12 Food Allergen #1: PEANUT One of the most common food allergies. (peanuts are legumes and grow underground) Symptoms can occur immediately OR within a few minutes OR as long as two hours
13 Food Allergen #1: PEANUT One of the most common food allergies. (peanuts are legumes and grow underground) 1.4% of the United States population is allergic to peanuts
14 Food Allergen #1: PEANUT Often a lifelong food allergy (20% children outgrow peanut allergy) 1/44,000 (trace amounts) of a peanut could result in an incident
15 Food Allergen #1: PEANUT Can cause a severe, potentially fatal, allergic reaction (anaphylaxis) Often individuals carry an epinephrine auto-injector
16 Food Allergen #1: PEANUT Peanut-allergic individuals Should: *Practice vigilant label-reading Ask questions about ingredients Ask questions preparation methods BEFORE eating foods prepared by others.
18 Food Allergen #2: Tree Nuts One of the most common food allergies. (grows on trees) Symptoms can occur anywhere between 5-30 minutes
19 Food Allergen #2: Tree Nuts Often a lifelong food allergy (9% children outgrow a tree nut allergy) Tree nuts include almonds Brazil nuts Cashews Chestnuts, hazelnuts, macademia nuts, pecans Pistachios, walnuts
20 Food Allergen #2: Tree Nuts Trace amounts of a tree nut could result in a severe, potentially fatal, allergic reaction (anaphylaxis) Often individuals carry an epinephrine auto-injector
21 Food Allergen #2: Tree Nut Tree nut-allergic individuals should: Practice vigilant label-reading Ask questions about ingredients Ask questions about preparation methods BEFORE eating foods prepared by others.
22 Food Allergen #2: Tree Nuts Tree Nut-allergic individuals should: Strictly avoid tree nuts and tree nut products.
23 Food Allergen #1 & #2: Peanuts and Tree Nuts Individuals with a peanut allergy should avoid tree nuts. Individuals with a tree nut allergy should avoid all tree nuts.
24 Food Allergen #1 & #2: Peanuts and Tree Nuts Manufacturing/serving of peanuts and tree nuts often come into contact with one another
25 Food Allergen #1 & #2: Peanuts and Tree Nuts Cross contamination can occur when something was being cooked near nuts, since it is possible that the same equipment or surfaces were used during the preparation.
26 Food Allergen #3: Shellfish A lifelong food allergy Most often develops in adults 2.3% of the U.S. population Includes crustacean such as shrimp, lobsters, crabs
27 Food Allergen #3: Shellfish Inhalation of the cooking vapors (proteins) can cause a severe allergic reaction Reactions to crustacean shellfish tend to be particularly severe. Symptoms can occur within minutes
28 Food Allergen #3: Shellfish The most common food allergen that sends individuals to the emergency room Trace amounts of shellfish could result in a severe, potentially fatal, allergic reaction (anaphylaxis) Often individuals carry an epinephrine auto-injector
29 Food Allergen #3: Shellfish Shellfish-allergic individuals should: Practice vigilant label-reading Ask questions about ingredients Ask questions about preparation methods BEFORE eating foods prepared by others.
31 Food Allergen #4: Fish A lifelong food allergy Most often develops in adults 4% of the U.S. population Includes all finned fish Salmon, tuna and halibut
32 Food Allergen #4: Fish One of the most common food allergies. Strict avoidance of fish and fish products is recommended Inhalation of the cooking vapors (proteins)can cause a severe allergic reaction Symptoms can occur rapidly
33 Food Allergen #4: Fish Fish is one of the most commonly implicated in cases of foodinduced anaphylaxis Trace amounts of a fish could result in a severe, potentially fatal, allergic reaction (anaphylaxis) Often individuals carry an epinephrine auto-injector
34 Food Allergen #4: Fish Fish-allergic individuals should: Practice vigilant label-reading Ask questions about ingredients Ask questions about preparation methods BEFORE eating foods prepared by others.
35 Food Allergen #4: Fish Fish-allergic individuals should: Strictly avoid fish and fish products.
36 Food Allergen #3 : Shellfish and Fish Finned fish and shellfish do not come from related families of foods If an individual is allergic to one it does not necessarily mean that they must avoid both.
37 Food Allergies If you have been diagnosed with a peanut, tree nut, shellfish or fish allergy do not eat any food that may contain peanuts, tree nuts, shellfish or fish without first consulting your doctor.
38 Individuals with Food Allergies MUST * Read ingredient labels * Ask about food ingredients or food preparation techniques
39 Individuals with Food Allergies MUST * Watch for foods that may touch food contact surfaces
40 Navigating Food Selections in The Campus Environment for EC DSS Students With Food Allergies.. Must be cautious with all food selections Ask food preparers and/or managers about food ingredients Ask food preparers and/or managers about food preparations Watch everything very closely!!!!
41 Four of the Eight Other Common Food Allergens 1. Milk 2. Egg 3. Wheat 4. Soy
42 Food Allergen #5: Milk The most common food allergy in infants and children (cow s milk whey proteins in liquid portion, and casein found in the curd portion) Symptoms occur immediately Or within a few minutes Or hours
43 Food Allergen #5: Milk Nearly all infants who develop an allergy to milk do so in their first year of life. Children (2%-3%, 85%-90% outgrow by 3 years old) Approximately 2.5 percent of children younger than three years of age are allergic to milk
44 Food Allergen #5: Milk Most children eventually outgrow a milk allergy. The allergy is most likely to persist in children who have high levels of cow s milk antibodies in their blood.
45 Food Allergen #5: Milk * Often a lifelong food allergy Adults can develop a milk allergy in their 30 s and 40 s (.1%-.5%)
46 Food Allergen #5: Milk Sensitivity to cow s milk varies from person-to-person. Some people have a severe reaction after ingesting a tiny amount of milk.
47 Food Allergen #5: Milk Blood tests that measure these antibodies can help your allergist determine whether or not a child is likely to outgrow a milk allergy.
48 Food Allergen #5: Milk Others have only a mild reaction after ingesting a moderate amount of milk. Reactions to milk can be severe and life-threatening.
49 Food Allergen #5: Milk Symptoms Red and bumpy rash such as hives Eczema-like patches of red dry skin Black circles around the eyes Intestinal cramping and abdominal bloating. Nausea and vomiting
50 Food Allergen #5: Milk Symptoms Runny and/or stuffy nose. Watery eyes. Trouble breathing (inflammation of the trachea and bronchi) Wheezing, coughing and asthma.
51 Food Allergen #5: Milk In rare cases cause a severe, potentially fatal, reaction (anaphylaxis) Often individuals carry an epinephrine auto-injector
52 Food Allergen #5: Milk To prevent a reaction, strict avoidance of cow s milk and cow s milk products is essential. Always read ingredient labels to identify cow s milk ingredients
53 Differences between Milk Allergy and Lactose Intolerance Milk allergy should not be confused with lactose intolerance. A food allergy is an overreaction of the immune system to a specific food protein. A food allergy can be potentially fatal.
54 Differences between Milk Allergy and Lactose Intolerance Milk allergy: food protein is ingested, it can trigger an allergic reaction that may include a range of symptoms from mild symptoms (rashes, hives, etc.) to severe symptoms (trouble breathing, wheezing, loss of consciousness, etc.).
55 Differences between Milk Allergy and Lactose Intolerance Individuals who are lactose intolerant are missing the enzyme lactase. Lactase breaks down lactose, a sugar found in milk and dairy products.
56 Differences between Milk Allergy and Lactose Intolerance Unlike food allergies, food intolerances do not involve the immune system.
57 Food Allergen#6: Eggs * One of the most common food allergies in children, second only milk allergy. * Most children eventually outgrow an allergy to egg.
58 Food Allergen#6: Eggs * Symptoms of an egg allergy reaction: * Range from mild, such as hives, * to severe, such as anaphylaxis.
59 Food Allergen#6: Eggs * While the whites of an egg contain the allergenic proteins, individuals with an egg allergy must avoid all eggs completely.
60 Food Allergen#6: Eggs * This is because it is impossible to separate the egg white completely from the yolk, causing a cross-contact issue.
61 Food Allergen#6: Eggs *To prevent a reaction, strict avoidance of egg and egg products is essential.
62 Food Allergen #7: Wheat * Most common in children * Usually outgrow before reaching the age of adulthood, often by the age of three
63 Food Allergen #7: Wheat *Symptoms of a wheat allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis.
64 Food Allergen #7: Wheat *Advised that people with wheat allergy have quick access to an EpiPen at all times.
65 Food Allergen #7: Wheat A wheat allergy can present a challenge for the diet as well as for baking, because wheat is the nation s predominant grain product.
66 Food Allergen #7: Wheat Someone on a wheat-restricted diet can eat a wide variety of foods, but the grain source must be something other than wheat.
67 Food Allergen #7: Wheat Plan a wheat-free diet Look for alternate grains: amaranth, barley, corn, oat, quinoa, rice, rye, and tapioca.
68 Food Allergen #7: Wheat Bake with wheat-free flours, a combination of flours usually works best. Experiment with different blends to find the acceptable texture.
69 Food Allergen #7: Wheat To prevent a reaction, strict avoidance of wheat and wheat products is essential. Always read ingredient labels to identify wheat ingredients.
70 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance * A wheat allergy should not be confused with gluten intolerance or celiac disease. * A food allergy is an overreaction of the immune system to a specific food protein.
71 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance Food allergy: food protein is ingested, it can trigger an allergic reaction A food allergy can be potentially fatal.
72 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance May include a range of mild symptoms (rashes, hives, itching, swelling, etc.) to Severe symptoms (trouble breathing, wheezing, loss of consciousness, etc.).
73 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance Celiac disease (also known as celiac sprue) Affects the small intestine, is caused by an abnormal immune reaction to gluten.
74 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance * Usually diagnosed by a gastroenterologist, it is a digestive disease that can cause serious complications, including malnutrition and intestinal damage, if left untreated.
75 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance Individuals with celiac disease must avoid gluten, found in wheat, rye, barley and sometimes oats.
76 Differences between Wheat Allergy and Celiac Disease or Gluten Intolerance People who are allergic to wheat often may tolerate other grains. However, about 20 percent of children with wheat allergy also are allergic to other grains.
77 Food Allergen #8: Soy One of the more common food allergies, especially among babies and children. Approximately 0.4 percent of children are allergic to soy.
78 Food Allergen #8: Soy Studies indicate that an allergy to soy generally occurs early in childhood and often is outgrown by age three.
79 Food Allergen #8: Soy In the United States, soybeans are widely used in processed food products.
80 Food Allergen #8: Soy Soybeans are a member of the legume family, which include plant species that bear seed pods that split upon ripening.
81 Food Allergen #8: Soy Some examples of other legumes include beans, peas, lentils and peanut.
82 Food Allergen #8: Soy Soybeans alone are not a major food in the diet Soy is used in so many products, eliminating all those foods can result in an unbalanced diet
83 Food Allergen #8: Soy Individuals allergic to soy do not have a greater chance of being allergic to another legume (including peanut) than to any other food.
84 Food Allergen #8: Soy Allergic reactions to soy are typically mild However, although rare, severe reactions can occur, such as anaphylaxis.
85 Food Allergen #8: Soy Individuals with soy allergy have quick access to an EpiPen at all times.
86 Food Allergen #8: Soy To prevent a reaction, strict avoidance of soy and soy products is essential. Always read ingredient labels to identify soy ingredients.
87 Food Allergies If you have been diagnosed with a milk, egg, wheat or soy allergy do not eat any foods that may contain milk, eggs, wheat or soy without first consulting your doctor.
88 Individuals with Food Allergies MUST * Read ingredient labels * Ask about food ingredients or food preparation techniques
89 Individuals with Food Allergies MUST * Watch for foods that may touch food contact surfaces
90 Navigating Food Selections in The Campus Environment for EC DSS Students With Food Allergies.. Be cautious with all food selections Ask food preparers and/or managers about food ingredients Ask food preparers and/or managers about food preparations Watch everything very closely!!!!
91 FARE Food Allergy Research and Education Additional Resources How to Read a Label Information Sheet > Frequently Asked Questions About FALCPA > Kosher Labeling and Food Allergies > Purchase Wallet-sized Label Reading Cards >
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