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Overview
Become familiar with major food allergens and signs/symptoms of a food allergy
Understand how to read food labels Understand the process to take when a
resident has a food allergy Understand the roles of the pre-meal, chef,
FSD, server, aide, and diet roster Become familiar with the procedures to take if
a resident has a food allergy
Allergy 1011) What is Maplewood’s food allergy policy?
2) What/Who are your resources for dealing with a food allergy?FSD, Cooks, nurse, RD, Diet Unit Assistant, Diet tickets, Pre-Meal meetings
3) How do you know which residents have a food allergy?Diet roster, Diet tickets, Charts, Care Plan
4) Who is responsible to ensuring a resident with a food allergy does not receive the food allergenEveryone!
5) What is at least one question that you hope is answered today?
What are food allergies?
Immune system response to a food that the body believes is harmful
Immune system releases chemicals and histamine to protect the body
These chemicals can trigger symptoms Respiratory Symptoms GI Symptoms Skin Cardiovascular Symptoms Reactions can be deadly!
What are food intolerances?
A food reaction that does not involve the immune system
Focuses mainly on digestive symptoms Body lacks enzymes needed to digest/process
the food i.e. Lactose Intolerance
What foods can cause food allergies? ANY food can cause a food
allergy Common 8:
Peanuts
Fish
Shellfish
Milk
Tree Nuts
Soy
Eggs
Wheat
What is the leading cause of severe allergic reactions?
Peanuts are the leading cause of SEVERE reactions
Followed by:ShellfishFishTree nutsEggs
What are the symptoms of a food allergy?
Symptoms can be mild to severe Can occur within a few minutes up to
two hours Skin hives, eczema, swelling of
lips/face, itching Respiratory Tract swelling of
throat/mouth, difficulty breathing, runny nose, watery eyes, wheezing, repetitive cough
GI Tract abdominal cramps, vomiting, diarrhea
How many are at risk for a food allergic reaction?
12 million Americans (4% of the general population) 6.9 million Americans (2.3%) fish or shellfish allergy 3.3 million Americans (1.1%) peanuts or tree nuts Food allergies are predicted to increase to 8% by
2020 (CDC) Teens are at highest risk group Estimated 150-200 people die each year due to food
allergic reactions
What is anaphylaxis? Severe reaction that is rapid in onset and potentially
life threatening Symptoms include: Skin hives, eczema, swelling of lips/face, itching Respiratory Tract swelling of throat/mouth,
difficulty breathing, runny nose, watery eyes, wheezing, repetitive cough
GI Tract abdominal cramps, vomiting, diarrhea Drop in blood pressure Loss of consciousness Death
How is a reaction treated?
Mild reactions: antihistamine i.e. Benadryl
Severe/Anaphylactic Reactions via epinephrine EpiPen, Twinject Call Nursing staff
IMMEDIATELY and 911
What is cross-contamination/cross-contact? Occurs when one food comes into contact
with another food and their proteins mix
Federal Allergen Labeling Law
Food labeling is important January 1, 2006 – requires that the major food
allergens be listed in simple language on all package food “Milk” instead of “casein”
Life threatening food allergies is considered a disability Rehabilitation Act of 1973, section 504 Individuals with Disabilities Education Act American Disabilities Act and ADA Amendment
2008
Case Review
In your groups, discuss the case review and answer the following questions:
How did this event happen?
How could you prevent this from happening?
Summarize: True or False!
In your groups we will do a True or False speed round
Winner gets a prize! Rules:
You cannot raise your hand until the entire question has been read
Only one hand can be raised per group
Conclusion
As a team, WE, can prevent food allergies from happening
Food allergies can be life threatening Food label reading is crucial in protecting
residents FSD (Bethany), Diet Unit Assistant (Chris), RD
(Eliza), and head cooks/supervisors (Ken, Heather, Meagan, and Deb) are your lead sources in identifying who has an allergy and what they are allowed and not allowed to have