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Food Allergy Awareness Power Point PowerPoint Presentation

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Published on : Mar 14, 2014
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Slide 1 - Food Allergy Awareness and Management University of Wisconsin Jo Hopp hoppj@uwstout.edu
Slide 2 - Food Allergy Awareness Agenda Introduction Food Allergy Basics Peanut Allergy Basics Managing Peanut Allergies at School Reactions and the Epi-pen
Slide 3 - Resources and Information Food Allergy and Anaphylaxis Network (FAAN) American Academy of Allergy, Asthma and Immunology National Institute of Allergy and Infectious Disease FEAST of Seattle, WA Various websites dedicated to food allergy advocacy (e.g. peanutallergy.com)
Slide 4 - THANK YOU, THANK YOU(we can’t say it enough) Wakanda Elementary School Administration and Teachers Menomonie School District Wisconsin Recipients of 3 Mariel C. Furlong Awards (2006) Contributions of food allergy awareness, education and advocacy
Slide 5 - What is a Food Allergy? Immunological response to food (allergic reaction) Body protecting itself – release of histamine Affects multiple body systems: GI Respiratory Skin Cardiovascular Exposure can cause serious problems or death
Slide 6 - Intolerance vs. Allergy Intolerance Reaction to the chemicals in food No immune system response No serious (life-threatening) side-effects Bloating, gas, abdominal discomfort Public impression Parental interaction
Slide 7 - Food Allergy Facts What the experts say Doubling of food allergy over the past 10 years, particularly peanut allergy. Latest statistics show continual increase with peanut allergy as the leading cause ~12 million Americans affected (4%) ~ ½ are peanut and/or tree nut ~3 million school aged children (~8%) Onset at any age www.foodallergy.org
Slide 8 - Food Allergy Facts What the experts say Food allergy is the leading cause of serious allergic reaction (anaphylaxis) outside the hospital setting. over 30,000 ER visits per year ~ 175 deaths annually reactions caused most often outside the home and by products believed to be safe Asthma increases risk of fatal reaction Adolescents and young adults are at the highest risk www.foodallergy.org Bock, et. al J Allergy Clinical Immunol 2001
Slide 9 - Food Allergy Facts What the experts say Sensitivity to the allergen can vary For some, a speck of allergen can have the same effect as eating a large quantity For some, skin contact with the allergen is enough to cause a reaction For some, inhalation of the allergen can cause discomfort Sensitivity is truly ‘unknown’ Affected systems can vary between individuals AND reactions
Slide 10 - Food Allergy Facts What the experts say No Cure Strict avoidance is the only way to prevent allergic reactions
Slide 11 - Food Allergy Facts What the experts say Eight foods account for 90% of all reactions
Slide 12 - Peanut Allergy Specific 1/250 of a peanut is enough to trigger a reaction (cutting a peanut in half 125 times!) Hourihane, J. J Allergy Clin Immunol 1997 Severe allergies are typically life-long High cross-reactivity to tree nuts (almonds, walnuts, etc.)
Slide 13 - Peanut Allergy Specific Peanut allergies tend to cause the most severe reactions Peanut or tree nut allergies and asthma appear to increase the risk for fatal reactions A study (2001) of 32 cases of fatal food-allergy induced anaphylaxis showed >90% had peanut and tree nut allergies, most had asthma and emergency medication (epinephrine) was not given or not given soon enough. Bock, et al. J Allergy Clin Immunol 2001 A more recent study (2007) also showed a large majority of fatalities due to peanuts/tree nuts and asthma. Estimated that at least ½ of deaths are result of peanut/tree nut
Slide 14 - Allergic Reactions - facts Severity of reaction can vary from mild to serious and potentially fatal Previous reactions DO NOT indicate future reactions An unpredictable physiological change occurs after each exposure Within a couple minutes to 2 hours after exposure (and in rare cases longer) Once reaction starts, progression can vary Not just a lunch-time event! Can be biphasic
Slide 15 - What is anaphylaxis? Most severe allergic reaction Involves multiple systems at the same time Potentially fatal, especially if medication is not given promptly (at first signs)
Slide 16 - What is anaphylaxis? Can occur within minutes of exposure (death can occur within as few as 6 minutes) Pattern can vary among individuals Peanut/Tree nut allergies in combination with asthma is the highest risk
Slide 17 - Managing Food/Peanut Allergies in Schools
Slide 18 - Strict Avoidance No cure for food allergies Key is helping children avoid allergens Good attitude Careful handling Cross-contamination Label reading Expecting the Unexpected
Slide 19 - Good Attitude Nothing is 100% safe ‘peanut free’ environment only reduces the risk of exposure, it does not eliminate risk Even food from home is a risk Food and food consumption IS NOT the only risk Exposure can occur in non-food items Exposure can occur on surfaces, in projects, outdoors Vigilance is key
Slide 20 - Good Attitude Setting an example Teaching Empathy Good Communication with Families
Slide 21 - Careful handling Allergic children can react through Ingesting Contact Inhaling Everyone has to be aware, as reactions can occur at varying times after exposure Just because you aren’t around during lunch doesn’t mean that you won’t be needed for a reaction
Slide 22 - Avoiding Cross-Contamination
Slide 23 - What to do Require thorough hand washing and teeth brushing especially if you suspect a student has eaten peanuts/nuts Clean eating and working areas carefully Discourage food sharing Have “safe” snacks and treats from family Do not allow homemade goodies or home prepared foods (e.g. apples cut at home)
Slide 24 - Label Reading Food Allergen Labeling and Consumer Protection Act (FALCPA) As of January 1, 2006, labels must list common language for the top 8 allergens Reading labels carefully can save a child’s life Foods can be analogous to poison
Slide 25 - Standard Label
Slide 26 - “Contains” Statements
Slide 27 - “Contains” Statement Policy Only required for allergens not clearly stated in the ingredient list. Chef Boyardee Pizza
Slide 28 - Warning Labels May also say “manufactured in a facility that also processes peanuts”
Slide 29 - ppt slide no 29 content not found
Slide 30 - Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR LIQUID SOYBEAN OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, GRAHAM FLOUR, BROWN SUGAR, COCOA (PROCESSED WITH ALKALI), BAKING SODA, CORNSTARCH, SALT, CHOCOLATE, MILK (ENZYME MODIFIED), NATURAL AND ARTIFICIAL FLAVOR, SOY LECITHIN (EMULSIFIER).
Slide 31 - What NOT to give If label is ambiguous as to presence of peanut If no label present Homebaked items Ice cream Bakery Items Imported Foods
Slide 32 - Expecting the Unexpected What might contain peanuts/tree nuts? It’s NOT ONLY in the food!!!
Slide 33 - A New School Year…new faces, new information
Slide 34 - Your Students and Families Education and Support is critical to keep ALL children safe at school Hand out Constant reminders are necessary, especially around birthdays and holidays Be consistent in policies Be an advocate and an example – avoid confusion Engage the students in awareness Likely not understand necessity of peanut-free environment Educate the students Teach empathy Take bullying seriously PAL Program
Slide 35 - Management in the school and classroom Nothing is 100% safe Cross-contamination is a serious threat Label reading is critical Peanuts/nuts can be in unusual items (not even food related) Know the students – know the plan Locations of medication How to recognize reaction How to use medication
Slide 36 - Possible Exposures Ingestion Contact Inhalation Eating, Mucus Membranes, Eczema
Slide 37 - Signs of an Allergic Reaction Hives Difficulty Breathing Vomiting Diarrhea Eczema Flare Lightheadedness Swelling
Slide 38 - What a Child May Say I think I am going to throw up My mouth/tongue itches My chest feels tight I feel itchy My tongue feels hot/burning/tingling/heavy There’s something in my throat My lips feel tight My tongue feels like there is hair on it Feels like bugs are in my ears Food Allergy News, Vol 13, No 2; 2003
Slide 39 - What can be done??? GIVE EPINEPHRINE!!! (Epi-pen)
Slide 40 - Administering an Epi-pen Hold 15 seconds Jab black end into outer thigh Use enough force to make a bruise This can be done through clothing Remove grey activation cap Keep patient lying down
Slide 41 - Call 911 After injection, call 911 right away Tell them that you have a child who is experiencing anaphylaxis, you have administered the epi-pen, and to bring more epinephrine!
Slide 42 - Emergency Action Plan Varies for individual child Action plan should be in place that is SPECIFIC for each allergic child Know the plan Know where the medication is located
Slide 43 - THANK YOU You can make a difference in the life of a food allergic child. Please be an advocate.