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Food Allergies
"Allergy" refers to a variety
of conditions caused by an adverse reaction of the immune system
to substances in the environment. Some substances - dust
mites, animal dander, molds or pollens - can be inhaled.
Others (e.g.; poison ivy) causes reactions upon contact with the
skin. Some substances are ingested, such as food.
With a food allergy, the body reacts as though that particular
food product is harmful. 90% of all food allergies are
caused by 8 food items: milk, peanuts, tree nuts, eggs,
fish, shellfish, soy, and wheat. The Centers for Disease
Control and Prevention (CDC) estimates that 4%-6% of children
ages 4 years and younger have food allergy. The purpose of
this training is to familiarize teachers with various food
allergens, potential reactions, and appropriate responses.
Click to download training
evaluation forms in
English.
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