"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.
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