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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.

 

At the end of the presentation, participants will be able to:
  • List foods most commonly associated with allergic reaction
  • Demonstrate how to read a food product label
  • List ways to eliminate food allergens from the child environment

 

Content addresses:
  • How food allergens affect the body; potential reactions
  • Appropriate action plan (response)
  • Common food allergens; sources of exposure
  • Reading labels and recognizing ingredients
  • Ways to prevent food exposures
  • Policy and procedures

 

Click here for order form (PDF).

(44 PowerPoint Slides) Price: $200.00


Healthy Childcare Consultants, Inc.
2312 Chandawood Drive, Pelham, AL  35124-1229
Telephone 205-663-7402       FAX 205-621-2149

Contact Dr. Charlotte Hendricks


* The boxed thumbnail images are examples from the training module.

 


Addresses Head Start Performance Standards. 

Click here for specific information.

Click here to read program descriptions in Spanish.

 

 

 

 


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