The concern with food allergies is growing across the country and there are an increased number of students that have been diagnosed with life-threatening allergies. According to the Food Allergy and Anaphylaxis Network, more than 12 million Americans have food allergies and the occurrence is highest in young children with about three million children in the U.S. suffering with this problem.  Peanut allergies in children doubled between 1997 and 2002 and continue to rise.  The eight foods that make up 90% of food allergies are: milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish.            

A food allergy is defined as a reaction to a body’s immune response to ingesting a particular food ingredient or additive. If the reaction does not involve the immune system it is defined as food intolerance. The most common symptoms of a reaction include rashes, hives, eczema, swelling around the lips or mouth, nausea, diarrhea, vomiting and breathing problems.             

The Office of Food and Nutrition Services’ Registered Dietitians work closely with Cafeteria Managers and School Nurses to help meet student needs.  Making the school aware of your child’s food allergies will help to insure their safety during the school day.  The Office of Food & Nutrition Services is pleased to provide allergen information for all menued items served daily on our website at http://foodservices.brevard.k12.fl.us/.  Our allergy listing includes the eight most common allergies and is continually updated as new menued items are added.

If your child has food allergies there are some management strategies to help keep them safe. For example, it is important to check all ingredient labels. According to The Food Allergen Labeling and Consumer Protection Act of 2004, the food label must state the presence of a major food allergen in the list either by using “Contains” followed by the food allergen or by a statement in parenthesis following the ingredient.  While dining out make sure to ask questions about your child’s meal to ensure it is prepared only with ingredients that are safe for them to consume.  It is important to recognize symptoms early and to be prepared to handle a reaction from mild to severe, such as anaphylaxis which is treated with epinephrine, also known as an Epi-Pen.  Encourage your child to talk to their peers about their allergy(ies) so they can know what foods should be avoided and can help them stay alert so they won’t get sick.  The whole family can be involved in managing the allergy by creating recipes that are safe for everyone.  This can also help prevent your child from feeling singled out because of his/her allergy.  For more information on food allergies visit The Food Allergy & Anaphylaxis Network at www.foodallergy.org.

For further assistance regarding the school food program please contact The Office of Food & Nutrition Services at 633-1000 ext. 690.