1. 1 Food Intolerances and Allergies

2. 2 How common are food allergies?

3. 3 Food Allergy vs. Food Intolerance

4. 4 Common Food Allergies in Children  Cow’s milk  Eggs  Peanuts  Tree nuts  Soybeans  Wheat

5. 5 Common Food Allergies in Adults  Peanuts  Shell fish  Fin fish  Tree nuts

6. 6 Food Allergy Symptoms  Skin symptoms  Gastrointestinal symptoms  Respiratory symptoms  Oral symptoms  Systemic symptoms

7. 7 Role of the CACFP Provider Regarding Food Allergies

8. 8 Guidelines for Managing Food Allergies in CACFP  Written policy  Physician statement  Train food preparation staff  Authority to give medication

9. 9 Guidelines for Managing Food Allergies in CACFP  Seek professional advice  Be sensitive about food restrictions  Plan meals for everyone  Read food labels  Make nutrient equivalent food substitutions

10. 10 Hidden Allergens Pareve Wheat flour, vegetable oil (soybean or palm), salt, sodium bicarbonate (baking soda), yeast, barley flour

11. 11 Hidden Allergens Enriched macaroni, wheat flour, cheese sauce (whey), salt, citric acid

12. 12 Hidden Allergens Whole grain oats, sugar, canola oil, rice flour, honey, soy protein, brown sugar, almond flour, peanut flour, baking soda

13. 13 Regular Lunch Meal Cheeseburger on bun Carrot sticks with ranch dressing dip Tater tots Apple slices with peanut butter Choice of milk Case Study

14. 14 Food allergies can be life threatening! You make a difference for children with food allergies/intolerances!

15. 15 This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

16. 16 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs