2. FOOD ALLERGIES TEEN FOODS CREATIVE FOODS

3. ALLERGY OR INTOLERANCE?? n An allergy is the immune system’s response to a substance that the body believes is harmful n Body reactions include: n Histamine release n Anaphylactic shock- can be life threatening, closing of larynx, blood vessels open up resulting in shock.

4. Anaphylaxis n Symptoms include: n flushing n feeling warm n hives n drop in blood pressure n swelling of the eyes and or lips n This will typically happen within minutes up to two hours after ingesting the food or being exposed to an allergen

5. Treatment for allergies: n The most effective form of treatment for a food allergy is strict avoidance of the food. n If you are allergic to certain ingredients, make sure to read the recipe thoroughly ahead of time! n If there is an ingredient you are unfamiliar with, you may need to avoid it.

6. n Epinephrine is the most effective treatment of an allergic reaction. Some students carry “epi pens” with them or keep them at home in case of an allergic reaction.

7. Intolerance n An intolerance is the inability of the body to digest a substance. n This is typically not as severe as an allergy. n Gastrointestinal distress-cramps, bloating and/or diarrhea n Allows person to eat a small amount of the food.

8. Most common Allergies n Peanuts. n Milk n Egg n These 3 allergens are responsible for 90% of all allergic reactions n Soy n Tree nuts n Fish n Shell fish n Wheat

9. PICTURES OF ALLERGIC REACTIONS

10. FOOD ALLERGEN LABELING AND CONSUMER PROTECTION ACT.. n Food manufacturers have to list the common name of the allergen n No more scouring labels and technical terms for hidden sources n This is required for the top 8 allergens only

11. CELIAC DISEASE n Damage is caused to the small intestines when grains that form in gluten are eaten n Avoid the following: (“B_R_O-W_”) n BARLEY n RYE n OATS n WHEAT n Strict avoidance of gluten is ESSENTIAL for nutritional health and long term safety of the individual with Celiac’s

12. CROSS CONTAMINATION n Avoid it at all costs!!! n Even a small amount of food can cause an allergic reaction n Even using the same oil or cooking surfaces in a foods lab can cause an allergic reaction n Sometimes even breathing in certain foods can cause a reaction. n If you have a food allergy, teacher needs to know before a lab so we can take proper safety precautions!!!

13. TO AVOID CROSS CONTAMINATION n Avoid foods that you know will cause an allergy n Read food labels!! n Read recipes! n If in doubt, ask someone. If still in doubt, don’t eat it! n Wash hands often n When working in a foods lab, use different cooking areas and utensils to avoid cross-contamination

14. OTHER ALLERGY ADVICE: n Be aware of ingredients and recipes n Wash your hands regularly n Be informed and stay knowledgeable about food allergies n Use separate utensils for foods that are allergen free

15. ALLERGIC RESPONSE: n WHAT SHOULD YOU DO IF YOU OR SOMEONE IN THE CLASS HAS AN ALLERGIC REACTION TO A FOOD?? n Immediately notify the teacher n Take the student to the nurse if needed n In severe allergic reactions, call 911 immediately and ask where the epi pen is, have the student administer the pen if they know how.