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Food Allergies

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Lobster. Crab. Shrimps, Prawns. Fish. Surimi, Worcestershire sauce, Fish/shellfish flavoring, ... American with Disabilities Act (ADA) Civil rights law ... – PowerPoint PPT presentation

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Title: Food Allergies


1
Food Allergies
  • Presented by
  • Bonnie S. Tazewell
  • Extension Agent, Family Consumer Science
  • Virginia Cooperative Extension Chesapeake Unit
  • Abigail Villalba
  • Food safety Specialist- Virginia Cooperative
    Extension

2
Food allergies can be life threatening
  • Recognize the severity
  • Reduce the Risk
  • Provide Safe Environment
  • Camp staff, kids, parents, and physicians

3
Food Allergens
  • Outline
  • Common Food Allergies
  • People Affected
  • Symptoms
  • Food Allergy vs Food Intolerance
  • Controls
  • Food Labels
  • Identify hidden allergens
  • Guidelines to Managing Food Allergies

4
What is a food allergy?
  • Abnormal response of the body immune system to a
    food
  • Can occur within minutes or hrs
  • Allergens- Proteins (Heat stable)

5
Who is affected with food allergies?
  • 6-7 million Americans have food allergy
  • 6-8 schoolage children
  • 1-2 adults
  • Hospitalizations 30,000
  • Deaths 100-200 /yr

6
(No Transcript)
7
Common Foods that Causes Allergies
  • Peanuts
  • Tree nuts
  • Milk
  • Eggs
  • Soy
  • Fish
  • Shellfish
  • Wheat

And their products
8
Common Food Allergies in Children
  • Cows milk
  • Eggs
  • Peanuts
  • Tree nuts
  • Soybeans
  • Wheat

9
Common Food Allergies in Adults
  • Peanuts
  • Shell fish
  • Fin fish
  • Tree nuts

10
Why do people develop allergies?
  • Genetics
  • Exposure to allergenic food
  • Age at exposure
  • Dose, frequency, and duration of exposure
  • Immunogenicity of the food
  • Development of immunological tolerance

Food Allergy Research and Resource Program
11
Food Allergen symptoms
  • Hives, Swelling, Rash
  • Stomach cramps, Nausea, Vomiting
  • Swelling of the throat, tongue
  • Difficulty breathing
  • Sweating
  • Seek emergency assistance!

Occur 2 minutes to 2 hrs after eating
12
Food Allergen symptomsAnaphylactic shock
13
How a child describes symptoms
  • My tongue is hot
  • My mouth itches
  • My lips feel tight
  • My mouth feels funny
  • There is something stuck in my throat

Raspy voice, slur speech
14
What is a true food allergy?
  • A true food allergy occurs if the bodys immune
    system
  • overreacts when a certain food is eaten.
  • coughing and wheezing
  • difficulty in breathing
  • stomach cramps
  • vomiting and/or diarrhea
  • Symptoms
  • swelling lips, tongue, throat
  • rashes
  • itchy skin and/or eyes
  • sneezing/runny nose

Severe food allergies can be fatal if not treated
promptly.
15
What is a food intolerance?
  • A food intolerance mimics a food allergy but does
    not
  • cause a reaction by the bodys immune system.
  • Example
  • Lactose intolerance
  • not an immune system response
  • unable to digest the sugar in milk
  • symptoms similar to allergy
  • stomach-ache
  • diarrhea

16
Controls
  • Avoid allergenic -foods
  • Read labels
  • Ask about ingredients
  • Antihistamines
  • Less severe symptoms
  • Epi-pen
  • Severe symptoms
  • Future?
  • Vaccines

17
FDA Food Allergen Labeling Example Option 1
  • Ingredients Enriched flour (wheat flour, malted
    barley, niacin, reduced iron, thiamin
    mononitrate, riboflavin, folic acid), sugar,
    partially hydrogenated soybean oil, and/or
    cottonseed oil, high fructose corn syrup, whey
    (milk), eggs, vanilla, natural and artificial
    flavoring, salt, leavening (sodium acid
    pyrophosphate, monocalcium phosphate), lecithin
    (soy), mono- and diglycerides (emulsifier)

18
FDA Food Allergen Labeling Example Option 2
  • Ingredients Enriched flour (wheat flour, malted
    barley, niacin, reduced iron, thiamin
    mononitrate, riboflavin, folic acid), sugar,
    partially hydrogenated soybean oil, and/or
    cottonseed oil, high fructose corn syrup, whey
    (milk), eggs, vanilla, natural and artificial
    flavoring, salt, leavening (sodium acid
    pyrophosphate, monocalcium phosphate), lecithin
    (soy), mono- and diglycerides (emulsifier)
  • Contains Wheat, Milk, Eggs and Soy

19
Hidden Milk Allergens
  • Casein
  • Caseinates (ammonium, calcium, magnesium,
    potassium, sodium)
  • Hydrolysates
  • Lactose
  • Nougat
  • Whey

Luncheon meats, hot dogs, margarine, Sour cream,
Pudding
20
Hidden Egg Allergens
  • Albumin
  • Lysozyme
  • Globulin
  • Egg Substitutes
  • Dried, powdered, solids

Egg Nog, Surimi, Meringue Mayonnaise, Macaroni
21
Hidden Peanut and Tree Nuts Allergens
  • Cold pressed, expelled, or extruded peanut oil
  • Ground nuts/mixed nuts
  • Peanut butter
  • Peanut flour

22
Hidden Soybean Allergens
  • Hydrolyzed soy protein
  • Soy sauce
  • Tamari
  • Tempeh
  • Textured vegetable protein
  • Tofu

23
Hidden Wheat Allergens
  • Bran
  • Bread crumbs
  • Cracker meal
  • Flour
  • Gluten
  • Semolina
  • Whole wheat berries
  • Whole wheat flour

24
Hidden Shellfish and Fish Allergens
  • Lobster
  • Crab
  • Shrimps, Prawns
  • Fish

Surimi, Worcestershire sauce, Fish/shellfish
flavoring, stuffing
25
Hidden Allergens
Granola Bars
Whole grain oats, sugar, canola oil, rice flour,
honey, soy protein, brown sugar, almond flour,
peanut flour, baking soda
26
Hidden Allergens
  • Egg Substitutes- Contains egg (whites)
  • Non- Dairy Creamers Contain milk and soy
  • Surimi (imitation crab meat) contains fish, eggs

27
Common Food Additives
  • Sulfites (Sodium Bisulfite, Sulfur Dioxide)-
    bleach, preservative
  • Can cause severe reactions in sensitive people,
    especially those with asthma.

28
Common Food Additives
  • Artificial Colorings
  • Found In
  • Candy, beverages, gelatins, sausage,etc
  • May cause allergic reactions in some.

29
Common Food Additives
  • Casein, Sodium Caseinate
  • Found In
  • Coffee creamer ice cream, ice milk, sherbet
  • Casein is the principal protein in milk. Used
    sometimes in non-dairy and vegetarian foods,
    people who are allergic to milk need to real
    labels carefully.

30
Common Food Additives
  • Hydrolyzed Vegetable Protein (HVP)
  • Consist of plant protein (usually from soybeans.
  • HVP contains MSG, and may cause reactions in
    those sensitive to MSG.

31
Common Food Additives
  • Lecithin (soy or egg)
  • It occurs naturally in soybean oil and eggs
  • Found in Baked goods, chocolate, ice cream,
    margarine

32
Guidelines for Managing Food Allergies
  • Written policy
  • Physician statement
  • Train food preparation staff
  • Authority to give medication

33
Guidelines for Managing Food Allergies
  • Family Notifies Camp
  • Camp application Camper allergies
  • Camp staff and volunteers are notified
  • Cafeteria workers, life guards, nurses, etc
  • Camp Allergy Emergency Plan

34

Guidelines for Managing Food Allergies
  • Staff Training and Education
  • Read labels
  • Know names of allergens
  • Recognize foods with hidden allergens
  • Recognize symptoms
  • Use of Epi-pen

35
Guidelines for Managing Food Allergies Food
Preparation
  • Prevention of cross-contact during food
    preparation
  • Separate areas
  • Sharing of utensils
  • Transfer of food allergens in oil (frying)
  • Avoid cross-contamination
  • Wash surfaces and hands

36
Guidelines for Managing Food Allergies
  • Camper Should Know
  • Safe and unsafe foods
  • Read labels
  • No sharing of food or utensils
  • No drinking from containers
  • Tell if having a reaction

37
Guidelines for Managing Food Allergies
  • Written emergency instructions and policies.
  • Emergency medications and phone numbers
    accessible
  • on field trips

38
Food Substitution
Regular Lunch Meal Cheeseburger on bun Carrot
sticks with ranch dressing dip Tater tots Apple
slices with peanut butter Choice of milk
39
Be aware that
  • Some foods labels are older and may not be
    properly label
  • Learn or Post the lists of ingredients that might
    indicate hidden allergens
  • Teach kids to be sensitive to other kids with
    allergic reactions to foods

40
Things to considered
  • Classes, crafts, etc. foods may need to be
    substituted
  • Wash tables, etc.
  • Hand washing after food handling

41
American with Disabilities Act (ADA)
  • Civil rights law
  • prohibits discrimination on the basis of
    disability in employment and education in
    agencies, programs and services that receive
    federal money
  • Asthma and allergies are considered disabilities
    under the ADA

42
Food allergies can be life threatening
  • Education, Communication, and Cooperation are
    the keys to preventing allergic reactions

43
Sources
  • FDA
  • www.cfsan.fda.gov
  • USDA
  • http//www.nal.usda.gov/fnic/pubs/bibs/gen/allergy
    .pdf
  • National Institute of Allergy and Infectious
    Diseases (NIAID), National Institutes of Health,
    U.S Department of Health and Human Service
  • http//www3.niaid.nih.gov/topics/foodAllergy/PDF/f
    oodallergy.pdf (PDF)
  • The Food Allergy and Anaphylaxis Network (FAAN)
  • http//www.foodallergy.org/
  • http//foodallergy.org/Spanish/alergenos.html
    (Spanish)
  • Guidelines for managing food allergies at camp
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