scholarly journals Food Allergy Management in Elementary, Middle and High Schools of Korea (P04-058-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jung-Hee Kim ◽  
Hyun-Young Jun ◽  
Mi-Joung Kim
Keyword(s):  
Food Allergy ◽  
High Schools ◽  
Legal Protection ◽  
Food Allergies ◽  
Actual Condition ◽  
Or Education ◽  
Emergency Situations ◽  
Homeroom Teachers ◽  
Health Teachers ◽  
Allergy Management

Abstract Objectives The prevalence of food allergies has been increasing in Korean schools. The need for food allergy management in school meals has become important. The purpose of this study was to investigate the level of knowledge on food allergies and the actual condition of school food management by nutrition teachers, health teachers, and homeroom teachers. Methods This survey was conducted in cooperation with the Ministry of Education September 2015. From 17 cities and provinces, a total of 1000 elementary, middle, and high schools were selected by a 2-stage stratified random sampling design. Nutrition teachers, health teachers and homeroom teachers were surveyed using a questionnaire on the perception and management status of food allergy. Results According to the results, 2.5% of nutrition teachers, 2.9% of health teachers, and 47.3% of homeroom teachers answered that they do not know about anaphylaxis, which is a severe food allergy symptom. Of the total nutrition teachers, 96.6% knew the causal foods of anaphylaxis, and 79.2% answered that students with food allergy tried not to be exposed to the causal food during lunch time or class. However, 44.1% of the nutrition teachers, 64.8% of the health teachers, and 79.2% of the homeroom teachers answered that they have never received training or education about food allergy. In case of a food allergy accident occurrence, 66.9% of the respondents replied that 'would not administer emergency treatment'. The reasons for this, 85.8% of the respondents said ‘If the health teacher is in charge of emergency management, there are legal problems that conflict with other medical laws', and 79.3% responded that ‘there is no legal protection for a manager against food allergy accidents’, and 14.6% answered 'do not know how to manage food allergy' Conclusions Although most nutrition and health teachers except homeroom teachers are aware of the risk of food allergy and anaphylactic reactions, there is insufficient management system and legal guarantee in case of emergency and systematic education on food allergy management methods. Therefore, there are necessary to develop guidelines for food allergy management to cope effectively and systemically for the emergency situations, and to be continuous educations of food allergy for teachers Funding Sources No funding.

scholarly journals Children's Food Allergies: Development of the Food Allergy Management and Adaptation Scale

2015 ◽  
Vol 40 (6) ◽  
pp. 572-580 ◽  
Author(s):  
M. D. Klinnert ◽  
E. L. McQuaid ◽  
D. A. Fedele ◽  
A. Faino ◽  
M. Strand ◽  
...  
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergy Management

scholarly journals Exploring Low-Income Families’ Financial Barriers to Food Allergy Management and Treatment

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Leia M. Minaker ◽  
Susan J. Elliott ◽  
Ann Clarke
Keyword(s):  
Food Allergy ◽  
Low Income ◽  
Indirect Costs ◽  
Food Allergies ◽  
Grocery Stores ◽  
Food Bank ◽  
Financial Barriers ◽  
Intangible Costs ◽  
Low Income Families ◽  
Allergy Management

Objectives. Low-income families may face financial barriers to management and treatment of chronic illnesses. No studies have explored how low-income individuals and families with anaphylactic food allergies cope with financial barriers to anaphylaxis management and/or treatment. This study explores qualitatively assessed direct, indirect, and intangible costs of anaphylaxis management and treatment faced by low-income families. Methods. In-depth, semistructured interviews with 23 participants were conducted to gain insight into income-related barriers to managing and treating anaphylactic food allergies. Results. Perceived direct costs included the cost of allergen-free foods and allergy medication and costs incurred as a result of misinformation about social support programs. Perceived indirect costs included those associated with lack of continuity of health care. Perceived intangible costs included the stress related to the difficulty of obtaining allergen-free foods at the food bank and feeling unsafe at discount grocery stores. These perceived costs represented barriers that were perceived as especially salient for the working poor, immigrants, youth living in poverty, and food bank users. Discussion. Low-income families report significant financial barriers to food allergy management and anaphylaxis preparedness. Clinicians, advocacy groups, and EAI manufacturers all have a role to play in ensuring equitable access to medication for low-income individuals with allergies.

scholarly journals Parents’ knowledge and views of food allergy management in primary schools in Australia

2019 ◽  
Vol 45 (1) ◽  
pp. 56-68
Author(s):  
Prathyusha Sanagavarapu
Keyword(s):  
Food Allergy ◽  
Primary Schools ◽  
School Community ◽  
Routine Activities ◽  
Food Allergies ◽  
Raising Awareness ◽  
Proactive Communication ◽  
Allergy Management

This study surveyed 115 Australian parents’ knowledge, views, and feelings of food allergy management and guidelines in primary schools. Although most parents were knowledgeable about food allergy management and related guidelines, half of them had limited understanding on how schools identify and respond to anaphylaxis, or teachers’ recent training in anaphylaxis. Overall, parents’ satisfaction surrounding the schools’ food allergy management was mixed. Yet they highly appreciated the schools’ efforts and practices in preventing the risks of food allergy, for example by identifying affected children and/or raising awareness about food allergies among the school community. Despite these efforts, parents were concerned about their child’s overall safety at school, especially in playground and non-routine activities such as school camps and lapses in communication and implementation of state guidelines. To address these concerns, parents suggested many improvements in the schools’ practices and guidelines, including proactive communication with parents on matters of food allergy. The implications of these findings for educators, along with recommendations for further research are presented.

scholarly journals Pathophysiological Roles of Neuro-Immune Interactions between Enteric Neurons and Mucosal Mast Cells in the Gut of Food Allergy Mice

Cells ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1586
Author(s):  
Tomoe Yashiro ◽  
Hanako Ogata ◽  
Syed Faisal Zaidi ◽  
Jaemin Lee ◽  
Shusaku Hayashi ◽  
...  
Keyword(s):  
Food Allergy ◽  
Mast Cells ◽  
Imaging System ◽  
Receptor Gene ◽  
Nerve Fibers ◽  
Enteric Neurons ◽  
Food Allergies ◽  
Adenosine A3 Receptor ◽  
Myenteric Neurons ◽  
Mucosal Mast Cells

Recently, the involvement of the nervous system in the pathology of allergic diseases has attracted increasing interest. However, the precise pathophysiological role of enteric neurons in food allergies has not been elucidated. We report the presence of functional high-affinity IgE receptors (FcεRIs) in enteric neurons. FcεRI immunoreactivities were observed in approximately 70% of cholinergic myenteric neurons from choline acetyltransferase-eGFP mice. Furthermore, stimulation by IgE-antigen elevated intracellular Ca2+ concentration in isolated myenteric neurons from normal mice, suggesting that FcεRIs are capable of activating myenteric neurons. Additionally, the morphological investigation revealed that the majority of mucosal mast cells were in close proximity to enteric nerve fibers in the colonic mucosa of food allergy mice. Next, using a newly developed coculture system of isolated myenteric neurons and mucosal-type bone-marrow-derived mast cells (mBMMCs) with a calcium imaging system, we demonstrated that the stimulation of isolated myenteric neurons by veratridine caused the activation of mBMMCs, which was suppressed by the adenosine A3 receptor antagonist MRE 3008F20. Moreover, the expression of the adenosine A3 receptor gene was detected in mBMMCs. Therefore, in conclusion, it is suggested that, through interaction with mucosal mast cells, IgE-antigen-activated myenteric neurons play a pathological role in further exacerbating the pathology of food allergy.

scholarly journals Addressing Common Misconceptions in Food Allergy: A Review

Children ◽  
2021 ◽  
Vol 8 (6) ◽  
pp. 497
Author(s):  
Aikaterini Anagnostou
Keyword(s):  
Food Allergy ◽  
The United States ◽  
Specific Ige ◽  
Oral Immunotherapy ◽  
Food Allergies ◽  
Allergy Prevention ◽  
Diagnosis And Management ◽  
Skin Prick Tests ◽  
Food Specific Ige ◽  
Common Misconceptions

Background: Food allergies are common, affecting 1 in 13 school children in the United States and their prevalence is increasing. Many misconceptions exist with regards to food allergy prevention, diagnosis and management. Objective: The main objective of this review is to address misconceptions with regards to food allergies and discuss the optimal, evidence-based approach for patients who carry this diagnosis. Observations: Common misconceptions in terms of food allergy prevention include beliefs that breastfeeding and delayed introduction of allergenic foods prevent the development of food allergies. In terms of diagnosis, statements such as ‘larger skin prick tests or/and higher levels of food-specific IgE can predict the severity of food-induced allergic reactions’, or ‘Tryptase is always elevated in food-induced anaphylaxis’ are inaccurate. Additionally, egg allergy is not a contraindication for receiving the influenza vaccine, food-allergy related fatalities are rare and peanut oral immunotherapy, despite reported benefits, is not a cure for food allergies. Finally, not all infants with eczema will develop food allergies and epinephrine auto-injectors may unfortunately be both unavailable and underused in food-triggered anaphylaxis. Conclusions and relevance: Healthcare professionals must be familiar with recent evidence in the food allergy field and avoid common misunderstandings that may negatively affect prevention, diagnosis and management of this chronic disease.

Food Allergy Management at School

2020 ◽  
Vol 90 (5) ◽  
pp. 395-406
Author(s):  
Roxanne Dupuis ◽  
Eliza Whiteman Kinsey ◽  
Jonathan M. Spergel ◽  
Terri Brown‐Whitehorn ◽  
Amy Graves ◽  
...  
Keyword(s):  
Food Allergy ◽  
Allergy Management

scholarly journals Food allergy: knowledge level of food handlers at school canteens

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M Liz Martins ◽  
I Estrela
Keyword(s):  
Food Allergy ◽  
Public Health Problem ◽  
School Level ◽  
Food Allergies ◽  
Surveillance Systems ◽  
Knowledge Level ◽  
Food Handlers ◽  
High School Level ◽  
Number Of Children ◽  
High Knowledge

Abstract Background Food allergy becomes a public health problem whose prevalence in children is increasing. Due to the daily number of children using school canteens, these settings play an important role on allergic reactions prevention, being essential to know the knowledge level of food handlers. Methods This study focused on Portuguese schools of the city of Porto, that daily offer 6500 lunches to children aged 3 to 10 years old. The study was performed in all school canteens having children with food allergies (n = 25). To evaluate knowledge level on food allergy, a questionnaire was applied to all food handlers responsible for meals serving, considering hot topics related to food allergy and cross contamination practices. Each question was scored: 0 (lack); 1 (correct); -1 (incorrect), ranged 0 to 20 points. The knowledge level was converted in a 4-level scale: <50% (non-acceptable); 50-74% (acceptable); 75-89% (good); 90-100% (very good). Results Despite of 44.9% of food handlers presented a good level knowledge, it was observed that 38.8% of participants showed non-acceptable values. The knowledge mean level was 11.9 (±4.1) points. A high knowledge was observed for cooks (13.8±3.0) and canteen managers (20.0±0.0) (p = 0.006), as well as, for a high school level. Only 36.7% of participants had training on food allergy, with no influence on knowledge level (0.610). Participants having training on food safety has a higher knowledge level (13.0±3.9) than food handlers having no training (9.8±3.7) (p = 0.008). The majority of respondents showed to know food handling good practices when exposed to case studies related to food allergy. Conclusions A positive level of knowledge on food allergies was observed for the majority of food handlers. Nevertheless, a high number of participants had no training on food allergy. This work has a potential impact on children's health, awareness for the need to implement regular training actions and surveillance systems at school canteens. Key messages A large number of food handlers showed non-acceptable knowledge levels and no training on food allergy. Professional category influenced knowledge, being important the motivation and training of all employees.

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