Child Nutrition Professionals' Attitudes, Perceived Challenges, and Training Related to Food Allergies

Federally funded school meals can help alleviate food insecurity and meals are required to be modified when medically necessary (i.e., food allergies, special diets). The COVID-19 pandemic caused many schools across the USA to close, but schools quickly modified meal serving models. The purpose of this study was to understand how school nutrition professionals were ensuring food safety and providing special diets through these modified serving models. A survey was distributed to a convenience sample (n=504). At the time of the survey, most respondents (68.31%) had been involved in COVID-19 emergency feeding for 3-4 weeks. Results indicated that while most child nutrition professionals did not find food safety easier or more difficult during the initial onset of COVID-19, about 1/3 of respondents were not taking food temperatures during meal service and were not able to obtain the equipment necessary for holding hot foods. Most respondents (60.23%) also indicated that they were not accommodating children with special diets. From a qualitative analysis of open-ended questions relative to special diet accommodation, themes indicated participants had challenges obtaining specialty items, had little time to make accommodations, or had a limited supply from vendors to accommodate these diets. To prevent food insecurity and to maintain health during the pandemic, specific solutions for at-risk populations, like those who experience food allergies, must be considered.

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Evaluation of Cooking for Kids: Culinary Training Program for Oklahoma School Child Nutrition Professionals on Students’ Consumption of School Meals

Journal of Nutrition Education and Behavior ◽

10.1016/j.jneb.2017.05.191 ◽

2017 ◽

Vol 49 (7) ◽

pp. S64-S65

Author(s):

Bradyn Powell ◽

Deana Hildebrand ◽

Barbara Brown ◽

Gail Gates

Keyword(s):

Training Program ◽

School Child ◽

Child Nutrition ◽

School Meals ◽

Nutrition Professionals

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Child nutrition professionals’ feedback on implementing the Healthy, Hunger-Free Kids Act of 2010

Journal of Foodservice Business Research ◽

10.1080/15378020.2016.1159896 ◽

2016 ◽

Vol 19 (2) ◽

pp. 213-221 ◽

Cited By ~ 1

Author(s):

Kevin Weir ◽

Amit Sharma

Keyword(s):

Child Nutrition ◽

Nutrition Professionals

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Who knows more about food allergies – restaurant managerial staff or employees?

British Food Journal ◽

10.1108/bfj-07-2017-0387 ◽

2018 ◽

Vol 120 (4) ◽

pp. 876-890 ◽

Cited By ~ 6

Author(s):

Yee Ming Lee ◽

Erol Sozen

Keyword(s):

Food Allergy ◽

Food Allergies ◽

Online Questionnaire ◽

Content Type ◽

Related Information ◽

Restaurant Employees ◽

Handling Practices ◽

Quick Service ◽

And Training ◽

Managerial Staff

Purpose The purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training. Design/methodology/approach An online questionnaire was administered through a market research company (Qualtrics® Inc.). A total of 110 managerial staff and 229 restaurant employees completed this questionnaire. Findings Most restaurants were willing to modify recipes for customers with food allergies. Respondents felt that the customers should be responsible for expressing their food allergy needs. Both groups were able to identify certain symptoms of allergic reactions to food but lacked knowledge of allergen-handling practices. The managerial staff and employees had knowledge differences about how to respond to an allergic reaction (p<0.001) and how to identify peanut derivatives on food labels (p<0.000). In total, 70 percent of the managerial staff indicated that they provided employee food allergy training but only 40 percent of employees indicated receiving such training. The managerial staff identified a lack of employee commitment and interest as barriers to training provision. However, the employees identified different reasons (i.e. it is unnecessary and not beneficial). Practical implications Restaurants should have policies in place to accommodative customers with food allergies and make sure food allergy-related information is communicated to their customers via different outlets (i.e. restaurants’ websites and printed menus). Food allergy training should be designed based on the areas that need improvement, as knowledge may differ based on the position in the restaurants (managerial staff vs employees) and types of the restaurants (quick service vs casual dining). Pragmatic strategies need to be identified to better encourage and motivate restaurant employees to attend a food allergy training. Originality/value Understanding the similarities and differences in attitudes, knowledge and training on food allergies between restaurant managerial staff and employees would help restaurants to plan and implement policies and training that best fit both managerial staff and employees.

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