Food Allergy Management: Training Innovations · 2017-07-07 · •Food allergy - a potentially...
Transcript of Food Allergy Management: Training Innovations · 2017-07-07 · •Food allergy - a potentially...
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Food Allergy Management: Training Innovations
Kevin Sauer, PhD, RDN, LD
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
AFFILIATION OR FINANCIAL DISCLOSURE
Kevin Sauer, PhD, RDN, LD
• Associate Professor: Kansas State University
• Researcher: Center of Excellence for Food Safety Research in
Child Nutrition Programs
• 785.532.5581
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
The Center has been funded, in part, with Federal funds from the
U.S. Department of Agriculture. The contents of this presentation
do not necessarily reflect the views or policies of the U.S.
Department of Agriculture nor does mention of trade names,
commercial products, or organizations imply endorsement by the
U.S. Government or the Center.
AFFILIATION OR FINANCIAL DISCLOSURE
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Center of Excellence
Carol Shanklin, RDDean of the Graduate School
Kerri ColeProject Coordinator
Paola Paez, PhDResearch Associate Professor
Graduate Research AssistantsMichelle Alcorn, MSTracee Watkins, MBA
Kevin Roberts, PhDCenter DirectorAssociate Professor
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Session Objectives
• Objective 1: gain knowledge about current food allergy
management practices in schools
• Objective 2: learn about useful training strategies, including a
recently developed behavior-based video to capture employee
attention for facilitating best food allergy management practices
• Objective 3: understand how to inform and influence
stakeholders throughout the school environment about the
importance of food allergies
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• Food allergy - a potentially serious immune response to eating
or otherwise coming into contact with certain foods or food
additives.
• A food allergy occurs when the immune system:1) identifies a food protein as dangerous and creates antibodies against it;
2) tries to protect the body against the danger by releasing substances, such
as histamine, into our blood when that food is eaten.
Overview
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• The reaction to a food allergy can mild to life-threatening.
• Some of the symptoms or signs that might occur include:
– A tingling sensation in the mouth
– Swelling of the tongue and throat
– Difficulty breathing
– Itchy skin/hives
– Drop in blood pressure
– Loss of consciousness
– These complications can sometimes lead to death
Overview
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• Eight (8) foods cause ninety (90) percent of the food allergic reactions in the United States:
Overview
•Wheat
•Fish
•Soy
•Shellfish
•Milk
•Peanuts
•Tree Nuts
•Eggs
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• Increased presence of students with food allergy; 18% increase
(children under 18) 1997 – 2007
– Better/more diagnosing?
– Hygiene Hypothesis?
• Teens are the highest risk group for fatal allergic reactions
• Emergencies are inevitable
– Proactive approach rather than reactive
Overview
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• The only known prevention is food avoidance
• Anaphylaxis is a serious possible life-threatening allergic
reaction
– Rapid onset
– If not treated, can lead to death in a matter of minutes
– Not all food allergic reactions result in anaphylaxis
• Epinephrine by injection is the treatment for a serious reaction
– Administration is key – a delay can be deadly
Overview
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• Multi-faceted issue in schools
– 25% of children
– Many diverse stakeholders
• Guidance
– USDA: Accommodating Children with Special Dietary Needs in the
School Nutrition Programs – Guidance for School Food Service Staff.
– CDC: Food Allergies in Schools
– ICN: several great resources
Broad Discussion
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• What nation-wide interviews tell us – Relationships are important
– Loyalty
– Social media
• School Nutrition Directors– Training
• Dealing with multiple allergies
– Expertise
• Am I the best?
– Communication
• External, internal, with parents
• Recalls, allergen-based
Broad Discussion
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• 2014 Study
– Determine current practices and challenges for managing food allergies in
schools, specifically those challenges:
• during key points of food production
• with food vendors and with recall communication,
• with USDA foods, and
• with personnel training
– Determine the incidence, nature of, and response to food allergic
reactions
• Survey of national directors (n = 5,592)
Current Findings
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Current Findings
Frequency of Schools Providing Meals to Students with Allergies to the Top Eight Food
Allergens (N=390)
Yes No Unsure
Peanuts 375 (96.9) 10 (2.6) 2 (0.5)
Milk 363 (96.0) 10 (2.6) 5 (1.3)
Tree nuts 298 (88.7) 27 (8.0) 11 (3.3)
Wheat 297 (87.4) 36 (10.6) 7 (2.1)
Eggs 274 (80.6) 52 (15.3) 14 (4.1)
Soy 206 (72.8) 56 (19.8) 21 (7.4)
Fish 198 (66.7) 78 (26.3) 21 (7.1)
Shellfish 174 (62.6) 77 (27.7) 27 (9.7)
Other 94 (72.3) 22 (16.9) 14 (10.8)
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Current Findings
Frequency of Students Accommodated per Food Allergen (N=301)
Number (%)
0 1-10 11-25 26-50 51-100 101-150 151-200 >200
Peanuts 2 (7.0) 137 (45.5) 71 (23.6) 37 (12.3) 24 (8.0) 9 (3.0) 8 (2.7) 13 (4.3)
Milk 1 (0.3) 159 (54.5) 65 (22.3) 36 (12.3) 17 (5.8) 4 (1.4) 3 (1.0) 7 (2.4)
Tree nuts 3 (1.3) 127 (54.3) 44 (18.8) 27 (11.5) 13 (5.6) 9 (3.8) 6 (2.6) 5 (2.1)
Wheat - 149 (63.9) 45 (19.3) 24 (10.3) 12 (5.2) 2 (0.9) 1 (0.4) -
Eggs - 159 (74.0) 29 (13.5) 13 (6.0) 11 (5.1) 2 (0.9) 1 (0.5) -
Soy 3 (1.8) 124 (74.3) 24 (14.4) 8 (4.8) 7 (4.2) 1 (0.6) - -
Fish 2 (1.4) 108 (73.5) 22 (15.0) 10 (6.8) 2 (1.4) - 3 (0.6) -
Shellfish 3 (2.3) 100 (75.2) 16 (12.0) 9 (6.8) 2 (1.5) - 3 (2.3) -
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Current Findings
School Personnel Allowed to Administer Epinephrine (N=480)
Number (%)
Yes No
School Nurse 307 (64.0) 173 (36.0)
School Administrator 155 (32.3) 325 (67.7)
Teachers 146 (30.4) 334 (69.6)
School Nutrition Employees 81 (16.9) 399 (83.1)
Other 92 (19.2) 388 (80.8)
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Current Findings
Personnel Responsible for Maintaining Food Allergy Documentation (N=293)
Number (%)
Registered Nurse 169 (57.7)
District Nutrition Director 48 (16.4)
Other 31 (10.6)
School Nutrition Manager 25 (8.5)
Registered Dietitian 20 (6.8)
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• Foodborne Illness
– 1 in 6
– 48 million
– 128,000 hospitalizations
– 3,000 deaths annually
CDC
More Perspective
• Food Allergy – 1 in 13 children
– 15 million
– 200,000 ER visits
300,000 care visits
– 63 to 99 deaths annually
CDC, FARE
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
More Perspective
Food Safety
Food Allergy
Food Safety Plan
Food Allergy
Plan
Master Plan
and
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• Foodborne Illness
Prevention
– Time
– Temperature
– Sourcing
– Training
– Cross-contamination
– Handwashing
• HACCP
• Food Allergic Reaction
Prevention
– Time?
– Temperature?
– Sourcing?
– Training
– Cross-contact
– Handwashing
• HACCP?
– Hazard Analysis
More Perspective
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Traditional
Approach--
Command and
Control
• Regulation
• Standard setting
• Enforcement
Achieving Food Safety
Food Safety Culture
Behavior-based food safety management system
Integrates food science and behavioral science
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• What does culture mean within an organization?
• Characteristics of culture
– Shared knowledge, beliefs, values, attitudes, meanings
– A way of life
– Patterns of behavior
– Learned behavior of a group of people
– Transmitted from generation to generation
What is Culture?
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• Our school district has a rigorous food safety policy that
covers all food served in schools.
– Q: Does our school district has a rigorous food allergy policy?
• Are the district superintendent, teachers, and others
committed to food allergies?
What is your district’s culture?
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• Does the school nutrition program have a behavior-based
food allergy management program?
• Are food allergies a core consideration when making
decisions about menus, procurement, service, and staffing?
• Do facilities and equipment support food allergy
management?
What is your district’s culture?
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• Do foodservice managers in our schools value food allergies
and serve as good role models?
• Do parents and others view our schools as providing safe
food for students?
What is your district’s culture?
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• Talk to parents and include them
• Identify the student
– Do students know HOW to watch and notify others?
• Learn to recognize the symptoms for foods that commonly cause
allergic reactions
• Read and monitor ingredient labels for all foods
• Create a separate storage space for allergy-free foods
Known Strategies
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• Prepare the kitchen, avoid cross-contact
• Designate one or two people to be responsible, BUT TRAIN
EVERYONE
• Communicate with the serving line staff
• Communicate with the school nurse and classroom staff
• Encourage thorough hand washing - throughout
Known Strategies
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• Guidance
– USDA: Accommodating Children with Special Dietary Needs in the
School Nutrition Programs – Guidance for School Food Service Staff.
– CDC: Food Allergies in Schools
– ICN: several resources
Training Strategies
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• Behavior change
Training Strategies
Knowledge + Attitudes – Barriers = Behavior Change
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• Behavior change through stories
• Persuasive
– Emotion and conflict
• Stimulate cognitive curiosity
• Motivate employees to probe further
• Develop mental solutions
Training Strategies
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NEW – Caitlin Remembered
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PROFESSIONAL STANDARDS CODE
• This session provides one (1) CEU
– Presentation Key Area: 1 - Nutrition
– Professional Standards Code: 1160