Food Allergies MAPLEWOOD NURSING HOME

JENIFER LA, KEENE STATE COLLEGE DIETETIC INTERN 2015

Overview

Become familiar with major food allergens and signs/symptoms of a food allergy

Understand how to read food labels Understand the process to take when a

resident has a food allergy Understand the roles of the pre-meal, chef,

FSD, server, aide, and diet roster Become familiar with the procedures to take if

a resident has a food allergy

Allergy 1011) What is Maplewood’s food allergy policy?

2) What/Who are your resources for dealing with a food allergy?FSD, Cooks, nurse, RD, Diet Unit Assistant, Diet tickets, Pre-Meal meetings

3) How do you know which residents have a food allergy?Diet roster, Diet tickets, Charts, Care Plan

4) Who is responsible to ensuring a resident with a food allergy does not receive the food allergenEveryone!

5) What is at least one question that you hope is answered today?

What are food allergies?

Immune system response to a food that the body believes is harmful

Immune system releases chemicals and histamine to protect the body

These chemicals can trigger symptoms Respiratory Symptoms GI Symptoms Skin Cardiovascular Symptoms Reactions can be deadly!

What are food intolerances?

A food reaction that does not involve the immune system

Focuses mainly on digestive symptoms Body lacks enzymes needed to digest/process

the food i.e. Lactose Intolerance

What foods can cause food allergies? ANY food can cause a food

allergy Common 8:

Peanuts

Fish

Shellfish

Milk

Tree Nuts

Soy

Eggs

Wheat

What is the leading cause of severe allergic reactions?

Peanuts are the leading cause of SEVERE reactions

Followed by:ShellfishFishTree nutsEggs

What are the symptoms of a food allergy?

Symptoms can be mild to severe Can occur within a few minutes up to

two hours Skin hives, eczema, swelling of

lips/face, itching Respiratory Tract swelling of

throat/mouth, difficulty breathing, runny nose, watery eyes, wheezing, repetitive cough

GI Tract abdominal cramps, vomiting, diarrhea

How many are at risk for a food allergic reaction?

12 million Americans (4% of the general population) 6.9 million Americans (2.3%) fish or shellfish allergy 3.3 million Americans (1.1%) peanuts or tree nuts Food allergies are predicted to increase to 8% by

2020 (CDC) Teens are at highest risk group Estimated 150-200 people die each year due to food

allergic reactions

What is anaphylaxis? Severe reaction that is rapid in onset and potentially

life threatening Symptoms include: Skin hives, eczema, swelling of lips/face, itching Respiratory Tract swelling of throat/mouth,

difficulty breathing, runny nose, watery eyes, wheezing, repetitive cough

GI Tract abdominal cramps, vomiting, diarrhea Drop in blood pressure Loss of consciousness Death

How is a reaction treated?

Mild reactions: antihistamine i.e. Benadryl

Severe/Anaphylactic Reactions via epinephrine EpiPen, Twinject Call Nursing staff

IMMEDIATELY and 911

What is cross-contamination/cross-contact? Occurs when one food comes into contact

with another food and their proteins mix

Federal Allergen Labeling Law

Food labeling is important January 1, 2006 – requires that the major food

allergens be listed in simple language on all package food “Milk” instead of “casein”

Life threatening food allergies is considered a disability Rehabilitation Act of 1973, section 504 Individuals with Disabilities Education Act American Disabilities Act and ADA Amendment

2008

Label Reading

Split into three groupsLook over the

ingredient listWhat are the major

allergies?

Case Review

In your groups, discuss the case review and answer the following questions:

How did this event happen?

How could you prevent this from happening?

Summarize: True or False!

In your groups we will do a True or False speed round

Winner gets a prize! Rules:

You cannot raise your hand until the entire question has been read

Only one hand can be raised per group

Conclusion

As a team, WE, can prevent food allergies from happening

Food allergies can be life threatening Food label reading is crucial in protecting

residents FSD (Bethany), Diet Unit Assistant (Chris), RD

(Eliza), and head cooks/supervisors (Ken, Heather, Meagan, and Deb) are your lead sources in identifying who has an allergy and what they are allowed and not allowed to have