Nutrition nov2015 - Florida Department of Agriculture ...2014).pdf · require substitutions or modi...

©2014 ST. LOUIS CHILDREN’S HOSPITAL, FOOD ALLERGY MANAGEMENT & EDUCATION PROGRAM | SCHOOL NUTRITION STAFF 7

MEDICAL STATEMENT FOR SPECIAL MEALS AND/OR ACCOMMODATIONS

The following forms are sample medical statements for food substitutions or modifying meals. Note: Families may also obtain a detailed letter from the student’s physician identifying all of the items below in A – E.

Unit ed St ates Depart ment of Agricult ure (USDA) Regulat ions: For schools participating in a federally-funded school nutrition program, USDA regulations 7 CFR Part 15b require substitutions or modi cations in school meals for students whose disabilities restrict their diets. A student with a disability or medical condition must be provided substitutions in foods when that need is supported by a statement signed by a licensed physician. A physician is a person licensed by the State to practice medicine. The term includes physicians or doctors of osteopathic medicine. These fully trained physicians are licensed by the State to prescribe medication or to perform surgery. The physician’s statement must identify:

a. The student’s disability or medical condition b. An explanation of why the disability restricts the student’s diet c. The major life-activity affected by the disability d. List the food or foods to be omitted from the student’s diet e. List the food or choice of foods that must be substituted

De nitions 1USDA FNS Instruction 783-2, 7 CFR Part 15bDisabilit y: Under Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act, ”person with a disability” means any person who has a physical or mental impairment which substantially limits one or more major life activities, has a record of such impairment, or is regarded as having such impairment.

“ Physical or mental impairment :” means (1) any physiological disorder or condition, cosmetic dis guration or anatomical loss affecting one or more of the following body systems: Neurological, musculoskeletal, special sense organs, respiratory, including speech organs, cardiovascular, reproductive, digestive, genitourinary, hemic and lymphatic skin and endocrine; or (2) any mental or psychological disorder, such as mental retardation, organic brain syndrome, emotional or mental illness, and speci c learning disabilities. The term “physical or mental impairment“ includes, but is not limited to, such diseases and conditions as orthopedic, visual, speech, and hearing impairments; cerebral palsy; epilepsy; muscular dystrophy; multiple sclerosis; cancer; heart disease; metabolic diseases such as diabetes and phenylketonuria (PKU); food anaphylaxis; mental retardation; emotional illness; and drug addiction and alcoholism.

Major life act ivit ies: are de ned as caring for one’s self, eating, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning and working.

USDA regulations have not been amended to re ect the ADA Amendments Act. Regulation will be updated by Department of Agriculture ( 196 section 131).

1 USDA Accomodating Children with Special Dietary Needs in the School Nutrition Programs, http://www.fns.usda.gov/cnd/guidance/special_dietary_needs.pdf

Check major life act ivit ies af fected by t he student ’s disabilit y or medical condit ion.

Caring for self Eating Performing manual tasks Walking Seeing Hearing

Speaking Breathing Learning Working Other

Major bodily function (i.e. immune system, neurological, respiratory, circulatory, endocrine, & reproductive functions)

Diet prescript ion (check all that apply)

Food allergy (please specify all)

Diabetic (at tach meal plan) Calorie level (attach meal plan)

Other (describe)

OMITTED FOODS/BEVERAGES ALLOWED SUBSTITUTIONS

** If milk allergy list ed above in t he omit t ed box, please specif y uid milk subst it ut ion:*** If lact ose int olerance, please specif y one of t he follow ing:

No uid milk only (may have cheese, yogurt, pudding, ice cream, etc.)

No milk products (no uid milk, yogurt, cheese, pudding, ice cream, etc.)

No milk products and no products prepared with milk (ie. no breads, desserts, or other products prepared with milk)

Physician’s name (please print) Of ce phone

PHYSICIAN’S SIGNATURE DATE

MEDICAL STATEMENT FOR STUDENTS REQUIRING SPECIAL MEALS AND/OR ACCOMMODATIONS Please note: This statement must be updated when there is a change or discontinuance of a diet order.

St udent ‘s name Bir t h date Gender M F

School at t ended Grade

Parent /guardian name Home phone

Work phone Cell phone

I hereby give permission for the school staff to follow the stated nutrition plan below. I give my permission for School Nutrition services to contact the doctor named below with any questions related to my child’s nutrition requirements and share such information with appropriate school staff.

****FOR PHYSICIAN’S USE ONLY**** (TO BE COMPLETED BY A LICENSED PHYSICIAN)

PARENT/GUARDIAN SIGNATURE DATE

Indicat e st udent ’s disabilit y or medical condit ion (including allergies) requir ing t he st udent t o need a special diet .

©2014 ST. LOUIS CHILDREN’S HOSPITAL, FOOD ALLERGY MANAGEMENT & EDUCATION PROGRAM | SCHOOL NUTRITION STAFF 8 Revised 8 / 2014

United States Department of Agriculture Food and Nutrition Service Instruction 783-2

7 CFR Part 15b

Section 504 of the Rehabilitation Act of 1973 mandates that “ no otherwise quali ed individual with a disability shall solely by reason of his or her disability be excluded from the participation in, be denied the bene ts of, or be subjected to discrimination under any program (school) or activity receiving Federal nancial assistance.”

“ Disabled person” means any person who has a physical or mental impairment, which substantially limits one or more major life activities, has a record of such impairment, or is regarded as having such impairment.

“ Physical or mental impairment” means (1) any physiological disorder or condition, cosmetic dis gurement or anatomical loss affecting one or more of the following body systems: Neurological, musculoskeletal, special sensory organs, respiratory, including speech organs, cardiovascular, reproductive, digestive, genitourinary, hemic and lymphatic skin, and endocrine or (2) any mental or psychological disorder, such as mental retardation, organic brain syndrome, emotional or mental illness, and speci c learning disabilities. The term “physical or mental impairment” includes, but is not limited to such diseases as orthopedic, visual, speech, and hearing impairments; cerebral palsy, epilepsy, muscular dystrophy, multiple sclerosis, cancer, heart disease, diabetes, mental retardation, emotional illness, drug addiction, and alcoholism.

“ Major life activities” means functions such as caring for one’s self, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning and working.

St udent ‘s name

School at t ended

Addit ional comments or inst ruct ions



Check major life act ivit ies af fected by t he student ’s disabilit y or medical condit ion.

Caring for self Eating Performing manual tasks Walking Seeing Hearing

Speaking Breathing Learning Working Other

Major bodily function (i.e. immune system, neurological, respiratory, circulatory, endocrine, & reproductive functions)

Diet prescript ion (check all that apply)

Food allergy (please specify all)

Diabetic (at tach meal plan) Calorie level (attach meal plan)

Other (describe)

OMITTED FOODS/BEVERAGES ALLOWED SUBSTITUTIONS

** If milk allergy list ed above in t he omit t ed box, please specif y uid milk subst it ut ion:*** If lact ose int olerance, please specif y one of t he follow ing:

No uid milk only (may have cheese, yogurt, pudding, ice cream, etc.)

No milk products (no uid milk, yogurt, cheese, pudding, ice cream, etc.)

No milk products and no products prepared with milk (ie. no breads, desserts, or other products prepared with milk)

Physician’s name (please print) Of ce phone

PHYSICIAN’S SIGNATURE DATE

MEDICAL STATEMENT FOR STUDENTS REQUIRING SPECIAL MEALS AND/OR ACCOMMODATIONS Please note: This statement must be updated when there is a change or discontinuance of a diet order.

St udent ‘s name Bir t h date Gender M F

School at t ended Grade

Parent /guardian name Home phone

Work phone Cell phone

I hereby give permission for the school staff to follow the stated nutrition plan below. I give my permission for School Nutrition services to contact the doctor named below with any questions related to my child’s nutrition requirements and share such information with appropriate school staff.

****FOR PHYSICIAN’S USE ONLY**** (TO BE COMPLETED BY A LICENSED PHYSICIAN)

PARENT/GUARDIAN SIGNATURE DATE

Indicat e st udent ’s disabilit y or medical condit ion (including allergies) requir ing t he st udent t o need a special diet .

D r. P hil ip L amm 2/25/13

John Sample

City Elementary 3 rd

(987) 654 -3210Mr. & Mrs. Sample

(987) 0 12-3 4 56 (987) 123 -4 567

Dr. Philip Lamm

Life-threatening food allergy

Dairy/ milk, peanuts

Milk including products prepared with milk Soy milk

Soy milk

Soy nut butterPeanuts

(987) 23 1-4 567

1/ 3 / 0 4

xx

x

x

Revised 8 / 2014


St udent ‘s name

School at t ended

United States Department of Agriculture Food and Nutrition Service Instruction 783-2

7 CFR Part 15b

Section 504 of the Rehabilitation Act of 1973 mandates that “ no otherwise quali ed individual with a disability shall solely by reason of his or her disability be excluded from the participation in, be denied the bene ts of, or be subjected to discrimination under any program (school) or activity receiving Federal nancial assistance.”

“ Disabled person” means any person who has a physical or mental impairment, which substantially limits one or more major life activities, has a record of such impairment, or is regarded as having such impairment.

“ Physical or mental impairment” means (1) any physiological disorder or condition, cosmetic dis gurement or anatomical loss affecting one or more of the following body systems: Neurological, musculoskeletal, special sensory organs, respiratory, including speech organs, cardiovascular, reproductive, digestive, genitourinary, hemic and lymphatic skin, and endocrine or (2) any mental or psychological disorder, such as mental retardation, organic brain syndrome, emotional or mental illness, and speci c learning disabilities. The term “physical or mental impairment” includes, but is not limited to such diseases as orthopedic, visual, speech, and hearing impairments; cerebral palsy, epilepsy, muscular dystrophy, multiple sclerosis, cancer, heart disease, diabetes, mental retardation, emotional illness, drug addiction, and alcoholism.

“ Major life activities” means functions such as caring for one’s self, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning and working.

John Sample

City Elementary

A

MEDICAL STATEMENT FOR STUDENTS REQUIRING SPECIAL MEALS

St udent ‘s name Bir t h date

School at t ended School dist rict

Parent /guardian name Phone number

1. Identify the disability, or medical condition (diagnosis) that requires a special diet /mealor accommodation?

2. How does the disability restrict the diet?

3. What major life activity is affected?

4. Diet Prescription:

5. List food/type of food to be omitted. A speci c list/menu may also be included, for the safety of the child:

6. List food/type of food to be substituted. A speci c list /menu may also be included, for the safetyof the child:

7. Additional Comments/Concerns:

8. The above named student needs special school meals as described above, due to student’s disability orchronic medical condition.

PHYSICIAN’S NAME DATE

PHYSICIAN’S SIGNATURE PHONE NUMBER



MEDICAL STATEMENT FOR STUDENTS REQUIRING SPECIAL MEALS

St udent ‘s name Bir t h date

School at t ended School dist rict

Parent /guardian name Phone number

1. Identify the disability, or medical condition (diagnosis) that requires a special diet /meal or accommodation?

2. How does the disability restrict the diet?

3. What major life activity is affected?

4. Diet Prescription:

5. List food/type of food to be omitted. A speci c list/menu may also be included, for the safety of the child:

6. List food/type of food to be substituted. A speci c list /menu may also be included, for the safety of the child:

7. Additional Comments/Concerns:

8. The above named student needs special school meals as described above, due to student’s disability or chronic medical condition.

PHYSICIAN’S NAME DATE

PHYSICIAN’S SIGNATURE PHONE NUMBER

Samual Smith

Life-threatening food allergy

The disability may cause anaphylaxis

Eating, breathing, major bodily function (immune system)

Food allergy – no ҕsh or wheat

Mr. and Mrs. Smith (321) 4 67-9982

West County

8/ 16/ 20 0 2

West Middle

Fish including products made with ҕsh (ie. – ҕsh gelatin)

Fish – nonҕsh items such as chicken, beef, turkey, veggies

Wheat

Wheat – rice, corn products

Read labels carefully and avoid items with advisory statements.

Dr. Sam Louis

(321) 4 54 -8921D r. Sam L ouis

1/15/13


FIELD TRIP SACK LUNCH ORDER FORMOrders must be submit ted at least 2 weeks before eld trip.

School Dat e submit t ed

Dat e of eld t rip Time sack lunches needed

Teacher Grade

Tot al # of sack lunches needed # special diet lunches

Sack lunch menu

Name of St udent

1.

2.

3.

4.

5.

6.

7.

8.

9.

10

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

21.

22.

23.

24.

25.

26.

St udent Lunch # Allergy or Special Diet ary Needs?


All FDA-regulated manufactured food products that contain peanut as an ingredient are required by U.S. law to list the word “ peanut” on the product label.

Avoid foods t hat contain peanut s or any of t hese ingredient s:• arti cial nuts• beer nuts• cold pressed, expeller pressed, or

extruded peanut oil• goobers • ground nuts• mixed nuts

• monkey nuts • nut meat• nut pieces • peanut but ter• peanut our• peanut protein hydrolysate

Peanut is somet imes found in t he following:• African, Asian (especially Chinese,

Indian, Indonesian, Thai, and Vietnamese), and Mexican dishes

• baked goods (i.e., pastries, cookies)• candy (including chocolate candy)• chili

• egg rolls • enchilada sauce • marzipan• mole sauce• nougat

Keep t he following in mind:

• The FDA exempts highly re ned peanut oil from being labeled as an allergen. Studies show that most allergic individuals can safely eat peanut oil that has been highly re ned (not cold pressed, expeller pressed, or extruded peanut oil). Follow your doctor’s advice.

• A study showed that unlike other legumes, there is a strong possibility of cross-reaction between peanuts and lupine.

• Mandelonas are peanuts soaked in almond avoring.• Arachis oil is peanut oil.• Many experts advise patients allergic to peanuts to avoid tree nuts

as well.• Sun ower seeds are often produced on equipment shared with peanuts.

All FDA-regulated manufactured food products that contain egg as an ingredient are required by U.S. law to list the word “ egg” on the product label.

Avoid foods t hat contain eggs or any of t hese ingredient s:• albumin (also spelled

albumen)• egg (dried, powdered,

solids, white, yolk)• eggnog• lysozyme

• mayonnaise• meringue (meringue

powder)• ovalbumin• surimi

Egg is somet imes found in t he following:• baked goods • breaded foods• candies• canned soups• casseroles• cream llings/custards• lecithin

• macaroni• marzipan• marshmallows • nougat• pasta• meatballs/meatloaf• salad dressings


Individuals with egg allergy should also avoid eggs from duck, turkey, goose, quail, etc., as these are known to be cross-reactive with chicken egg.

All FDA-regulated manufactured food products that contain milk as an ingredient are required by U.S. law to list the word “ milk” on the product label.

Avoid foods t hat cont ain milk or any of t hese ingredient s:• but ter, but ter fat, but ter oil, butter

acid, but ter ester(s)• but termilk • casein• casein hydrolysate • caseinates (in all forms) • cheese• cot tage cheese • cream• curds • custard • diacetyl • ghee• half-and-half• lactalbumin, lactalbumin phosphate • lactoferrin• lactose

• lactulose• milk (in all forms, including

condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low fat, malted, milkfat, nonfat, powder, protein, skimmed, solids, whole)

• milk protein hydrolysate • pudding• Recaldent®

• rennet casein• sour cream, sour cream solids • sour milk solids• tagatose• whey (in all forms)• whey protein hydrolysate • yogurt

Milk is somet imes found in t he following:• arti cial but ter avor• baked goods• caramel candies• chocolate• lactic acid starter culture and other

bacterial cultures

• luncheon meat, hot dogs, sausages

• margarine• nisin• nondairy products • nougat

How t o Read a Label for a M ilk-Free Diet

How t o Read a Label for a Soy-Free Diet How t o Read a Label for a Peanut -Free Diet

How t o Read a Label for an Egg-Free Diet

All FDA-regulated manufactured food products that contain soy as an ingredient are required by U.S. law to list the word “ soy” on the product label.

Avoid foods that contain soy or any of these ingredients:• edamame • miso• nat to • shoyu• soy (soy albumin, soy

cheese, soy ber, soy our, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)

• soya

• soybean (curd, granules) • soy protein (concentrate,

hydrolyzed, isolate)• soy sauce • tamari• tempeh• textured vegetable protein

(TVP)• tofu

Soy is somet imes found in t he following:• Asian cuisine• vegetable broth

• vegetable gum• vegetable starch


• The FDA exempts highly re ned soybean oil from being labeled as an allergen. Studies show most allergic individuals can safely eat soy oil that has been highly re ned (not cold pressed, expeller pressed, or extruded soybean oil).

• Soy protein may be found in numerous products, such as breads, cookies, crackers, canned broth and soups, canned tuna and meat, breakfast cereals, high-protein energy bars and snacks, low-fat peanut but ters, and processed meats.

• Most individuals allergic to soy can safely eat soy lecithin.• Follow your doctor’s advice regarding these ingredients.

HOW TO READ A FOOD LABELAvoid food and non-food items that have advisory statements on labeling such as “may contain...” or

“made/manufactured on equipment” or “ in a facility that processes…"


All FDA-regulated manufactured food products that contain wheat as an ingredient are required by U.S. law to list the word “ wheat” on the product label. The law de nes any species in the genus Triticum as wheat.

Avoid foods t hat contain wheat or any of t hese ingredient s:• bread crumbs• bulgur• cereal extract• club wheat • couscous• cracker meal • durum • einkorn• emmer• farina• our (all purpose, bread, cake,

durum, enriched, graham, high gluten, high protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)

• hydrolyzed wheat protein

• Kamut• matzoh, matzoh meal (also spelled

as matzo, matzah, or matza)• pasta • seitan • semolina • spelt• sprouted wheat • trit icale• vital wheat gluten• wheat (bran, durum, germ, gluten,

grass, malt, sprouts, starch)• wheat bran hydrolysate • wheat germ oil• wheat grass• wheat protein isolate • whole wheat berries

Wheat is somet imes found in t he following:• glucose syrup • soy sauce

• starch (gelatinized starch, modi ed starch, modi ed food starch, vegetable starch)

• surimi

All FDA-regulated manufactured food products that contain a tree nut as an ingredient are required by U.S. law to list the speci c tree nut on the product label.

Avoid foods t hat contain nut s or any of t hese ingredient s:• almond • arti cial nuts • beechnut • Brazil nut• But ternut• cashew • chestnut• chinquapin• coconut• lbert /hazelnut• gianduja (a choco-

late-nut mixture)• ginkgo nut • hickory nut

• litchi/lichee/lychee nut• macadamia nut• marzipan/almond

paste• Nangai nut• natural nut extract

(i.e., almond, walnut)• nut butters (i.e.,

cashew butter)• nut meal • nut meat• nut paste (i.e.,

almond paste)• nut pieces

• pecan• pesto• pili nut• pine nut (also

referred to as Indian, pignoli, pigñolia, pignon, piñon, and pinyon nut)

• pistachio• praline• shea nut• walnut

Tree nut s are somet imes found in t he following:• black walnut hull extract ( avoring)• natural nut extract

• nut distillates/alcoholic extracts• nut oils (i.e., walnut oil, almond oil)• walnut hull extract ( avoring)


• Mortadella may contain pistachios.• Tree nut proteins may be found in cereals, crackers, cookies,

candy, chocolates, energy bars, avored coffee, frozen desserts, marinades, and barbeque sauces.

• Ethnic restaurants (i.e., Chinese, African, Indian, Thai, and Vietnamese), ice cream parlors, and bakeries are considered high-risk for people with tree nut allergy due to the common use of nuts and the possibility of cross contamination/cross contact, even if you order a tree-nut-free item.

• Tree nut oils are sometimes used in lotions and soaps. lotions. • There is no evidence that coconut oil and shea nut oil/butter are allergenic.• Many experts advise patients allergic to tree nuts to avoid peanuts

as well.• Talk to your doctor if you nd other nuts not listed

How t o Read a Label for a Fish-Free Diet

All FDA-regulated manufactured food products that contain sh as an ingredient are required by U.S. law to list the speci c type of sh on the product label.

• More than half of all people who are allergic to one type of sh also are allergic to other sh, so allergists often advise their patients to avoid all sh.

• Finned sh and shell sh do not come from related families of foods, so being allergic to one does not mean that you will not be able to tolerate the other. Be sure to talk to your doctor about which kinds of sh you can eat and which to avoid.

• The term “ sh” encompasses all species of nned sh, including (but not limited to): • anchovies• bass• cat sh• cod• ounder• grouper

• haddock• hake• herring• mahi mahi• perch

• pike• pollock• salmon• scrod• sole

• snapper• sword sh• tilapia• trout• tuna

• Fish is sometimes found in the following: • Caesar salad/dressing• caponata (Sicilian eggplant relish)

• caviar• Fish gelatin (kosher gelatin, marine gelatin)

• sh oil• sh sauce • imitation sh• pizza• seafood avoring• shark cartilage, n• sushi

• surimi (arti cial crabmeat also known as “ sea legs” or “ sea sticks” )

• worcestershire sauce

Keep in mind the following:• Some sensitive individuals may react to aerosolized sh protein

through cooking vapors.• Seafood restaurants are considered high-risk due to the possibility of

cross contamination/cross contact, even if you do not order sh. • Ethnic restaurants (i.e., Chinese, African, Indonesian, Thai, and

Vietnamese) are considered high-risk because of the common use of sh and sh ingredients and the possibility of cross contamination/

cross contact, even if you do not order sh.

All FDA-regulated manufactured food products that contain a crustacean shell sh as an ingredient are required by U.S. law to list the speci c crustacean shell sh on the product label.

Avoid foods that contain shell sh or any of these ingredients:• barnacle• crab• craw sh (crawdad, cray sh,

ecrevisse)• krill

• lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)

• prawns• shrimp (crevette, scampi)

Mollusks are not considered major allergens under food labeling laws and may not be fully disclosed on a product label.

Your doctor may advise you to avoid mollusks or these ingredients:• abalone• clams (cherrystone, geoduck,

lit tleneck, pismo, quahog)• cockle• cut tle sh• limpet (lapas, opihi)• mussels • octopus

• oysters• periwinkle• scallops• sea cucumber sea urchin• snails (escargot)• squid (calamari)• whelk (Turban shell)

Shell sh are somet imes found in t he following:• bouillabaisse• cut tle sh ink • sh stock• glucosamine

• seafood avoring (i.e., crab or clam extract)

• surimi


• Any food served in a seafood restaurant may contain shell sh protein due to cross-contact.

• For some individuals, a reaction may occur from inhaling cooking vapors or from handling sh or shell sh.

How t o Read a Label for a Shell sh-Free DietHow t o Read a Label for a Wheat -Free Diet

How t o Read a Label for a Tree Nut -Free Diet


FOOD ALLERGY RESOURCES

Federal ResourcesCenters for Disease Cont rol and Prevent ion (CDC) Division of Adolescent and School Healt hPhone: 1 (800) 232-4636E-mail: [email protected]://www.cdc.gov/healthyyouth/foodallergies

CDC – Volunt ary Guidelines for Managing Food Allergies in Schools and Early Care and Educat ion Programshttp://www.cdc.gov/healthyyouth/foodallergies/pdf/13_243135_A_Food_Allergy_Web_508.pdf

Nat ional Inst it ute of Allergy and Infect ious Diseases (NIH)http://www.niaid.nih.gov

NIH – Guidelines for t he Diagnosis and Management of Food Allergy in t he Unit ed St ateshttp://www.niaid.nih.gov/topics/foodallergy/ clinical/Pages/default.aspx

United States Department of Agriculture (USDA)Food and Nut rit ion Informat ion Center (FNIC)Nat ional Agricult ural Library USDA10301 Baltimore Avenue, Room 105Beltsville, MD 20705-2351Phone: (301) 504-5414Fax: (301) 504-6409http:// fnic.nal.usda.gov/diet-and-disease/allergies-and-food-sensitivities

Unit ed St at es Depart ment of Educat ion – Of ce for Civil Right s (OCR)Phone: 1 (800) 421-3481Fax: (202) 453-6012E-mail: [email protected]://www2.ed.gov/about/of ces/list/ocr/index.html

United States Food and Drug Administ rat ion (FDA)10903 New Hampshire Ave.Silver Spring, MD 20993http://www.fda.gov/Food/ResourcesForYou/ Consumers/ucm079311.htm

National ResourcesAcademy of Nut rit ion and Dietet icsPhone: 1 (800) 877-1600 (Chicago, IL)Phone: 1 (800) 877-0877 (Washington, D.C.)http://www.eatright.org

Allergy & Ast hma Net work Mot hers of Ast hmat ics (AANMA)Phone: 1 (800) 878-4403Fax: (703) 288-5271http://www.aanma.org

American Academy of Allergy Ast hma & Immunology (AAAAI)Phone: (414) 272-6071E-mail: [email protected]://www.aaaai.orghttp://www.aaaai.org/conditions-and-treatments/allergies/food-allergies.aspx

American Academy of Pediat rics (AAP)Phone: 1 (800) 433-9016Fax: (847) 434-8000http://www.aap.org

• Council on School Healt h (COSH)http://www.aap.org/sections/schoolhealth/

American College of Allergy, Ast hma & Immunology (ACAAI)Phone: (847) 427-1200Fax: (847) 427-1294E-mail: [email protected]://www.acaai.org

(Food Allergy Resources continued on other side)


(Food Allergy Resources continued on next page)

Online Resourcesht t ps://w w w.anaphylaxis101.com

ht t p://w w w.allergyhome.org/schoolsFood allergy education tools and resources designed to assist school nurses or their designees in school-wide food allergy education and awareness (staff/administration, parents and students.)

ht t p://allergyready.comInteractive online course designed to help teachers, administrators and other school personnel prevent and manage potentially life-threatening allergic reactions.

ht t p://w w w.cofargroup.org/ Consortium of Food Allergy Research

National Resources (continued)

American Latex Allergy Associat ion (ALAA)Phone: 1 (888) 972-5378http://www.latexallergyresources.org

American Part nership for Eosinophilic Disorders (APFED)Phone: (713) 493-7749http://apfed.org/drupal/drupal/what_is_eoe

Ast hma and Allergy Foundat ion of America (AAFA)Phone: 1 (800) 727-8462E-mail: [email protected]://www.aafa.orgAAFA’s State Honor Roll of Asthma and Allergy Policiesfor Schools: www.StateHonorRoll.org

Food Allergy & Anaphylaxis Connect ion Team (FAACT) Of ce: (513) 342-1293http://www.FoodAllergyAwareness.org

Food Allergy Management and Educat ion (FAME) Program St . Louis Children's Hospit alE-mail: [email protected]://www.stlouischildrens.org/FAME

Food Allergy Research & Educat ion (FARE) Phone: 1 (800) 929-4040Fax: (703) 691-2713http://www.foodallergy.org

Internat ional Associat ion for Food Protein Ent erocolit is (IAFFPE)E-mail: [email protected]://www.iaffpe.org

Kids w it h Food Allergies — A Division of t he Ast hma and Allergy Foundat ion of America (AAFA) Phone: (215) 230-5394Fax: (215) 340-7674http://www.kidswithfoodallergies.org

Nat ional Associat ion of School Nurses (NASN)Phone: 1 (866) 627-6767Fax: 1 (301) 585-1791E-mail: [email protected]://www.nasn.orghttp://www.nasn.org/ToolsResources/FoodAllergyandAnaphylaxisNational Association of Schools Nurses (NASN) –Food Allergy and Anaphylaxis Get Trained Toolkit

Nat ional Associat ion of St at e School Nurse Consult ant shttp://www.schoolnurseconsultants.org/

School Nut rit ion Associat ion Toll-free: 1 (800) 877-8822, ext. 154Fax: (301) 686-3115http://schoolnutrition.org

St at e Educat ional AgencyEvery state has a State Educational Agency (SEA), which should be responsive to requests for information.

The Council of Parent Advocates and At t orneyswww.copaa.org


Book ResourcesFood Allergies and Schools: A Pocket Guide for Educat orsJulie Trone and Maria Acebal, 2010

Food Allergies for Dummies, Robert A. Wood, MD. Wiley, 2007

How To Manage Your Child’s Life-Threat ening Food Allergies: Pract ical Tips for Everyday LifeLinda Marienhoff Cross. Plumtree Pr (2004)

Living Con dent ly Wit h Food AllergyMichael Pistiner, MD, MMSc, Jennifer LeBovidge, PhD, Laura Bantock, Lauren James, and Laurie Harada. Anaphylaxis Canada, 2013. http://www.allergyhome.org/handbook/ (freely available HTML and PDF versions)

The Parent ’s Guide t o Food AllergiesMarianee Barber, Maryanne Bartoszek Scott and Elinor Greenberg. Henry Holt & Company; 1st Edition, 2001

The Peanut Allergy Answer BookMichael C. Young. Fair Winds Press;2nd Edition, 2006

Underst anding and Managing Your Child’s Food AllergiesScott H. Sicherer, M.D. The Johns HopkinsUniversity Press; 1st Edition, 2006

Food Allergy and Bullyinght t p://w w w.healt hychildren.org/English/ Pages/default .aspx (type bullying in the search box)

ht t p:// kidshealt h.org/ (type bullying in the search box)

ht t p//w w w.nea.org/ bullyf ree

ht t p://w w w.violenceprevent ionworks.org/ public/ bullying.page

ht t p://w w w.stopbullying.gov/

FOOD ALLERGY RESOURCES (CONTINUED)

Auto-Injector DevicesAmedra Pharmaceut icals Adrenaclick®

http://www.adrenaclick.com/

Lineage Therapeut ics, Epinephrine inject ion, USP, aut o-injectorhttp://www.epinephrineautoinject.com/

Mylan Specialit y (Manufact urer of Epi-Pen® auto-injectors)https://www.myepipen.com/

SanoAuvi-QTM: ht tp://auvi-q.com

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