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  • Food allergy in schools: The importance of government involvement

    Author(s)
    Lawlis, Tanya
    Bakonyi, Sarah
    Williams, Lauren T
    Griffith University Author(s)
    Williams, Lauren T.
    Year published
    2017
    Metadata
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    Abstract
    Aim: Children have the highest rates of food-related allergic reactions. While 85% of children outgrow allergies including cow’s milk and eggs by five years of age, allergies to peanuts and seafood continue into adulthood. The school setting poses a high-risk environment for allergen exposure. The aim of the present study was to examine the availability, drivers and communication of school food allergy awareness and management policies/guidelines in one Australian education jurisdiction. Methods: A cross-sectional study comprising an online survey of principals on school allergy awareness (n = 100) was conducted in public, ...
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    Aim: Children have the highest rates of food-related allergic reactions. While 85% of children outgrow allergies including cow’s milk and eggs by five years of age, allergies to peanuts and seafood continue into adulthood. The school setting poses a high-risk environment for allergen exposure. The aim of the present study was to examine the availability, drivers and communication of school food allergy awareness and management policies/guidelines in one Australian education jurisdiction. Methods: A cross-sectional study comprising an online survey of principals on school allergy awareness (n = 100) was conducted in public, catholic and independent primary and high schools in an Australian education jurisdiction between August 2011 and November 2012. Results: Sixty-three per cent (17/27) of schools responding to the survey reported using food allergy management guidelines. An average of 13 students per school were reported to have a food allergy with 93% of schools reported having students with at least one food allergy. Parents, not government policy, were identified as primary drivers of food allergy guideline implementation and a third of schools provided anaphylaxis training annually. Communication of food allergy management was limited with only 42 school websites either providing access to policies/guidelines or providing a food allergy statement. Conclusions: Detailed awareness and management guidelines are integral for schools to adequately manage food-induced allergic reactions, including anaphylaxis, in the school environment. To enable this, national government support through legislation and policy is needed to ensure a consistent, up-to-date and policed approach to food allergy management in the Australian education sector.
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    Journal Title
    Nutrition and Dietetics
    DOI
    https://doi.org/10.1111/1747-0080.12225
    Note
    This publication has been entered into Griffith Research Online as an Advanced Online Version.
    Subject
    Food sciences
    Nutrition and dietetics
    Public health nutrition
    Publication URI
    http://hdl.handle.net/10072/101558
    Collection
    • Journal articles

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