Food allergies are increasing in prevalence. Symptoms of an allergic response range in severity from a rash or itchiness to life-threatening anaphylaxis. Food allergies are managed by avoidance of all foods containing the allergen. It is increasingly important that food service employees are aware of common food allergens and how to prevent cross-contamination when preparing food for the public and hospitalized patients. The purpose of this study was to provide an in-service to the food service staff of Einstein Medical Center Montgomery to improve their understanding of food allergies and preventing cross-contamination and evaluate change in employee knowledge. The study utilized a quasi-experimental, pre/post test design with a convenience population of staff of Einstein Medical Center Montgomery who prepare and serve food for hospitalized patients and customers of the retail cafeteria. The 4 subjects, 3 dietary hostesses and 1 nutrition supervisor, were primarily African American and Latino, all female, and 20-40 years old. An interactive educational intervention was lead by the researcher, a Registered Dietitian at the facility. Knowledge was assessed through a pre/post questionnaire. Results revealed a 20.5% decrease in mean knowledge score. Of the 4 participants, 25% (n=1) revealed an improved post-test score following the intervention. Two subjects showed decreased scores and one subject showed no change in score. This study was limited by the small number of participants and the possibility of 2 subjects not taking sufficient time on the pre- and post-tests. Further research is needed to investigate the role of an RD instructed in-service on change in knowledge of food allergies.

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

Too many children are having allergic reactions and anaphylaxis at school, often as a result of a lack of preparation and understanding. Each reaction is traumatic for the student who experiences it, for those who witness it, and for school staff who treat the child in the throes of this life threatening event. This important and comprehensive book presents straightforward information and recommendations for managing food allergies at school. Specifically covered are: ? A general overview of food allergies, including treatment and current research. ? A 3-Step Plan for school food allergy management. ? The process involved to develop a school district life threatening allergy policy. ? A thorough explanation of the laws that protect food-allergic students. ? The emotional impact of food allergies, including recommendations to support healthy coping strategies for the child and family. ? Practical tools, such as an Individual Healthcare Plan form, and a template for Recommended Standards for School Food Allergy Management. ? Highlighted excerpts written by parents and professionals offering their insights and experiences with food allergies. This book is required reading for parents and school personnel who are faced with the challenge of keeping children with food allergies safe at school.

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people worki

Medical Nutrition Therapy plays a critical role in a patient's health status. During an admission to an acute care facility, this is done by he meals they receive. Prescribed therapeutic diets are ordered by physicians in the electronic medical records, which the foodservice department uses in order to provide satisfactory nutrition in accordance with various dietary restrictions that is within each prescribed diet. The foodservice department is a challenge within hospitals due to various obstacles. Knowledge on the different diets has always been a struggle. Proper education on the menu item compliances has been identified by foodservice management at Paoli Hospital as a key piece to the puzzle. This study was conducted in order to improve foodservice employees' relationship to a patient's clinical status and to identify non compliant menu items associated with 2 gram sodium, neutropenic, and renal diets. A dietitian-led educational intervention was conducted emphasizing on basic disease status association between each diet listed, non compliant menu items associated, and sample tray ticket activities. Data was collected through the use of a multiple-choice questionnaire (pre and post test) to determine subjects' base knowledge and effectiveness of the intervention. There were 13 foodservice employees whom participated between the ages of 18 to 60. Scores were indicative of knowledge improvement and ability to identify non compliant menu items. Continual research is necessary to determine the long-term effectiveness of employees' knowledge of the prescribed therapeutic diets.