Got 6 Minutes? Watching This Video Could Save a Life
A severe allergic reaction, or what’s called anaphylaxis, can be really serious and even life-threatening.
It can happen at anytime and anywhere – in the classroom, cafeteria, playground, on the bus or during a field trip. So it’s critical that ALL school employees, including teachers and education support professionals, need to know about allergic reactions, how to identify them, how to respond in an emergency, and how they can help prevent them in the first place.
That’s why NEA HIN and Sanofi US teamed up to create a video for educators and education support professionals on managing severe allergies in school. Watch the video below, and then head over to our allergy page for more information and resources on severe allergies and anaphylaxis.
Knowing how to spot, manage and respond to a severe allergy can truly save a life!
Are You Asthma Aware?
One in 12 Americans are estimated to have asthma – that’s 25 million people in the U.S. And these troubling asthma rates are even higher for Black, Latino and impoverished children. For kids and teens ages 5 to 17, asthma is the leading cause of school absences from a chronic illness. It accounts for an annual loss of more than 14 million school days per year – and it makes it awfully hard for students to stay on top of their learning.
When it comes to managing asthma, four key elements are essential to keeping an asthma attack at bay:
- Creating and following a personal asthma action plan
- Taking medicine properly
- Avoiding or minimizing exposure to asthma triggers
- Recognizing the early symptoms of asthma and taking the appropriate action
Resources for School Staff
- Enroll in NEA Academy’s online course, “Managing Asthma in a School Enviornment.” This online course was developed by NEA HIN and the Merck Childhood Asthma Network (MCAN) and covers the symptoms of an asthma attack and ways to make your school more asthma-friendly. A total of 2.5 certificate hours can be earned by taking the course and up to 65 additional certificate hours can be earned by completing one or more of the extra-credit projects offered.
- Did you know poor indoor environmental quality can trigger asthma symptoms? Our online course on indoor environmental air quality will help you identify, prevent, and resolve issues like mold, moisture, chemical exposure and more.
- Find out how asthma-friendly your school is! Use this checklist to assess how asthma-friendly your school is.
Food Allergies: Is Your School Prepared?
“She’s blue!”
I was three-years-old, and my mother had minutes before given me a walnut to snack on as I rode in the backseat during a family road trip. I was suddenly quiet – unusually so for a talkative toddler – and when she turned around, she realized I had stopped breathing.
I was experiencing anaphylaxis – a severe, potentially life-threatening allergic reaction. My reaction had been triggered by a tree nut food allergy – one of the 8 most common food allergy triggers in the U.S.
Food allergies can be a scary event not only for the estimated 15 million Americans like me who have a food allergy, but also for family, educators, co-workers and friends who witness an allergic reaction. Awareness, education and prevention can literally save a life. NEA HIN produced “The Food Allergy Book” in English and in Spanish to help school staff and families be prepared in the case of a food allergy emergency.
What is a Food Allergy?
Food allergy is an abnormal response to a food, triggered by the body’s immune system. In individuals with food allergies, the immune system mistakenly responds to a food (known as the food allergen) as if it were harmful, triggering a variety of negative health effects.
Anaphylaxis is a severe allergic reaction that happens quickly and may cause death. It’s essential to know that people who previously only had so-called “mild” reactions can suddenly have a life-threatening reaction; it’s therefore critical to treat all allergic reactions as emergencies and seek immediate care.
Strategies for Prevention
During Food Allergy Awareness Week, take a few minutes to review The Food Allergy Book and make sure your school has implemented strategies for prevention:
- Educate yourself and build awareness of the seriousness of food allergies. Download NEA HIN’s “The Food Allergy Book” and visit FoodAllergy.org – and then share these resources with others.
- Document students’ allergies. Every year, a student’s family should submit an Emergency Care Plan in consultation with student’s doctor. Allergies can change throughout a person’s lifetime, so it’s critical this record is updated regularly.
- Create a food allergy management and prevention plan. Managing allergies is a team effort, and a plan reflects the roles everyone in a school can play to prevent allergic reactions. A strong plan accounts for the daily management of food allergies and ensure that all staff know the signs of anaphylaxis and know how to administer epinephrine auto-injectors (where permitted by state law).
Prevention strategies helped me manage food allergies in school as a student – and I continue to use these strategies as an adult.
Is Your School Ready to Help Students With Food Allergies?
For the approximately six million children in the U.S. who have one or more food allergies, going back to school can be scary. Ensuring that schools are ready to help students manage their food allergies is critical and the St. Louis Children’s Hospital is providing a unique opportunity to do so! The hospital has created the Food Allergy Management and Education (FAME) Manual and Toolkit and is looking for schools to pilot the program now. The pilot is designed to determine the effectiveness of the manual and toolkit which will help schools establish a framework for managing food allergies.
Specifically, the guidance will help school staff understand life-threatening food allergy reactions and their causes, know how to recognize and respond to severe allergic reactions (anaphylaxis), and develop policies and procedures to maintain a safe school environment for children with food allergies. Toolkit materials are divided into role-specific sections for principals, nurses, teachers, transportation staff, school nutrition staff and others, and include emergency protocols. The materials can be used for professional development to create instructional staff trainings. Also included are forms and information for students and families.
To enroll in the pilot, you must complete a confidential, 15 minute online survey at www.surveymonkey.com/s/FAME_National_Pilot. Once you have completed the survey you will be able to download the FAME Manual and Toolkit. A follow-up 15 minute survey is also scheduled for November.
Pilot participants will receive a FAME certificate that recognizes the school’s participation. If you need additional information or have any questions, please email [email protected].
What Does It Mean To Be “Gluten Free”?
This month, the U.S. Food and Drug Administration (FDA) finally defined what it means for food to be labeled “gluten free”. This new rule is great news for people with a gluten intolerance or celiac disease. Under the new rules, which will become fully effective in a year, consumers can trust that packaged foods sold in the U.S. and labeled “gluten free” meet the safety standards enforced by FDA. For more information on celiac disease, the new rules, and FDA labeling, visit FDA.gov.
So what’s the difference between a wheat allergy, a gluten intolerance, and celiac disease? Gluten intolerance and celiac disease should not be confused with a wheat allergy. A wheat allergy is a food allergy, which can trigger an allergic reaction ranging from mild itching and swelling to potentially fatal anaphylaxis. Because some people are allergic to wheat, packaged foods regulated by the FDA and sold in the U.S. are required to list wheat on the label when it is an ingredient. A doctor may prescribe an epinephrine auto-injector to a person with a wheat allergy, but not for gluten sensitivity or celiac disease. Check out NEA HIN’s Food Allergy Guide for more info on how your school can be prepared to manage food allergies.
Gluten is a protein found in wheat, barley, and rye (as well as wheat relatives you may not have heard of, like spelt, triticale, kamut, farro, and einkorn). Also, though oats do not contain gluten, they are almost always cross-contaminated with gluten, unless otherwise labeled. For someone with a gluten sensitivity or intolerance, eating gluten causes inflammation in the intestines. Symptoms include bloating, abdominal pain, diarrhea, and vomiting after eating gluten. Related symptoms can include headaches, lethargy, attention problems, and muscle problems. Once gluten goes away, the symptoms do, too.
Celiac disease is a more serious autoimmune disease that causes a person’s immune system to attack his or her own intestines when gluten is eaten. Unmanaged celiac disease can result in serious long-term complications including malnutrition and intestinal damage. Celiac, once diagnosed by a doctor, requires a strict gluten free diet.
Clear labeling of gluten free foods is great news for schools, where management of food intolerance is a growing concern. Just because “wheat” isn’t listed as an ingredient, food may still have gluten in it; products can contain gluten from barley or rye, or because they are processed in plants that also process gluten foods. A gluten reaction can also happen from cross-contamination, so separate utensils, work surfaces, and jars of spreadable condiments like margarine and peanut butter should be used with gluten free foods. It is important for educators to be aware of student food allergies and intolerances. Everyone has a role in helping students manage their food-related health needs!
Another Great Day at the Expo!
What a great day we had today! We met over 600 additional educators in the Hall of Health and Safety. We gave away hundreds of publications and our partners reached thousands of NEA members with valuable information and resources. You can see our pictures on Facebook and Twitter. And don’t forget to visit Bag the Junk on Facebook to see all the wonderful carrot pictures in support of healthy school food. They will be up next week.
Thanks to everyone who visited and stopped to join the health and safety movement. We will be working hard all year to make sure that every student and educator has a safe school environment and can make healthy choices every day.
See you next year in Denver.
Educators Explore Healthy and Safe Schools
The NEA Expo opened this morning in Atlanta, Georgia and the Hall of Health and Safety was soon humming with activity. NEA educators coming to the hall were able to visit the booths of NEA HIN, our Bag the Junk project, and our Hall of Health and Safety partners.
Among the highlights of the day were the over 1000 educators who learned about new NEA HIN resources like The Food Allergy Book, Healthy Steps for Healthy Lives (2013), and Rx for Understanding: Preventing Prescription Drug Abuse. They also learned about our new online store. Other visitors learned about our Crisis Guide and the new Jerald L. Newberry School Safety Fund.
We had visits today from a number of NEA HIN Champions who are leading actions, large and small to create healthy and safe schools. And visitors to the NEA HIN booth got the chance to spin our prize wheel where everyone is a winner!
If you are in Atlanta at the Expo, please joins us on July 2 for the second and final day of the NEA Expo. We hope to see you there.
What To Do In A Food Allergy Emergency In School?
How can foods that are as common as a mosquito at a picnic in July and that taste so good make so many people sick—some to the point of death? Each year, almost 200 people with food allergies die from anaphylaxis—a severe allergic reaction that has symptoms like vomiting, swelling of the lips, mouth and tongue, and shortness of breath.
Food allergies are on the increase, and have become a major public health concern. It is estimated that about 9 million adults and 6 million children have food allergies, and between the years 1997 and 2007 there was about an 18% increase.
In order to keep yourself, your students, and your loved ones safe, it is important to know about food allergies and what to do if you or someone around you is experiencing an allergic reaction. Some of the most common allergens are peanuts, tree nuts, wheat, shellfish and other fish, milk, and eggs. If a person is allergic to one of these foods, even having skin contact with it can bring about a serious reaction.
An epinephrine injection is needed when someone is having an anaphylactic reaction. The injection is administered by way of an auto-injector, like an EpiPen or the new Auvi-Q, which actually talks you through the injection process. When permitted by state law, all school staff should be trained to administer epinephrine. When a school nurse is available, he or she should be notified of the emergency immediately, and if your school doesn’t have a nurse, you should find out what the protocol is for getting help. Your quick actions could save a life! Visit NEA HIN’s food allergy page for more information.
Eat, Drink and Be Safe! Are you Food Allergy Aware?
This week is food allergy awareness week and you have a role to play in helping students manage food allergies! It’s important that you understand food allergies, how to recognize the symptoms of a food allergy reaction, and what to do in the event of food allergy emergency.
It’s likely you will work with a student with food allergies. A recent study conducted by the Centers for Disease Control and Prevention, showed the prevalence of food allergies increased in children under age 18 from 3.4 percent in 1997 to 5.1 percent in 2011. The cause of the increase is unknown and many food allergy professionals aren’t sure when the epidemic will plateau.
Important facts to remember:
- Many children experience their first food allergy reaction while at school, and reactions can range from mild to severe and can become severe very quickly.
- Severe food allergy reactions can result in anaphylaxis, which can be life-threatening if not treated immediately.
- The majority of deaths from food allergies at school occur because there is a delay in administering epinephrine. It is very important that when anaphylaxis symptoms occur epinephrine is administered immediately.
NEA HIN released Food Allergy Book: What School Employees Need to Know last September and distributed all of its 75,000 copies in less than a year! The booklet was created through a cooperative agreement with the US Department of Agriculture (USDA) and educates school employees about food allergies and how they can help to prevent and respond to food allergic reactions in schools. We are pleased to announce that through additional funding from USDA, additional copies are being printed and are now available for ordering! You can download the booklet or order copies by calling 877-250-5795.
In honor of food allergy awareness week remember, keeping students safe and healthy is team effort! Share your food allergy story with us or post it on Facebook.
Today, we learned how to save a student’s life!
Why should education support professionals care about food allergies? One reason is that many children experience their first food allergy reaction while at school, and reactions can range from mild to severe and can progress in severity very quickly. Severe food allergy reactions can result in anaphylaxis, which can be life-threatening if not treated immediately. This means that all school staff should:
- Understand food allergies
- Know how to identify the signs and symptoms of anaphylaxis
- Be trained in how to administer epinephrine auto-injectors (if allowed by state law)
I was shocked to learn that so few NEA members had received training at their school about food allergies. Some school secretaries or office attendance staff had to administer medications such as epinephrine (the first line of treatment for anaphylaxis) to students because there was no full-time school nurse in their building. Talk about other duties as assigned!
NEA Members made it clear to me that the food allergy training we offered was critical.
The food allergy training was a happy marriage of NEA HIN guidance (focusing on the team approach) and the National Association of School Nurses training (focusing on training unlicensed school staff to administer epinephrine). I co-presented the “Eat, Drink, and Be Prepared: Food Allergies in the School Environment” workshop with NASN’s expert Sally Schoessler.
Sally and I blended together both organizations’ work in helping school staff understand their roles in preventing and responding to food allergy emergencies. We drew from NEA HIN’s new food allergy booklet for school employees “The Food Allergy Book” and NASN’s new “Get Trained” program.
School nurses, health aides, food service workers, secretaries, and paraeducator, and other education support professionals attended our workshop. Some had a food allergy themselves, some had children with food allergies, and some cared for a student with food allergies.
ESPs made clear that they believe:
- ALL school staff has a role in helping students manage food allergies!
- With proper training, school staff can administer epinephrine and save the life of a student!
I am proud to serve NEA members all across the country. Not only do they care about their students’ academics, but they care about student health, safety, and wellbeing. Among the many hats ESPSs wear,
I can confidently say that the one they should wear most proudly is that of a caring, dedicated hero!
Treat Your Valentine To A Heart Healthy Goodie.
Say Valentine’s Day and most of us think of chocolate, candy, and roses. Valentine’s Day parties at schools often come with lots of sugar and candy. This year, we offer some ideas for doing something different.
Setting out to write this I realized that when I am looking for gift and food ideas outside of work, the place I often start is Pinterest, which pulls together visually appealing links from across the internet. So why not start there for Valentine’s Day ideas, and my first stop is the Healthy Eating Pinterest board maintained by NEA HIN’s Bag the Junk. Whether you are planning something special for an adult or a child, we have ideas for treats that tastes good, look good, and are healthy
I haven’t decided what I will make at home, but here are a few of the things I am thinking of, each with four ingredients or less.
- Frozen banana chocolate “ice cream.” What a great way to get one of the recommended serving of fruit. Made with frozen banana, cocoa, and peanut butter this is a quick treat. (But make sure that you know about food allergies, peanuts are a common allergen)
- Angel cake and red fruit kabobs. Using a bamboo skewer, alternate cubes of angel cake with red fruits such as strawberries, raspberries, or grapes.
- “Jell-O” jiggler hearts made with gelatin and fruit juice. Use a cookie cutter after the gelatin has set.
Do you have a favorite healthy holiday treat? Share with us on Facebook.