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Food allergies are a growing food safety and public health concern that affect an estimated 4%–6% of children in the United States and are a growing concern for schools. Children with food allergies are two-to-four times more likely to have asthma or other allergic conditions than those without food allergies. These guidelines are designed for parents, district administrators, school administrators and staff, and Early Care and Education (ECE) program administrators and staff. They provide practical information, planning steps, and strategies for reducing allergic reactions and responding to life-threatening allergic reactions. The strategies presented in these guidelines can help schools and ECE programs take a comprehensive approach to managing food allergies. Through the collective efforts of school and ECE program staff members, parents, and health care providers, children with food allergies can be assured a safe place to thrive, learn, and succeed.
This resource was reviewed using the Curriki Review rubric and received an overall Curriki Review System rating of 3, as of 2003-02-14.
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