sister maureen shelby santin sarah goff may 13, 2013

Sister MaureenShelby Santin

Sarah GoffMay 13, 2013

What are Food Allergies?• The body perceives the certain food

protein as foreign and harmful. • This produces a reaction to “protect”

the body. • Some of these reactions could be life-

threatening.

8 Most Common Food Allergies

• Dairy• Peanuts• Tree nuts• Eggs• Soy• Wheat• Fish• Shellfish

Food Allergy Symptoms• Mild: Not life threatening

– Hives– Eczema– Redness of the skin or eyes– Itchy mouth or ears– Nausea or vomiting – Diarrhea– Stomach pain– Nasal congestion or a runny nose– Sneezing – Slight dry cough– Odd taste in mouth – Uterine contractions

Food Allergy Symptoms

THESE REQUIRE MEDICAL ATTENTION• Severe: could be life threatening – Obstructive swelling of the lips, tongue or throat– Trouble swallowing– Shortness of breath– Turning blue– Drop in blood pressure (failing faint or confused)– Loss of consciousness– Chest pain– A weak pulse– Anaphylaxis

Anaphylaxis• A serious allergic reaction that is rapid in onset and may cause

death• Symptoms:

– Tingling, itchiness, or metallic taste in the mouth– Hives– Difficulty breathing– Paleness (from a drop in blood pressure)– Loss of consciousness– Swelling or itchiness of the mouth and throat– Diarrhea– Vomiting– Cramps and stomach pain– Confusion– Weak pulse

• Can occur between a few minutes to several hours after consuming an allergen

How to Respond to Anaphylaxis• Call 9-1-1 immediately– Mention that someone is experiencing

anaphylaxis• Remove the allergenic foods from the

mouth and/or skin

What are Food Intolerances?

• The body is unable to properly digest the food protein

• Symptoms are related to the digestive system

• Symptoms include nausea, gas, cramps, abdominal pain, diarrhea, irritability, nervousness or headaches

• Examples include lactose intolerance and gluten intolerance

Gluten• Natural protein of wheat that gives dough

its elasticity• Found in wheat, oats, rye and barley• The demand for gluten-free products has

grown from 2004 to 2012

Celiac Disease

• Auto-Immune Disease• Genetic• Reaction to gluten protein • Consumption of gluten could lead to

ulcers, mal-absorption of nutrients and possibly death

Where is Gluten Found?

• Baked Goods• Sausages, pre-seasoned meats, deli meats• Soups, sauces, gravies• Salad dressing • Seasonings• Processed cheese spreads, powdered cheese

mixed• Beer • Anything that contains flour

Does it Contain Gluten?CONTAINS GLUTEN

– Barley– Bulgur– Einkorn– Emmer– Farina– Farro– Graham – Kamut– Oats (if not certified gluten free)– Rye– Spelt – Triticale– Breadcrumbs– Cereals– Durum flour– All purpose flour– Wheat protein

– Whole wheat berries– Semolina– Pasta– Soy sauce– Glucose syrup– Starch

GLUTEN FREE– Amaranth– Buckwheat– Corn– Millet– Quinoa– Rice– Tapioca– Teff

Food Allergy/Intolerance Stats• 18% increase in food allergies from 1997-

2007• An estimated 15 million Americans live

with food allergies• Food allergies account for 30,000 hospital

visits and 200 fatalities each year

Prevention

• No cure for food allergies, the only prevention from a reaction is avoidance.

Food Labels

Food Labels

Food Labels

Food Labels

Food Labels

Food Labels

How to Read a Label for a Soy-Free Diet

• Some unexpected ingredients that contain soy:– Edamame– Miso– Soybean oil– Soy sauce– Tofu– Textured vegetable protein– Soybean– Soy protein

How to Read a Label for a Dairy-Free Diet

• Some unexpected ingredients that contain milk:– Whey– Casein– Curds– Custard– Pudding– Sour cream and sour cream solids– Artificial butter flavor– Caramel– Chocolate

How to Read a Label for an Egg-Free Diet

• Ingredients that contain egg:– Mayonnaise– Meringue– Albumin – Eggnog– Pasta

How to Read a Label for a Peanut-Free Diet

• Some unexpected ingredients that contain nuts:– Artificial nuts– Peanut oil– Mandelonas– Coconut– Butternut– Pesto (UMD Dining pesto is nut-free)– Praline– Pistachio

• Peanuts are sometimes found in the following:– Egg rolls– Enchilada sauce– Marzipan– Baked goods– Chili

How to Read a Label for a Shellfish-Free Diet

• Types of shellfish:– Barnacle– Crab– Crawfish– Krill– Lobster– Prawns– Shrimp

• Ingredients that may contain shellfish:– Fish stock– Seafood flavoring– Bouillabaisse sauce

Students with Food Allergies

• Dining services is expected to provide allergen, processing and ingredient information

• Eating from home can cause anxiety for those suffering from food allergies.

• Students rely 100 percent on dining services for safe food options.

Lesley Judgment

• Lesley University was sued for not providing gluten-free options.

• Rights protected under the American with Disabilities Act.

• Food services need to provide “necessary reasonable modifications…..to fully enjoy the privileges, advantages and accommodations of its food service meal plan system.”

Maryland and Food Allergies• One-on-one meeting with Sister Maureen

Schrimpe• Allergy symbols on dining hall monitors• “To go” items are labeled for allergens and

special diets• Allergy information online and through kiosks in

the dining hall• Gluten-free menus available• Prepackaged allergen-free and vegan desserts

now available!

Causes of Food Allergy Reactions in Food Service

1. Poor Communication– Consumers may assume food ingredients

from previous experience with food item – Allergy students want to feel normal and

may feel uncomfortable asking questions– Servers need to take food allergy requests

seriously

Causes of Food Allergy Reactions in Food Service (cont.)

2. Hidden Ingredients• Sauces and mixed dishes• Recent product recalls due to undeclared

food allergens • Ex: peanut butter in egg rolls

Causes of Food Allergy Reactions in Food service (Cont.)

3. Cross-Contact of Allergens • Surfaces• Handlers• Plated food

Cross-Contact• Unclean hands or gloves – wash hands before preparing a

allergy-free meal

• Splashed or spilled food- allergy free meal should be carried by itself from the kitchen

• Trays- trays for allergy free meals should be washed with warm soapy water first

• Garnishes- only chef or manager should garnish the plates

• Refilled serving containers- wash all containers before refilling them with new foods

Cross-Contact• AVOID using same utensils and equipment for

allergen-free food preparation. • Even dust, crumbs or steam from a allergen-

containing meal could contaminant an allergen- free meal!

Alcohol wipes do not destroy allergen proteins; only hot, soapy water destroys these proteins!

High-Risk Foods for Cross-Contact

• Fried food• Desserts• Sauces• Pastry• Combination foods (stews and pot pies)

**Advise food allergy consumers that these are high risk options.

Front of the House

• Refer food allergy student questions to a manager or chef

• Be understanding, listen carefully• Have area designated where student can

pick up food• Send student’s information to Sister

Maureen for follow-up

Back of the House• Inform guests of ingredients in

unexpected places– Worcestershire sauce contains anchovies

and/or sardines– Sweet and sour sauce may contain wheat

and soy– Barbecue sauce may contain pecans

• If you’re unsure about allergy information do not guess. Simply suggest another menu option for which you have information for

Real Life Situation“I got a salad from Salad Sensations area, and I was watching the man making it very carefully, as usual. However, after taking a few bites of the salad, I found a chickpea in it. I called the incident to the attention of one of the managers, and he merely suggested I get something else to eat rather than taking steps to prevent this from happening in the future. I just wanted to let you know in hopes that the way this is handled can change in the future.”Spring 2013

Resources

• FARE: http://www.foodallergy.org/home• http://

www.nacufs.org/resources-overview• “Food Allergy Training Guide for College

and University Food Services” The Food Allergy and Anaphylaxis Network, 2005.

Thank You. Any Questions?

Email me anytime at schrimpe@umd.edu