Allergies and Sensitivities
A growing number of children have food allergies and sensitivities that require attention from school staff. Vigilance in labeling and rigorous training of food-service personnel are crucial to protecting affected students. Types of food limitations vary from child to child; lactose intolerance is one of the most common, and may be compensated for with the inclusion of soy and other non-dairy menu options. Other allergies include soy, wheat, gluten, corn, peanut, tree nut, and egg, which can all be extremely dangerous to sufferers and severely curtail their dining options. An availability of fresh vegetables and fruits, as well as whole grains, prepared by an educated staff alleviates fear and danger for students. Know the special dietary needs of your staff and students by conducting a survey at the beginning of each school year. Also, label prepared foods that contain food allergens or triggers.
