In-Service:

Avoiding Food Allergies

Owensboro Health Regional Hospital
Kelci McHugh
Dietetic Intern
Outline

1. Who is affected?
2. What is a food allergy?
3. What are the most common allergens?
▪ Examples of each
4. Cross contamination
5. Food allergies in action
6. Additional resources
7. Questions?
Pop Quiz Time!
Statistics – Food Allergy Research
and Education (FARE)

▪ 15 million Americans have a food allergy

▪ About 6 million children
▪ Prevalence of food allergy in children increased 50% between 1997
and 2011 – CDC
▪ Hospitalizations have tripled since the 1990s
▪ Allergic reaction sends someone to the emergency room every 3
minutes.
▪ Some allergies including peanuts, tree nuts, fish and shellfish can be
lifelong.
What is a Food Allergy?

▪ 170 known food allergens

▪ Body's immune system reacts to a protein in a food
▪ Inflammatory response occurs
▪ Mild or severe
▪ Symptoms can occur within minutes
▪ Itchy mouth
▪ Hives
▪ Throat tightening
▪ Difficulty breathing
▪ Anaphylaxis shock
Elite Eight Allergens

1. Milk
2. Egg
3. Peanuts
4. Tree nuts
5. Fish
6. Shellfish
7. Soy
8. Wheat
Milk

▪ Butter ▪ Half and Half

▪ Buttermilk ▪ Pudding
▪ Cheese ▪ Sour cream
▪ Cottage Cheese ▪ Whey
▪ Cream ▪ Yogurt
▪ Custard
Eggs

▪ Eggnog
▪ Mayonnaise
▪ Egg substitute
▪ Ice cream
▪ Lecithin
▪ Marshmallow
▪ Nougat
Peanuts

▪ Peanut oil ▪ Chili

▪ Ground nuts ▪ Egg rolls
▪ Mixed nuts ▪ Ice cream
▪ Peanut butter ▪ Marzipan
▪ Peanut flour ▪ Nougat
▪ Alternative nut butters ▪ Pancakes
▪ Sauces ▪ Meat alternative foods
▪ Glazes
Tree Nuts

▪ Almond ▪ Hazelnut
▪ Artificial nuts ▪ Macadamia nut
▪ Beechnut ▪ Nut extracts
▪ Brazil nut ▪ Nut oils
▪ Butternut ▪ Pecan
▪ Cashew ▪ Pesto
▪ Chestnut ▪ Pistachio
▪ Coconut ▪ Praline
▪ Walnut
Soy

▪ Soy oil ▪ Vegetable broth

▪ Edamame ▪ Canned meats
▪ Miso ▪ Cereal
▪ Soybean ▪ Crackers
▪ Soy protein ▪ Cookies
▪ Soy sauce ▪ Protein bars
▪ Tofu ▪ Infant formula
▪ Vegetable starch ▪ Sauces
Wheat

▪ Bread crumbs ▪ Glucose syrup

▪ Bulgur ▪ Soy sauce
▪ Couscous ▪ Starch
▪ Flour ▪ Batter fried foods
▪ Pasta ▪ Cereals
▪ Bread ▪ Candy
▪ Wheat grass ▪ Crackers
▪ Marinara sauce ▪ Hot dogs
▪ Imitation crab ▪ Potato chips
▪ Turkey patties ▪ Sauces
Fish

▪ Anchovies ▪ Tuna
▪ Catfish ▪ Worcestershire sauce
▪ Cod ▪ Barbecue sauce
▪ Salmon ▪ Caesar salad
▪ Tilapia
Shellfish

▪ Crab ▪ Mussels
▪ Crawfish ▪ Octopus
▪ Krill ▪ Oyster
▪ Lobster ▪ Scallops
▪ Prawns ▪ Squid
▪ Shrimp ▪ Fish stock
▪ Clams ▪ Seafood flavorings
Avoid Cross Contact in the Kitchen

▪ Wash hands often

▪ Change gloves
▪ Clean and sanitize surfaces
▪ Use clean kitchen tools for food preparation
▪ Prepare meals on top of barriers like cutting
boards or foil
▪ Start over if you think you have cross contaminated!
What to do When a Customer/Patient Informs
You of Their Food Allergy

▪ Avoid Cross Contamination

▪ Understand the Allergy
▪ Ask questions if necessary
▪ Take requests seriously
▪ Check the Food Labels
▪ Take time to review the ingredients.
▪ Ask a dietitian to help if needed.
▪ Get it there safely
▪ Talk to the person who prepared the dish. Assure it is free of the allergen.
MyDining and Food Allergies

▪ For a food allergy to be recognized through MyDining, the allergy

must be listed in EPIC
▪ Talk to a dietitian if a patient informs you of an allergy
▪ Once the allergy is properly filed, food items containing that allergen
are “blocked out” in MyDining and the food cannot be selected
▪ This why it is important to follow recipes accurately
Additional Resources

1. The Academy of Nutrition and Dietetics

2. Food Allergy Research and Education (FARE)
3. ServSafe- National Restaurant Association
4. Center for Disease Control and Prevention
5. Asthma and Allergy Foundation of America
Post-Test Time!
Questions?
References

1. Wolfram, T. (2017). Food Allergies and Intolerances. Journal of

Academy of Nutrition and Dietetics.
2. Food Allergy Research and Education Facts and Statistics. (n.d.).
Retrieved March 25, 2018, from https://www.foodallergy.org/life-
food-allergies/food-allergy-101/facts-and-statistics
3. Centers for Disease Control and Prevention Food Allergies in
Schools. (2018, February 14). Retrieved March 25, 2018, from
https://www.cdc.gov/healthyschools/foodallergies/index.htm