Annual Conference
Conference Session
0000-00-00
"Keeping Students with Food Allergies Safe and Included: What School Nutrition and Food Service Professionals Need to Know "Key Areas: Nutrition
Session: - -
Speaker(s): Jenny Dowd - Community Engagement Senior Associate, Food Allergy Research & Education (FARE)
Objectives: 1. Improve understanding of food allergies and allergic reactions 2. Improve understanding of the Food Allergen Labeling Consumer Protection Act (FALCPA) 3. Learn general strategies for reducing and preventing allergic reactions and allergen cross-contact when preparing and serving meals 4. Improve understanding of federal laws that govern meal accommodations for students with food related disabilities 5. Identify ways that school nutrition professionals can assist with their school or district's food allergy management and prevention plan
Description: Food allergies are a growing food safety and public health concern. Researchers estimate that up to 15 million Americans have food allergies, including 5.9 million children. This breaks down to approximately 1 in 13 children, or roughly two in every classroom. Allergic reactions can be life-threatening and can have far-reaching effects on students, their families, and on the schools they attend. School nutrition and food service professionals can take concrete actions to protect students with food allergies from accidental exposure to food allergens. The presentation, Keeping Students with Food Allergies Safe and Included: What School Nutrition and Food Service Professionals Need to Know provides a foundation for school nutrition and food service professionals on food allergies and allergic reactions, recognizing and responding to food allergy emergencies, and strategies for reducing and preventing allergic reactions and allergen cross-contact when preparing and serving meals. Specific action items for school nutrition and food service professionals in assisting with the implementation of a school food allergy management and prevention plan will also be highlighted. The information presented aligns with the recommended practices found in the Center for Disease Control and Prevention's (CDC) Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs.
Speaker Bio(s):
Jenny Dowd - Food Allergy Research & Education (FARE)
Speaker Bio:
Jenny Dowd is a Community Engagement Senior Associate for Food Allergy Research & Education (FARE). In this role, Ms. Dowd supports FARE's education, outreach and advocacy efforts at a community level. She holds a Master of Arts degree in Social Service Administration from the University of Chicago and has a background in social work. She is also a certified trainer for food allergy and gluten-free training programs. Ms. Dowd came to FARE with a personal connection to food allergy and a desire to make a difference in the lives of those impacted by food allergy.
Upcoming CSNA Events
November 13-16, 202472nd Annual Conference
April 6-8, 2025
Legislative Action Conference
May 4-6, 2025
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