Week 2 Discussions

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Ashford University - California *

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214

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Health Science

Date

May 4, 2024

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docx

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2

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Hello Class, Scenario: Breakfast in the infant room consists of blueberry-flavored yogurt, ½ cup of wheat puffs, and milk. Even though Annie is lactose intolerant and cannot eat gluten, she is served this breakfast. Allergens are being disregarded in this scenario. According to Groark and Song (2012), “An allergen is a substance that causes an allergic immune response.” A child being exposed to an allergen can cause serious health problems and even anaphylactic shock. According to the Asthma and Allergy Foundation of America childcare staff must acquire training, show understanding, and execute measure following the child’s care plan. Children should be kept away from food(s) they are allergic to, and caregivers should be able to identify the signs and symptoms of an allergic reaction. Alternative best practice procedure should start with the director of the childcare center. They should be aware of best practices through trainings and those same trainings should be given to all staff. Then, parents should bring in official documentation from the doctor of allergens and boxed and labeled medication. Next, each child should have an allergen plan that is shared with kitchen and education staff. Next, the staff persons who are responsible for preparing and serving food should be aware of every child’s allergen. Those allergens should be posted with the child’s name in the kitchen/food prep area. When menus are prepared, there should be alternatives/substitutions on the menu for allergens. Every classroom should have a risk list that lists each child and their allergen information. Caregivers should frequently check these risk lists when menus are presented and before feeding or serving food to children. When children are served, the child with a substituted meal should have a labeled container with their food inside. If a substituted meal has not been provided the kitchen/food prep staff should be notified immediately and the child should not be served anything until their food is available. Ashley Asthma and Allergy Foundation of America. (2021). Food Allergies in Childcare |Managing Life-Threatening Food Allergies in Child Care: A Guide for Parents . Food Allergies in Childcare |. https://asthmaandallergies.org/food-allergies/food-allergies-in-childcare/.
Hello Class, Based on the information shared on Trevor’s form, I would ask the parents if Trevor is allergic to milk or if he has a lactose intolerance. I would then begin my action plan with signed documentation from the physician stating Trevor’s allergies and medical concerns that relate to food. The parents would be required to bring in any prescribed medication (EpiPen) inside of its original box with the prescription label and a medication administration plan signed by the doctor. Then, I would take this documentation and create a sheet with Trevor’s name, birthdate, classroom, and list of allergens to be displayed in the kitchen, classroom, and our office risk list binder. This will ensure that all staff who work directly or indirectly with Trevor know what he can and cannot have with regards to food. Staff will be trained on how to handle allergens, food safety, and medication administration. Inside of the classroom will be a medication bag that includes a labeled Ziplock bag of Trevor’s documentations and medication. Also in that bag will be an emergency contact form. This bag will be carried by the caregivers everywhere that Trevor goes throughout the center in case of an emergency. Before creating Trevor’s menu, I would speak with Trevor’s parents to find out what he eats at home. I would make a list of everything he is allergic to for reference when creating his menu. I will also make sure to include healthy items on his menu that he loves as much as possible. Due to his fear of trying new foods, I would introduce the food to the parent for them to try at home before adding it to his menu. I would also have a strict “nut-free” environment to ensure the safety of all children and adults. After speaking with Trevor’s parents and learning everything I need to know, I will create a menu that satisfies Trevor’s needs and meets the state guidelines by including all the necessary ingredients and following the five nutrition principles. Alternatives: 6 oz low-fat milk ► 6 oz oat milk/soy milk Peanut butter (1.5 tbs) on a half slice of whole-grain bread ► 1 ½ oz grilled chicken breast with ¼ C brown rice 3 oz blueberry-flavored yogurt ► 3 oz non-dairy yogurt ½ C strawberry slices ► No allergen (½ C apple slices for a texture variety) ½ C steamed green beans ► No allergen
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