Managing Food Allergies & Sensitivites

Cooking for (and pleasing the taste buds of) up to 100+ children is no easy task. Add on top of that, the ever increasing number of children with food allergies/sensitivities and it is often mission impossible to cater to every single child’s needs.
Mission impossible though it may seem some days, you are still expected to ensure that each child receives a nourishing, balanced diet. This requires you to think on your feet as to how you can alter one single recipe to cater for upwards of 10 different allergies!

That is why we have developed this training module. To help take the stress out of managing multiple allergies by:
Giving you a deeper understanding of how common food allergies and sensitivities affect young children.
Showing you how you can make simple changes in ingredients which will allow you to easily cater to these common allergies.

Education is key

Why are allergies on the rise?

• Studies are still unclear
• Hygiene hypothesis
• Delayed versus early introduction of allergenic foods
• Methods of processing
• Development of allergy food by skin exposure

Allergy
v's
Food Sensitivity

What is an allergy?

• When the immune system reacts to a substance in the environment which is usually harmless = production of allergy antibodies (proteins in the immune system) which identify and react with foreign substances
• An allergic reaction presents as the symptoms a person experiences following exposure to an allergen

Mild symptoms of food allergies

• Swelling of face, lips, eyes
• Sneezing, itching, hives
• Abdominal pain, vomiting
• Swelling of the tongue, throat
• Dizzy, pale and floppy (particularly in children)

Signs of anaphylaxis

• Wheezing, difficulty breathing
• Severe swelling of the tongue, throat
• Dizzy, pale and floppy (particularly in children)

What is a food sensitivity?

• A mild to moderate reaction to particular foods
• Common food sensitivities include wheat, dairy, soy, salicylates, dried fruit, food additives and preservatives.
• Symptoms may include skin rashes, gastric upset, difficulty concentrating, hyperactivity

Signs/symptoms of food sensitivity

• Skin rashes (eczema)
• Gastric upset (bloating, stomach pain, diarrhoea, constipation)
• Difficulty concentrating, hyperactivity
• Does not cause anaphylaxis

Most common food allergies/sensitivities

Common food allergies

• Gluten/wheat
• Lactose intolerance (dairy)
• Egg
• Nuts

Gluten/Wheat

What is gluten intolerance?

• When the body has a reaction to the protein found in wheat, rye and barley.
• Causes an inflammatory response (like it would for an virus/bacteria).

What is Coeliac Disease?

• The cells of the small intestine are exposed to gluten proteins = damages the integrity of the intestinal wall.
• Gluten crosses into the bloodstream creating an autoimmune response

Signs/symptoms of gluten intolerance

• Gastrointestinal problems including stomach pain, gas, bloating, diarrhoea or constipation.
• Slow weight gain (failure to thrive).
• Skin conditions such as eczema and dermatitis.

Signs/symptoms of gluten intolreance

• Constant fatigue.
• Irritability, anxiety, mood swings and ADD

The most effective way to test for gluten intolerance is through an elimination diet. This involves removing ALL gluten foods from the diet for at least 2 weeks whilst keeping a food journal to monitor diet and note any changes both physical and emotional. After 2 weeks, a small amount of gluten is reintroduced into the diet to see if there is any significant change in symptoms.

What about gluten free foods?

Gluten alternatives

• 100% soba noodles
• Brown rice
• Quinoa
• Polenta
• Cornflour (label must read gluten free)
• Buckwheat
• Coconut flour

Lactose Intolerance

What is lactose intolerance

• Lactose intolerance occurs due to the body’s inability to produce the enzyme lactase
• Common symptoms include: bloating, abdominal pain, gas, diarrhoea.

Lactose alternatives

• Check with parents to confirm which types of dairy are causing problems.
• Oat milk and coconut milk are great alternatives (ensure they don't contain excessive amounts of added sugar).
• Lactose free milk.
• Cauliflower

Egg Allergy

Egg allergies occur when the body’s immune system overreacts to the proteins found eggs. Most commonly, it is the proteins in the egg whites that causes problems although some people are also unable to tolerate the yolk.
When a person with an egg allergy eats an egg, the body perceives these proteins as harmful invaders, causing the immune system to attack.
Egg allergies can be very serious, particularly in children and it is a condition not to be taken lightly.

Children attending your centre with a severe egg allergy are required to have a medical note from their GP, outlining the severity as well as an action plan. Anaphylaxis from egg allergy can be a life threatening condition. It is important that ALL staff are aware of who these children are as it is everyone’s responsibility to ensure the safety of all children.

Some children will only have a mild egg allergy and may be able to tolerate egg in baking. Others will be more severe. Once again, it comes down to taking with the parents and getting clear on each individual child’s needs.

Egg allergy cooking tips

• When making cakes and biscuits, take out a small amount of mixture before you add the eggs. Make sure you place the egg free mixture away from possible contamination and clearly mark the egg free mixture (for example, use different coloured patty pans).

Egg allergy cooking tips

• If you have many children with egg allergies, you can make a large batch of cupcakes egg free and freeze (just make sure you clearly label them)

Egg allergy cooking tips

• Chia seeds can be a great alternative to eggs in baking. Chia seeds + liquid = binding, richness and moisture.

Chia seeds as an egg substitute:
To replace 1 egg:
1 tbsp chia seeds
3 tbsp water
Using a food processor or mortar and pestle, grind the chia seeds into a fine meal. Mix the water and ground chia seeds in a bowl and allow to stand for 5 minutes (or until the mixture becomes gooey, similar to raw egg yolk).
Use in baking as you would an egg.