The Registered Dietitian as the Food Allergy Educator for the 6- to 12-Grade Kitchen Staff

Abstract

Staff education is necessary to prevent severe allergic reactions and respond to food allergy emergencies in schools. In particular, cafeteria staff and kitchen employees need to learn how to minimize known allergens and to recognize the signs of anaphylaxis, a severe allergic reaction that needs to be treated promptly with epinephrine to prevent a possible fatality. As a food expert, the registered dietitian is the knowledgeable professional to provide this training. Based on this premise, we presented a workshop to kitchen staff in a 6- to 12-grade school, including roundtable talks, small breakout sessions, videos, and hands-on demonstrations. The staff members indicated that they felt better prepared to help students with food allergies.