Food in the Classroom Guidelines
Wyoming City Schools strives to create and maintain a healthy and safe educational environment for all students.
The prevalence of food allergies among children continues to increase and allergic reactions to foods have become the most common cause of anaphylaxis in community health settings. The most common food allergens are milk, eggs, peanuts, tree nuts, soy, wheat, sesame, fish, and shellfish.
Although difficult to measure, research suggests that approximately 8% of children and adolescents are affected by food allergies. This is about 1 in 13 children or roughly 2 students per classroom. The symptoms and severity of allergic reactions to food can be different between individuals and can also be different for one person over time. Common reactions can include hives; swelling of the lips, tongue, and throat; shortness of breath; wheezing; nausea; vomiting; diarrhea; and stomach pain.
There is no treatment for a food allergy but one can manage allergens by avoiding them. Therefore, in an effort to ensure the daily management of food allergies in individual children in Wyoming City Schools, all community members are asked to follow the Guidelines for Food in the Classroom.
Guidelines for Food in the Classroom
For additional information, please contact Director of Pupil Services Dr. Tracy Wurtzler at WurtzlerT@wyomingcityschools.org or 513-206-7022.
