Food Allergy Management in Early Care and Education Programs School and ECE program staff should develop a comprehensive strategy to manage the risk of food allergy reactions in children. This strategy should include (1) a coordinated approach, (2) strong leadership, and (3) a specific and comprehensive plan for managing food allergies. 1. Use a coordinated approach that is based on effective partnerships. The management of
any chronic health condition should be based on a partnership among school or ECE program staff, children and their families, and the family’s allergist or other doctor.
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2. The collective knowledge and experience of a licensed doctor, children with food allergies,
and their families can guide the most effective management of food allergies in schools or ECE programs for each child. Close working relationships can help ease anxiety among parents, build trust, and improve the knowledge and skill of school or ECE program staff members.
3. Provide clear leadership to guide planning and ensure implementation of food allergy management plans and practices. This may be the administrator or the person that coordinates health services for children (health consultant, school nurse, etc.)
4. Develop and implement a comprehensive plan for managing food allergies. To effectively manage food allergies and the risks associated with these conditions, many people inside and outside the school or ECE program must come together to develop a comprehensive plan, called the Food Allergy Management and Prevention Plan (FAMPP).