Food Allergies in Childcare Centers

The recent increase of food allergies amongst children has created a dilemma in the childcare setting since up to 25% of children with food allergies may have their first reaction at a childcare or school setting. The majority of foods associated with food allergies such as cow's milk, soy, egg, wheat, peanuts, and tree nuts are common in these settings. Young children (infants through 5 years of age) pose challenges in regards to food allergy prevention due to behavioral issues, developmental limitations, communication abilities, and feeding needs.

Childcare personnel who are responsible for the feeding and care of young children usually have limited medical experience regarding recognition and intervention of potentially life threatening food reactions. Childcare settings are confronted with not only obstacles of organizing multiple children of the same age and different nutritional needs but also variations on staff experience and access to medical facilities. A more formal systematic approach to food allergy reaction would help relieve this strain on childcare personnel.

The Center for Managing Chronic Disease is investigating a uniform approach for prevention, recognition, and intervention of food related reactions. With the collaboration of the Center, Harvey L. Leo, MD is leading an intervention at eight local University of Michigan Daycare centers. These facilities are incorporating a systematic approach to educate parents, children, and staff of food allergies in hopes of improving parental and staff anxiety regarding food allergies and reduce the possibility of food reactions. This collaboration between medical personnel, public health organizations, families, and childcare centers may provide new insights into making these places safer for food allergic children.

For more information on this project, please contact Center Faculty Member, Harvey Leo at: hleo@med.umich.edu