establishing a campus-wide team approach for addressing food allergies & celiac disease in...
TRANSCRIPT
Establishing a Campus-Wide Team Approach for Addressing Food
Allergies & Celiac Disease in Higher Education
www.foodallergy.org
What is FARE?
Food Allergy Research & Education (FARE) is the result of a merger between Food Allergy Initiative (FAI) and Food Allergy & Anaphylaxis Network (FAAN).
As the leading non-profit working on behalf of the 15 million Americans with food allergies, FARE’s mission is to improve the quality of life and the health of individuals with food allergies, and provide them hope through the promise of new treatments.
Our work is organized around three core tenets:
•LIFE. Support the ability of individuals with food allergies to live safe, productive lives with the respect of others through our education and advocacy initiatives.
•HEALTH. Enhance the healthcare access of individuals with food allergies to state-of-the-art diagnosis and treatment.
•HOPE. Encourage and fund research in both industry and academia that promises new therapies to improve the allergic condition.
www.foodallergy.org
• A food allergy occurs when the immune system mistakenly targets a harmless food protein – an allergen – as a threat and attacks it.
• Food allergies can be life-threatening.• There is no cure for food allergy.
3
What is a food allergy?
www.foodallergy.org4
Food Allergy is a Serious Public Health Issue...
15
millionAmericans with food allergies
www.foodallergy.org5
Affecting a Growing Number of Children
5.9millionchildren (1 in 13)
includes
www.foodallergy.org
Food Allergy Is On the Rise
• According to a 2013 report by the Centers for Disease Control and Prevention, there was a 50 percent increase in food allergy between 1997 and 2011.1
• In addition, almost 1 in 3 children with a food allergy have multiple food allergies. 2
6
1 Jackson, K., Howie, L, Akinbami, L. Trends in Allergic Conditions Among Children: United States, 1997-2011. National Center for Health Statistics Data Brief . 2013. Retrieved from www.cdc.gov/nchs/data/databriefs/db121.pdf.
2 Gupta RS, Springston, MR, Warrier BS, Rajesh K, Pongracic J, Holl JL. The prevalence, severity, and distribution of childhood food allergy in the United States. J Pediatr.2011; 128.doi: 10.1542/peds.2011-0204.
50%
www.foodallergy.org
Why Create a College Food Allergy Program?
• Accommodation challenges
– Dining services – Resident services– Disability services
• Lack of clear identification process
• Risk-taking behaviors
• Lack of self-advocacy
Teens and young adults have the highest rates of food allergy fatalities.
www.foodallergy.org
Student Perspective
• Teens and young adults often say social isolation is the worst part about having food allergies.
• Fear of social stigma serves as a barrier to seeking the help they need to safely navigate campus life and leads to unnecessary risk-taking.
www.foodallergy.org
Common Risk-Taking Behaviors
• Common risk-taking behaviors include:– Failure to carry epinephrine– Trying foods they are unsure of– Improperly handling a serious reaction
• Delaying the administration of epinephrine caused by:– Hoping the reaction will improve on it’s own– Going off on their own to administer
• Driving themselves to the hospital• Worst case scenario: Chandler Swink
– Failure to disclose their food allergies to those who do need to know (dates, food servers, colleges, etc.)
The transition to college can really become the perfect storm.
www.foodallergy.org
Creating A Successful College Program
• Two college summits held, with nearly 60 colleges represented.
• Three committees formed to advise and review.– Access Services Guidance Committee
• Composed of disability services, resident life, health services, legal, and a liaison from the Department of Education.
– Dining Services Committee• Composed of chefs, registered dietitians and others from
college dining services.
– Parent & Student Committee
www.foodallergy.org
Fare Guidelines For Managing Food Allergies in Higher Education
• Comprehensive guidelines• Access Services Guidance
– Campus-Wide approach to food allergy management– Addresses creating and implementing an effective food
allergy policy for accommodations, identification, communication and emergency response.
• Dining Services Guide– How to provide safe food options for students with food
allergies– Addresses training, back and front-of-house policies,
serving solutions, student responsibilities and measuring success.
• Download at: www.foodallergy.org/collegeprogram
www.foodallergy.org
More than a Dining Services Issue
• Why are food allergies a disability services issue?– Lesley University: Under ADA, food allergies and
celiac disease may be classified as a disability– Students may need accommodations outside of
dining services• Food tends to show up everywhere, and it can impact a
student’s needs in housing, academics, athletics and on-campus events.
– Providing an inclusive environment throughout campus can help students feel more comfortable and encourage them to disclose their needs.
www.foodallergy.org
Role of Disability Services
• Set a positive and inclusive tone for your university
• Create a food allergy policy or incorporate food allergies into your existing accommodations policy. Should address:– Process for requesting accommodations, including
documentation requirements– Process for determining appropriate accommodations
• You don’t need to be a food allergy expert. Other departments like health services, dining services and housing can be very helpful in determining accommodations.
• Accommodation determinations should also be done on a case-by-case basis, in collaboration with the student.
• Partner with other departments for implementation and communication
www.foodallergy.org
Communication is Key
• Make information easy to find– Online– Key word searchable
from multiple webpages (dining, housing, disability, etc.)
• Consistent messaging– Regardless of where a
student seeks help, they should get the same resources and information.
• Multiple chances for students to disclose their food allergies– Meal plan purchase,
housing application, healthcare forms, etc.
• Assessment– Check back in with
students and other departments to assess and identify areas for improvement.
www.foodallergy.org
Considerations in Developing a Plan
• University owned dining or outsourced?• On-campus housing required?• Availability of various housing types• Availability of different dining venues
www.foodallergy.org
Possible Housing Accommodations
• Housing-– Residence hall location preference– Semi-private or private room– Modification in policy (i.e. allowing an
underclassman to live in an apartment)
www.foodallergy.org
Possible Dining Accommodations
• Purchase of gluten free or non-allergenic foods
• Preparation of separate meals• Access to chef (many give their cell phone
numbers to students so they can reach them)• Modification of meal plan
www.foodallergy.org
Wesleyan University’s Approach
• Provide information/education• Establish process for determining potential
accommodations• Schedule meeting with student, dining services,
disability resources and other offices as appropriate to determine accommodations
• Implement plan• Review and amend plan as necessary
www.foodallergy.org
Wesleyan University’s Approach
• Provide information and education– Prepared FAQ and linked it to Dining Services
website, Davison Health Center and Disability Resources
– Included food allergies on Notification Form used by students to self-identify needs
– Reach out to students based on information shared via health forms
– Shared information about peer group on campus and ways to connect
– Expand efforts by having features in campus newspaper and other university communication
www.foodallergy.org
Wesleyan University’s Approach
• Process for determining accommodations– Interactive process that involves student and is
based on documentation and housing – Range of housing options that are available on
campus• Traditional residence halls• Themed based program houses• Apartments• Houses
www.foodallergy.org
Wesleyan University’s Approach
• Meeting with Dining Services
– Students meet with University liaison with dining services provider and is introduced to managers
– Meeting is scheduled with nutritionist– Students can tour facilities – Plan for accommodations is put in place
www.foodallergy.org
Student Advocacy and Support
• Student involvement on campus has been vital to the success of our efforts– Student group - Eating Allergy Safe and Yummy
(EASY)– Preparing a comprehensive review of restaurants in
the Middletown area– Hosting a kick-off event in September to welcome
new members of the community and do outreach to students, faculty and staff
www.foodallergy.org
Group Discussion
What are some steps that you can take on your campus to increase
access or improve services for your students?
www.foodallergy.org
Thank you
• Kristi Grim, College Outreach Manager, Food Allergy Research & Education, [email protected]
• Kristie Orr, Director, Disability Services, Texas A&M University, [email protected]
• Laura Patey, Associate Dean for Student Academic Resources, Wesleyan University, [email protected]