A student who is allergic may have allergies to various common triggers, including certain foods (such as peanuts, tree nuts, seafood, milk, eggs, soy, and wheat), environmental allergens (like pollen, mold, pet dander, dust mites, and insect stings), or substances like latex. Allergic reactions can range from mild symptoms (such as itching, rash, sneezing, or watery eyes) to severe, life-threatening anaphylaxis, especially with food allergies or insect stings.
Schools should be prepared to support students with allergies by:
- Identifying students at risk for anaphylaxis.
- Having emergency medication systems, including epinephrine auto-injectors.
- Communicating allergy plans with staff, students, and parents.
- Creating allergen-safe environments by managing exposures to foods, latex, and environmental allergens.
- Providing education on allergy signs and management for staff and students.
- Developing individualized healthcare or allergy action plans for the student.
The most common food allergens for students include peanuts, other nuts, shellfish, milk products, eggs, soy, and wheat. Management includes avoiding the allergen, recognizing symptoms early, and administering epinephrine promptly in emergencies.
In summary, a student allergic to specific triggers requires careful management and coordination in school to prevent exposure, recognize allergic reactions early, and provide timely treatment to ensure safety and wellbeing.
