LEARN Early project finds gaps in food allergy policies at Head Start centers
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Key takeaways:
- Staff scored an average of 67% on a food allergy knowledge test.
- Handwashing after meals was required by 68% of centers.
ORLANDO — A need for allergy labeling, disparities in epinephrine access and knowledge gaps were found among Head Start centers, according to an abstract presented at the American Academy of Pediatrics National Conference & Exhibition.
“Prior research has shown that preschools account for over half of all in-school allergic reactions, and children in underserved communities are disproportionately affected by food-induced anaphylaxis,” Kelly Butler, BA, a medical student at Yale School of Medicine, told Healio. “The [Learning Educators’ Anaphylaxis Response Needs (LEARN)] Early Project thus partnered with Head Start centers to address these disparities and better understand the centers’ needs in managing food allergies.”
Researchers developed the LEARN Early Project to focus on addressing disparities in food allergy outcomes as well as understanding the needs of preschools in terms of food allergy preparedness in underserved communities.
The project collected data from 17 federally funded Head Start centers in Connecticut and Louisiana. Center directors or health managers filled out questionnaires about policies. A questionnaire was also completed by student-facing staff on self-reported preparedness, food allergy knowledge and what resources they would find helpful on food allergy management.
Among the 17 centers, common food allergy labeling was present in classroom food 52% of the time, and 72% of centers used food in crafts or other activities. Handwashing after meals was required by 68% of centers. Also, 21% of children were found to consistently have their epinephrine autoinjectors.
Student-facing staff scored an average of 67% on the food allergy knowledge test. The most commonly missed questions were on allergen avoidance, allergic reaction identification and anaphylaxis response. The self-reported food allergy preparedness level for staff was 8.5 out of 10.
Researchers explain that the mid-range self-reported food allergy preparedness group scored the lowest in the knowledge test. Staff also reported they would find more training (20%), an increase in staffing (15%) and better access to epinephrine and emergency plans (10%) as helpful additional resources.
Butler emphasized the 67% average food allergy knowledge test score showed a need for additional food allergy training resources for preschools in underserved communities.
“The results of the LEARN Early study can guide the development of food allergy education programs for preschools,” she said.
The results may be cited as ongoing advocacy efforts to require food allergy training for preschools and early childcare centers, according to Butler.
“I hope the LEARN Early project will remind doctors that food allergy education in schools is essential and motivate them to contribute to advocacy and education in their communities,” Butler said.
For more information:
Kelly Butler, BA, can be reached at kelly.butler@yale.edu.