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Food Allergy

Food allergies are a negative physical response to specific foods or food-derived products.
Food allergies result from an immune reaction to specific allergens found in a food or food-derived product. Food allergens may pose different levels of risk to a given individual, from moderate to severe (anaphylaxis), though repeated exposure to even small amounts of allergen may increase severity significantly.

Observing Food Allergy in the Classroom

Faculty might observe the following in students with food allergies

  • May not participate in activities or environments involving exposure to certain food-derived materials
  • May have moderate to life-threatening reactions to very small allergen exposures

Resources

Related Functional Characteristics

Allergies : Food-based allergies include many derived products that may not be obvious.

Dietary Needs : Students with food allergies need to avoid allergens and in many cases environments where the allergen has been present

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