FCFC 202 Lecture Notes - Lecture 9: Itch, Allergen, Atopy
23 Feb 2017
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Consideration in menu planning for children with special needs: food texture. Grind or puree food: food consistency. Feeding chair, special plate, adaptive eating utensils: commercial supplements. Used to boost calories intake or for tube feeding: calorie level: High calorie or low calorie foods may be needed: mealtimes: Menu planning for vegetarian diets: select vegetarian protein products that are fortified with calcium, iron, vitamin. Food allergies facts and definitions: about 5% of children and 4% of adults and teens has a food allergy. A(cid:374) alle(cid:396)gi(cid:272) (cid:396)ea(cid:272)tio(cid:374) o(cid:272)(cid:272)u(cid:396)s (cid:449)he(cid:374) (cid:862)the i(cid:373)(cid:373)u(cid:374)e allergic children over- (cid:396)ea(cid:272)ts to su(cid:271)sta(cid:374)(cid:272)es that a(cid:396)e (cid:374)o(cid:396)(cid:373)ally (cid:395)uite ha(cid:396)(cid:373)less. (cid:863) What is atopy: atopic dermatitis eczema, hay fever, asthma. Most common food allergies: responsible for 90% Gluten intolerance: an allergy policy we can live with. Plan of action if child is exposed to allergen. Parents provide appropriate medical permissions and medicines.
