A Message from Principal Ken Lein

To the School Community,

I have been learning quite a bit about food allergies this year from a number of different sources. This month I thought I would share some of what I have learned and how some of this may affect the way we do business in certain situations to make sure that we do our best to keep all of our children safe.

A food allergy develops when the body’s immune system becomes misdirected and attacks harmless food proteins. An allergic reaction is the immune system's response to a substance perceived by the body to be a harmful allergen. The immune system attacks the allergen and causes inflammatory reactions that affect different areas of the body including the skin, digestive system and/or respiratory system. When the symptoms are extreme, the body may go into anaphylactic shock, an allergic reaction in which the release of histamine can cause swelling, difficulty in breathing, heart failure, circulatory collapse, and sometimes death.

More than 11 million Americans have food allergies and about 3 million of these are children under the age of 18. The problem continues to grow. Recently, an Assembly Bill was brought forward that directs the Commissioner of Health in consultation with the Commissioner of Education to develop guidelines for schools to prevent anaphylaxis and deal with medical emergencies that result. The guidelines would address treatment plans, training, individual health care plans, communication plans, and strategies for the reduction of the risk of exposure to causative agents.

While this topic was discussed at the most recent Site Based Management Team meeting (April 24), the District Health and Wellness Committee has now been asked to discuss the issue and provide guidance. This committee began their discussions of the issues on April 28. As they shape their recommendations, I will be sure to share the information with you.

Thanks to all,
Ken Lein