Please complete the following form. Submit your answers and if you score 100% You will receive a certificate of completion within 7 working days. However, at times of greatest volume, this may unavoidably be longer.
Before you start though - are you are a Charity or Not for profit organisation? If so you could be eligible for a 100% grant for Allergy Staff Training in your own EYC for you and your staff. See here https://yourearlylearningcentre.com/100-funding-for-training/ If you would like more information email email@example.com and we'll be happy to advise you or your Manager.
An allergic reaction to a food can be described as an inappropriate reaction by the body's immune system to the ingestion of a food that in most people causes no adverse effects. Allergic reactions to foods vary in severity and can be potentially fatal. In food allergy the immune system does not recognise as safe a protein component of the food to which the individual is sensitive (such as peanut, milk or egg). The immune system then typically produces chemicals in the blood in response to the allergen which cause inflammation. Allergic reactions to food are usually localised to a particular part of the body and symptoms may include vomiting, rashes, hives, swelling of the mouth or throat and difficulty in breathing. A severe reaction may result in anaphylaxis (as with severe peanut allergy) in which there is a rapid fall in blood pressure and severe shock, which can be fatal if not treated immediately with an adrenaline auto-injector.
Food allergy is relatively rare, affecting an estimated 5-8% of children in the UK. Many children grow out of their allergy by the time they start school, but some allergies are life long, such as peanut allergy. Food allergies are diagnosed by GPs or specialist allergy clinics.
Other types of food intolerances can be quite different to food allergy, for instance symptoms can be delayed, taking hours or even days to develop. Intolerances often involve the digestive tract and may or may not involve the immune system. Coeliac disease, where a person is sensitive to gluten found in wheat and other cereals such as barley and rye, is an example of a condition that damages the gut and in triggered by the immune system, symptoms may be slow or even silent. Lactose intolerance is an example of a condition that only involves the digestive tract, symptoms may vary depending on the amount of lactose ingested. This can make diagnosis tricky and may involve both blood tests and other tests some of which are quite invasive, such as a biopsy.