How Peanuts Meet Today’s School Nutrition Challenges
Now that we’re entering the third pandemic year, K-12 is stretched to the limit with supply chain issues, staffing shortages and rising food prices. School nutrition experts Dayle Hayes, MS, RD, and Jeanne Reilly, NDTR, SNS talk about overcoming obstacles, how and why peanuts and peanut butter are essential in these trying times and how to manage this common allergen in a school setting.
Communicating Food Allergy Management: Keys to Success
Sometimes it can be hard to talk about food allergy management in schools. Registered dietitian nutritionist and former school nutrition professional Sherry Coleman Collins shares five tips, inspired by the CDC’s Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs for more effective communication on this issue.
Why Peanut Butter Matters for Schools
School nutrition pros have many factors to consider when making menu decisions, from acceptability and nutrition to value and versatility. Learn why peanut foods are important for school nutrition programs from Marietta City Schools Nutrition Director Cindy Culver, RDN, and Sherry Coleman Collins, MS, RDN, LD.
Best Practices for Handling Food Allergens in School Foodservice
Registered dietitian nutritionist and chef Garrett Berdan and food allergy expert Sherry Coleman Collins, MS, RDN, LD, share tips for effectively managing food allergens in K-12 school foodservice.
Preventing Peanut Allergy
The research is in—you can take action and help your child avoid a peanut allergy. New government guidelines encourage parents to introduce peanut foods to their infant as early as 4-6 months -depending on the child's risk- to prevent a peanut allergy. This animated video will help you understand the new guidelines, determine your child's risk and provides easy, baby-friendly recipes for you to try.
How to Safely Serve Peanut Butter in Schools
Peanut foods and other allergens, like milk, eggs, and fish, are served safely in schools every day. Sherry Coleman Collins, registered dietitian nutritionist, food allergy expert and former school nutrition professional, shares the steps to consider to reduce risk, keep children with food allergy safer and provide nutritious, affordable, and delicious options with peanut ingredients to students without peanut allergy.
Why Peanut Butter Should Not be Banned from Schools
Food allergen management is a complex issue that cannot be solved by simply banning a food. Registered dietitian Sherry Coleman Collins talks with food allergy parent and President & CEO of Food Allergy and Anaphylaxis Connection Team (FAACT) Eleanor Garrow-Holding about evidence-based practices and accommodations that work.
An Allergist Addresses Common Peanut Allergy Myths
Can a person with a peanut allergy be near someone eating peanut foods? Are peanuts the only food that can cause a serious reaction? Pediatric allergist, researcher and food allergy parent Michael Pistiner addresses these questions and other common misconceptions about peanuts in schools.
How to Create an Allergen Management Plan
An allergen management plan is vital in school nutrition and Sherry Coleman Collins, MS, RDN, LD, provides resources to help you start or update this important document. From location considerations and team members to stock epinephrine and communication, you will have the makings of a comprehensive plan. View the CDC’s Voluntary Guidelines for Managing Food Allergies in Schools for more details.
Preparing Peanut Butter and Jelly Sandwiches in School Foodservice
Making PB&Js, while preventing cross-contact of food allergens, is made simple with these step-by-step instructions from registered dietitians and foodservice professionals.