Starting kindy or school is a big step for any child, but there can be additional challenges if your child has a chronic medical condition like an EGID/EoE or food allergies.
Tips for the start of the school year:
- Before school starts, have a discussion with your school principal/deputy principal, class teacher and teacher aide about any extra care requirements your child may have and put appropriate plans in place. It is important that staff are aware that your child has an EGID/EoE.
- It is helpful for the management of EoE to have an ASCIA Action Plan for EoE and provide a copy to your child’s school that is completed and signed by their doctor. The ASCIA Action Plan for EoE is for the emergency treatment of food impaction/food bolus obstruction (FBO), due to eosinophilic oesophagitis (EoE). It is a medical document that can only be completed and signed by the patient's clinical immunology/allergy specialist or gastroenterologist. If you don’t currently have a plan in place, please discuss this with your specialist at your next appointment.
- You can order some of our EGID brochures (free resource) to take to your child's school to help explain EoE.
- If your child is tube fed or will be having elemental formula at school, discuss where and how your child will be fed and what happens during lunch breaks/mealtimes. Do not be afraid to offer alternatives if you are not comfortable with the plan that is being proposed by the school. Every situation is different.
- In managing EoE, it is important to avoid any identified trigger foods. There are ways to prevent exposure to known triggers in schools such as those strategies to prevent anaphylaxis outlined in the 'Best practice guidelines for anaphylaxis prevention and management in Schools’.
- If your child is following an elimination diet and/or has severe food allergies, bring some 'safe' treats in on the first day for the classroom freezer so treats can be available as required and your child doesn't get left out of special treats and class celebrations. You can also discuss with the teacher about the whole class having non-food treats.
- Cooking in the classroom often comes up and this will be your opportunity to offer alternatives, such as egg free baking or gluten free etc. Most teachers will welcome different ideas of what they can do in class.
- Talk with your child. Reinforce the importance of following all of the 'food allergy rules' you've taught them.
- It is important to speak about 'handover' plans when there is a substitute teacher or other staff in your child's classroom.
- Some people with EoE will also have a food allergy and be at risk of anaphylaxis. If your child is also living with allergies at risk of anaphylaxis, remember to visit your child's Allergist or GP for an updated Anaphylaxis Action Plan. Refer to ASCIA website for the appropriate plan.
- Supply the school with medicines that may be required throughout the year including adrenaline injectors if severe allergies are involved. Schools will usually require a form to be completed (from the school) for each medication and each medicine will require a pharmacy label attached with your child’s name (even for non-prescription items like antihistamines). Make note of the expiry dates so you know when you need to replace them during the year.
- Check out the range of medical bags, medical ID bracelets and allergy awareness stickers from the online stores listed on our Allergy Friendly Foods and Products page.
- If your child would like you to, you can order one of our books and bring it into the school to read to the class for 'show and tell' to help explain EoE to classmates. They are only $10 each including Australian postage from our online store and all books are buy one get one free!
- If you are in the right position, volunteer and be a frequent visitor at the school. Introduce yourself to those running the canteen and the P&C and give them your contact information so they can call you with any questions or concerns.
- Recognise up front that this is a learning process for everyone. Think back to when your child was first diagnosed and how little you probably knew about their condition and food allergies. Remember that things that are second-nature to you now, like reading ingredient labels, won't be immediately so for others.
- Remember that EGID/EoE and allergies are just a tiny part of who your amazing child is. As you build relationships with teachers and other parents throughout the year, it’s important to not make every conversation about their EGID/EoE and allergies.
- An idea for if you are ordering name labels is to buy the larger size that allow an extra line to have your child’s name on the top line and their allergies/medical alert on the additional line. Some suppliers like Bright Star Kids, have allergy specific icons available and you can also buy bag tags.
Best Practice Guidelines
The National Allergy Council developed the 'Best practice guidelines for anaphylaxis prevention and management in children’s education and care services' which includes important information and awareness about EoE from page 50 and 'Best practice guidelines for anaphylaxis prevention and management in Schools' which includes important information and awareness about EoE from page 46. The guidelines provide consistent, evidence-based, best practice guidance to help reduce the risk of anaphylaxis in these settings while supporting children to participate in the full range of activities.
recipes
Oat Slice
Ingredients:
1 cup rolled oats1 cup sultanas (optional)1/2 cup GF self raising flour1/2 cup raw sugar1/2 cup desiccated coconut150 grams melted dairy free margarine1 tablespoon honey or golden syrup
Method:
Preheat oven to 170 degrees. Place all dry ingredients in a medium bowl and add wet ingredients.Combine well and bake in slice tray for 15-20 minutes.
Thank you to Mercedez and Renae for this recipe.
Banana Bread
Ingredients:
2 large ripe bananas1 tin of sweetened condensed coconut milk2 cups Self Raising Flour1 teaspoon cinnamon (optional)
Method:
Preheat oven to 180 degrees. Line a loaf tin with baking paper.In a large bowl, mash bananas.Add condensed coconut milk, self raising flour and cinnamon and mix until just combined.Spoon into prepared cake tin. Bake for approximately 40 minutes until skewer comes out clean when tested.
Thank you to Nicole for this recipe.
Zucchini Slice
Ingredients:
4 rashers of bacon or ham1/2 onion, finely diced1 medium carrot, grated1 medium zucchini (approx. 200g), grated1 1/4 cups self raising Flour1/4 cup canola oil1 cup dairy free milkSalt and pepper to taste
Method:
Preheat oven to 180 degrees Celsius. Line a slice tray with baking paper.
Place bacon (ham), onion, zucchini, carrot and flour in a bowl and mix well.
Add milk and oil and stir until combined and similar consistency to a muffin batter. If too dry add a little more oil.
Pour into a baking tray and spread until level.
Bake for approximately 40 minutes.
Allow to stand for 5-10 minutes before serving.
Thank you to Jodie for this recipe.