Check out these daily activities for you to EDUCATE and ADVOCATE during Food Allergy Awareness Week. Share your experiences on social media. Raise awareness and help spread the word about severity and incidence of food allergies today!
Monday, May 15
Outreach – Share your story via social media. Help others know how living with food allergies impacts your life!
Tuesday, May 16
Educate – Host a training for friends, neighbors, co-workers, school and church groups. Let them practice with your epi trainer.
Wednesday, May 17
Show off – Show your colors! Wear teal today to support Food Allergy Awareness. Share photos using #TealTakeover.
Thursday, May 18
Support – Donate $20 to UFAN (click on the “Donate” tab) or get involved by signing up to be a volunteer.
Friday, May 19
Gratitude – Thank an allergy-friendly restaurant by eating out and posting about it on their website or on social media.
Don’t miss our annual Food Allergy Conference on Saturday, March 25, 2017. Check-in starts at 8:30 a.m. at the Doty Education Center at IMC in Murray (5121 S. Cottonwood Street.) Arrive early to meet and mingle with friends from the allergy community.
Check out the agenda to see all the amazing classes we’ve got lined up starting at 9:00 a.m.:
Check this out! Teens and pre-teens ages 10-17 are invited, too.
Click here to see the super fun activities we have planned specifically for you!
New this year! Bring allergy-friendly food donations for the Utah Food Bank.
There’s something at the conference for everyone, and you too! Reserve your seat today and we’ll see you at the conference!
Bet now you can’t wait to attend the conference and hear all these fabulous presenters, right? Quick, register here to reserve your seat.
This project was made possible through a community grant from Food Allergy Research & Education (FARE).
January 6, 2017
FOR IMMEDIATE RELEASE:
The Utah Food Allergy Network (UFAN) in cooperation with Food Allergy Research & Education’s (FARE) Clinical Network site at Primary Children’s Hospital, is excited to announce the release of new guidelines from the National Institute of Allergy and Infectious Diseases expected to lead to a significant reduction in the prevalence of peanut allergy among children, which could have a major public health impact.
Food allergy is an important public health problem because it affects children and adults, can be severe and even life-threatening, and may be increasing in prevalence. These guidelines have been developed for early introduction of peanut-containing foods into the diets of infants at various risk levels for peanut allergy.
The new guidelines recommend early introduction of peanut protein for infants who are at increased risk of developing the allergy. They caution, however, that peanuts and peanut butter are choking hazards, and advise on forms that are safe for infants such as peanut butter smoothed into pureed fruits or vegetables.
Conclusions from the guidelines:
Pediatric allergist at Primary Children’s Hospital in Salt Lake City, Dr. Rafael Firszt, says “Before introducing peanut into your child’s diet, please consult with your health care provider to determine whether they feel it is safe for your child to begin eating peanuts, and to also provide you with a safe, age-appropriate plan for introducing peanut-containing food options. Please be aware that whole nuts should not be given to children under 5 years of age and avoid giving your child peanut butter directly from a spoon or in lumps before the age of 4, as these represent a choking hazard. If, after a week or more eating peanut, your infant or child displays mild allergic symptoms within 2 hours of eating peanut, you should contact your health care provider.”
Melissa Sauter, UFAN Executive Director, is “excited families now have a road-map to follow and guidance for safe introduction of peanuts, especially in high risk infants, where early introduction may actually stave off the development of a lifelong, severe allergy.”
For more information please refer to the full guidelines at: http://www.annallergy.org/article/S1081-1206(16)31164-4/fulltext
Thank you to the SLCC School of Applied Technology Commercial Foods Certificate Program for supporting our Fantastic Beast Movie Event to benefit CURED!
Commercial Foods is a low cost, open entry, learn at your own pace certificate program that prepares students for employment and can transfer to an A.A.S. degree.
Master all the skills you will need for a career, including:
The SLCC School of Applied Technology Commercial Foods program is offered on the SLCC Larry H. Miller Campus. Students learn from professionals with industry experience in a brand new kitchen! The Commercial Foods Certificate is a competency based sequence of courses that includes 30 hours of ServSafe™ curriculum.