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Perception of Importance and Management of Food Allergy among Elementary and Middle School Nutrition Teachers (Dietitians) in Busan
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 Title & Authors
Perception of Importance and Management of Food Allergy among Elementary and Middle School Nutrition Teachers (Dietitians) in Busan
Hong, Hea-Ri; Lyu, Eun-Soon;
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 Abstract
This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was `lack of cooking time and employees` (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was `lack of time` (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.
 Keywords
nutrition teachers (dietitians);food allergy;management;importance;
 Language
Korean
 Cited by
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