Food Allergies - The Basics

What is a food allergy?

A food allergy is when the body’s immune system mistakenly targets an allergen (harmless food
protein) as a threat and attacks it. Even a small amount of the allergen can trigger signs and
symptoms of an allergic reaction.

The most common food allergens are:

-Peanut -Gluten -Soy -Fish

-Tree Nuts -Dairy -Eggs -Shellfish

What is an allergic reaction?

An allergic reaction is the result of the body’s immune system attacking an allergen. Some
people may have less severe reactions than others but all reactions should be taken seriously
because they can possibly escalate to life-threatening situations.

Some common symptoms are:

-Hives -Itching -Scratchy Throat -Itchy or Watery Eyes -Nausea

-Abdominal Pain -Chest Pain -Difficulty Swallowing -Dizziness -Anaphylaxis

What is anaphylaxis?

Anaphylaxis is a severe and sudden reaction that can be life-threatening. Some symptoms of
anaphylaxis are swelling of the airway, inability to breathe and sudden drops in blood pressure.
This type of allergic reaction is incredibly dangerous and needs to be treated immediately with
rescue medications.

What is a food intolerance?

A food intolerance is very different from a food allergy. A food intolerance is when somebody’s
digestive system has difficulty processing a certain food. Food intolerances, while not
life-threatening still should be taken seriously (take the same precautions as you would with
severe allergies), because they can have similar unpleasant side effects.
Food Allergies - Medications
What are some common medications?

Some common medications to treat food allergies are:

-Epinephrine: decreases swelling, helps slow anaphylactic reactions. (Epi-Pen, Auvi-Q,

Adrenaclick, and generic epinephrine injectors)

-Antihistamines: stops the effects of histamines, helps manage symptoms (hives, swelling, etc.).
(Diphenhydramine: Benadryl, Q-dryl; Hydroxyzine: Atarax, Vistaril)

-Bronchodilators / Rescue Inhalers: relax muscles in airways, improves breathing. (Albuterol:

ProAir, Proventil Ventolin; Levalbuterol: Xopenex)

*Do not use unprescribed medications and follow dosages mentioned in the action plan*

How does one treat an allergic reaction?

1. Identify symptoms.

2. Distribute medication to the person having the reaction.

3. Call 911.

Food Allergies - Talking to Your Scouts

It is important to discuss allergies with your scouts to raise awareness, and make a safe
environment for everyone, especially those with food allergies. Remember, these discussions
should not be a one time thing. Make sure your troop is knowledgeable about food allergies.

Discussion Pointers:

-review the basics of food allergies and medications

-clarify that food allergies are normal and avoid frightening the scouts, but make sure that the
girls know that food allergies are something to be taken seriously, and that they can be life
threatening

-include time for questions in the discussion

Optional:

-visual aids (food labels, medications, pictures of common allergens etc.)

*Be sure to create a healthy discussion with your troop and avoid discriminating and
shaming anyone*
Food Allergies - Reading Labels
Key Words:

-Cross-contamination: when food unintentionally

comes into contact with an allergen

-Contains: the mentioned allergen is in the food

-May contain / Manufactured with: the mentioned

allergen might have unintentionally wound up in the
food

Alternate Names for Allergens:

Peanut:​ arachidic acid and oil, hydrolyzed protein,

mani, valencias, kernel paste, mandelonas, lupine.

Gluten: ​wheat, barley, rye, spelt, bran, farina,

durum, semolina.

Soy: ​bean curd (dofu, kori-dofu, soybean curds,

tofu), edamame, kinako, natto, nimame, okara, vegetable
protein, yuba, mono-diglyceride, monosodium glutamate
(MSG) may contain soy, garbanzo beans (chick peas),
miso.

Fish: ​kamaboko, cesar salad dressing, BBQ sauce,

worcestershire sauce.

Tree Nuts: ​anacardium nuts, filberts (hazelnuts), pinon,

queensland nut (macadamia).

Dairy: ​beta-lactoglobulin, casein, rennet casein-caseinate,

whey, lactalbumin and lactalbumin phosphate, lactose,
lactoferrin.

Eggs: ​albumin/albumen-conalbumin-globulin, livetin,

lysozyme, ovo (means egg), for example, ovalbumin,
ovomucin, ovotransferrin, silico-albuminate, vitellin.

Shellfish:​ kamaboko.

*Please read both the ingredients and the may

contain statement, and be sure to look for
alternate names, especially if the Girl Scout has an
uncommon allergy*
Food Allergies - Cooking with Allergies
Substitutions:

Although allergies can prevent the consumption of certain foods, there are plenty of substitutes
that can be used in cooking and baking.

Peanut: ​seeds, tree nuts (if the allergy allows), sunflower or other nut butters

Gluten: ​nut, oat, soy, rice and coconut flour

Soy: ​coconut aminos

Fish: ​there are not many substitutes for fish, but you could have meat instead

Tree Nuts: ​peanuts (if the allergy allows), seeds

Dairy: ​nut, oat, soy, rice and coconut milks

Eggs: ​applesauce, egg replacement, xanthan gum

Shellfish: ​imitation crab

Cooking During Camping Trips and at Meetings:

A big part of Girl Scouts is troop meetings and camping trips, and for the most part, there is food
involved at both gatherings. It is crucial to check and verify that the foods you’re serving are
safe. It is a good rule of thumb to avoid serving food that contains anything that members of
your troop are allergic to.

-be sure to re-read and keep labels before serving food or if you can, have the girls with
allergies re-read the labels.

-make planning safe meals for camping trips a fun troop activity! At the meeting before the trip,
plan your meals.

-verify with the parents that the meals you are serving are safe for their children.

-make sure your girls are washing their hands before and after they eat to reduce the risk of
cross-contamination

-be sure the girls are not

sharing drinks to reduce
the risk of
cross-contamination
Food Allergies - Recipes
Breakfast:

Weelicious Granola Bars (you can substitute flour for nut, oat, soy, rice or coconut flour and omit
the chocolate chips or substitute it for dried fruit)

-4 Cups old fashioned oats

-1/4 Cup whole wheat flour

-1/2 Cup shredded unsweetened coconut

-1/3 Cup brown sugar

-1 Cup chocolate chips

-1/2 Tsp kosher salt

-1/2 Cup canola oil

-1 Tsp vanilla extract

-1/2 Cup honey

1. Preheat oven to 325 F.

2. Combine the first 6 ingredients in a bowl.

3. In a separate bowl, whisk together the remaining ingredients.

4. Pour the wet ingredients over the oat mixture and stir to combine.

5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about
13 x 9 x 1 inch thick.

6. Bake for 40 minutes.

7. Allow to cool completely then cut into 3 x 1 inch bars.

*You can crush the bars up after cooling them, and they work well as a granola.*
Lunch:

Taco Salad (you can substitute the flour tortilla chips for corn tortilla chips and omit the cheese
and sour cream)

-olive oil

-lean ground beef

-roasted salsa

-chili powder and cumin

-salt and pepper

-cilantro

-lettuce

-tortilla chips

-mexican cheese

-tomatoes

-avocado

-sour cream

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

1. Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then
turn and break up beef and continue to cookie until cooked through.

2. Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and
pepper to taste and heat through, about 1 minute.

3. Layer lettuce among individual plates. Top with chips, beef mixture, cheese,
tomatoes, avocado and sour cream.
Dinner:

Pasta with Tomato Sauce (you can substitute the pasta for gluten-free pasta and omit the
cheese)

-pasta

-tomato sauce

-parmesan cheese

-cilantro (optional)

1. Follow the cooking directions for the pasta

on the box.

2. Heat up the pasta sauce, and add it onto

the pasta.

3. Serve warm with parmesan cheese on top.

Dessert:

S’mores (you can substitute the graham crackers for gluten free graham crackers and the
chocolate for dairy free chocolate)

-chocolate

-graham crackers

-marshmallow

1. Toast the marshmallow over a fire

2. Put some chocolate on the graham cracker

3. Add the toasted marshmallow to the

graham cracker and enjoy.

*Our Girl Scout troop has made all the recipes above and we highly recommend them
even if you don't have food allergies in your troop*