Title: Identify common food allergies and dietary needs.
Course: Family and Consumer Sciences Exploratory I (19903-12) > Section: Understanding Nutrition and Wellness

Identification should include

- common allergens (e.g., peanuts, tree nuts, wheat, dairy, eggs, soy, sesame, shellfish, and fish) and corresponding allergic reactions
- dietary needs and their purposes (e.g., gluten- or lactose-intolerance, diabetes, culture-based practices).

Teacher Resources:

- Food Allergies, FDA
- Food Allergies: The “Big 9,” Food Safety and Inspection Service (FSIS), USDA

Process/Skill Questions:

Thinking

- Why is it important to know about common food allergies?
- How can food allergies affect a person?

Communication

- How can food allergies and dietary needs be communicated (e.g., in the classroom, to friends and family, in restaurants)?
- What role does listening play in recognizing dietary needs and food allergies?

Leadership

- How can you locate information on a food label for food allergies?
- How can you address food allergies and dietary needs?

Management

- What consequences may result if a dietary need or food allergy is not acknowledged?
- What substitutions can be made to accommodate food allergies?
- What steps should be taken if someone has a food reaction? Who should be contacted?