teacher information: management of food allergies in the ... · teacher information: management of...

Kerry Parkhill

Schools’ Dietitian

February 2011

Teacher information:

Management of food

allergies in the classroom

www.neelb.org.uk

Web Site Download

Catering Guide: Allergies

h t t p : / / w w w . n e e l b . o r g . u k

Page 1

INTRODUCTION

This booklet has been compiled as an easy reference for teaching staff within the NEELB who have pupils with a food allergy. It can be used as a reference guide when cooking, when using food stuffs in the classroom as part of lessons or as a means of determining if food brought in from outside is free from a particular allergen.

If further clarity is needed or if, after reading this, you are still unsure as to whether a food is suitable you can contact Kerry Parkhill, Schools Dietitian at NEELB on 02894 482334 or email [email protected].

Nut free diet………………………………………………………………. page 2

Milk free diet……………………………………………………………… page 6

Egg free diet ……………………………………………………………... page 8

Gluten free diet………………………………………………………….. page 11

Wheat free diet……………………………………………………………page 18

Diabetic diet……………………………………………………………….. page 26

PKU diet (phenylketonuria)………………………………………. 7



Page 2

ALLERGY TO NUTS IF A CHILD HAS A NUT ALLERGY, THE TREATMENT IS TOTAL AVOIDANCE OF NUTS. EVEN IF THE ALLERGY IS TO A SPECIFIC NUT, THEY MAY STILL BE SENSITIVE TO OTHER TYPES OF NUTS THEREFORE TO MINIMIZE THE RISK OF A REACTION OCCURRING, THEY ARE ADVISED TO AVOID ALL NUTS.

NUTS TO AVOID

ALMONDS BRAZIL NUT CASHEW NUT COB NUT

COCONUT* FILBERTS HAZEL NUT PEANUT

PECAN NUT PISTACHIO NUT WALNUT MACADAMIA NUT

(QUEENSLAND)

* COCONUT DOES NOT NORMALLY CAUSE EXTREME ALLERGIC REACTIONS. HOWEVER, IT IS BEST

AVOIDED AS FOODS CONTAINING COCONUT ARE OFTEN CONTAMINATED WITH OTHER NUTS E.G. MUESLI, TRAIL MIX, COCONUT TOPPED BUNS, CHOCOLATES.

NUTS: IN A NUT SHELL…

● PEANUT (ARACHIS LYPOGOEA) IS ALSO KNOWN AS CHINESE NUT, EARTH NUT, MONKEY NUT,

GOOBER, GROUNDNUT OR PANDA.

● ROASTING OR COOKING NUTS DOES NOT MAKE THEM SAFE TO EAT

● MANUFACTURERS CAN PROCESS PEANUTS TO APPEAR AND TASTE LIKE OTHER, MORE COSTLY

NUTS E.G. ALMONDS

● TRACES OF NUTS ARE NOT JUST FOUND IN FOOD BUT MAY BE FOUND ON UTENSILS, KITCHEN

SURFACES, HANDS OR CLOTHING THAT HAVE BEEN IN CONTACT WITH NUTS.



Page 3

COMMON SOURCES OF NUTS: MIXED NUTS

FLAKED NUTS

GROUND NUTS

NUT BATTERS

NUT PASTE

NUT FLAVOURING

NUT OILS E.G. WALNUT OIL, SOME STIR FRY OILS

MARZIPAN, FRANGIPANE (MOSTLY ALMOND DERIVED)

PRALINE, HAZELNUT COFFEE FLAVOURING

FRUIT AND NUT MIXES

NOUGAT

SATAY SAUCE

BREAKFAST CEREALS CONTAINING NUTS E.G. MUESLI,

CRUNCHY NUT CORNFLAKES

EXAMPLES OF FOODS THAT MAY CONTAIN

HIDDEN NUTS

� BREADS AND BAKERY GOODS: SPECIALTY BREADS E.G. FRUIT AND NUT LOAF, DATE AND WALNUT WHEATEN. LOOSE FRESH BAKED BREADS IN SUPERMARKETS AND HOME BAKERIES.

� PASTRIES: DANISH STYLE PASTRIES, CROISSANTS, MINCE PIES, BAKEWELL TART SAVOURY PASTRIES.

� CAKES AND BUNS: E.G. CARROT CAKE, BATTENBERG, FRANGIPANE, ALMOND SLICES. CHRISTMAS PUDDING. MARZIPAN ICING. MAY HAVE NUT DECORATIONS.



Page 4

� BISCUITS: PLAIN AND CHOCOLATE BISCUITS. � CONFECTIONERY: CHOCOLATES, CHOCOLATE BARS, CEREAL BARS � DESSERTS: ICE CREAM, FROZEN DESSERTS, CHOCOLATE ICES..

� VEGETARIAN FOODS: VEGGIE BURGER, VEGETARIAN READY MEALS, NUT ROASTS, VEGETARIAN PATE’.

� COOKING SAUCES IN JARS OR TINS: EG. KORMA SAUCE, CURRIES, SALAD DRESSINGS, CERTAIN PASTA SAUCES. TRY HOMEMADE CURRY OR STIR-FRIES USING NUT FREE INGREDIENTS.

NB: SPICY FOODS CAN MASK ORAL TINGLING / ITCHING SENSATIONS ASSOCIATED WITH

ALLERGIC REACTIONS.

COOKING OILS

AVOID UNREFINED OILS (CRUDE) OR “COLD PRESSED” PEANUT AND NUT OIL.

SOURCES INCLUDE:- GOURMET STIR-FRY OILS, SPECIALTY NUT

OILS, UNSPECIFIED “BLENDED” OIL.

REFINED OILS: RESEARCH HAS CONCLUDED THAT REFINED PEANUT OIL CARRIES LITTLE

RISK.



Page 5

FOOD LABELLING:

EUROPEAN ALLERGEN LABELLING REGULATIONS 2005

- PEANUTS AND CERTAIN TREE NUTS MUST BE LISTED IF THEY ARE INGREDIENTS IN A FOOD OR FORM PART OF AN INGREDIENT ADDED TO THE FOOD.

- NUTS, THAT MUST BE LABELLED BY LAW ARE: ALMOND, BRAZIL, CASHEW, HAZELNUT,

MACADAMIA/QUEENSLAND NUT, PECAN AND PISTACHIO NUT.

- THE DIRECTIVE DOES NOT INCLUDE COCONUT, CHESTNUT OR PINE NUTS.

NB: IT ONLY APPLIES TO THE LABELS OF MANUFACTURED FOODS; IT DOES NOT COVER

FANCY CONFECTIONARY, LOOSE GOODS, CATERING PRODUCTS AND PRE-PACKED GOODS FOR

DIRECT SALE (EG SUPERMARKET OWN MEAT, CHEESE ETC).

“MAY CONTAIN” WARNINGS

- “MAY CONTAIN TRACES OF NUTS” OR “MADE IN A FACTORY THAT HANDLES NUTS” , MEAN THAT THE FOOD MAY BE CONTAMINATED WITH NUT PRODUCTS DURING PROCESSING. THERE IS A LEVEL OF RISK WITH EATING THESE FOODS, ESPECIALLY IF THE SUFFERER IS VERY SENSITIVE TO NUTS.

- IF IN DOUBT ABOUT WHAT A PRODUCT CONTAINS; AVOID IT UNTIL YOU CAN CONFIRM IT IS NUT FREE AND SAFE



Page 6

MILK FREE DIET

FOR A CHILD ON A MILK FREE DIET, TOTAL AVOIDANCE OF MILK AND MILK PRODUCTS IS RECOMMENDED.

MILK AND MILK CONTAINING PRODUCTS TO AVOID:

MILK BUTTER HYDROLYSED WHEY PROTEIN SKIMMED MILK POWDER MARGARINE HYDROLYSED WHEY SUGAR BUTTERMILK WHEY CASEIN YOGHURT CHEESE CASEINATE CREAM NON-FAT MILK SOLIDS LACTOSE ***FOOD LABELS NEED TO BE CHECKED CAREFULLY, IF THEY CONTAIN ANY

OF THE ABOVE INGREDIENTS THEY SHOULD NOT BE EATEN***.

FOODS NOT ALLOWED ON MILK FREE DIET AND SUITABLE

ALTERNATIVES

FOOD

GROUP

FOODS NOT ALLOWED FOODS ALLOWED

MILK PRODUCTS ANY COW, GOAT, SHEEP/BUFFALO MILK

CONDENSED MILK

EVAPORATED MILK

CREAM

CHEESE, COTTAGE CHEESE, CHEESE SPREAD

YOGHURT, FROMAGE FRAIS

SOYA MILK ( CALCIUM FORTIFIED)

SOYA DRINK

RICE DRINK

OAT DRINK



Page 7

COFFEE MATE, MARVEL, BUILD UP

MARGARINES

&

OILS

ALL MARGARINE AND BUTTERS ARE TO BE

AVOIDED EXCEPT FOR THOSE LISTED ON THE

ALLOWED LIST

SOYA MARGARINE E.G. TOMOR, GRANOSE,

‘PURE’ MARGARINE

OILS E.G. SUNFLOWER, OLIVE, RAPESEED, SOYA, CORN, SAFFLOWER

LARD, SUET, VEGETABLE ‘LARDS’

MEAT,FISH

&

POULTRY

SAUSAGES

BEEF BURGERS

FISH FINGERS

TINNED MEAT

FISH IN BATTER/BREAD CRUMBS (UNLESS KNOWN TO BE EGG FREE COATING)

MEAT & FISH PASTES

PATE

PIES, SCOTCH EGGS, OMELETTE

READY - MADE MEALS

FRESH/FROZEN BEEF, LAMB & PORK

FRESH/FROZEN CHICKEN & TURKEY

FRESH/FROZEN LIVER & KIDNEY

COD, PLAICE, TUNA, SALMON

EGGS SCRAMBLED EGG ( IF MILK & BUTTER ADDED) ALL EGGS

SCRAMBLED IS ALLOWED AS LONG AS NO

BUTTER OR MILK ADDED)

FRUIT ALL FRESH/FROZEN/TINNED FRUIT

DRIED FRUIT

VEGETABLES INSTANT MASHED POTATO

POTATO SALADS

VEGETABLE SALADS

ALL FRESH/FROZEN/TINNED VEG

DRIED & TINNED PULSES E.G. LENTILS, HARICOT BEANS, BAKED BEANS (CHECK LABEL)



Page 8

COLESLAW

POTATO MASHED WITH MILK/BUTTER

FROZEN/TINNED VEG IN SAUCE

BREAKFAST

CEREALS

MUESLI

SPECIAL K

COCO POPS & OTHER CHOCOLATE FLAVOURED CEREALS

WEETABIX

CORNFLAKES

SHREDDIES

RICE KRISPIES

PUFFED WHEAT

READY BREK

CEREALS WHEAT

RYE

OATS

BARLEY

SEMOLINA, SAGO

CUSTARD POWDER, ARROWROOT, CORNFLOUR

BREAD MILK BREAD

PANCAKES

SCONES

WHEATEN & SODA BREAD

DOUGHNUTS

CHELSEA BUNS

CROISSANTS

NAAN, PARATHA BREAD

WHITE BREAD

BROWN BREAD

WHOLEMEAL BREAD

BISCUITS CAKES AND BISCUITS CONTAINING NUTS



Page 9

PASTA TINNED SPAGHETTI (MAY CONTAIN MILK)

NOODLES IN SAUCE

POT NOODLES

DRIED PASTA E.G. SPAGHETTI, MACARONI

PUDDINGS TINNED MILK PUDDINGS

MOST BOUGHT DESSERTS

INSTANT CUSTARD

INSTANT WHIP

ICE CREAM

MERINGUES

TRIFLE

FRUIT FOOLS

FRUIT/CHOCOLATE MOUSSE

SOYA YOGHURTS

SOYA ICE CREAM

SOYA DESSERTS

MILK PUDDINGS MADE WITH SUITABLE MILK

SUBSTITUTE

JELLY

SPREADS CHOCOLATE SPREAD

LEMON CURD

JAM

MARMALADE

MARMITE

BOVRIL

SWEETS &

CRISPS

CHOCOLATE (MILK AND PLAIN)

FUDGE

TOFFEE

FLAVOURED CRISPS & SNACKS

BOILED & JELLY SWEETS

PASTILLES

LOLLIES

PLAIN CRISPS

DRINKS MILKSHAKES

HORLICKS

OVALTINE

BOURNVITA

MILKSHAKE POWDER

FRUIT JUICE

SQUASH

FIZZY DRINKS

BLACK TEA & COFFEE

MISCELLANEOU TINNED & PACKET SOUPS SALT/PEPPER/HERBS/SPICES



Page 10

S TINNED & PACKET SAUCES

MAYONNAISE

GRAVY MIXES

MONOSODIUM GLUTAMATE WITH LACTOSE

ESSENCES/COCOA POWDER

VINEGAR/PICKLES

SALAD CREAM/MAYONNAISE (CHECK LABEL)

NUTS



Page 11

EGG FREE DIET

IF A CHILD CANNOT TOLERATE THE PROTEINS FOUND IN EGG, IT IS IMPORTANT TO EXCLUDE ALL SOURCES OF EGG FROM THEIR DIET.

EGG HAS MANY USEFUL PROPERTIES AND AS SUCH, IT IS ADDED TO MANUFACTURED FOODS IN ALL SORTS OF HIDDEN FORMS OF EGG AND EGG DERIVATIVES THEREFORE CARE MUST BE TAKEN WHEN

READING FOOD LABELS.

FORMS OF EGGS AND EGG DERIVATIVES

READ THE INGREDIENTS LABELS OF ALL MANUFACTURED PRODUCTS BEFORE USING THEM. LOOK OUT FOR THE FOLLOWING:

EGG WHITE

EGG YOLK

DRIED / POWDERED EGG

EGG PROTEIN

TECHNICAL NAMES OF EGG PROTEINS ARE RARELY USED BUT INCLUDE :-

● OVALALBUMIN

● OVOMUCOID

● LIVELIN



Page 12

● VITELLIN

● OVOGLOBULIN

ALWAYS ASK THE MANUFACTURER FOR DETAILS IF LABELLING HAS VAGUE TERMS E.G.

“LECITHIN” –E22, IS USUALLY PLANT DERIVED BUT MAY BE EGG LECITHIN

“EMULSIFIER”

“BINDER”

“CLARIFYING AGENT”

FOOD LABELLING

EUROPEAN ALLERGEN LABELLING REGULATIONS 2005

• EGG IS ONE OF 12 MAJOR FOOD ALLERGENS THAT MUST BE LABELLED IF IT IS AN INGREDIENT OR FORMS PART OF AN INGREDIENT ADDED TO MANUFACTURED, PRE-PACKED FOODS.

• HOWEVER, THIS DOES NOT APPLY TO LOOSE FOODS, SHRINK WRAPPED, DELICATESSEN FOODS OR CATERING PRODUCTS THAT MAY NOT BE FULLY LABELLED.

• CONTACT THE MANUFACTURER AND ASK FOR A LIST OF THEIR EGG FREE PRODUCTS.

• ALWAYS CHECK THE INGREDIENTS. IF IN DOUBT ABOUT A FOOD, AVOID IT UNTIL YOU CAN CONFIRM IT IS EGG FREE AND SAFE.



Page 13

EXAMPLES OF FOODS THAT MAY CONTAIN EGG.

MAYONNAISE, AND DIPS MADE FROM MAYONNAISE

SALAD CREAM

HOLLANDAISE SAUCE,

CAKES, TRIFLE SPONGES, BUNS

PASTRY

SHINY GLAZE ON BAKERY FOODS E.G. SCONE, SAUSAGE ROLL, PASTRY, BREAD ROLLS

ROYAL ICING , FONDANT ICING, FONDANT SWEETS

MERINGUE

LEMON CURD

BATTERED FOODS

PANCAKES, CREPE, SOUFFLÉ

FRENCH TOAST

FRESH PASTA

NOODLES

POWDERED MALT DRINKS, E.G. OVALTINE

READY MEALS

FROZEN DESSERTS E.G. SORBET, ICE CREAM, GATEAUX, LEMON MERINGUE PIE

SOME CHEWS / JELLY SWEETS

QUORN



Page 14

FOODS NOT ALLOWED ON EGG FREE DIET AND

SUITABLE ALTERNATIVES

FOOD

FOODS NOT ALLOWED FOODS ALLOWED

EGGS

ANY OBVIOUS FORM OF EGG INCLUDING

SCOTCH EGGS, EGG MAYONNAISE SANDWICH FILLING, BOILED EGG, RAW

EGG ETC

EGG SUBSTITUTES:

E.G. ORGRAN NO EGG

ALLERGY CARE EGG REPLACER

MILK

&

DAIRY

ICE CREAM

EGG CUSTARD

FRESH MOUSSE

SOUFFLE

CUSTARD TARTS

FRESH CREAM PASTRIES

ALL OTHER DAIRY PRODUCTS E.G. MILK, CHEESE, CREAM, YOGHURT ETC

FATS & OILS BUTTER/MARGARINE/COOKING OILS/SUET

MEAT

&

POULTRY

PROCESSED MEATS EG: SAUSAGES

BURGERS

GOUJONS

NUGGETS

ANY CHICKEN/TURKEY/MEAT IN CRUMBS OR BATTER E.G. RISSOLES

FRESH BEEF, PORK AND LAMB

FRESH CHICKEN, TURKEY, LAMB

SMOKED/FROZEN MEAT ETC

FISH FISH IN BATTER/CRUMBS/PASTRY

FISH FINGERS

FISH IN SAUCE (CHECK LABEL)

FRESH/FROZEN/SMOKED FISH

TINNED FISH IN BRINE/ OIL/TOMATO SAUCE



Page 15

VEGETABLES VEGETABLE SALAD

POTATO SALAD

COLESLAW

ANY VEG WITH SALAD CREAM/MAYO

ALL PLAIN FRESH/FROZEN /TINNED VEG EG CARROTS, BROCCOLI, MUSHROOM. MIXED VEG ETC

PLAIN POTATOES

FRUIT FRUIT IN PASTRY E.G. FRUIT TART/PIE

FRUIT TRIFLE

FRUIT IN BATTER (E.G. FRITTERS)

FRUIT FOOL/SOUFFLE

FRUIT MOUSSE

ALL PLAIN, FRESH. FROZEN, TINNED OR DRIED FRUIT

CEREALS FRESH EGG PASTA

EGG FRIED RICE

EGG NOODLES

DRIED PASTA

WHEAT/RYE/OATS/RICE

RICE NOODLES

SEMOLINA/BARLEY

CORNFLOUR/WHEATFLOUR

RICE CAKES

BREAD

&

FLOUR

BAKERY/DELI BREADS & PASTRY (AS THESE OFTEN CONTAIN EGG/EGG GLAZE)

PANCAKES

SCONES

MALT BREAD/FRUIT LOAF

STUFFING MIXES

BREAD MIXES

WHEAT FREE BREAD

FRENCH TOAST

WRAPPED/SUPERMARKET BREAD E.G. WHITE/BROWN/WHOLEMEAL

SODA / WHEATEN / POTATO BREAD (ONLY IF KNOWN TO BE EGG FREE: CHECK LABEL)



Page 16

SANDWICHES CONTAINING EGG

PASTRY CONTAINING EGG

BISCUITS

&

CAKES

&

DESSERTS

BISCUITS/CAKES/SPONGE

PROFITEROLES

MERINGUE/LEMON MERINGUE

MOUSSE

SWISS ROLL

HOMEMADE AS LONG AS NO EGGS HAVE

BEEN ADDED

SPREADS

&

CONFECTIONARY

ROYAL/FONDANT ICING

LEMON CURD

CREAM/NOUGAT FILLED CHOCOLATE

(CHECK ALL OTHER CHOCOLATE)

CHECK FOAM/JELLY SWEETS ETC

SUGAR

JAM/MARMALADE

SYRUP/HONEY/TREACLE

ICE LOLLIES

MOST BOILED SWEETS

BEVERAGES EGG NOGG FRUIT JUICE

SQUASH

FIZZY DRINKS

WATER

MISCELLANEOUS CHECK ALL SAUCES, SALAD CREAMS, DRESSINGS

PRETZELS

GELATINE

COCOA POWDER

BOVRIL, MARMITE

STOCK CUBES



Page 17

EGG REPLACERS

• ALLERGY CARE VEGAN WHOLE EGG REPLACER (LIFESTYLE HEALTHCARE) • ORGRAN “NO EGG” EGG REPLACER (COMMUNITY FOODS) • ENER-G EGG REPLACER (GENERAL DIETARY LTD.) MAIL ORDER ONLY.

EGG FREE BAKING

YOU CAN BAKE SUCCESSFULLY WITHOUT BUYING SPECIAL EGG REPLACERS.

FOR EACH EGG IN THE RECIPE; SUBSTITUTE :-

1½ TABLESPOONS WATER, 1½ TABLESPOONS OIL, 1 TEASPOON OF BAKING POWDER.



Page 18

GLUTEN FREE DIET

COELIAC DISEASE IS A SENSITIVITY TO GLUTEN AND CHILDREN WITH COELIAC DISEASE MUST

FOLLOW A LIFELONG GLUTEN FREE DIET.

WHAT IS GLUTEN? GLUTEN IS A PROTEIN FOUND IN WHEAT, RYE, BARLEY AND OATS. IT IS NOT PRESENT IN ANY OTHER CEREAL

WHICH FOODS CONTAIN GLUTEN? ANY FOOD MADE WITH WHEAT, RYE, OATS OR BARLEY, OR WITH THE FLOUR FROM THESE CEREALS CONTAIN GLUTEN. EVEN SMALL AMOUNTS OF GLUTEN CAN BE HARMFUL, SO FOODS WITH FLOUR OR BREADCRUMB COATINGS MUST ALSO BE AVOIDED.

WHAT SHOULD YOU LOOK FOR IN FOOD LABELS? AVOID ANY MANUFACTURED FOOD LISTING ANY OF THE FOLLOWING INGREDIENTS: ● BARLEY OR BARLEY FLOUR

● BREAD

● BREAD CRUMBS

● CEREAL BINDER

● CEREAL PROTEIN

● MODIFIED STARCH

● NOODLES

● OATS OR OATMEAL

● RYE OR RYE FLOUR



Page 19

● RUSK

● SEMOLINA

● VEGETABLE PROTEIN

● WHEAT OR WHEAT FLOUR

● UNSPECIFIED STARCH UNLESS GLUTEN FREE

CONTAMINATION WITH OTHER FOODS

IT IS VERY IMPORTANT TO REDUCE THE RISK OF CONTAMINATION OF GLUTEN FREE FOODS WITH

OTHER GLUTEN CONTAINING FOODS. THIS IS SIGNIFICANT PROBLEM AS ONLY A VERY SMALL AMOUNT OF GLUTEN IS REQUIRED TO CAUSE A SEVERE REACTION IN SOMEONE WHO SUFFERS

FROM COELIAC DISEASE.

PLEASE NOTE THE FOLLOWING RECOMMENDATIONS:-

* USE SEPARATE BUTTER/MARGARINE TUBS, JAMS ETC (DO NOT ALLOW BREAD CRUMBS

FROM OTHER BREADS UNTO THE GLUTEN FREE PRODUCTS)

* USE SEPARATE BREAD BOARDS, KNIVES ETC WHEN PREPARING GLUTEN FREE FOOD. TO

MAKE THIS LESS TEDIOUS, PREPARE THE GLUTEN FREE FOOD FIRST AND COVER UNTIL

READY FOR DISPENSING.

* USE A SEPARATE TOASTER, GRILL BREAD MACHINE OR TOASTER BAGS FOR GLUTEN FREE

USE ONLY.

* AVOID FRYING GLUTEN FREE FOODS IN OIL THAT HAS BEEN USED TO FRY OTHER FOODS

THAT MAY CONTAIN GLUTEN.



Page 20

FOODS NOT ALLOWED ON GLUTEN FREE DIET

AND SUITABLE ALTERNATIVES

FOOD FOODS NOT ALLOWED FOODS ALLOWED

BREAKFAST

CEREALS

ALL BRAN, BRAN FLAKES, BRAN BUDS

MUESLI, PORRIDGE, WEETOS, READY BREK

PUFFED WHEAT, SHREDDED WHEAT,

CORNFLAKES, FROSTIES, ALPEN, SHREDDIES

SPECIAL K, RAISIN SPLITZ

RICE KRISPIES

RICICLES

COCO POPS

RICE BRAN

CEREALS

&

FLOURS

BARLEY

PEARL BARLEY

OATS

OATMEAL

RYE FLOUR

WHEATGERM

WHEATFLOUR

ARROWROOT

BUCKWHEAT

CORNFLOUR

GLUTEN FREE FLOUR

GRAM FLOUR

MAIZE, MILLET

POTATO FLOUR (FARINA)

RICE FLOUR

TAPIOCA, SAGO

SOYA FLOUR

PASTA

&

RICE

MACARONI, RAVIOLI, SPAGHETTI, TAGLIATELLE, ANY PASTA

NOODLES

RICE

DAIRY

PRODUCTS

*CHEESE SPREADS, CHEESE SAUCE

ROQUEFORT CHEESE

*DESSERT MIXES

MILK (FRESH, DRIED, EVAPORATED, TINNED & CONDENSED)

ALL HARD CHEESE EXCEPT ROQUEFORT



Page 21

*FLAVOURED COTTAGE CHEESE

*ICE CREAM *MOUSSE

*YOGHURT

*TINNED MILK PUDDINGS

PLAIN COTTAGE CHEESE

CREAM, CURD

FROMAGE FRAIS

EGGS

FATS

&

OILS

* PACKET SUET BUTTER

LOW FAT SPREADS & MARGARINE

GHEE

LARD

COOKING OIL

VEGETABLE OIL

MEAT BEEFBURGERS, SAUSAGES

MEAT PIES & MEAT PIE FILLINGS

MEAT PASTES, PATE

SAUSAGE ROLLS

*TINNED MEATS

FRESH/FROZEN BEEF. CHICKEN, LAMB. PORK. TURKEY, HAM, BACON,

OFFAL

FISH FISHCAKES

FISH FINGERS

FISH IN BATTER, SAUCE OR BREADCRUMBS

*FISH PASTE

SARDINE/PILCHARDS IN TOMATO SAUCE

FRESH/FROZEN, CANNED IN OIL OR BRINE, SHELLFISH

VEGETABLES BAKED BEANS

*FLAVOURED CRISPS/SNACK PRODUCTS

*FROZEN POTATO WAFFLES

*MUSHY PEAS

*TINNED VEGETABLES IN SAUCE

FRESH/FROZEN VEGETABLES

TINNED VEG IN WATER OR BRINE

GREEN/YELLOW/RED PEPPERS

POTATOES: BOILED/MASHED/JACKET

CHIPS



Page 22

PLAIN POTATO CRISPS

DRIED BEANS & LENTILS

FRUIT FRUIT CRUMBLE

FRUIT PIES

*TINNED PIE FILLINGS

FRESH/FROZEN/TINNED FRUIT

DRIED FRUIT

FRUIT JUICE

PRESERVES

SPREADS

&

SUGARS

*BEEF EXTRACTS

*CHOCOLATE

*LEMON CURD

* MINCE MEAT

*PEANUT BUTTER

*SWEETS

* YEAST EXTRACTS

GLUCOSE

HONEY

JAM

JELLY

MARMALADE

MOLASSES

SUGAR

SYRUP

TREACLE

SOUP

SAUCES

&

GRAVY

*CURRY SAUCE

* GRAVY BROWNING

*GRAVY MIXES/CUBES

*MEAT EXTRACTS

*PACKET SAUCE MIXES

*STOCK CUBES

*TINNED/PACKET SOUPS

CORNFLOUR

HOMEMADE SOUP AND SAUCE

(THICKENED WITH GLUTEN FREE

FLOUR/CORNFLOUR)

GRAVY MADE FROM MEAT JUICES

/VEGETABLE STOCK

MISCELLANEOUS *BAKING POWDER

*BOTTLED SAUCES

CHUTNEY

*CURRY POWDER

BICARBONATE OF SODA

CLEAR PICKLES

CREAM OF TARTAR

FRESHLY GROUND BLACK PEPPER



Page 23

*CUSTARD POWDER

*DRY ROASTED NUTS

MALT VINEGAR

* MIXED SPICES

*MUSTARD

* PICKLES

STUFFING MIX

WHITE PEPPER

FOOD COLOURING

GLUTAMATE

HERBS

MINT JELLY

MINT SAUCE

PLAIN/ROASTED NUTS

PURE SPICES

SALT

TARTARIC ACID

VANILLA AND ALMOND FLAVOURING

VINEGAR

YEAST

ANY FOODS LABELLED WITH * CAN BE CHECKED IN THE ‘GLUTEN FREE MANUFACTURED PRODUCTS BOOKLET’ – YOU CAN OBTAIN A BOOKLET BY CONTACTING COELIAC UK.



Page 24

WHEAT FREE DIET

IN A WHEAT-FREE DIET ALL WHEAT PRODUCTS SUCH AS ORDINARY BREAD, E.G. WHEATEN, WHOLEMEAL, WHITE, SODA, TEA BREADS, ROLLS, BUNS, CAKES, BISCUITS, ETC. MUST NOT BE EATEN.

ORDINARY BRAN, SEMOLINA, FAROLA AND PASTA, E.G. SPAGHETTI, MACARONI, LASAGNE, ETC. ARE NOT SUITABLE. MANY TINNED AND PACKET FOODS ALSO CONTAIN WHEAT.

NATURALLY WHEAT FREE FOODS

MILK FRESH, TINNED, POWDERED, BUTTERMILK, SOYA MILK, U.H.T. SKIMMED MILK, ETC., YOGHURT, EXCEPT THOSE CONTAINING MUESLI.

MEAT ALL VARIETIES, FRESH OR FROZEN, E.G. LIVER, KIDNEY, ALL MEATS. POULTRY CHICKEN, TURKEY, GAME - FRESH OR FROZEN. EGGS EGGS CHEESE AVOID ONLY SPREADS AND PASTES. FATS BUTTER, MARGARINE, OIL, CREAM. VEGETABLES ALL VARIETIES - FRESH OR FROZEN, INCLUDING POTATOES AND CHIPS

IF NOT PRE PACKED. FRUIT ALL FRESH, TINNED OR COOKED FRUIT. CEREALS SAGO, RICE, TAPIOCA, GROUND RICE, BARLEY AND OATS. FLOURS CORNFLOUR, SOYA FLOUR, ARROWROOT (SEE WHEAT-FREE PRODUCTS

LIST) SUGARS SUGAR, JAM, HONEY, MARMALADE, SYRUP, TREACLE, PLAIN BOILED

SWEETS, PLAIN CHOCOLATE, FRUIT GUMS. BEVERAGES TEA, COFFEE, COCOA, MINERALS, FRUIT JUICES AND SQUASHES. MISCELLANEOUS HERBS, PURE SPICES, SALT, PEPPER, VINEGAR, MARMITE, PURE CURRY

POWDER



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FOODS CONTAINING THE FOLLOWING INGREDIENTS MUST

BE AVOIDED

WHEAT FLOUR WHEAT STARCH WHEATGERM WHEATGERM OIL WHEAT GLUTEN WHEAT THICKENER

WHOLEWHEAT WHEAT PROTEIN BRAN RUSK BREAD BREADCRUMBS

CEREAL BINDER RAISING AGENT, UNLESS SPECIFIED WHEAT FREE HYDROLYSED VEGETABLE PROTEIN OF WHEAT SOURCE



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DIABETIC DIET

THE DIET FOR CHILDREN WITH DIABETES IS A HEALTHY DIET FOLLOWING GENERAL HEALTHY

EATING GUIDELINES INCLUDING:

� EATING REGULAR MEALS

� NO SKIPPING MEALS

� STARCHY CARBOHYDRATES WITH ALL MEALS (EG POTATOES/BREAD/RICE/PASTA)

� CHOOSING FEWER SUGARY FOODS

IF A DIABETIC CHILD IS HAVING SCHOOL MEALS THE MAIN POINTS ARE:

1. STARCHY CARBOHYDRATES WITH ALL MEALS: THEY SHOULD MAKE UP NO LESS THAN 50% OF THE MAIN MEAL

2. AN IDEAL DESSERT IS FRUIT OR A DIET YOGHURT 3. AVOIDANCE OF SUGARY FOODS (SEE TABLE BELOW)

HIGH SUGAR FOODS LOWER SUGAR/SUGAR FREE ALTERNATIVES

SUGAR, GLUCOSE, DEXTROSE, SUCROSE ARTIFICIAL SWEETNERS (TABLETS, GRANULES OR LIQUID) E.G. CANDEREL, HERMESETA, SPLENDA

SHORTBREAD, CAKES, CHOCOLATE CRACKNEL PLAIN BISCUITS EG WHOLEMEAL AND BRAN BISCUITS, RICH TEA, SCONES, PANCAKES, CRISPBREADS, CRUMPETS. OATCAKES, RICE CAKES

TINNED FRUIT IN SYRUP TINNED FRUIT IN NATURAL JUICE/WATER

SWEET PUDDINGS EG TARTS, PIES, TRIFLE, SPONGE PUDDINGS

LOW SUGAR/SUGAR FREE INSTANT WHIP/JELLY, HOMEMADE PUDDINGS E.G. CUSTARD MADE WITH

SWEETENERS

FRUIT YOGHURTS EG FRUIT CORNERS/ THICK AND CREAMY, FROMAGE FRAIS

DIET YOGHURTS OR YOGHURTS SWEETENED WITH

ARTIFICIAL SWEETENER E.G. MULLER LIGHT, MULLER RICE



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LIGHT, SHAPE, SKI DIET ETC

JAM, MARMALADE, HONEY, LEMON CURD, SYRUP, TREACLE

THIN SCRAPING OF ORDINARY JAMS ETC OR REDUCED

VARIETIES



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PHENYLKETONURIA

Phenylketonuria (PKU) is an inherited metabolic disorder which prevents the normal breakdown of protein foods.

Phenylalanine is found in many proteins, so protein-rich foods such as meat must be avoided and replaced with 'safe' proteins, usually in the form of specially formulated substitutes..

If a pupil has PKU, a dietician will liaise with the school directly to discuss the specific dietary requirements of that child.

teacher information: management of food allergies in the ... · teacher information: management of...

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