Special Diets

6. Nutrition Services core value
7. What is it called when we are not require us to make a substitution but to make sure our customers are aware of all the menu options
16. Special diet and food allergy control is a ____ that outlines the precautions taken to accommodate special dietary needs, including food allergy management (3wds)
17. Means a student can have egg mixed in a product but cannot have egg whole such as in the sunrise sandwich (3wds)
18. Roughly 1 in 13 _______ have a food allergy
19. During lunch service, staff at ____ are responsible for checking the allergens when they display on the screen (3wds)
20. Contact the _____ (2 wds) if you have questions about a student's allergy note on the POS or allergy report.

1. Non-life threatening, comes on gradually and involves the gastrointestinal system (2wds)
2. A substitute milk we provide to all students (3wds)
3. Allergic symptiom could include shortness of breath, itchy rash and this
4. The acronym for our Nutrition Services vision
5. This is a resource for the person at the POS (2wds)
8. A resource for parents, students and staff to identify allergies on the menu
9. Food intolerance is _______ (3wds)
10. May cause death
11. Adverse reaction to a food protein (2wds)
12. The acronym for Anaphylaxis
13. My mouth feels ____, is how a child may describe a food allergy.
14. The acronym for food allergy
15. When we are doing everything, we can ensure that we are sering food safely to students we are following____ (2wds)