Food Allergy: Part of Campus Life (E/SI)

May 7, 2019 | 15:30 - 16:15

Location: 201-202
Track: Student Success

Students who are transitioning to post-secondary education are often faced with more independent study and living situations than what they experienced in high school. As part of this shift, they are learning how to navigate much larger and more complex school systems. All of these changes can be challenging for students. And if they have food allergies, they have the additional responsibility of managing their condition in a new setting from first-year on.

More than 150,000 post-secondary students enrolled in Canadian universities and colleges are affected by food allergies. While students are expected to manage their condition, institutions can help foster self-management so they develop the skills they need to self-advocate in the future. Campuses can also assist by having food allergy-related policies and practices as well as services and supports for minimizing risks. Such efforts are vital, particularly since teens and young adults with food allergies are at the highest risk for anaphylaxis, a potentially life-threatening allergic reaction.

The goal of this session is to review aspects of the post-secondary experience for students with food allergies and steps that institutions can take to foster supportive and inclusive campuses, as recommended in a new resource developed by Food Allergy Canada through collaboration with many stakeholders across the country; and provide a first-hand account of efforts undertaken at one college to help safeguard at-risk students.

Panel participants include a Food Allergy Canada representative, a George Brown College professor and chef involved in the college’s culinary program, and a post-secondary student with food allergies.

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