Introduction
“Does this candy bar contain any trace of tree nuts?” “Oh, I cannot eat wheat waffles because I have celiac disease.” As a classroom teacher these statements and similar others have become increasingly common in our schools. Students can come to class either knowing or not knowing they suffer from a food allergy. Some schools have prevented birthday parties from being celebrated at school because of the fear of students being allergic to baked goods. At school, I bring prepackaged food to my students all the time. Due to the number of cases of students that suffer from food allergies, I have had to become knowledgeable and aware of the many food allergens and what causes those particular allergies so that my students can still enjoy snacks in class.
According to the Center for Disease Control website, “Eight foods account for 90% of serious allergic reactions in the United States: milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts. Food allergies are a growing food safety and public health concern that affect an estimated 4%-6% of the children in the United States. A food allergy occurs when the body has a specific and reproducible immune response to certain foods.1
Since food allergies are a reality for many people, it is imperative for students to understand the concepts behind substitutions. After all, food allergies often require that people change recipes by swapping potential allergens with other ingredients. This unit is designed to teach substitutions and the chemical reactions behind them. To isolate the substitution skills, we’ll focus entirely on pancakes which offer endless ways to substitute ingredients.
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