From: What do school personnel know, think and feel about food allergies?
Questions assessing knowledge, thoughts and feelings about food allergy and anaphylaxis | |
---|---|
Did you ever receive information about food allergy and anaphylaxis? □ yes □ no | |
If so from which source? * | |
□ First aid courses □ Health related training □ Mass media □ Web □ Other | |
Knowledge | |
1 | How many patients suffer from food allergies in childhood? |
□ 1% | |
□ 20-50% | |
□ 4-7% | |
□ 15% | |
2 | What foods most likely cause food allergy? |
□ Tomato, strawberries, chocolate | |
□ Milk, egg, fish, nuts, wheat | |
□ Legumes, rice, potatoes | |
□ Apple, spinach, carrot | |
3 | What are the most frequent symptoms of food allergy? |
□ Urticaria, stomachache, wheezing | |
□ Headache, fever, tremors | |
□ Constipation, headache, nausea | |
□ Conjunctivitis, tonsillitis | |
4 | What are the most frequent symptoms of anaphylaxis? |
□ Asthma, dermatitis | |
□ Conjunctivitis, rhinitis, headache | |
□ Urticaria, itch, stomachache, wheezing, throat tightness, collapse | |
□ Tonsillitis, cough, temperature | |
5 | Which is the best medication for anaphylaxis? |
□ Orally antihistamine | |
□ Cortisone | |
□ Intramuscular adrenaline | |
□ Intramuscular antihistamine | |
6 | Are there any contraindications for using adrenaline in children in case of anaphylaxis? |
□ Diabetes | |
□ Children under 3 years of age | |
□ Drug hypersensitivity | |
□ No contraindications | |
7 | How can you assure food preparation is “safe” from allergens? |
□ Washing hands before cooking | |
□ It is not possible | |
□ Avoiding all possible cross-contaminations in the whole meal production | |
□ Washing kitchen stuff before cooking | |
8 | How can you assure if packaged food is “safe” from a specified allergen? |
□ Reading labels | |
□ Tasting the food | |
□ It is not possible | |
□ Asking to someone | |
9 | What does dietary exclusion consist of? |
□ Consuming only foods free from allergens | |
□ Consuming only foods free from additives or preservatives | |
□ Consuming only fresh food | |
□ Consuming only home-made food | |
10 | What are the possible risks of dietary exclusion? |
□ Stomachache | |
□ No risks | |
□ Undernourishment, social limitations | |
□ Skin diseases | |
Thoughts | |
In your opinion, food allergic students* | |
□ Could have relationship difficulties because of their health conditions | |
□ Could have academic difficulties because of their health conditions | |
□ Could have emotional difficulties because of their health conditions | |
□ Don’t have any social, academic or emotional difficulties because of their health conditions | |
Do you think that food allergy and anaphylaxis could be managed at school by school personnel? | |
□ Yes □ No | |
Do you think that the management of food allergy and anaphylaxis at school is a task of the school personnel? | |
□ Yes □ No | |
In your opinion, what could be useful to manage food allergic students?** | |
What do you think could be useful to support food allergic students?** | |
In your opinion, what are the main difficulties in managing food allergy and anaphylaxis at school?** | |
Feelings | |
What emotions do you mainly feel about managing food allergy at school?* | |
□ Anxiety | |
□ Concern | |
□ Fear | |
□ Helplessness | |
□ Other |