Winnipeg-based elementary school teachers’ perspectives on food allergy management: a qualitative analysis

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dc.contributor.authorSantos, Mae J.
dc.contributor.authorMerrill, Kaitlyn
dc.contributor.authorRiediger, Natalie Diane
dc.contributor.authorAbrams, Elissa
dc.contributor.authorPiquemal, Nathalie
dc.contributor.authorSimons, Elinor
dc.contributor.authorProtudjer, Jennifer
dc.date.accessioned2023-11-27T22:59:41Z
dc.date.available2023-11-27T22:59:41Z
dc.date.issued2023-07-14
dc.date.updated2023-11-03T09:17:38Z
dc.description.abstractBackground Food allergy affects 7-8% of children worldwide. Teachers supervise children in school, where most children spend their day. Yet, teachers have variable food allergy-related knowledge. Objective We aimed to identify how Winnipeg-based elementary school teachers manage food allergy and prevent food-triggered allergic reactions in their classrooms and schools. Methods Kindergarten-Grade 6 public and private school teachers, from Winnipeg, Canada, were interviewed virtually upon providing written informed consent. Interviews were recorded and transcribed verbatim. The study followed a pragmatic framework. Data were analysed via thematic analysis by multiple researchers. Results We interviewed 16 teachers, who primarily identified as female (87.5%). Most teachers worked in public schools (87.5%) and, on average, had 5.8 years of teaching experience. We identified four themes within the data. Most teachers (68.9%) had direct or indirect experience with food allergy. Theme 1 described the minimal standardization and inconsistent enforcement of food allergy policies between and within schools. Teachers also had varied food allergy knowledge. Theme 2 reflected teachers’ variable confidence/perceived knowledge towards food allergy management, including feeling of stress and anxiety. Theme 3 captured the lack of standardized food allergy education for teachers, and concerns about the adequacy of the current provincial program. Theme 4 described how teachers spoke of relying on other school staff, families and students to have effective communication. Conclusion Teachers’ food allergy management was informed by their knowledge and lived experience, guided by their school policies and individualized students’ needs. Teachers identified gaps in knowledge and communication, and desired more training and resources.
dc.identifier.citationAllergy, Asthma & Clinical Immunology. 2023 Jul 14;19(1):62
dc.identifier.doi10.1186/s13223-023-00798-z
dc.identifier.urihttp://hdl.handle.net/1993/37827
dc.language.isoeng
dc.language.rfc3066en
dc.publisherBMC
dc.rightsopen accessen_US
dc.rights.holderThe Author(s)
dc.subjectAnaphylaxis
dc.subjectElementary school
dc.subjectEpinephrine
dc.subjectFood allergy
dc.subjectFood allergy management
dc.subjectInterviews
dc.subjectQualitative study
dc.subjectTeachers
dc.titleWinnipeg-based elementary school teachers’ perspectives on food allergy management: a qualitative analysis
dc.typeJournal Article
local.author.affiliationFaculty of Agricultural and Food Sciences::Department of Food and Human Nutritional Sciences
oaire.citation.issue62
oaire.citation.titleAllergy, Asthma & Clinical Immunology
oaire.citation.volume19
project.funder.identifierhttps://doi.org/10.13039/501100000024
project.funder.nameCanadian Institutes of Health Research
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