Title: Describe common food allergies and dietary needs.
Course: Family and Consumer Sciences Exploratory I (19903-6) > Section: Understanding Nutrition and Wellness

Description should include

- common allergens (e.g., peanuts, wheat, dairy, and seafood) and corresponding allergic reactions
- dietary needs and their purposes (e.g., gluten- or lactose-intolerance, diabetes, culture-based practices).

Process/Skill Questions:

Thinking

- Why is it important to know about common food allergies?
- How can food allergies affect a person?

Communication

- How can food allergies and dietary needs be communicated to others (e.g., in the classroom, to friends and family, in restaurants)?
- What role does listening play in respecting dietary needs and food allergies?

Leadership

- How can you locate information on a food label for food allergies?
- How can you respect the food allergies and dietary needs of others?

Management

- What consequences may result if a dietary need or food allergy is not acknowledged?
- How can we make substitutions to accommodate food allergies?
- What steps should be taken if someone has a food reaction? Who should be contacted?