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Russell County Schools Non-Traditional Instructional Expectations


School__RCHS__ Course/Subject _Foods & Nutrition/Adv. Foods/ Culinary I&II_ Teacher___Palumbo__

Learning Target: __________ RD-H-2.0.8    WR-H-1  _______________________________________

Lesson Expectations:

Students will evaluate the positive and negative impact of food selections that contain essential nutrients (proteins, carbohydrates, fats, minerals, vitamins, water) on maintaining and promoting health.

Sentence Structure: Students will create effective sentences by:

Applying a variety of structures and lengths

Maintaining parallel structure

Developing complete and correct sentences unless using unconventional structures for an intentional effect when appropriate

Students will locate, evaluate, and apply information for a realistic purpose.

Egg Allergy

Egg allergy is one of the most common food allergies in children, second only to milk allergy. Symptoms of an egg allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis. Therefore, it is advised the people with egg allergy have quick access to an epinephrine auto-injector (such as an EpiPen®, Auvi-Q™ or Adrenaclick®) at all times. To prevent a reaction, strict avoidance of egg and egg products is essential. Always read ingredient labels to identify egg ingredients. Most children eventually outgrow an allergy to egg.

While the whites of an egg contain the allergenic proteins, patients with an egg allergy must avoid all eggs completely. This is because it is impossible to separate the egg white completely from the yolk, causing a cross-contact issue.


Egg Allergy and Vaccines

Some vaccines contain egg protein. The recommendations of the American Academy of Pediatrics (AAP) acknowledge that the MMR vaccine (measles-mumps-rubella) can be safely administered to all patients with egg allergy. These recommendations have been based, in part, on scientific evidence that supports the routine use of one-dose administration of the MMR vaccine to patients with an egg allergy. This includes those patients with a history of severe, generalized anaphylactic reactions to egg.
Influenza vaccines usually contain a small amount of egg protein. According to the American Academy of Allergy, Asthma & Immunology (AAAAI): "Studies show that flu vaccines can be safely administered to egg allergic individuals, wither in the primary care provider's office or allergist's office depending on the severity of the allergic reaction to eating eggs." If you or your child is allergic to eggs, speak to your doctor before receiving a flu shot.


Avoiding Eggs

The federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that all packaged food products sold in the U.S. that contains egg as an ingredient must list the word “Egg” on the label.

Read all product labels carefully before purchasing and consuming any item. Ingredients in packaged food product may change without warning, so check ingredient statements carefully every time you shop. If you have questions, call the manufacturer.

As of this time, the use of advisory labels (such as “May Contain”) on packaged foods is voluntary, and there are no guidelines for their use. However, the FDA has begun to develop a long-term strategy to help manufacturers use these statements in a clear and consistent manner, so that consumers with food allergies and their caregivers can be informed as to the potential presence of the eight major allergens.


Avoid foods that contain eggs or any of these ingredients:

Eggs are sometomes found in the following:

  • Albumin (also spelled albumen)

  • Egg (dried, powdered, solids, white, yolk)

  • Eggnog

  • Lysozyme

  • Mayonnaise

  • Meringue (meringue powder)

  • Ovalbumin

  • Surimi

  • Baked goods

  • Egg substitutes

  • Lecithin

  • Macaroni

  • Marzipan

  • Marshmallows

  • Nougat

  • Pasta

  • Eggs have been used to create the foam or topping on specialty coffee drinks and are used in some bar drinks.

  • Some commercial brands of egg substitutes contain egg whites.

  • Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products. Fresh pasta is sometimes egg-free, too. Read the label or ask about ingredients before eating pasta.

  • Egg wash is sometimes used on pretzels before they are dipped in salt.

    *Note: This list highlights examples of where eggs have been unexpectedly found (e.g., on a food label for a specific product, in a restaurant meal, in creative cookery). This list does not imply that eggs are always present in these foods; it is intended to serve as a reminder to always read the label and ask questions about ingredients before eating a food that you have not prepared yourself.


    Keep the following in mind:

  • Individuals with egg allergy should also avoid eggs from duck, turkey, goose, quail, etc., as these are known to be cross-reactive with chicken egg.



    On a separate sheet of paper, answer the questions below, fully.


  • Were you surprised by any of the above information? If so, what?




  1. If you had an egg allergy how would it impact your food choices?




  1. List 5 things you currently enjoy consuming that you would not be able to eat if you had an egg allergy. How does that make you feel?




  1. If someone in your home was allergic to eggs, would it affect your diet?




  1. What are some alternatives to eggs?




  1. Write everything you’ve ate today (wait until the end of the day or write yesterday’s meals), did anything contain eggs? How different would your meals have been if you could not eat eggs?






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Russell County Schools
404 S Main St.
Jamestown, KY 42629

Phone: 270.343.3191
Fax: 270.343.3072