Response to food allergy requirements in the lunch service at nursery schools in Osaka.

摘要

The lunch service provided at nursery schools were investigated in response to food allergy requirements. In August 2002, questionnaires were distributed to 334 nursery schools in Osaka, Japan and 206 schools replied. Most of the nursery schools responded to food allergy requirements in the lunch service by selectively restricting certain ingredients, but some points need to be improved such as unclear standards for the restriction of these ingredients. The restricted ingredients differed according to the age of the food allergic children, and the need to restrict many kinds of food was observed. Seasonings containing soyabean were the most difficult to restrict. The seasonings, together with confectionery and dishes containing egg, milk, soyabean or wheat flour were much more difficult to restrict than the food items themselves. The difficulty with such food restriction was how to select and incorporate substitute ingredients so that the appearance and taste matched the regular food served during lunch. Nursery schools serving lunch to children with a wide range of food allergies had the greatest difficulty.