Food Allergies

Soy Allergies

How to Cope with Soy Allergies in College

Soy is a hidden ingredient is a lot of processed foods, making it a difficult allergy to manage. Soy, one of the eight most common food allergies around the world, is a particularly difficult allergy to manage because its used in a lot of processed foods. Those allergic to soy must be ardent food label readers to ensure their health and safety. College students, who are living on their own for the first time, must become even more prudent about it since they are relying daily on someone else making their meals. However, by choosing whole, unprocessed foods, eating from…

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Coping with Fish and Shellfish Allergies in College

An estimated 2.3% of Americans are allergic to seafood. According to FARE, an estimated 2.3 percent of Americans — nearly seven million people — report an allergy to seafood, including fish and shellfish with salmon, tuna, and halibut being the most common. When your child heads off to college, its important they understand how to managing their allergy on their own. Tracy Stuckrath contributes to this Campus Explorer article with some steps to take to make sure your college experience is everything you want it to be even with your food allergy An estimated 2.3 percent of Americans are allergic…

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Fall 2012: Campus Explorer

Managing food allergies at college is similar to managing them at events—you have to rely on someone else to make sure you're served something safe. However, being proactive, knowing your allergies and triggers and planning in advance, you can have an enjoyable experience. Tracy Stuckrath contributes to the article, "Dealing With Food Allergies and Intolerances in College" on Campus Explorer, an online search engine to find the perfect school, which believes everyone deserves a fulfilling education, no matter the name or place, or disability (food allergies).

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Food (Allergies) for Thought

Food (Allergies) for Thought by Tracy Stuckrath In the Fall 2012 issue of Minnesota Meetings & Events, Tracy Stuckrath discusses how communication is key to managing the food allergies of event participants. And, it must be a three-way conversation between the planner, the attendee and your catering vendors. Vendors need to know in advance what they need and can prepare and the participant needs to understand and feel comfortable with how they will be served.

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Catersource “Get Fresh”: January 2012

In the latest Fresh Ideas from the ICA in Catersource's Get Fresh newsletter, Tracy Stuckrath, CSEP, CMM, CHC talks about how to manage the dietary needs of guests in "Tolerating Intolerance." She says its important to be proactive in your planning - ask guests about their needs in advance, update your recipes so they can be prepared multiple ways to accommodate different needs. Its also important to pay attention to cross contamination in the kitchen and on the buffets.

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Asking is a Positive Move

Being an event planer with food allergies can be both a blessing and a curse. As a food allergic person, I want to be able to eat safely at events. As a planner, I understand the intricate details that go into creating and executing an event while ensuring everyone’s needs are met, especially when it comes to planning menus.

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