Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Safety At Preschool - Need Ideas


greenbeanie

Recommended Posts

greenbeanie Enthusiast

My daughter will be returning to preschool in a few weeks, for the first time since her diagnosis. She's four, in a classroom with about 16 kids ages three to five. I'll bring her lunch and snacks from home. They already have a no-sharing policy and don't use food as rewards, so her own food isn't an issue, but most other kids will be eating gluten around her. They are very good about hand washing and about keeping food confined to the eating area of the classroom, which is wiped down and swept many times each day. I've gotten lots of good ideas by searching various threads, but I have a few remaining questions:

1) Can anyone recommend a good short pamphlet or article that I could give her teachers to read? I'm looking for something with a bit of basic celiac info that stresses the importance of avoiding cc and uses examples relevant to childcare settings. Her teachers are excellent and very supportive, but they don't know much about celiac.

2) Is it safe to let her use Play-doh if she washes well and scrubs her fingernails with a special brush after? Or is that still too risky? The daycare makes their own dough and has it out as an option every single day. I know there are gluten-free recipes, but it would be really expensive to make such large amounts of dough with gluten-free flour, and I can't realistically expect that. The Play-doh is always on a separate small table, though, so we could just make sure she never uses it. But I don't want her to feel left out if it's not really necessary for her to avoid it as long as she washes well. She's beyond the age where she'd put random toys or materials in her mouth, thank goodness.

3) Is licking stamps an issue, or not? I've read conflicting things about this. I'm not talking about postage stamps, but about kids' animal stamps and stickers, etc. They frequently do art projects with donated envelopes and stickers, so it would be impossible for me to check the sources. Again, I don't want to forbid her from doing a fun activity that may really be safe, but I also don't want to take needless risks.

I'm sure I'll have more questions, but these are the ones that come to mind as I'm trying to put together an info sheet for her teachers now...Any other preschool tips would be appreciated too!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

1. Open Original Shared Link They may have some useful info for you to print out and bring in.

 

2. I wouldn't. Too risky.

 

3. as far as i know, there isn't. Perhaps someone can provide more info?

tarnalberry Community Regular

As for playdoh, I think it depends on your kid.  I play with the gluten-based playdoh at my daughter's preschool with her.  (I'm the gluten intolerant one, she is not.)  I wash my hands and am careful and am just fine.  My daughter is also a surprisingly clean playdoh player and if she washed her hands afterwards, I would be willing to try it with her.  But I know other kids whom I wouldn't.  So, I think a lot of it depends on your kid.  You may have to simply see.  (Can you stay and observe a few days, to get a better idea?)

StephanieL Enthusiast

I would not let my Celiac kid pay with play-doh.  I have made it for the class. You can make your own rice flour with cheap rice and a good blender. There are also commercial products available. You can't just supply it for her either if she'll want to use the same "tools" they use cause it contaminates all the rest of hers.

In preschool and K  they nixed play-doh in my sons class except for the one time they were working with the preschool kids and I made it for the class.

weluvgators Explorer

We have handled play-doh differently for different situations. For situations like you describe we insist on gluten free doughs to be used for the entire class. In the States we provided the dough and tools for the classrooms. In Australia they make gluten free dough with gluten free flours for our children's classrooms and out of school hours care facility. I provided the recipes I found here at celiac.com to the school and childcare facility.

You may want to consider keeping treats for her at school if there is a chance that other children will bring in snacks to share for birthdays.

Good luck! I stayed with my super silly daughter for quite a while due to the severity of her condition (and lack of training and knowledge by teachers). Easy to open containers were important for us, as having to rely on someone else's help can be risky. We have found that rigorous allergy training of staff makes a tremendous difference in the quality of care for our children. Understanding that now, I think I would have pushed harder for better training at our previous school.....not sure if they would have done it.

greenbeanie Enthusiast

Thanks for your suggestions, everyone. The cc risk of teachers opening her lunch containers never would have occurred to me - but of course that makes sense, as the teachers do go from child to child and open their containers without washing hands in between. I guess I'll be shopping for some easier-to-open containers that my daughter can do on her own!

 

I think I'll keep her strictly away from Play-doh for a while, at least until we know that everything else is going okay in the classroom. If she's really feeling left out, I may eventually try staying with her and observing as she plays with it and washes to see if she has any reaction.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748

    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.