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

My Aide Glutened 1 Of My Students!


maximoo

Recommended Posts

maximoo Enthusiast

I work at an after school/summer camp program for disabled kids. I have a few autistic kids in my class & 1 boy (age 10 non-verbal) has just gone gluten-free. (he was gluten-free in the past but went back to gluten--not sure of the reasons) In any event I was told he's back to gluten-free & he has been bringing nice home cooked meals & fruits for dessert/snacks. Anyway it was snack time & the aide got out the snacks (which are provided by the gov't) It was a little debbie s'more. So I said to the aide I believe he has some fruit in his bag. I really don't remember what happened next but I turned around and the boy was eating the s'more. She had given it to him. I then said to her: he's back to eating gluten free, and she said yes. Well I said you just gave him gluten! She looked at me but said nothing. She was probably thinking "oh s$#&!" It was too late the boy had gobbled the thing down.

So you see ladies & gentlemen you cannot even trust the aides to abide by your requests to keep your kid gluten-free. She didn't do it on purpose. There was a lot going on in the room. I chalk it up to her having a "brain fart" This aide does try her best to feed the kids properly but she still glutened a kid.

As I was leaving I met the dad in the parking lot and told him that his son accidently had gluten. He didn't seem too upset but told me the boy has a hard time digesting. I told him to remind the aides that his son can only eat the food from home. I didn't tell him which aide glutened him as I have to work with and she's in my face everyday.

So parents accidents happen @ school/camp & if you have a non verbal child you may nvr know how it happened & if it happened .


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



Celiac.com Sponsor (A8-M):



sariesue Explorer

I'm not sure what your position in the program is, but you could at least suggest that snacks brought from home should be taken out prior to beginning snack time. That might help some of the confusion and accidents. Because if the child already has their snack in front of them, they would not be given the "normal" snack. Rather than passing out the provided snack skipping the children who usually bring food then giving them their snack. I know sometimes or most of the time snack time can be chaotic and sometimes people aren't paying excellent attention to who exactly they are giving the snack to instead making sure that everybody has a snack. Or, if you have prep time prior to when the children arrive, you could go over the allergens in today's snack and which if any students cannot have it. That way everyone has been made aware to make sure that the children get the appropriate snack. Another thing to consider is food stealing with students with special needs. I have worked with some individuals that had behaviors that were related to food. One stole food from others which was even more dangerous because they had severe food allergies. We had to really monitor that individual during snack time. Just some thoughts...

maximoo Enthusiast

I'm the p/t teacher but its a peculiar situation. I am responsible for instruction but everything else is delegated to the aides by their supervisor. So I can't tell them anything that's not related to instruction.

Luckily we don't have food stealing in this class with the exception of a sneaky 17 yo girl but we watch her like a hawk.

That's a good idea to get his snack out first b4 the general snacks are handed out. That probably would've prevented the incident but hindsight is 20/20. From now on when I am there I'll be sure his food is taken out first. Thx for that.

Our class is very small & the aides know who can have what. It was crazy that it even happened especially since I said to that aide that the boy has fruit in his bag. And she is normally very careful.

I would speak to my boss who would speak to the aides boss, but it was an accident & I gotta be careful & not look like Im brown nosing or sucking up. But I'm sure I can suggest that this boy's food is placed in front of him b4 the others.

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. - Scott Adams replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

    2. - Scott Adams replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

    3. - trents replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

    4. - FannyRD posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

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

    • Total Members
      133,180
    • Most Online (within 30 mins)
      7,748

    Eldret419
    Newest Member
    Eldret419
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • FannyRD
      Thanks for the resource! I will check it out!
    • Scott Adams
      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten exposure alone. Many people find that issues like low iron, low vitamin D, thyroid problems, other autoimmune conditions, or lingering inflammation can contribute to that deep exhaustion, so it’s reasonable to push your doctor for more thorough blood work beyond just vitamin B. As for eggs, it’s also not unusual for people with celiac disease to develop additional food intolerances over time; tolerating eggs as an ingredient but not on their own can point to sensitivity to the proteins when they’re concentrated. Some people do better avoiding eggs for a while, then carefully testing them again later. Most importantly, trust your body—if something consistently makes you feel awful, it’s okay to avoid it even if it’s technically “allowed.” Many of us have had to advocate hard for ourselves medically, and connecting with other people with celiac disease, even online, can make a huge difference in feeling supported and less isolated.
    • trents
      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
    • FannyRD
      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac.  Ferric citrate (Auryxia)  Sucroferric oxyhydroxide (Velphoro)  lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela)   Thank you!
×
×
  • 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.