Background: Globally there is a growing incidence of food allergy that is predicted to
continue to rise over the next 10 years, and the cause of this rise is unknown. Food allergy
is life-threatening due to a significant risk of anaphylaxis, and it is a public health
concern, especially for children.
Purpose: The food allergy knowledge of school staff influences the prevention and
management of school-based reactions. Ongoing education to recognize the signs and
symptoms of anaphylaxis and to properly administer an EpiPen®, as well as consistent
food allergy management education, ensure that school staff will be prepared.
Methods: A systematic process was used for an integrated literature review and
consultations with key stakeholders to develop the content and delivery of a half-day food
allergy management workshop.
Results: Concepts that emerged from the literature review and consultations were used to
develop the workshop for elementary school staff. Morrison, Ross, Kalman, and Kemp’s
(2013) Instructional Design Model and Knowles’s (1984) Adult Learning Theory were
used as the theoretical foundation. The advanced nursing competencies: research,
leadership, and consultation and collaboration were achieved.
Conclusion: This practicum report provides an overview, the background and rationale,
the review of literature, and key stakeholder consultations that guided the development of
the workshop. This workshop will enhance the knowledge of school staff about food
allergy management, as well as increase their confidence to recognize an anaphylactic
reaction in one of their students and to properly administer an EpiPen®
