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Vol. 47. Issue 1.
Pages 60-63 (January - February 2019)
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Vol. 47. Issue 1.
Pages 60-63 (January - February 2019)
Original Article
DOI: 10.1016/j.aller.2018.05.005
Analysis of the effectiveness of training school personnel in the management of food allergy and anaphylaxis
E. Gonzalez-Mancebo
Corresponding author
, M.M. Gandolfo-Cano, M.J. Trujillo-Trujillo, E. Mohedano-Vicente, A. Calso, R. Juarez, A. Melendez, P. Morales, F. Pajuelo.
Allergy Unit, Hospital Universitario de Fuenlabrada, C° del Molino 2, 28942 Fuenlabrada, Madrid, Spain
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Tables (2)
Table 1. Questionnaire for school personnel's self-efficacy in managing food allergy and anaphylaxis at school.
Table 2. Comparison of participants’ answers before and after the training.
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Food allergy is a very frequent and increasingly common disease in children and adolescents. It affects quality of life and can even be life-threatening. Given that 10–18% of allergic/anaphylactic food reactions take place in schools, it is essential to provide school personnel with training on the management of reactions.


The Allergy Unit of Hospital Universitario de Fuenlabrada, Spain, organized a conference entitled “Management of Food Allergy in Children and Adolescents in School Centers” during which teachers, cooks, cafeteria monitors, and summer-camp leaders underwent a training course. Attendees filled out a questionnaire with eight questions before and after the course to assess their self-efficacy in management of food allergy and anaphylaxis. The results were compared.


A total of 191 people participated (51% dining-room monitors, 24% teachers, 13% cooks, and 12% other professions). The areas in which the attendees presented the lowest confidence before receiving the course were recognition of symptoms and treatment of the reactions/anaphylaxis. The mean score for each of the eight concepts evaluated improved after the training course. This improvement was significant in the management of anaphylaxis.


Our study demonstrates the usefulness of a self-efficacy scale in school personnel as a tool to assess the ability to manage food allergy and anaphylaxis. It can help to identify problem areas in which more specific training programs can be implemented.

Food allergy
School personnel


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