Food Allergy Awareness Month - CulinArt Group

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Food Allergy Awareness Month

Today we are highlighting the importance of Food Allergy Awareness Month, which happens in May. Did you ever wonder why as a child you couldn’t bring your delicious peanut butter jelly sandwiches to school for lunch? The main reason was to protect and prevent your classmates or teachers from having a serious allergic reaction from a peanut allergy. Let’s dive deeper into this topic and enhance our knowledge surrounding food allergies and how to keep our family and friends who are allergic to certain foods safe.

What is Food Allergy Awareness month?

Food Allergy Awareness Month is a time to educate patients, family, friends, school staff, coaches and other individuals about food allergies and other diseases such as asthma. About 32 million people have food allergies in the US and 5.6 million are children who have food allergies. The Asthma and Allergy Foundation of America (AAFA) declared May to be “National Asthma and Allergy Awareness Month” to promote and educate individuals on these diseases.


What is a food allergy?

A food allergy is a reaction caused by certain foods that are seen harmful to the body. When the body is exposed to these foods, the immune system reacts with certain symptoms to fight off the allergens, also known as an allergic reaction.


What are the signs and symptoms?

The most common symptom of an allergic reaction caused by a food allergy is called anaphylaxis. Anaphylaxis is a life threatening reaction that can cause tightening of the airways, swelling of the throat, severely low blood pressure, and shock. Other severe symptoms can include hives or rashes of the skin, swelling of the lips, tongue and throat, tingling or itchy feeling in the mouth, shortness of breath, trouble breathing, coughing or wheezing, dizziness, lightheadedness, vomiting, or diarrhea. In the U.S it is estimated that severe allergic reactions can cause 30,000 cases of emergency room visits, 2000 hospitalizations, and 150 deaths each year.


What are the most common food allergies?

The most common food allergies are those to eggs, peanuts, tree nuts (almonds, walnut, pecans, cashews, pistachios), wheat, soy, fish (bass, flounder, cod), shellfish (crab, shrimp, scallop, clams), and sesame.


How are they treated?

There is no cure for food allergies. However, those with food allergies should take action in preventing allergic reactions by reading food labels and always careful to ask about ingredients in foods. Additionally, individuals should always carry epinephrine (EpiPen) with them in case an allergic reaction ever develops. People who know others with food allergies should be mindful of preparing or eating foods that may be harmful to them.


CulinArt Group is committed to making every guest’s dining experience an exceptional one. Please consult with the chef or manager on any allergies or special dietary needs or to discuss ingredients and/or food preparation methods.

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  • May 17, 2021


What our clients are saying

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

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