If your food allergic or sensitive child is about to enter school for the first time, be prepared to ask many questions and allot adequate time to access the school environment. The following list provides some questions which will be useful in determining the schools level of preparedness in managing your child's special medical/dietary needs:

~Request an official meeting with the school principal, nurse, teacher(s), and cafeteria staff (if your child will be eating school lunches) to address any concerns.
~Does the school require children to be seated during the times they are consuming food items? This can be important for children with life threatening allergies.
~If food preparation is part of the school's educational curriculum, how will my child be kept safe and not feel excluded? For example, will the teacher be willing to make arrangements with another classroom to have the allergic/sensitive student participate in their non-food activities. Emphasize the importance of reassuring your child that they are not being punished for their special dietary needs.
~Is there an employee on staff at all times that has C.P.R. and first aid certification?
~Are parents responsible for supplying snacks and meals, or are they provided by the school?
~Will the staff ensure that my child's medications are accessible for immediate administration at all times?

If your child has a disability, as defined under the Americans with Disability Act & the Rehabilitation Act of 1973, the school is required to accommodate special dietary needs, as prescribed by your child's physician. Most families find it easier and less stressful to provide foods from home. However, if budgetary restraints limit your ability to provide special meals for your child and they qualify under the established guidelines, the school may be required by law to provide a meal free of prescribed ingredients. It is important to discuss these issues with your child's physician(s) and provide the school with any necessary paperwork to substantiate the need for the special dietary items. Also, contact the school and obtain information on what foods they will provide as replacements, as well as, request a written meal plan/menu. Keep in mind, the school may not provide as versatile meal schedule for special diets as they do for your child's classmates. It is best to address these issues in advance, so that you can establish a mutually agreeable meal arrangement. To obtain additional information on your child's schools legal responsibilty in maintaining a special diet, visit: www.fns.usda.gov/cnd/guidance/special_dietary_need s.pdf

Additionally, the school has an obligation to provide a safe and supervised environment for qualifying individuals. For example, if your child's physican provides a medical necessity for classmates to wash their hands after meals, food restrictions in the instructional environment, etc. the school must adhere to the prescribed safety measures. The safety protocol for managing special dietary needs should be outlined in your child's Individualized Educational Plan (I.E.P)

Establishing a written guideline in your child's educational file will help ensure their safety at all times. Items that you may want to include in this list:
~Child's name
~Home address
~Emergency contact phone numbers of parents/guardians
~Child's pediatrician and/or allergist's name and phone numbers
~ list of child's allergies/intolerances
~Include a letter from your child's pediatrician or allergist that clearly outlines how and when to administer both oral and injectable medications.
~List of hospitals within the school's vicinity, which you feel are equipped to deal with life threatening emergencies.
~Provisions for a photo of your child to be made available to any substitute teacher prior to assuming responsibility for your child. This will allow him/her to easily identify him or her. Also, request that any substitute personnel that will be responsible for your child is to review your child's allergic emergency management plan.
~Request that you are contacted in advance of field trips, parties and other special events. This will allow you adequate time to make arrangements for providing special foods, attending the event, if desired, etc
~Protocol for managing situations such as diaper changing for preschool children with latex allergies (staff will most likely be using latex gloves)
~Guidelines for how to manage scrapes, cuts, or other injuries that may involve contact with topical medications or band-aids. These items may contain latex, corn or other food ingredients. You may want to consider providing your child's school with a first aid box of safe materials that is to be used only for your child. This will prevent an inadvertent exposure.
~Implent a plan for your child and his/her peers to wash their hands after exposure to food or other allergic substances. This is very important to prevent allergic residues from becoming embedded within your child's classroom. Current research indicates that soap and water are the most effective of removing allergic proteins.

* This information is provided for informational purposes only and should not be construed as medical or nutritional advice. Please contact your child's medical providers or nutrition specialist before implementing any plan.

Art and craft materials are a great way to allow our children to express themselves, expand their imagination, and improve their dexterity. However, many art and craft materials contain allergic ingredients or chemicals that can trigger adverse reaction in susceptible individuals. Most schools begin providing lists of required supplies several months in advance of the upcoming school year. Acquiring this list well in advance will allot adequate time to locate safe materials or recipes to produce a safe alternative. When selecting materials, remember, young children are curious by nature and may place the products in their mouths, inhale fumes from them or spill the items on themselves. Thus, a significant risk of a reaction may occur if your child is allergic to one of the components. Also, remind the staff of your child's school that they are not permitted to use or share art supplies that were not verified as safe by you and that your child will be supervised by an adult to prevent them from touching someone else's materials. Materials should be stored out of the children's reach when not and use. And, if your child is very sensitive to these airborne products, request that the art projects are done in a well ventilated area. Taking these safety precautions will help to ensure your child has a safe and rewarding classroom experience.

Note: Latex is one of the most difficult items to avoid in art/craft products. Latex is found in glue, pencil erasers, computer mouse pads, etc. To view a list of products that frequently contain latex, visit http://www.allergygrocer.com/id599.html . The following site at the American Latex Allergy Association offers an extensive listing of latex free art supplies and manufacturing contact information : http://my.execpc.com/~alert/schoolprod.html Please reconfirm that these items are still latex free by contacting the company directly. Gluten free play dough can be obtained from www.discountschoolsupply.com .

Contacting your child's teacher at the beginning of the school year will allow you to establish a tactile plan for upcoming birthday parties and special events that he/she will be participating in throughout the school year. Most schools request classroom helpers for parties, special events, and field trips. If your schedule allows, volunteering for this position will allow you to oversee these events and help reduce the risk of an accidental exposure.

Prepare a box of treats to be stored in the cafeteria freezer. Cupcakes(non-iced), muffins and cookies freeze well and allow your child a variety of treats. Carefully label each item and place them in a larger well labeled freezer safe plastic container. This will allow the staff to easily identify the items and prevent them from being damaged or cross contaminated by other products that are being stored in the freezer. Check supply on a regular basis, to ensure an ample supply remains to provide your child with safe treats during parties. This will ensure that your child has plenty of snacks to replace an item that has been dropped or cross contaminated by another child. It is also important to discuss any other activities or decorations that will be included during special events or parties. These may also pose a risk. In most cases, advance preparation will allow your child to safely participate and feel included during classroom celebrations.

*The next issue of the Miss Roben's newsletter will include ideas/tips for Halloween parties & special events.

Dietary restrictions are challenging enough for most families. But, providing safe meals for your child's lunchbox can be an even more significant challenge. If your child is just entering school this may be the first time your child realizes that their food is different. Many children will simply refuse to eat foods that look different than their peers. Advance preparation can help ease this transition and reduce the amount of disappointment that your child may experience. Prior to your child's first day of school spend some time discussing school, including lunches. Ask them to help you make a menu of their favorite foods. If they are not verbal or can not write, cut out pictures of different foods from magazines, coupon booklets, grocery flyers, stickers or draw your own. Have them paste their "favorites" onto a poster board. Having your child do this activity before school starts will allow you adequate time to experiment and search for items that are similar to those your child included in their favorites. Listening to your child's cues on items they will enjoy will most likely significantly reduce any anxiety associated with having to consume different foods. If your child expresses an interest in eating the same foods as their classmates that will be eating the cafeteria hot lunches, contact your school about obtaining a monthly menu. Find ways to make lunch exciting and similar to your child's peers. Ask your child to help you choose their lunchbox gear. This will often help to alleviate some of the disappointment of not being able to eat a standard school lunch. A lunch box/bag, food containers, a drink bottle, freezer packs and eating utensils are items that you may consider purchasing for your child. Investing in a thermos may also be worthy of consideration. Most children will be eating hot cafeteria foods and this type of container will allow you to prepare hot foods that will maintain their temperature for a reasonable amount of time. Soups, stews and casseroles can be modified to conform to most special diets. Most can even be in large batches or prepared in a crock pot and frozen for a quick lunch box meal. Younger children may also enjoy having cute stickers or labels on homemade snacks to make them look more like their classmates commercially prepared foods. Many schools will gladly provide an advance copy of the school menu, enabling you to prepare meals that are very similar to those being served that day in your child's school cafeteria.

~Soap & water are the most effective in removing residual food proteins.
~Wash hands before and after meal time.
~Thoroughly wash eating surfaces before meal time to prevent an accidental exposure to food residues from another child's lunch.
~Clearly label your child's lunch and/or food items, so that school faculty can easily identify your child's special food.
~Remember, food can become trapped beneath fingernail surfaces. This is especially true with sticky substances, such as peanut butter.
~Children like to share food, so it is important to educate staff on the importance of monitoring your child's food.
~If your child has anaphylactic allergies, lunch room staff should have immediate access to epinephrine or other prescribed medications. They should also be trained on how and when to administer them.

~Tortillas, pancakes, mini pizza crusts, English muffins, bagels, waffles and crackers can also double as "bread" for main course sandwiches.
~Offer a variety of cut up fruit or veggies. Dip apples, bananas or other fruits that tend to discolor in a solution of lemon juice to retain color and freshness.
~Add a dip to accompany fruit or vegetables. Homemade chocolate fondue or caramel sauce works well for fruits. Salsa or homemade ranch dressing are good options for vegetable dips.
~Metal cookie cutters can be used to create fun shaped luncheon meats, tortillas or bread.
~Raisins, dried fruit or other cranberries blended with cereal, dried fruits or nuts/seeds and other ingredients work well for making gorp.
~Keep on a hand a variety of acceptable chips, homemade cookies or crackers to offer an assortment of snacks. Offering a variety of fun snacks will help keep your child from getting bored with their lunchbox items.
~Obtain a copy of your child's school lunch menu and use it as a guide, along with your child's input , to plan a safe and fun lunch menu for him/her.
~Encourage your child to participate in menu planning and print or write up a menu to give to your child. They will most likely enjoy having a copy of their special menu.
~Fill a freezer safe drink bottle half full and freeze, the next morning fill to the top with the same beverage. This will provide a cold drink and help keep your child's lunch at a safe temperature.
~Purchase Lunchable or other popular brand lunch box items, thoroughly wash the container to remove any residual food proteins and fill the containers with a safe food.** Seal the container in plastic wrap.
~Thermos bottles offer a safe and convenient way to transport and serve a hot lunch.
~Purchase refillable containers in fun shapes and designs. Many kids enjoy the presentation of their food, as much as, how it tastes. Most grocery stores are now carrying Hostess cupcake, Goldfish and other popular snack food containers that are in the shape of the products. These containers do not contain any actual food product and can be filled with an acceptable equivalent. **
~Present your child with a lunchbox coupon book of food items they can redeem on Friday or another designated day of the week. The special treat will be a nice reward and give them something to look forward to each week.
~Using a printer or waterproof markers, design special labels for your child's food packaging.
~If your child's school is participating in the breakfast program that is currently being implemented into many school systems, consider purchasing a bowl with a sealable lid. Partially fill the bowl with cereal and snap on the lid. Place the milk substitute in a separate small bottle and your child will be able have cereal along with his/her classmates.
~If your schedule permits, contact your child's teacher on the schools policy of having a parent drop off a special lunch for a special occasion or a treat.
~Provide the school, especially for younger children, with a tablecloth to cover eating surfaces. Restaurant supply & warehouse type stores often sell the disposable type tablecloths. These can be discarded after meals, further reducing the risk of an accidental exposure. If you can not afford or find this type of tablecloth, vinyl can be easily wiped clean and is a good alternative.

** Use caution and only provide this type of lunch container if your child has the ability to understand that their containers contain "special foods". If your child may be confused by presenting a product in a container that normally would contain an off limit food and may be tempted to sample another child's food in a similar container, it is best to avoid this type of packaging.

Ingredients:
1/4 cup margarine
4 cups marshmallows
6 cups gluten free rice crispy style cereal

Instructions:
1. Grease or spray an 8 x 8 pan for thicker treats or
a 9x11 pan for thinner bars.
2. In a medium saucepan, melt margarine over
medium heat.
3. Add marshmallows, stirring constantly until melted.
4. Stir in cereal, blending until coated.
5. Gently press into prepared pan or press into lightly
oiled metal cookie cutters to make shaped treats.
6. Refrigerate for 1-2 hours.
7. Cut into squares.

Source: Copyright, Diane Hartman, Food Allergy
Kitchen Cookbook

Ingredients:
3-5 pound boneless roast, cut into one inch pieces
1 onion, chopped
4 cups sliced carrots
4 cups potatoes, diced
1 stalk celery, chopped
1 cup peas or green beans, optional
1 clove of garlic, finely chopped
salt and pepper to taste
acceptable flour or potato starch for thickening gravy
8 cups water

Instructions:
1. Place roast in large crock pot, and cover with 7
cups water.
2. Add onion, carrots, potatoes, celery, garlic and
spices.
3. Cover and cook on low for 8-12 hours.
4. Combine flour or starch and remaining cup of
water, mix well.
5. Add to cooked stew, and cover.
6. Cook an additional 40 minutes to an hour, to allow
gravy to thicken.

Source: Angela Lowry

Ingredients:
2 onions, sliced thinly
3-4 stalks celery, chopped
10-12 small baby carrots
2 Tbsp garlic, chopped
4-6 pound turkey breast, partially thawed
oil
1 Tbsp rosemary
1 can chicken broth
1/2 cup white wine OR more broth
poultry seasoning, seasoned salt, and pepper

Instructions:
1. Oil a large crockpot.
2. Place the onions, celery, carrots, and garlic on
the bottom of the crockpot.
3. Put the turkey breast halves on top of the
veggies.
4. Combine the wine, chicken broth, and rosemary
and pour over the turkey breast. Sprinkle poultry
seasoning, seasoned salt, and pepper on the top.
5. Cover and cook on low 4 1/2-5 hours or until
turkey is tender.
6. Remove the turkey from the crockpot, strain the
veggies keeping the turkey broth, and put the broth
in quart jars.
7. Discard the veggies.
8. Put the turkey breast into the refrigerator until it
has cooled and is easy to handle. (The turkey is
easier to handle if it's been cooked and cooled the
day before it's going to be used.)
9. Remove the turkey from the bones and discard
the bones.
10. Place the turkey in a plastic zipper bag until
ready to use.

Source: Miss Roben's, idea generated from Lisa Lewis, "Special Diets For Special Kids"

Ingredients:
1 package any Miss Roben's Yellow (for Mock Twinkies® or Hostess® Cupcakes) or Chocolate Cake (for Mock Devil Dogs® or Hostess® Cupcakes)
7 ounce jar gluten and dairy free Marshmallow cream
1 cup Spectrumä shortening
1/2 cup powdered confectioner's sugar
1/2 tsp vanilla extract
1 dash salt
2-3 tsp hot water
Appropriate cake forms (see below for details)
Large diameter drinking straw

Instructions:
1. Prepare cake mix batter according to bag
directions.
2. Spoon batter in appropriate forms 2/3 full, & bake
using cupcake directions on bag for approximate bake
times.
3. For Mock Devil Dog® or Twinkies®, use hot dog
forms (King Arthur's catalog sells them), lady finger
pans, or make your own forms with doubled over
heavy-duty foil or bent English muffin forms). Or
bake cake in a jellyroll pan.
4. For Mock Hostess® Cupcakes, use cupcake
tins/paper forms. While cake forms are baking,
prepare filling (see below).
5. Let cake forms cool completely before filling
center of cake forms.
6. For Hostess® Style cupcake authenticity, frost
with acceptable icing, and place white frosting wiggle
down top center.
7. Wrap individually & freeze. Remove & thaw as
needed.
8. To fill cake forms: Make opening for filling: For
Mock Devil Dog® or Twinkies®, using straw to punch
a hole lengthwise from one narrow end of the cake
form to the other end. If using jellyroll pan to create
forms, cut cake into appropriate sized rectangular
forms & slice forms lengthwise in half.
9. For Hostess® Style cupcakes, punch hole in
center of bottom of cupcake ¾ way to top. Then
inject opening with filling using pastry bag (or plastic
bag with corner cut out).
10. If using jellyroll cake forms, smooth 1-2 Tbsp
filling onto each cake half & then place cake halves
together.

Filling:
Combine marshmallow crème, shortening, sugar, &
vanilla in a large bowl. Dissolve salt in 2 tsp hot
water & add to this mixture. Beat on high speed with
electric mixer until filling is smooth & creamy. Yields
enough to make 20-24 snack fillings.

Source: Nancy Haehl

Ingredients:
Miss Roben's Pizza Crust Mix, prepared
1 pound crumbled cooked sausage
1 1/2 cups grated cheddar cheese or acceptable equivalent
1 1/2 cup Monterey Jack or acceptable equivalent
1 cup gluten free ranch dressing or equivalent
1 can 2.25 oz. chopped black olives
1/2 cup chopped red pepper

Instructions:
1. Preheat oven to 350 degrees F.
2. Drain cooked sausage, blotting to remove any excess oil.
3. Combine all ingredeints, except pizza dough.
4. Roll dough into 6 inch circles or squares.
5. Place on cookie sheet.
6. Bake until bubbly and golden brown.
7. Cut into wedges.

Source: GFCF Recipes

Ingredients:
1/2 cup peanut butter, creamy style (or permitted nut butter)
1/2 cup margarine , butter or ghee
6 oz chocolate chips
10 cups square shaped Gluten Free cereal (i.e. Gorilla Munch)
2 cups powdered sugar

Instructions:
1. Melt peanut butter, butter, and chocolate chips in a saucepan over medium heat.
2. Pour over cereal, coating all the cereal.
3. Put powdered sugar in large paper bag.
4. Add cereal and shake well until coated.
5. Put on wax paper to cool.

Ingredients:
Miss Roben Pie Crust Mix, prepared according to package instructions
Jam, jelly or other fillings, as desired

Instructions:
1. Preheat oven to 350 degrees F.
2. Roll out prepared mix, cut into rectangular shapes.
3. Spread 1-2 Tbsp filling into center of cut dough.
4. Crimp edges closed and transfer onto sprayed or greased cookie tray.
5. Bake 10-12 minutes or until lightly golden.

Note: If the dough is browning too quickly, tent with aluminum foil to help prevent the exterior from becoming too dark.

Source: Miss Roben's

Ingredients:
1 prepared Miss Roben flour tortilla
1 slice ham, turkey, or acceptable luncheon meat
2 Tbsp Tofutti or other acceptable cream cheese
1/4 cup lettuce, shredded

Instructions:
1. Spread cream cheese over one side of tortilla.
2. Place meat on top of cream cheese, & top with shredded lettuce.
3. Roll into a tight roll & slice into 1" pieces.

Source: Wax Orchards

Ingredients:
Wax Orchard Fruit Butter

Instructions:
1. Line a cookie sheet with plastic wrap.
2. Smooth on a thin layer of your favorite flavor of wax orchard fruit butter onto lined cookie sheet, using the edge of a pancake turner.
3. Oven-dry at about 120 degrees for approximately two hours or until dry.
4. Remove and cool.
5. Peel off fruit leather and roll in plastic wrap. For variety, sprinkle with finely chopped walnuts or other nuts, before drying.