GNPS Health and Wellness
Page Navigation
- COVID Information 2022-23
- COVID Information 2021-2022
-
School Reopening 2020-2021
- 2020-2021 BOE Meetings
- Messages to the Community
- NYS Micro-Cluster Strategy: Yellow Zone
- Reopening Update for Secondary Schools, May 2021
- Reopening Presentations, August 2020
- COVID-19 Testing Information
- Contact Tracing Information
- Remote Learning
-
School Reopening Plan 2020-2021
- Communication / Family & Community Engagement
- Health & Safety
- Facilities
- Building Practices
- Child Nutrition
- Transportation
- Social & Emotional Well-Being
- Attendance
- Technology & Connectivity
- Teaching & Learning
- Special Education
- English as a New Language (ENL)
- Teacher & Principal Evaluation
- Teacher Certification
- Resources & Links
- Coronavirus Information 2020
- Mental Health and Community Resources
- Tips From Our School Nurses
- Food Allergy Committee for Tolerance
-
Food Allergy Quick GuideEggs
If a child in your classroom has a life threatening allergy to eggs, you should avoid these ingredients in the classroom:
- Albumin, albumen
- Egg (dried, powdered, shell, solids, white, yolk)
- Eggnog
- Globulin
- Lysozyme
- Mayonnaise
- Meringue (meringue powder)
- Ovalbumin
- Ovovitellin
- Surimi
Egg is sometimes found in:- Baked goods
- Egg substitutes
- Lecithin
- Macaroni
- Marzipan
- Marshmallows
- Nougat
- Pasta
Some Hidden Sources of Egg- Eggs have been used to create the foam or milk topping on specialty coffee drinks and in some bar drinks.
- Some commercial brands of egg substitutes contain egg whites.
- Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products.
- Egg wash is sometimes used on pretzels before they are dipped in salt.
-
The contents of the FACT website are for informational purposes only.
Information and links presented on this Web page do not substitute professional medical advice, diagnosis, or treatment.
For medical advice, please contact your physician or other qualified healthcare professional.
GNPS and FACT assume no liability for any mentioned content.