HOW PRINCIPALS SUPPORT STUDENTS WITH FOOD ALLERGIES

Abstract

This qualitative case study was conducted to determine the leadership actions that principals should consider when serving students with food allergies and compare principals’ leadership actions with the those in the CDC Voluntary Guidelines for students with food allergies. The researcher analyzed interview data from employees and a parent at an elementary school, and used this data, along with a teacher survey, document reviews, and field notes to determine themes. Findings indicated that: (1) leadership in support of food allergic students is rarely prioritized, but it matters to students and families; (2) a leader’s proactive commitment to food allergic students created a school-wide effort to support these vulnerable students; (3) inclusionary practices benefits all students; (4) the Voluntary Guidelines are a useful, but underutilized tool for school leaders; (5) a need exists for more professional development for teachers and staff, as well as increased educational opportunities for students; and (9) moving forward, recommendations are needed for parents working with schools to support food allergic children. Based on the findings and implications of this study, six recommendations for practice were determined. The principal should lead the school’s coordinated approach to managing food allergies and lead the daily management of food allergies. The principal must prepare the school for food allergy emergencies, support professional development on food allergies for all staff and educate students and family members about food allergies. Finally, the principal must create and maintain a healthy, safe, and inclusive school environment.