Methods: Questionnaire forms were distributed to the teachers in the 13 primary schools. The questionnaire form included such questions as: The number of students who have a food allergy, the most common foods responsible for reactions, most observed clinical findings, whether the teachers are educated in food allergies or not, the existence of individuals able to aid in situations of life-threathening food reactions, and how to deal with critical reactions.
Results: All of the 237 questionnaire forms distributed were returned completed. 10.5% of teachers declared that there were students in their classrooms who currently have food allergies. The foods most responsible for food allergies were reported as being: Eggs (19.4%), strawberries (9.4%), chocolate (4.2%), and tomatoes (3%). The most commonly observed clinical findings in food allergies were stated as being: Itching (92.4%), rash (76.8%), redness and itching of eyes (65.8%), nausea and vomitting (58.2%), and abdominal pain (50.6%). The correct answer ratio to the question about which foods can be given to children with a cow milk allergy was 65.4%. The ratio of teachers educated in food allergies was 2.1%. The ratio of teachers who think it is necessary to give education in food allergies was 95.4%. Teachers gave an affirmative answer to the question which investigates the existence of individuals able to step in to deal with life-threatening food reactions in schools at a ratio of 0.8%. 41.4% of the teachers stated that students who have a life-threatening food reaction should be taken to the nearest healthcare unit, 2.5% of the teachers stated that the 112 emergency services line should be called, and 0.8% of the teachers stated that the parents of the students should be notified.
Conclusion: In our study, the existence of individuals ready to deal with life-threatening food reactions in schools was categorically found to be low. So, it is crucially important for teachers to possess knowledge of and have the ability to deal with this issue.