A person is regarded to be having a disability if the individual has either a mental or physical challenge that may considerably incapacitate his/her key life activities. There should be a documentation of the impairment. Physical or mental impairment include many diseases and conditions like mental retardation, emotional illness, specific learning disabilities, epilepsy, visual, speech and hearing impairments among many others. Children with special dietary needs are determined based on a case-by-case basis which covers those children who have the food intolerance or allergies.
It is important to ensure that equal opportunity is given to children with disabilities in getting an education and its related benefits like school meals. This concern was first addressed by Congress in the Rehabilitation Act of 1973, which stops discrimination against legitimate persons with disabilities in the programs or activities of any agency of the federal government’s executive branch or any organization getting federal financial assistance (Volpe, Bernier Sabelawski, and Mohr). Subsequently, the Education of the Handicapped Act (now the Individual with Disability Education Act) was passed by the Congress. The Act demands that a free and public education be given to children with a disability who are aged 3 through 21 (Volpe, Bernier Sabelawski, and Mohr).
Like other programs in school, the school food services is responsible for ensuring that its benefits (meals) are made available to all children including those with disabilities. In connection to this, there are school food responsibilities that have been formulated to accommodate children with special dietary needs. The modification or change of food by school food service staff must be factored in for the disabled students. Replacement or modifications for children with disabilities must be based on the prescription by a licensed physician. School food and nutritional service are encouraged to provide food substitutions or change for children without disabilities with mentally certified special dietary needs who are unable to eat regular meals as prepared. Subscription for children without disabilities, with mentally certified special dietary needs, must be based on a statement by an accredited medical sector. Food service staffs are not allowed to a diet prescription as well as medical order under no circumstances.
Feeding these children with disabilities and special dietary needs is accompanied with certain challenges. Among the challenges include the following:
The cost of specialty food items: These meals should be served free or at reduced cost for the children who qualify for these benefits regardless of whether or not they have an incapacitation in one way or the other. If the additional expense has to be incurred in providing these specialty food items, generally the school food authority should be able to absorb the cost of making meal modifications or paying for the services of a registered dietician. However, when the food service has difficulty covering the additional cost, there are several alternative sources of funding which school food service managers, school administration, parents or guardians and teachers may consider. Any extra funding got by school food services for cost incurred in providing special meals must accrue to nonprofit food service account.
Training staff on preparing the meal correctly/Need for consultancy: There may be a requirement for the use of unique products by some individuals with IEM. These products may require specialized vendors as well as unique preparation techniques. Because of the complexity of IEM diets, school food services may find it helpful to seek consultation services from nutrition or genetic specialists, especially when diets are first implemented.
Foods may need adjustments: Diet for individuals with IEMs may require adjustments because of growth, illness or changes in blood levels of monitored nutrients. It makes strict reliance on the initial medical authorization almost impossible and requires a system that allows for routine diet adjustments.
How to handle mistakes: In the case of a mistake, it is always in the best interest of the child and the school, for information regarding the mistake to be communicated immediately to the parents. It is important since the knowledge of inappropriate consumption will provide an explanation of any anomaly like unusual blood level and allow the specialist to make more appropriate diet adjustments. Handling such critical mistakes need a clear channel so that an immediate action is taken when the need arises.
Conclusion
It is of paramount importance to document the unique nutritional needs of children requiring dietary modifications. An apparently kept record will protect the school and minimize misunderstandings, but most importantly, an amicable solution should be sought to curb the challenges encountered while taking care of children with special dietary needs.
Works cited
Volpe, Stella, Sara Bernier Sabelawski, and Christopher R Mohr. Fitness Nutrition For Special Dietary Needs. Champaign, IL: Human Kinetics, 2007.
Accommodating Children With Special Dietary Needs In The School Nutrition Programs. [Washington, D.C.?]: U.S. Dept. of Agriculture, Food and Nutrition Service, 2001.
The National Institutes Of Health. Washington, DC: Ad Hoc Group for Medical Research Funding, 2001.
