Mindful dining for those with food allergies pages

MINDFUL DINING THE PROCESS BOOK

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TABLE OF CONTENTS

Finding A Topic

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Meaningful Imagery

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What Do You Think?

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Questions Of Importance

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Making Connections

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Personas

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Event Planing

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Event Report

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Three Minute Video

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FINDING A TOPIC

Brain storming on what topic to choose for our final thesis project was the first part of the class. A list of subjects we liked and disliked was created. Then we moved on to a more in depth thinking process. By asking our selves how we as designers can make life easier for the human population. It had to be something simple but complex enough to keep working on for the remainder of our degree.

It was also very important not to choose something as elaborate as world hunger. The topic had to be broad enough to affect a large audience.

After many ideas were written down, the most interesting subjects were taken and researched. In order to present the ideas in a way that made sense and were easy to read. We stated a fact, a problem and request of fur ther investigation. There was a minimum of four topics to post for the class and professors to read.

From the beginning I new that I wanted to work with a subject that involved food, the arts or education. The previews semester I had spent sometime thinking about what would make a good topic. I made note of things that I wasn’t ok with and events that made me wonder why things aren’t easier for certain individuals. Some of the topics that stood out the most was that there was a lack of sleep in our society, individuals with specific dietar y needs were not being serviced in most restaurants and that education in Mexico is only getting worse.

Three very different topics but fit into the criteria being set by the department.

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FASHIONISTA

Step one: There are many eager recently graduated fashion students out their with many skills that can provide feedback and guidance to a big female market, that is always looking for tips on how to dress for their body type.

Step two: There are a lot of schools offering degrees in fashion. Thousands of design graduates each year fail to launch their own labels or find jobs as designers.

Step three: The goal is to research how recent fashion graduate students are connecting and offering their ser vices to this vast female market.

INSUFFICIENT SLEEP

Step one: About 50–70 million American adults do not get enough sleep. Insuffi cient sleep is a public health epidemic causing vehicle crashes, industrial disasters and health.

Step two: Americans need to get more sleep.

So that there is more productivity in the workplace and better awareness throughout their daily life.

Numbers two, four and fi ve were the top choices voted on by both the students and the professors. The food allergies topic was not welcomed because there was a student doing something similar focused on a vegan lifestyle. Either way I felt the topic had potential and move forward with the idea.

Step three: It is important to research the reason why people are not getting enough sleep and learn how motive people to sleep a few more hours at night.

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FOOD ALLERGIES

AMERICAN HEALTH

Step one: Children in the U.S. are developing more food allergies now then in the past ten years. According to the U.S. Centers for Disease Control and Prevention. About three million children younger than 18 had a food or digestive allergy in 2007

Step one: Americans want to eat healthy but they find it easier to do their taxes then fi guring out how to improve their diet.

Step two: American children and families are finding it harder to find places to eat that won’t act up their food allergies.

Step two: The American public need a better understanding of healthy eating and how to follow that when they are eating out.

Step thee: Research will be done to find out how to promote healthier ways to eat in at home and while eating out.

Step three: I would like to further investigate the reason for the uprise of allergies in American kids and what is the food industry doing to accommodate this problem.

MEXICAN EDUCATION

AMERICAN DINERS

Step one: One of the things that affects education in developing and third world countries is the lack of funds. There is a big need for educators, classrooms and school materials.

Step one: Nearly half of all consumers want healthier menu items but they still see dining out as a time to treat themselves and step away from their healthy habits.

Step two: There needs to be a system that can sell a product being produced in these countries to make profi t for a better educational system.

Step three: Research will be done to find ways bring awareness and aid to schools.

Step two: Americans specific meals for their dietary needs should have some guidance on what to eat and what to avoid by their doctors or public information offered by the American government.

Step three: I would like to investigate further on whether there is a place where people taking medication have a place of reference to when finding something to eat.

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MEANINGFUL IMAGERY

In order to understand our chosen subject we were expected to go out into the world and find a visual that represents five words that make up our corresponding topics. In my case I chose anaphylaxis, fish, cross contact peanuts, and dining. All key words that can show different meanings and parts of what makes up food allergies. It was very important that we did not choose an image with a word that would be expected. For example fish and peanuts can be found in many products that have nothing to do with food. Such as makeup, lotion and even pharmaceuticals. The assignment required us to shoot 50 images total.

Ten for each individual word. The catch was to not pair the word with an images that was obvious but rather it was meant to make you see the object plus the word in a new way.

I wanted to first understand what were key words that would be used to describe the topic. What these key words meant and how they were used. It was easy to go directly to food products that were the main cause for attacks but I wanted to show more. An exploration of words was done that started with food items, medical terms used to represent allergy attacks and words that represented the end outcome of a fatal attack. Fatal, allergy free, diet, food avoidance, cross-contact and so on. It was a great exercise to figure out key words, important parts of the topic and a great way to get the preliminary research started.

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ALLERGEN All FDA-regulated manufactured food products that contain a

ALLERGEN

“major food allergen� as an ingredient are required by U.S. law to list that allergen on the product label. Indivduals need to be unexpected sources of allergens, such as the ingredients listed below.

LABELS From nail polish to wine. Fish is used in many products used everyday

L ABEL S

by people without allergies. These individuals have to check labels constantly because what ever they consume or put on could make them sick or even be fatal.

ALLERGY-FREE Is something that is becoming more common both in restaruants

ALLERGY-FREE

and in grocery stores. Companies like Enjoy life have doubled in size because of their allergy free products.

INHALING An allergy attack can come to affect from just inhaling fumes coming

INHALING

from ingredients being cooked. The individual can feel his through closing just from walking into a room.

SUFFOCATING

SUFFOCATING

Is one of the symptoms of an allergy attack. Most individuals with food allergies also have asthma and have a similar suffocating action while they are having an attack.

ANAPHYLA XIS Anaphylaxis is a serious allergic reaction that is rapid in onset

ANAPHYL A XIS

and may cause death.[1][2] It typically causes a number of symptoms including an itchy r ash, throat swelling, and low blood pressure. Common causes include insec t bites and stings, foods, and medications.

FISH From nail polish to wine. Fish is used in many products used everyday

FISH

by people without allergies. These individuals have to check labels constantly because what ever they consume or put on could make them sick or even be fatal.

CROSS CONTACT Cross-contact happens when one food comes into contact with

CROSS CONTACT

another food and their proteins mix. As a result, each food then contains small amounts of the other food. These amounts are so small that they usually can’t be seen.

PEANUTS Peanut allergy is one of the most common food allergies. Peanuts

PEANUTS

can cause a severe, potentially fatal, allergic reaction (anaphylaxis).

DINING

DINING

Close to half of fatal food allergy reactions are triggered by food consumed outside the home. Individuals with allergies live with anxiety, feel left out and at times fall into depression according to GoodTherapy. org. It is very tough for them to eat out with friends because , a meal could be life threatening. One of the things that causes this anxiety is not having the freedom to choose whatever they would like to eat.

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DINNING

DINNING

CROSS CONTACT

PEANUTS

CROSS CONTACT

DINING

PEANUTS

CROSS CONTACT

FISH

FISH

ANAPHYLAXIS

CROSS CONTACT

ANAPHYLAXIS

CROSS CONTACT

CROSS CONTACT

FISH

ANAPHYLAXIS

PEANUTS

FISH

PEANUTS

PEANUTS

ANAPHYL AXIS

FISH

ANAPHYLAXIS

CROSS CONTACT

FISH

CROSS CONTACT

PEANUTS

ANAPHYLAXIS

ANAPHYLAXIS

DINNING

DINNING

DINNING

CROSS CONTACT

FISH

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WHAT DO YOU THINK?

As we got more familiar with our chosen subjects we were beginning to create our own opinions about it. In order to share these opinions with the rest of the class. We were required to design three posters that had to say express our personal point of view. The requirements narrowed down our options on how many words we could have on the poster. This was a way for us to work on our elevator pitch concerning our topic of choice. Our director wanted us to get more comfortable talking about our projects and have an easier time describing it with the less amount of words as possible.

I myself was a bit confused on what we were suppose to do. My interpretation on the assignment was that we were suppose to make a comment on the subject matter. I chose various advertisement posters as inspiration when creating my posters. So, I thought of unique images like the pizza box that represents a hazardous sign would be a unique way of showing that food can be more than nutrition. A way of showing that food can be toxic and harmful. My personal points of view on the subject are that catering to those with food allergies should not be privileged but rather common option in every restaurant in the US. Top allergens in dishes should be posted for clients to see to keep them safe. The government should intervene to take control of how restaurants are catering to their clients by making food allergy safety a certification.

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In order to make sure that we all knew what our peers were working on. A letter size poster was created to communicate our chosen topic.

The deliverable had to have one fact, a quote, an image and a question.

Plus our contact information, incase one of our peers was working on something similar. Connecting with one another is a big part of moving forward in a project.

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QUESTIONS OF IMPORTANCE

The more research was done on food allergies the more questions I had about the topic. This project was all about those questions that were accumulating. Other than just asking questions the most important part of our research is being able to choose and ask the most insightful questions. In order to organize our thoughts and reappearing questions the project required us to make a list of questions that focused on certain sub subjects. The lists consisted of clarification, reason & evidence, assumptions, clarifications, reason & evidence and assumptions. It allowed us to cover different aspects of the topic and really understand it in an in depth way. A total of 69 questions were accumulated and one questions out of each subcategory had to be answered. All the answers had to be shown through imagery, icons, infographics plus descriptions.

There were two sets of questions, the first set was for individuals with food allergies while the rest of the questions were focused on restaurant staff and chefs. The common question between them is how they dealt with food allergies. Whether they were consuming or preparing a meal. Was there a specific way to avoid an allergic attack? One of my top questions was, if the population of those with food allergies is growing in a very rapid manner then what was the government doing to cater to these individuals? After that I pondered, how are they helping restaurants cater to these families and is there a training program that could standardized a system that restaurants could follow?

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MAKING CONNECTIONS

After answering questions and coming up with even more questions. It was time to see how our topics affected our environment. For example how food allergies connected with the economy, environment, government, the American culture, and even how they it was part of our own lives. Through brainstorming, more research we all learned how our topics were part of our everyday lives. Certain part surprised me about food allergies. I knew from the start that it affected people with their health but I hadn’t considered how it affected Americans economically. Through research I found out that Americans are paying billions of dollars to treat kids and adults with food allergy attacks. This money goes into costs of food and hospital bills. What was an even bigger surprise is that our environment has a lot to do with food allergies. The GMO that goes into our food while it is growing is one of the reasons why there is a rise in food allergies.

Other studies show that where a person grows up in the world also affects their chances of having food allergies. After two days of research a web of connections had been created.

In order to make these connections readable and easy to understand we created cards that would show the connections between these categories plus they would also have an image that represented the information being offered. A visual system was created that was accessible and easy to read.

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PERSONAS

After realizing that food allergies affect the economy, American citizens and the environment. I began to narrow down my spectrum and focused on those individuals that were affected the most by my topic. The more I learn about the subject I realized that just about anyone can be born with food allergies but most importantly everyone can develop them over the years. The ones that deal with them the most are parents of kids, teens and young adults. Families with children with food allergies are always looking for places to eat out at, that is safe for the whole family. Not to mention that their whole lives revolve around the food allergies their children live with. Parents go to various grocery stores to find the food that is safe for their children.

On the other side of the spectrum restaurants are another big part of my personas. There are more restaurants catering to this audience but there isn’t a specific visual system being used that can be easily understood by families.

There is also a lack of communication between restaurants and their clients.

The more I understand my personas the better I can design my deliverables to cater to their specific needs. Cards were created to specify each individual persona. From mother of children with food allergies to dietitians that focus on the type of ingredients in processed food. There are a lot of personas that contribute to this topic. Through the use of images, small descriptions and brands I was able to represent my personas.

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EVENT PLANING

In order to get a more personal opinion on the topic of food allergies. I had to step away from the computer, books and magazine articles. An event was set up and prepped a week in advance. The main goal of the event is to get a different point of view on my topic. Gather information from those that have encountered an allergy attack or deal with food allergies in an everyday basis. On the other hand be able to speak to chefs and individuals that work in the restaurant industry. Invitations, menus, questionnaire, ice breakers and thank you cards were all designed with the main purpose to understand food allergies in a more personal level.

Being that everyone has different schedules three events were prepped for. Food was ordered, friends agreed to cook and offered their home for the event plus all the invitation were sent out. Every part of the event was very thought out. From the food to the entertainment but most of all the deliverables were designed in a way that created a cohesive visual system.

To make sure that I got as much input as possible I also set up one on one interviews with parents of children with food allergies. These parents varied in age and their children’s age was drastically different too. In order for the event to be successful those that were invited had to come from different backgrounds and represent my personas as close as possible.

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EVENT REPORT

After all the events were done, data had been collected, thank you notes had gone out and images had been cleaned up. There were two deliverables designed to share what was learned in each event. A book that held detailed information of all the invited guests and those interviewed. All the printed deliverables were put into the book as a record and brief descriptions of the conversations were also included.

Being that there was about twenty people that made up the three events and the interviews. The book rapidly got bigger and too difficult to quickly read some of the main points our director required us to have.

To support the book and clarify the information a small digital brochure was designed. Where the biographies of those that attended was shortened, insights were highlighted and the general conversation was minimized to a paragraph. The iPad brochure contained about 15% of the information on the book but it was a condensed version of what was required.

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MEET & EAT A CONVERSATION ABOUT FOOD ALLERGIES

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THREE MINUTE VIDEO

For our midpoint presentation and final we had to accumulate the most relevant information we found in our research and events. We needed quotes, insights, facts and five design opportunities. To get the video started there was a list of flash cards we had to create. In order to start thinking of the video as a slide show. At first the flashcards did not go well together and didn’t have a cinematic style to them but as the work progressed the sequencing got better and a story began to form. Then we had to pay attention to color palette, mood and tone. One very important part of the video is the audio. Recording the audio is very important because it helps create a time stamp on the piece. At the end the video should show the problem and propose a way that design can help fix the problem.

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AUDIO SLIDE 1: Research shows that there are 15 million Americans being personally affected by this incurable disease. This potentially deadly affliction affects 1 in every 13 children under the age of 18.

SLIDE 2: According to CDC, allergies are among the most common medical condition affecting children in the US and in turn, are not out growing their allergies like they use to. Even adults are developing them as years pass by.

SLIDE 3: Guardians of individuals with food allergies are the ones that must fight this problem most. Especially since the highest at risk from fatal food induced anaphylaxis are the younger generations.

SLIDE 4: According to a study released in 2013 by the CDC, food allergies among children have doubled and peanut allergies have tripled since 1997.

SLIDE 4 - 5: Over 300,000 annual ambulatory visits have been recorded among children under the age of 18.

SLIDE 5: At the Children’s Hospital in Boston, the number of new patients seen in the allergy and immunology clinics for food related allergies have increased 10 fold since 1991. This rise in new food allergy patients has gone from 96 new patients in 1991 to 997 in 2005.

SLIDE 6: Ever y 3 minutes a food allergy reaction sends someone to the emergency room.

That is more than 200,000 emergency room visits per year.

SLIDE 7: A l l e r g i e s a r e a m o n g s t t h e c o u nt r y ’s most common, yet often overlooked, diseas e s . A mong aller g y r el ated deaths , food allergies r ank second in Nor th America behind only medicinally induced allergies caused by penicillin.

SLIDE 8, 9, 10: How much is this costing us? The overall annual costs related to children’s food allergies is $24.8 billion, which amounts to $4,184 per child. Those billions are broken down into $4.3 billion in direct medical costs and $20.5 billions in costs to families, showing that families largely carr y the burden of costs for a child’s allergies. For direct medical costs, hospitalizations make up the largest cost, at $1.9 billion. This was followed by outpatient visits to allergists, emergency rooms and pediatricians.

SLIDE 11: Families need to be extra careful when eating at restaurants. Restaurant staff may not always know the ingredients of ever y dish on the menu. Depending on the diners sensitivity, even just walking into a kitchen or restaurant can cause a reaction.

SLIDE 12 - 13: Chefs are not open to sharing master ingredients in fear of having their recipes stolen.

On the other hand, this information is vital to those with food allergies. Special dishes slow down the kitchen and limit creativity.

Last but most importantly, establishments are hesitating on whether or not to cater to this audience. They don’t want to be liable and they don’t see how it will benefit their business.

SLIDE 14: Diner quote

SLIDE 15: Families and individuals with food allergies are more concerned about the safety of their meals than focusing on the taste. Their options are limited especially since there is a lack of information out there offered by restaurants. This creates a domino effect that causes their dining experience to be difficult and tedious.

SLIDE 16: We are living in the midst of a change. Food allergies have affected the lives of so many Americans that the government is taking action on making their lives easier when dining out. The Food Allergy Awareness act has already taken affect in three states.

SLIDE 17: Restaurants can now be cer tified allergy friendly by watching an educational video that can prepare them to cater to these individuals. These establishments are required to follow certain requirements in order to get certified but the program is still very young and has many flaws.

SLIDE 20: These tools will be designed to inform restaurants on how to cater to these personas.

It will educate the chef in the kitchen and prepare restaurant staff on how to answer their clients questions.

SLIDE 21: The periodical will be filled with useful information for families, and restaurants. It will list the top restaurants rated by the web and app users. It will also promote products that support this lifestyle and share stories by families with food allergies. The periodical will list top restaurants and promote products that support alleRGY friendly dining.

SLIDE 22: In the 3 minutes it took me to present this project to you, someone, somewhere just suffered a potentially devastating allergic reaction. So lets use design to change these statistics and lessen the number of attacks on the people or our great nation.

SLIDE 18: More and more allergy friendly meals are being offered by large chain restaurants, processed food companies and bakeries.

Large restaurant chains are showing the way on how to affectively cater to this audience by making information accessible to them and offering a larger variety of options.

SLIDE 19: For families and individuals with food allergies, there will be an application created to help them search for restaurants that cater to their particular needs. It will guide them to these locations with information that will depict whether or not it is safe for them to dine at that establishment.

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Unkown. “About Food Allergies.” FARE - Food Allergy Research & Education. 2014. Web. Aug. 2014.

Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs.

“Insufficient Sleep Is a Public Health Epidemic” CDC - Centers for Disease Control and Prevention. 2014.

Web. Aug. 2014.

Misty. “The biggest threats to universal education in the third world” Development Goals. web. Aug. 2014 Food Science & Nutrition - http://www.fsn.calpoly. edu/ Amy M. Branum, M.S.P.H. and Susan L. Lukacs, D.O., M.S.P.H. NCHS Data Brief. “Food Allergy Among U.S. Children: Trends in Prevalence and Hospitalizations” Thanai Pongdee, MD, FA A A AI . “Vitamin D and F o o d A l l e r g y ” h t t p: // w w w. a a a a i . o r g /c o n d i tions-and-treatments/library/allergy-library/ vitamin-d-food-allergy.aspx Diana Lasko “Addressing food allergies in school cafeterias” http://www heraldstandard.com/healthy_ living/addres ing-food-allergies-in-school-cafeterias/ article_22f58717-1a84-5b14-9831-74f415ae2606.html Massachuset ts Depar tment of Public Health, Bureau of Environmental Health/Food Protection Program, http://w w w.mass.gov/eohhs/docs/dph/ environmental/foodsafety/food-allergen-3-regfaqs.pdf The Teal Pumpkin Project for an Allergy-Friendly Halloween, http://blog.foodallergy.org/2014/10/06/ the-teal-pumpkin-project-for-an-allergy-friendlyhalloween/ TRANS FAT AND MENU L ABELING LEGISL ATION, http://www.ncsl.org/research/health/trans-fatand-menu-labeling-legislation.aspx Manage My Restaurant, http://www.restaurant.org/ Manage-My-Restaurant/Food-Nutrition/Nutrition/ The-rise-of-nutrition-analysis Guidance for Industr y: A L abeling Guide for Restaur ants and Other Retail Establishments S elling Aw ay-From-Home Foods ht tp: // w w w. fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/labelingnutrition/ ucm053455.htm

12. Ser ving Customers with Food Allergies- http:// www.foodservicewarehouse.com/education/ product-safety-public-health/serving-customerswith-food-allergies-/c28192.aspx 13. Dining Safely With Food Allergies — Restaurants Step Up to the Pl ate to Cater to Customer s’ N e e d s - ht tp: // w w w.to d a y s di eti tian .co m / newarchives/050112p56.shtml 14. FOOD ALLERGY FACT SHEET - http://www.nfsmi. org/documentlibraryfiles/PDF/20140912035135.pdf 15. A New Generation of Gluten-Free Foods - https:// www.specialtyfood.com/news/article/new-generation-gluten-free-foods/ 16. 5 0 H A R M F U L E F F E C T S O F G E N E T I C A L LY MODIFIED (GM) FOODS - http://www.raw-wisdom. com/50harmful.

17. Genetic Engineering in Agriculture - http://w w w. ucsusa.org/our-work/food-agriculture/our-failingfood-system/genetic-engineering-agriculture#.

VIiqGfjF_fN 18. The Genetic Engineering of Food and the Failure of Science – Part 1: The Development of a Flawed Enterprise, Don Lotter http://ijsaf.org/archive/16/1/ lotter1.pdf 19. A BEYOND PESTlClDES FACT SHEET- http://www. beyondpesticides.org/pesticides/factsheets/ Piperonyl%20Butoxide.pdf 20. The Hidden Tr uth A bout Peanuts: From Food A l ler gie s to Far m P r ac tice s - ht tp: // b lo g s . prevention.com/inspired-bites/2013/11/25/hiddentruth-about-peanuts/ 21. Food Allergy Among U.S. Children: Trends in Prevalence and Hospitalizations - http://www.cdc. gov/nchs/data/databriefs/db10.htm 22. Genetically Engineered Foods May Cause Rising Food Allergies—Genetically Engineered Corn By Jeffrey M. Smith 23. The farm effect, or: when, what and how a farming env ir onment pr otec t s f r om as thma and allergic disease. - http://w w w.ncbi.nlm.nih.gov/ pubmed/22892709

24. J o i n t F A O / W H O E x p e r t C o n s u l t a t i o n o n Biotechnology and Food - ftp://ftp.fao.org/es/esn/ food/biotechnology.pdf 25. I’m Not Nuts: Living With Food Allergies - http:// www.snagfilms.com/films/title/im_not_nuts_living_with_food_allergies 26. When Food Kills - http://topdocumentaryfilms.com/ when-food-kills/ 27. The Smur fs 2: OK or Not on Allergies? - http:// allergicliving.com/2013/08/08/the-smurfs-2-okor-not-on-allergies/ 28. Could Rural Environment Protect Against Food Allergy? - http: //w w w.aaaai.org /A aaai/media/ MediaLibrary/PDF%20Documents/Media/CouldRural-Environment-Protect-Against-Food-Allergy. pdf 29. Environmental Sensitivities - http://www.nsnet.org/ idacan/enviro.html 30. New “Nut Allergy Ecosystem Sur vey” from Rich Products Corporation Reveals How Nut Allergies Influence Grocer y Purchases - http://w w w.richs. com/new-nut-allergy-ecosystem-survey-richproducts-corporation-reveals-nut-allergies-influence-grocery-purchases/ 31. Food allergies affect more city kids than rural ones - http://w w w.cbsnews.com/news/food-allergiesaffect-more-city-kids-than-rural-ones/ 32. The facts about the increase of allergic disease in children - See more at: http://w w w.kidswithfoodallergies.org/resourcespre.php?id=118#sthash. hryQqLxr.dpuf 33. Food Allergen Labeling And Consumer Protection Act of 20 0 4 Questions and A ns wer s - ht tp: // www.fda.gov/Food/GuidanceRegulation/ GuidanceDocumentsRegulatoryInformation/ Allergens/ucm106890.htm 34. Food Allergies: What You Need to Know - http:// www.fda.gov/Food/IngredientsPackagingLabeling/ FoodAllergens/ucm079311.htm 35. FDA Announces Public Hearing on Food Advisory Labeling - http://www.fda.gov/Food/NewsEvents/ ConstituentUpdates/ucm047202.htm

36. Food Allergy Business Booms - http://www.cnbc. com/id/49101728#.

37. Market for Food-Allergy-Friendly Biz More Than Peanuts - http://adage.com/article/news/marketfood-allergy-friendly-biz-peanuts/146369/ 38. Swiss Certified as World’s First Allergy-Friendly Airline - http://www.nbcnews.com/business/travel/ swiss-certified-worlds-first-allergy-friendly-airline-n88051 39. Food A ller g y - ht tp: // w w w.niaid.nih.gov/ top ics/foodallergy/documents/foodallergy.pdf U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES 40. CHEF CARD - http://w w w.foodallergy.org/document.doc?id=219 41. H o w R e s t a u r a n t P r o s A r e H a n d l i n g t h e S ur g e of F o o d A l ler gie s- ht tp: // w w w.e ater. com/2014/6/19/6207199/how-restaurant-pros-arehandling-the-surge-of-food-allergies 42. Food Allergies and Restaurants - http://www.foodallergy.org/advocacy/restaurants 43. How many people die each year from peanut allergies? - http://health.howstuffworks.com/diseases-conditions/allergies/food-allergy/peanut/ how-many-people-die-each-year-from-peanutallergies.htm 44. Welcoming Guests With Food Allergies - http:// www.foodallergy.org/document.doc?id=143 45. The Allergy Issue - http://www.qsrmagazine.com/ food-safety/allergy-issue

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Designer: Esmeralda Ruiz Printing: Blurb® Paper: Premium Matte Binding: Blurb® Typeface: Din Black(Titles & Subtitles) Din Light (Body text) Software: Indesign & Photoshop Sources: Sources on pg.70 Copyright © 2014 Esmeralda Ruiz. All rights reserved. No part of this book, either text or image may be used for any purpose other than educational purposes. Therefore, reproduction, modification, storage in a retrieval system or retransmission, in any form or by any means, electronic, mechanical or otherwise, for reasons other than educational use, is strictly prohibited without prior written permission.