Food Allergy Friday Newsletter
Dr. Alice Hoyt
Hello from sunny Florida!
I just finished speaking on a panel at the National Association for the Education of Young Children (NAEYC) annual conference. I had the honor of discussing a topic that is critical for childcare providers to know: how to recognize and respond to anaphylaxis in babies and toddlers.
Our youngest patients spend so much of their day in childcare settings. Their educators are caring, committed, and doing incredibly important work—yet many have never been trained to spot early symptoms or to use epinephrine quickly and confidently.
And we know minutes matter.
The panel was part of the Early Childhood Anaphylaxis Collaborative. The Collaborative brings together medical professionals, early childhood educators, and advocates who want to make early learning environments safer for all kids. It’s supported by Kaleo, the maker of AuviQ. (Disclosure: Kaleo is one of two companies for which I’m a paid advisor - the other is Mission MightyMe. Both companies are excellent - good people trying to meet important needs with good products.)
The Collaborative is made up of great organizations like the Asthma and Allergy Foundation of America and their Kids with Food Allergies as well as Code Ana (which I've talked about before). Together, these and other dynamic organizations are working to share resources and improve the safety of young children with food allergies.
A Call to Action
If you’re passionate about improving preparedness in early childhood programs, join the Collaborative. It’s free, you’ll be directed to great resources for you and your patients, and you’ll join other clinicians who are committed to advocating for their patients. Your expertise matters, and your voice as a pediatrician or APP can make a real impact.
Have a great weekend!
Alice
'Food Allergy Friday' is curated and written by Dr. Alice Hoyt. Dr. Hoyt is board-certified in allergy & immunology, internal medicine, and pediatrics. Her clinical expertise is in food allergies, and she serves patients with her team at the Hoyt Institute of Food Allergy.
