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Allergic diseases affect every country in the world. According to European statistics, 1% of the adult population suffers from food allergies, while 4-6% of children have food allergies. The prevalence of food allergies and the main allergens vary with age. Egg and milk protein allergies are relatively common in children, with a prevalence of 2.25% for cow's milk allergies and 2.6% for egg allergies. The good news is that egg allergy, wheat allergy (which is not the same as gluten sensitivity) or even milk protein allergy, developed in early childhood, can be outgrown by a certain age. However, an allergen-free diet, in many cases, should be maintained throughout life.
We must also distinguish between food allergy and food intolerance. While in the case of food allergy, the allergen ingested causes very serious and, in severe cases, life-threatening symptoms, in the case of food intolerance, contact with the substance causing the sensitivity most often causes only bloating, diarrhoea or abdominal discomfort.
You can read more about food allergies on this website: Allergy UK | National Charity
Some of our students are also sensitive to milk protein, lactose and gluten, but some cannot eat eggs or soya.
The dietary kitchen is in a separate room in our kitchen, where these meals can be prepared in a different space, thus avoiding cross-contamination, especially with gluten. These meals are prepared by a qualified dietetic chef who works with great care and expertise.
The kids love the diet food made here, so we'd like to share a dairy-free and gluten-free recipe that was a big hit last week.
Chicken with Vegan Cheese Sauce
Servings: 4
Ingredients:
600 g Chicken breast
1 l Vegan Cream
250g Vegan Cheese
Salt
Pepper
Sweet Paprika Powder or Smoked Paprika
Garlic
Season the chicken with salt, pepper, and paprika powder, add the garlic and pre-bake at 140°C for 25 minutes.
Meanwhile, grate the vegan cheese.
When removed from the oven, mix the pre-cooking juices with the vegetable cream, add the grated vegan cheese and return to the oven for 10-15 minutes.
You can serve it with gluten-free pasta, or with dairy-free mashed potato.
Year 12 have been spending a lot of time in Sports Hall One over the last week. Not doing sport, although they could tell you the science behind it…
There was a fun packed programme for the secondary students remaining on-site, which followed the 5 Co-Curricular strands. Students were immersed in languages, film-making, STEAM activities and cooking. They learned about children's rights and advocacy, and showed their creative talents through artwork. They hiked in the hills and formed friendships across year groups. See the Firefly page for further details and photographs
It has been a very memorable end of the primary journey for our Year 6 students. This last week of term has been jam packed. On Monday and Tuesday, the students performed the end of year production of ‘Olivia’, on Tuesday morning, there was a year group water fight and on Wednesday afternoon, they finally graduated with a special ceremony.
As a community, we've been actively promoting healthy eating habits through our weekly articles about life in the kitchen. With the summer holidays just a few days away and the heatwave this summer, we must all be more mindful of our fluid intake.
The British International School Budapest
1037 Budapest
Kiscelli köz 17
Hungary
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