By Keith Lockwood
Student-centered instruction is the apex of the teaching and learning model. There are many different paths the teacher can take to reach this methodological goal. When one examines the triangulated nature of student, teacher, and curriculum, the challenge set forth before them is to achieve a harmonious balance that has an end result of student learning /mastery. Authentic teaching and learning can only be accomplished through a developmentally sound approach geared towards student achievement as its core feature. By the virtual classroom’s very nature, individualized teaching is the net effect and maximizes differentiation for every student with whom the teacher has contact. …
To “better align special education programs and policies with the larger , national school improvement effort referred to as standards-based reform” (Nolet & McLaughlin, 2000, p.2), the 1997 Amendments (Public Law 105–17) to the Individuals With Disabilities Education Act (IDEA) required that all students receiving special education services have maximized involvement and be included in the general education curriculum. Yet in general, there has been limited attention paid to how to achieve this for students with disabilties (Wehmeyer, Lance, & Bashinski, 2002; Wehmeyer, Lattin, & Agran, 2001). …
100 teachers surveyed with responses to questions regarding their knowledge of food allergies and allergic asthma. Teachers responded with minimal experience and knowledge of allergic asthma and food allergies. Many have not been trained to identify anaphylactic events and how to intervene in case of an emergency. Teachers did respond positively to enhancing their skills through professional development in their individual districts. The knowledge gap identified in the study underscores the need for administrators to strategize on how their professional faculty will receive this critical information to ensure the health of students.
Food Allergy Basics
Simply stated a food allergy is a “response of the immune system to a component of food, usually a protein that the immune system recognizes as foreign to the body” (Kagan et al 2003). Allergies to certain foods can cause a severe allergic reaction, causing the body to release chemicals that can cause symptoms including: breathing difficulties, swelling of the lips and throat, extreme hives, nausea, vomiting and abdominal cramps, drop in blood pressure, and headaches. As many a 7 million Americans (or 2.5% of the population) have food allergies 9sapien, 2007). The following eight foods are the most commonly responsible for severe allergic reactions: peanuts, tree nuts, shellfish, fish, milk, wheat, soy, and eggs (Rhim & McMorris, 2001). In fact, the above foods account for 95% of all food-allergic reactions. Anaphylaxis is an extreme allergic reaction that is more common then most people think. Up to 32 million American, this includes both children and adults may be at-risk for this life threatening emergency (CDC, 2000). …