Found a new app for international allergy chef cards!
http://allergyft.com

I wish it mentioned cross-contact in the alert, but still a good starting point.  More languages are to come.  I'm going to download this right now...

Spanish

We used this when going to Cozumel.  A friend who is a court interpreter in Dallas gave the Spanish for these questions:

My son/daughter is allergic to peanuts. He cannot eat even one peanut or one drop of peanut oil or any peanut products. Eating them could cause his death.
Mi hijo/hija tiene alergia a cacahuetes. No puede comer ni un cacahuete, ni una gota de aceite de cacahuetes ni productos de cacahuetes. Comiéndolos puede causar su muerte.


Does this food have peanuts or peanut products in it?
Esta comida tiene cacahuetes or productos de cacahuetes?

Are there any nuts at all in this (food)? 
Esta comida tiene algún nuez?


Was this fried in peanut oil? 
Está esto frita en aceite de cacahuete?


Was this made with peanut flour? 
Esto tiene harina de cacahuete?


I need to call an ambulance.
Necesito llamar una ambulancia.


Where is the hospital? 
Dónde está el hospital?

It is very important that you bring epinephrine.
Es muy importante que traigan epinefrina.

This is an emergency. We must get to the hospital in 15 minutes or my son/daughter could die.
Esta es una emergencia. Tenemos que llegar al hospital dentro de 15 minutes or podría fallecer mi hijo/hija.

------------------------------
Pronunciation key:
traiga -- try-gah.
aceite -- ah-say-teh.


In South America, the word mani refers to peanut butter.

pignes should be pignons

pecan can simply be pecan (with the accent aigu)

Is he traveling in France or Canada? Cacahuetes is used in France but arachides is used in Canada. When I was in Quebec, I did not see peanut listed as cacahuetes.  It was consistently listed as arachides.

You can also say fruit aux coquilles for coques.  Though, I've not heard either expression.

http://www.linternaute.com/dictionnaire/fr/definition/noix/

I often said "Ma fille a une allergie alimentaire aux oeufs, arachides, and tous des noix."


These aren't the most comprehensive cards but they can be helpful.

https://www.brokerfish.com/food-allergy-translation-cards#Nuts

Thank you for the really comprehensive link, Spacecanada-- VERY helpful!

Looks good

We're going to go with this:
J'ai une allergie mortelle aux cacahuètes/arachides et toutes les sortes de noix/fruits à coques (l'amande, le noix de cajou/l'anacarde, le marronnier, la noisette, le noix de pécan, pignes, etc.), leur huiles, leurs pâtes, et leurs farines.

We debated teh fruits a coques. He said that's more used on ingredients lists, but figured it wouldn't hurt. We took off the fruit secs.

On one of CMs links it says "toutes sortes de noix et fruit secs" for "nuts." I did find another place that someone said fruit secs is a term used for nuts. But it seems that maybe it's not used much or could be confusing. The other term "fruits a coques" seems more common maybe. DS is sleeping, but I'm going to talk to him about taking out fruit secs to avoid confusion and see if he has some compelling reason he put it in there.

These are similar to what I use, and have translated into a handful of languages:
http://www.foodallergy.org/document.doc?id=219
We have the larger version, about twice the size of a wallet card I can carry in my purse.  Printed on bright goldenrod paper and laminated.

Speaking of which... I need to print some new cards with updated allergens for our trip next month.

Good call on walnuts = noix (sort of).  I guess it depends on context.  "tout les noix" is more general "all nuts", but could be misinterpreted by someone unfamiliar with the language, for sure. 

Here's a tree nut allergy page in French if you need some more terminology (and can read French):
http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_treenuts-noix/index-fra.php

I'll have to ask ds about fruit secs, as I'm not finding it again--I'm finding dried fruit, not meaning nuts like I saw somewhere before.

I think I may make adjustments tomorrow and remove that part to simplify it. I think "all nuts" or "all sorts of nuts" with a list will be good, though it's impossible to have a comprehensive list. I think we should add pine nuts though (reminder to self.)

I think I read on trip advisor or somewhere that cereal and other packaged goods use the fruit secs and that it doesn't mean dried fruit. It means dry fruit, which means nuts? Something like that--like nuts are the fruit of nut trees and they are dry, rather than regular fruit, which is juicy. I dunno. I saw it somewhere and I guess ds did too since he put it there. I already made the cards up, but will have time to adjust tomorrow if we feel necessary. I have someone else checking too.

I would think "toutes les sortes de noix" (all sorts of nuts) would get the point across the same as "tous les noix" all nuts. I think the problem (and maybe why the professor, who is French, used "all sorts of nuts") is that noix specifically means walnuts, but can mean nuts more generally depending on the context. So you wouldn't want anyone to think he's just allergic to all walnuts. That's my guess anyway as to the advised wording from his prof.

Quote from: momtoAidenDeclan on May 22, 2015, 06:56:58 PM
SIL says to cover all - say I'm allergic to all nuts

"Je suis allergique a tous les noix"

This sounds better and what I would use for plain language. Fruits secs are simply dried fruits. I have never heard/seen either fruit term used for nuts - in Canada at least. I wonder if that is a France thing?

SIL says to cover all - say I'm allergic to all nuts

"Je suis allergique a tous les noix"

The dry fruit with husks thing  (fruits secs (fruits à coques))is another description for nuts apparently. It's just not possible to list every nut that exists, so he used the "all sorts of nuts" phrase his professor suggested.

One other factor to bear in mind with chef cards in ANY location globally is that kitchen staff, waitstaff, and/or food service workers in general may not be entirely fluent in the locally prevailing language.

In United States cities, for example, you'd want language on Chef Cards to be in VERY simple, plain English.  Choppy is good in that case-- because many of those who will need to read it?  Have not-so-awesome English skills, and may have Spanish (or another language) as a first language.

There are also quite different dialects of French, Spanish, and English in different regions of the world, and in different parts of the same nation, even.