Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Do You Do It?

Cait6799

Recommended Posts

Cait6799 Rookie
Cait6799
Posted

My daughter is starting Kindergarten this fall in a private 12-k school and I am wondering how other parents handled the heating up of their kids food for lunch.

She is at pre-school now and the teacher's handle everything for her, but I know that she will not be catered to at this school the same way. She is 5yo and very bright (which is how she got accepted there) but I am not sure if I am pushing it that she could learn how to microwave her own food.

I am a single mom without much outside help so she is already very responsible, she also knows to never eat anything that people offer her et cetera so I am not worried there. My only concern is her feeling bad that she is different from the other kids or someone making her feel bad because she needs their help.

95% of her food has to be heated up and I am not sure that I can count on someone being there consistently to help her. It sounds good when they say that they will, but in reality I know that might not be the case every time. This is an excellent school and she will definitely get better treatment than in a public school (the ones around here are definitely lacking) and I want this to be a good experience for her. She is very sensitive to other people and I just want her to be happy.

I hope this email doesn't come across wrong. She WILL be expected to take on some of this herself, I'm just not sure what I should be doing. :( I really want this adjustment to be as easy as possible for her without having to make any major unpheavals in her lunch. She is an incredibly picky eater and will not eat sandwiches or most of the stuff that goes IN sandwiches LOL.

Any suggestions or ideas will be greatly appreciated.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ryebaby0 Enthusiast
ryebaby0
Posted

IMHO, 5 is too young to be running a microwave--too much of a scalding hazard. Why wouldn't you expect the school to continue to heat up her food? My 5th grader drops off his food at the cafeteria, they refrigerate it until his lunch period, and then heat it and plate it for him. Haven't had a problem yet -- but the kitchen is accustomed to warding against cross-contamination for many reasons. Anyplace that serves children will have to have a plan in place.

"My only concern is her feeling bad that she is different from the other kids or someone making her feel bad because she needs their help."

She is different than the other kids-- and you can't pretend she isn't. She knows it already. Whether that difference is BAD or not, how you develop a positive attitude in her and you is the issue! Life is not just about food. Don't spend too much time feeling sorry for your children ~ decide how you want to live, and then start figuring out ways to get there.My son always offers gluten-free stuff to his friends, and if they turn up their noses I remind him that he doesn't like their pickles, or olives or pepperoni -- why should they like everything he likes?

Okay. I'm done now! :)

Joanna

MichelleC Apprentice
MichelleC
Posted

Can you send her food hot in thermos? They make some that keep food hour for 9 hours.

Michelle

  • 4 weeks later...
Cait6799 Rookie
Cait6799
Posted
  • Author

What an excellent idea! I will look around for a thermos. Thank you!

I knew someone would get the wrong idea from my post. :lol: I just couldn't find the right words that I needed to explain myself :( I have never given my daughter any reason to think that there is something wrong with her because of her Celiac or that I feel sorry for her. The post was just something I feel inside and like most parents just want her to be as happy as possible and I worry about all the stuff that mothers worry about LOL.

She has suffered tremendously through one medical challenge after another (not Celiac related) since the day she was born and I just want her life to be a little easier.

For the record, so far the school has been great and she loves it there. Thanks for the input it is really appreciated.

celiac3270 Collaborator
celiac3270
Posted

Yeah, I've used a thermos (not for school), but other places and I find that spaghetti and macaroni and cheese stay hot from the morning until when I eat--even if that happens to be 1:00..........try it.

gf4life Enthusiast
gf4life
Posted

I believe you can also cook hot dogs, wrap them in foil and put it in the thermos to keep it warm. The trick with most thermos containers is to heat them with boiling water before you put the food in. They will stay hot longer that way. I've given my kindergartener soup in a thermos for school lunch and it stayed warm.

God bless,

Mariann

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

The school lets Kindergartners to heat up their own food? It wasn't until middle school that I ever had access to a microwave (and I went to many, many different schools).

Maybe she and a cafeteria worker would have to use the microwave together?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest jhmom
Guest jhmom
Posted

I do the same for my daughter, I send her chicken, pasta, etc in a small thermos. We began doing this last year and her 3rd grade teacher did not have a problem warming her lunch for her. Entering 4th grade however has been a different story, her current teacher was not as willing so I contacted the Asst Principal, she gave my daughter permission to come to the office to warm her lunch. I was under the impression my daughter would have to warm it herself but she is 9 and knows how to operate a microwave so I was not concerned about this but I found out one of the Secretary's warms her lunch for her.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,676
    • Most Online (within 30 mins)
      7,748
    AW1851
    Newest Member
    AW1851
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.