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

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

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

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

Michelle

  • 4 weeks later...
Cait6799 Rookie

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

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

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

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

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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

    2. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    4. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    5. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748

    Jane02
    Newest Member
    Jane02
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.