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Found 10 results

  1. Celiac.com 04/17/2019 - Hundreds sign petition calling for dining reform at Hofstra. The petition stems from the experience of junior marketing major Sarah Peres, who has celiac disease. Peres began the petition after receiving a salad with wheat croutons on it. First, she was mildly upset, but then she turned toward action with her petition. Peres says that she is tired of feeling hungry and frustrated whenever she is in the dining halls at Hofstra, and that she hopes to make a change in campus' food policy. “It is almost as if Hofstra would rather us starve than be able to eat a safely prepared gluten-free meal,” Peres said in her petition. Her petition, titled “More gluten-free, allergy-free, and dietary restriction food options at Hofstra University,” exposed serious flaws in the dining hall policies. Her efforts have been met with support from more than 500 concerned students, parents and community members. Lisa Ospitale, the District Marketing Director of Campus Dining by Compass Group, said that available options are based on sales, sales history, and requests from the overall community population. Basing food offerings on sales and demand is fine, but schools still have responsibilities under the ADA to offer options for students with food allergies and sensitivities. That means adequate training and policies to ensure student well-being. Speaking of the school’s current allergen-friendly dining area, Ospitale says that the school should “offer G8 in the Student Center, because it is an area that is separate from other areas creating a safe location for those with allergies to eat.” Peres feels that Hofstra still has a ways to go. “There’s a lot of work that needs to be done,” she says. They need to have a second kitchen…They need to educate their staff more. If they don’t have a separate kitchen, then they need to clean their utensils and have separate utensils for everything,” Peres added. Stay tuned for more on this and other stories about gluten-free and allergen-free food options at colleges and universities. What do you think? Do colleges and universities need to do more in general to accommodate students with food allergies? Share your thoughts below. Read more at The Hofstra Chronicle
  2. Celiac.com 04/25/2019 - In the last few years, we’ve run a bunch of stories about colleges and universities making big changes to their dining services to accommodate gluten-free students. College Students Hungry for Gluten-Free Meals But, for all of the improvements in the last few years, getting a gluten-free meal at a college campus can still be a challenge. At too many colleges, students still struggle to find easy, reliable, nutritious gluten-free meals, even though research shows that students are hungry for gluten-free meals. Celiac Students Push for Gluten-Free Food In some cases, students with food allergies feel they are being treated like second-class citizens. A number of prominent legal challenges have resulted in agreements by some colleges to improve their food offerings for students with food allergies and gluten intolerance. A number of universities have been forced to settle claims brought under the Americans with Disabilities Act (ADA), including Lesley University, and Rider University. UCLA is the latest college to come under fire. A recent complaint alleges that many of UCLA Dining Services’ dishes contain gluten, and even those that do not are usually made in kitchens with gluten contaminants, making cross contamination likely. UCLA Dining Services says that the school’s gluten-free pantries contain toasters, microwaves and certified gluten-free dishes. Onerous Rules for Gluten-Free Students Gluten-free students say the dining halls provide allergen information, and note which foods contain wheat, but they lack comprehensive gluten information. They also enforce arcane rules that make gluten-free students jump through hoops. For example, before students can access the gluten-free pantries in De Neve dining hall and Bruin Plate, they must contact the Center for Accessible Education and fill out an extensive form. The basic complaint goes like this: By offering unequal access to high-quality campus food, UCLA is discriminating against students with gluten intolerance and celiac disease. As it stands, these students pay the same fees for others do for a meal plan, but they get unequal options. Additional information about the ADA can be found at
  3. Celiac.com 10/25/2016 - The 504 Plan stems from Section 504 of the Rehabilitation Act of 1973. This section prevents discrimination against public school students in grades kindergarten through 12 because of disabilities. A 504 plan is meant to "remove barriers" to learning by providing a specific outline on how to make accommodations or modifications on a student-by-student basis. The Rehabilitation Act of 1973 applies to all institutions receiving federal financial assistance, such as public schools. Under this law, public schools must provide a free, appropriate public education and not discriminate against disabled students. This law acknowledges that the disability may not require special education services, but a plan is needed to ensure the student receives an appropriate education accommodating the disability within the classroom. This law must accommodate a special diet, including the gluten-free diet for children with celiac disease. The decision to enroll in the 504 plan is entirely up to you as a parent or guardian. Some parents find that informal discussions and accommodations have been sufficient for having the child's needs met at school. However, having a formal 504 plan in place is valuable, especially as teachers and staffing may change. The 504 plan guarantees by law that your child's needs are met throughout their school career and not just in certain classrooms. You can choose to utilize your 504 plan accommodations any time, and having them in place before you need them can save important time and resources. It can be helpful if your child develops symptoms from gluten exposure, or if you are having trouble with consistent accountability. How to Start Your 504 Plan First you need to contact your child's school. The 504 plan team should include: Primary classroom teacher School counselor or psychologist School nurse Director of food services 504 plan coordinator You will also need a doctor's note to show that your child has been formally diagnosed with celiac disease or non-celiac gluten sensitivity (gluten sensitivity). This note should outline the accommodations required to maintain your child's health, enabling him or her to have equal access to public education. Having a 504 plan in place will also make it much easier to apply for disability accommodation in college. What Information is Included in a 504 Plan? Generally you'll need to provide information about your child's diagnosis and needs including: Year of diagnosis Amount of time on a gluten-free diet Details on why a 504 plan is needed (including how a restricted diet affects a major life activity) Child's developmental level and needs (are they self-reliant in managing the diet? do they need strict supervision? Etc.) A 504 PLAN will specifically outline all of the details of how our child's celiac disease needs to be managed in the classroom. For example you and the 503 plan team can develop an action plan for: Navigating school lunches Snacks Birthday Parties Art Classes Field Trips Holiday Parties I wish that this 504 Plan was available when my son attended school! Do not forget to check your school's ruling on peanut butter. A lot of schools will not allow lunches to contain peanut butter because of severe peanut allergies, and we need to be respectful of other food allergies as we sort through the maze of gluten-free lunch packing. If you have a picky eater or a child who needs to gain weight after their diagnosis, nutritional shakes, power bars and calorie powders can pack a punch. Make sure they are labeled gluten-free. Consult with a registered dietitian to help with your child's meal plan. When you find a winning combo, send enough with your child to share. That will show your child's peers that gluten-free food is not "weird" and your child will have the opportunity to feel part of the group. Recently, the U.S. Department of Agriculture (USDA) mandated that food service workers who manage and handle meals would need to complete education and training requirements in order to maintain their positions. The requirement to maintain professional standards education, which is required by the Healthy, Hunger-Free Kids Act, went into effect on July 1, 2015. Completion of the GREAT Schools program helps school nutrition professionals meet this requirement. You can remind your child's school that completing the GREAT Schools training program does benefit both your child and the cafeteria staff in maintaining the necessary education to work in school food service Additional Resources: BeyondCeliac.org allergicliving.com Understood.org
  4. My son has been diagnosed with Celiac and he is getting glutened. Best I can tell, it is coming from his 1st grade classroom at school. Everyone is aware of his Celiac, there are doctors notes/diagnosis on file, we have met with the teachers, nurse and principal but there no 504 in place. Here is the problem, I believe. The students eat snacks everyday in class. They do this while sitting in the front of the class on the floor, they are allowed to walk around eating, and to snack through out the day whenever they need. According to the teacher about 90% of the students have gluten snacks. There is one student who carries crackers with her most of the day setting them down on shared tables and leaving crumbs behind. The students rotate through out the day to different tables, all of which have had someone eating gluten at them at some point during the day, without being cleaned. We take every precaution with my son's snack and hygiene in the classroom. He brings his own food, he eats at his desk, he lays a paper towel down to place his snack on, he washes his hands before he touches his food, he always brings his lunch and his lunchroom hygiene is very good as well. I think he is getting glutened from all of the crumbs and snacks laying around the classroom. Have any of you had any issues with this or dealt with the teachers/administration regarding classroom snacking problems? Thanks for any advice you have.
  5. I've been gluten free for almost 3 years and still have bouts of discomfort and pain. I am a "borderline" Celiac, meaning my doctors wont classify me as "full blown" Celiac because of testing. Weird, since I have a dead spot in my stomach from gluten and am extremely sensitive... but, with that said, no tests (not even an colonoscopy/endoscopy) come back positive. How do other people handle their symptoms when they occur at school? I have a hard time managing my discomfort, lack of appetite, anxiety, foggy brain and depression once I have been exposed to gluten but, it's exhausting. How do you eat on campus? Most days I am at school 12-13hrs and even if I pack food, it isn't always enough. I'm scared to eat food that is prepackaged, even if it is labeled "Gluten-Free"; as I just recently found out that Amy's organic "gluten-free" burritos are still main on equipment that processes wheat! WTF? How is that even allowed? I'm frustrated and very tired of not feeling like I am able to concentrate on my research, when I am constantly fighting my symptoms. Even after all these years of being gluten free....
  6. I've noticed a lot of post from college students lately so I thought I'd let you all know what I did when I was in college (miss those days ). Personally, I lost a TON of weight when I was in college, 90 pounds to be exact. I switched my diet to a "bodybuilding" style gluten-free diet and worked my A$$ off, but the results I achieved were definitely worth it. I always prepared my food for a few days to a week in advance and then loaded it into tupperware containers. Tupperware soon became my best friend, and it will become yours. Whenever I was hungry I simply heated up my container of food (or ate it cold if I could stomach it and didn't have a microwave) and ate it! All of my meals consisted of meat or eggs for protein, a leafy green vegetable, and a few meals of the day I'd add carbs in, usually Bob's Red Mill Gluten-Free Rolled Oats. Here's a sample of my daily meals: I've broke them down into macronutrients ( P = Proteins, F = Fats, C = Carbs ) PROTEIN/FATS/CARBS Meal 1 8 Egg Whites - 32/0/0 1 Whole Egg - 6/5/0 1 Cup Oats (Bob's Red Mill) - 12/5/54 Multi-Vitamin Total Macros - 50P/10F/54C Total Cals - 506 WORKOUT ((Post Workout)) 1 Scoop Whey - 24/1/4 1/2 Cup Oats (Bob's Red Mill) - 5/3/27 Total Macros - 29P/4F/31C Total Cals - 276 Meal 2 7.8 Oz Chicken - 51/3/0 8 Oz Sweet Potato - 4/7/45 1 Cup Broccoli - 2.5/0/6 Total Macros - 57.5P/10F/51C Total Cals - 524 Meal 3 7 Oz Canned Tuna In Water (Chicken of the sea brand, broth is made of soybeans) - 51/2/0 1 Cup Oats (Bob's Red Mill) - 12/5/54 1 Cup Broccoli - 2.5/0/6 Total Macros - 65.5P/7F/60C Total Cals - 565 Meal 4 7.8 Oz Chicken - 51/3/0 1 Tbsp EVOO (Olive Oil) - 0/13.5/0 1 Cup Broccoli - 2.5/0/6 Total Macros - 53.5P/16.5F/6C Total Cals - 386.5 Meal 5 6 Oz London Broil - 60/6/0 1 Tbsp EVOO (Olive Oil) - 0/13.5/0 Total Macros - 60P/19.5F/0C Total Cals - 415.5 Meal 6 1 Scoop CytoSport Complete Casein Protein Powder (Gluten-Free) - 24/1/3 ----- 2 Scoops on workout days - 48/2/6 2 Tbsp Natural PB - 7/16/8 Total Macros - 31P/17F/11C --- 55P/18F/14C (Workout Days) Total Cals - 321 --- 438 (Workout Days) Total Cals on non W/O Days -2664 - Total Of ALL Macros - 317.5P/74F/182C Total Cals on W/O Days - 3057 - Total Of ALL Macros - 370.5P/79F/216C I hope this can help some of you out. I know this seems like a lot, but I promise it was worth every second of my time that I put into it.
  7. Celiac.com 06/13/2008 - Students embarking on the college path often ride a roller coaster between sheer unadulterated excitement and deep-in-the-stomach dread of meeting new people and challenges. For the gluten free college student, a whole world of eating choices will await them in all sorts of different social situations. It is a new cornucopia of responsible choice. Perhaps the first challenge will be establishing a relationship with the people who manage the food services on campus. Although public understanding of Celiac disease and gluten intolerance are on the fast track, the level of training for gluten free food service is still on the slow track. A thorough understanding on the part of food management usually comes through one or more managers having a relative with the condition. Liability issues still concern corporate management of food service. Until the term gluten-free is clearly defined through FDA labeling laws, many companies are hesitant to establish true gluten free programs. After 30 years in food service, I can personally attest that most people in the food service profession want to provide good and healthy service to their customers. Many managers work much more than the typical 40 hour work week in just that endeavor. Making customers happy is an integral part of being in the hospitality industry. However, the biggest problem presented by the gluten free dilemma is the widespread contamination of wheat in products where it naturally should not be. The processed food additives in most commercial mixes and flavorings are a huge roadblock to immediate implementation of gluten free programs. Manufacturers are getting the message that customers want gluten free products and will provide them for commercial clients in time. Working with food service on cross contamination issues should be a pleasant experience. However, it will be a continual learning process for both food service management and the gluten free student. Campus food service is one of the primary employers for students on, or near, college campuses. Flexible hours and close location form a workforce that is beneficial for both students and employer. The temporary nature of food service staff may result in a different person on a food station much more often than would happen in a restaurant. The server may just be starting their full round of training and may not be knowledgeable in gluten free food handling. The gluten free student will have to be vigilant about cross contamination and talk frequently with the food service management. They will also need to have patience in working with service and cooking staff so that all may learn and benefit. The term “gluten free ambassador” is descriptive of being on the front line of changing how food is prepared and served for all gluten free students on college campuses. Just remember, college food service wants you as a customer. They will try to meet your needs and will learn along with you. Another opportunity for education and learning interpersonal skills will be with your roommate. I have never seen a spacious dorm room. The high value of real estate on most college campuses extends to the dorm rooms as well. There will not be a lot of room for foods or duplicate cooking appliances for cross contamination purposes. You should plan to discuss your needs well in advance with the University Department responsible for housing. The new college student will be presented with daily opportunities to go off the gluten free diet. However, the biggest temptation will be the variety of foods available to you in the college cafeteria. Seeing gluten-laden foods for the first time (for some students) can be a powerful draw to experiment and experience. It would be wise to create an action plan to prevent lapses into the gluten-filled world. Knowing that you have gluten free foods available in your dorm room or apartment to curb a snack attack is essential. You must be firm in your mind that your food choices are the same as any other person – you just actively choose the gluten free items. The college experience is a time of tremendous personal growth. It is also a time of great learning and life long friendships that shouldn’t be sidetracked by illness. Gluten free students will continually test and create new facets of a lifestyle that is only beginning to be felt on most campuses. Plan ahead and carry patience in your back pocket.
  8. Celiac.com 11/19/2008 - This year my husband and I took in Ida, an exchange studentfrom Norway, who needed a gluten-free home.We couldn’t help but be excited at the prospect to have someone else inthe house set an example for my 9-year-old gluten-free daughter.Ida (pronounced EE-dah) has quickly becomepart of the family. And of course one thing we talk about is food and thedifferences in gluten-free options here in the United States versus Norway. Bread, Gluten-Free, Bread For all of us, bread is troublesome if you’re on thegluten-free diet.Even if it followsyour restrictions, there’s no guarantee it is any good. That has been thebiggest hurdle for Ida.In Norway, shecan get fast food and the hamburgers have gluten-free buns.Can you imagine?“It is more difficult [here],” she toldme.“I eat a lot of Burger King,McDonalds, and pizza in Norway.We havea lot of gluten-free options.”She saysyou never have to worry about French fries either, as they aren’t contaminatedin the oil like most are in the United States. In Norway, not only are the meals more complete (withbread), but they appear to “get” celiac disease.“Everybody understands what you’re saying,”Ida says.We all know here in the UnitedStates, getting a gluten-free burger at a restaurant means no bun. Eating pizza out isa rare treat only at certain restaurants that are willing to explore thepossibility.Right now in the entireTwin Cities area, I know of about 8 places in a 50 mile radius that have agluten-free pizza option.And even this is a hugeimprovement when compared to what was possible just a year ago. Navigating the New Gluten-Free Culture When Ida first got here, I explained to her just howill-equipped most of our restaurants, and many of the people who work there,are regarding specialized diets.While McDonald'shas lists of their gluten-free items on line, many of the people taking ordersdo not understand the first thing about food sensitivities and allergies oreven about what their establishment has to offer. She got a quick guide on the main fast-food places that havegluten-free options, and how to order specialized foods.Also, every time I hear of a place that has agluten-free pizza option, I make sure Ida gets the information.I figure someday she would like to go outwith her friends for pizza.The bestexperiences dining out have been at restaurants with a specific gluten-freemenu (aren’t they all?). For now her focus here is school, meeting new people andexperiencing the American culture instead of food and eating out.She is having a great time learning aboutAmerican football (her high school team is in the state championships) andheading out to the movies with her friends.I suppose as long as I have gluten-free food she can load up at home–she is doing pretty well.Ultimately she is a typical teenager, no matter what country she’s from.
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