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Celiac.com 01/02/2025 - Ensuring equitable dining options for students with dietary restrictions is essential on any college campus. At the University of Pennsylvania, a recent analysis by The Daily Pennsylvanian revealed that fewer than half of all food items served at major dining halls are free of the top nine allergens. For students with specific needs, such as celiac disease or gluten sensitivity, this poses significant challenges. Below, we explore the findings of this analysis, highlight the current efforts to accommodate dietary needs, and provide insight into gluten-free options available on campus. Dining Halls and Allergen-Free Statistics The investigation covered four main dining halls: Hill House, 1920 Commons, Lauder College House, and Kings Court English House. Together, these venues offered 2,724 individual menu items during the month of September 2024. Notably, only 44% of these options were allergen-free, with Kings Court English House offering the lowest percentage at 31%. Penn Dining defines allergen-free items as those excluding the nine major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. This definition is critical for students managing allergies or intolerances, especially those who must avoid gluten. Despite efforts to increase allergen-free offerings, students with celiac disease report significant hurdles in navigating the dining landscape. Gluten-Free Options: Progress and Limitations Penn Dining has made strides in accommodating gluten-free diets, particularly through initiatives like the gluten-free cabinets at Hill House and 1920 Commons. These cabinets offer items such as gluten-free pizza and chicken nuggets and are managed to minimize cross-contamination. However, access to these cabinets requires prior training and approval through disability services, potentially limiting their use. For students like College junior Philip Nenov, who has celiac disease, the lack of gluten-free options outside these designated areas affects meal planning and limits dining flexibility. While the SimplyOASIS stations at Hill and Commons are appreciated for their efforts to avoid cross-contamination, their limited menu often leaves students with few choices. “It is kind of impractical that that’s the only place,” Nenov shared. “The staff is always willing to accommodate if you do need something, but there’s normally only a few options available.” Vegan and Vegetarian Offerings: A Broader View In addition to gluten-free efforts, Penn Dining provides a range of vegetarian and vegan items. Approximately 22% of the analyzed food items were vegetarian, and 52% were vegan. However, many of these items are side dishes, such as sautéed vegetables, rather than substantial entrees. Penn Dining’s Head of Culinary, Shazad Khan, highlighted the diverse culinary strategies employed across the different dining facilities. The menu at each location is shaped by its unique capacity and audience. While these efforts contribute to a broader range of offerings, students with specific dietary needs often find themselves limited to a small subset of options. Student Feedback and the Path Forward Penn Dining actively seeks student feedback through surveys and advisory board meetings. Requests for more diverse cuisines and specialized dietary options have already spurred initiatives like the Chef Signature Series and expanded halal offerings. Steven Green, director of operations at Bon Appetit Management Company, emphasized the growing importance of meeting specialized dietary needs. “Looking at everything from our partnerships to recipe development, specialized dietary needs are something that’s going to continue to grow and develop,” he said. Recommendations for Gluten-Free Students For students managing celiac disease or gluten sensitivity, dining on campus can be daunting. Here are some strategies and recommendations to make the most of available options: Get Trained for Gluten-Free Cabinets: Completing the necessary training for accessing the gluten-free cabinets at Hill and Commons ensures access to safe, prepared meals. Advocate for More Options: Engage with Penn Dining’s advisory board to voice the need for expanded gluten-free offerings across all dining halls. Utilize Dining Dollars Strategically: For venues with limited gluten-free options, use dining dollars at campus grocers or cafes offering more variety. Communicate with Staff: Many dining staff are willing to accommodate requests if given advance notice. The Importance of Inclusive Dining Inclusive dining options are essential for fostering a supportive campus environment. For students with celiac disease, access to gluten-free meals is not a preference but a medical necessity. While Penn Dining has made commendable efforts, the current offerings highlight a need for continued improvement. By expanding gluten-free choices, investing in cross-contamination safeguards, and integrating student feedback into menu planning, Penn Dining can ensure that every student feels included and nourished. For now, students must navigate the available resources and advocate for broader change to create a truly inclusive dining experience. Read more at: thedp.com Watch the video version of this article:
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Celiac.com 12/24/2024 - In Nova Scotia, Canada, parents of children with food allergies and dietary restrictions are raising concerns over a new provincial school lunch program. For families like Ashley Hickey’s and Gunter Holthoff’s, whose children have celiac disease, the lack of gluten-free options underscores the need for greater inclusivity in public school meal services. This article explores the unique challenges of accommodating students with celiac disease, the limitations of current school food programs, and possible steps forward. The Importance of Gluten-Free Accommodations for Celiac Disease Celiac disease is an autoimmune condition that affects about one in every 100 to 200 people in North America. Triggered by gluten—a protein found in wheat, barley, and rye—the condition causes symptoms ranging from severe abdominal pain and nausea to chronic fatigue and malabsorption of nutrients. For children with celiac disease, dietary restrictions are not optional but essential, making access to gluten-free meals at school a priority for parents like Hickey and Holthoff. When Hickey’s seven-year-old son learned about the new school lunch program at Spring Street Academy in Amherst, he was excited. However, his enthusiasm quickly turned to disappointment when he discovered that many meals, like macaroni and cheese with whole wheat pasta, were off-limits due to his gluten intolerance. “It was heartbreaking to tell him he couldn’t have it,” Hickey shared, reflecting the emotional impact that limited meal choices can have on young children. Limitations and Concerns in Nova Scotia’s Lunch Program The newly introduced provincial lunch program, designed to provide balanced meals to students in 28 Nova Scotian schools, unfortunately lacks gluten-free accommodations. The program’s website lists potential allergens, yet it also carries a disclaimer that ingredient substitutions may occur without notice and that meals cannot be guaranteed to be allergen-free due to the risk of cross-contamination. This limitation poses a significant issue for parents, as even a small amount of gluten can trigger symptoms in children with celiac disease. Hickey notes that while some meals, such as butter chicken and Lebanese rice, appear gluten-free according to ingredient lists, she remains concerned about unexpected ingredient changes or cross-contamination in shared preparation areas. Holthoff’s daughter has faced similar disappointment, feeling isolated when watching friends enjoy warm school meals while she is limited to homemade gluten-free options. Comparisons with Other Provincial Programs In Prince Edward Island, a similar lunch initiative has been in place for four years, offering gluten-free options. However, even with such accommodations, the program advises parents that cross-contamination cannot be completely prevented due to third-party preparation. Katelyn MacLean, executive director of the P.E.I. School Food Program, highlighted the complexities of ensuring allergen-free meals on a large scale, especially when food is not prepared directly at schools. She cited factors such as cross-contamination risk, product availability, and costs as significant challenges to a fully inclusive meal program. Advocating for Accurate Ingredient Information and Preventive Measures For Jennifer Gerdts, executive director of Food Allergy Canada, access to accurate ingredient information is crucial for parents making meal decisions for children with food restrictions. Gerdts believes that better communication of ingredient lists and a commitment to maintaining ingredient consistency are essential first steps. Such transparency allows parents to assess each meal in advance and avoid unexpected reactions that may come from last-minute substitutions. To further reduce cross-contamination, Gerdts advocates for food providers to use online resources and training programs tailored to staff in food service. Programs like these help educate staff on best practices, minimizing the risk of gluten contamination in shared kitchen spaces. Moving Forward: Building Inclusive Meal Programs Parents like Hickey and Holthoff express that while they will continue to pack meals from home, they hope for broader changes in school meal programs to accommodate all dietary needs. Advocates suggest that dedicated gluten-free options could help prevent isolation for children with celiac disease and that additional funding might alleviate the financial strain often associated with sourcing gluten-free ingredients. As food allergies and intolerances become more common, public meal programs have a unique opportunity to build inclusivity through thoughtful planning, adequate training, and transparent ingredient listings. At its core, the call for inclusivity in school lunch programs reflects a growing awareness of the importance of food equality for all students. By adapting meal services to accommodate dietary needs, schools can ensure that every child has the chance to participate fully in shared mealtime experiences, fostering both nutritional health and social well-being. Read more at: cbc.ca
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Celiac.com 05/01/2024 - For Brigham Young University students with gluten allergies or celiac disease, finding safe and delicious meal options on campus just got easier. The Cannon Center, at BYU, recently introduced a new "allergen-friendly station" to cater to students with dietary restrictions like gluten intolerance or dairy allergies. Kirk Rich, the general manager at the Cannon Center, shared that the initiative was launched on February 1st to address concerns raised by students like Teija Bresler, a sophomore at BYU who is allergic to gluten and dairy. Bresler emphasized the challenges of transitioning to a restricted diet but encouraged others to explore and discover enjoyable food options. Allergen-Friendly Area Aims to Prevent Cross-Contamination Rich explained that the allergen-friendly area aims to prevent cross-contamination between gluten-containing and gluten-free foods. This dedicated space provides students with peace of mind, knowing that their meals are prepared safely without the risk of gluten exposure. Alfredo Nada, the dining hall supervisor, highlighted the center's commitment to providing a variety of options for students with different dietary needs, including gluten-free and vegetarian choices. Nada emphasized the staff's willingness to assist students and address any questions or concerns they may have about their meals. For students seeking more information about allergens and nutrition, the Cannon Center's website offers valuable resources to ensure they can make informed choices about their meals. With the introduction of the allergen-friendly station at the Cannon Center, students with gluten allergies can now enjoy convenient access to safe and delicious meals on campus, fostering a supportive and inclusive dining environment for all. More allergen and nutrition information can be found on the center’s website.
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Hofstra Students Petition for Gluten-Free Dining Awareness
Jefferson Adams posted an article in Additional Concerns
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 -
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
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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
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Challenges for the Gluten-Free College Student
Joanne Bradley posted an article in Additional Concerns
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.- 7 comments
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Celiac Exchange Student Brings Food Differences to the Table
Amy Leger posted an article in Additional Concerns
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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