College is filled with late night snacks, pizza, chicken wings, and other fried food takeout but these are not options for all. Students with food allergies or intolerances have a challenge of eating away from home. A particularly difficult diet is the gluten-free one. More and more young adults are learning that they have Celiac disease.
Celiac disease is an intolerance to gluten, a protein found in wheat, barley, and rye. Some have trouble tolerating oats as well. Wheat is found in a great number of foods such as baked goods, pizza, and pasta. Beer contains barley although there are some gluten-free alternatives. Wheat is even hidden in some types of salad dressings and soy sauce. Larger companies are now producing their own lines of gluten free food such as Betty Crocker with its gluten-free baking mixes including a version of Bisquick. Restaurants are starting to have gluten-free menus as well. National chains include Carrabba’s, Uno’s, and Outback Steakhouse.
Gluten-free living comes at a cost both monetary and emotionally. Gluten-free foods are more expensive than their glutenous counterparts. It can be hard for college students who are already on a tight budget to afford to pay for meals. Nicole Patience is a registered dietitian for student health services at Temple University. She suggests to students to look for food that is naturally gluten-free in order to save money. “Focus on the less-processed real foods that you can eat to make the diet more affordable (rice, potatoes, corn tortillas, fresh and cooked fruits and vegetables,” she said. The other problem with eating wheat-free foods is the social and emotional aspect. “One emotion that I observe with students who are diagnosed with Celiac is the feeling of loss. Missing out on some of the small things, like ordering out for pizza as a college student, and can feel unfair,” said Patience.
In addition to large retailers now creating their own gluten-free food, advocacy organizations are promoting public understanding of Celiac Disease. The National Foundation for Celiac Awareness (NFCA), which is based in Ambler, Pennsylvania, works to educate others about the disease and also provide materials to help college students navigate their food choices. Whitney Ehret is the director of communications for NFCA. “The National Foundation for Celiac Awareness (NFCA) is a non-profit organization dedicated to raising awareness of celiac disease and gluten intolerance among the general public and the healthcare community that will facilitate research, education and early diagnosis, and improve quality of life for children and adults affected by this autoimmune condition,” said Ehret.
With awareness increasing, options are becoming easier for students. Johnson and Hardwick dining hall has a special gluten-free section. Philadelphia recently saw the addition of Sweet Freedom Bakery; the first gluten-free, vegan, and virtually allergen-free bakery in the area. “Good news for Temple Students: if you’re a celiac, Philadelphia is really unlike anywhere else in the country. Back in 2008 the city became the nation's first 'gluten-free neighborhood in the US’ with 35 participating restaurants that year comprising the 'largest organized block of gluten-free dining destinations',” said Ehret.
A big distinction that college students face is stressing that it is not a fad diet they are on. “The gluten-free diet has recently been gaining a lot of converts due to its misleading reputation for being some sort of fad diet health craze but in reality, eliminating wheat, rye and barley is a medical necessity for people with celiac disease and gluten sensitivity,” said Ehret.
The NFCA frequently publishes articles and advice on their website specially targeting college students. Ehret said, “There are many more tips for helping gluten-free students manage personal and emotional situations they often face in the ‘Gluten-free Guide to College’ offered on our website – it even includes advice on parties and dating!”
Nice job, Maura!
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