Kent State café serves 100 percent gluten-free dishes
Kent State noticed that more of its students could not eat gluten, and started planning a gluten free-dining hall and menu
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According to the Centers for Disease Control, four out of every 100 children have a food allergy, making eating out a challenge. For college students living on campus, it can be even more difficult.
Hayley Steffy, a student at Kent State, studies at Prentice Café and says it’s one of her favorite places to eat on campus.
She had to go gluten-free for health reasons a year ago, which was hard at first.
“Had to learn all of the foods that you’re not allowed to eat, so you couldn’t eat, like, pancakes, or waffles or cake.”
Now she can eat all of that at Prentice Café, which is 100 percent gluten-free.
“We are actually certified by the Gluten Intolerance Group of America. So they came in and certified us as being a safe space for students that have celiac or gluten intolerance,” said Megan Brzuski, KSU Dining Services dietitian.
The Celiac Disease Center at the University of Chicago Medicine says that at least three million Americans are dealing with celiac disease.
“Basically…you’re allergic to wheat, rye and barley, so your body, if it gets any type of gluten in at all…it actually can lead to death,” Brzuski said. “It’s extremely important for them to be able to have this location completely safe. They know there’s no risk of cross-contamination or anything because we just don’t have gluten in our kitchen at all.”
Kent State noticed that more of its students could not eat gluten, and started planning a gluten free-dining hall and menu.
“Cleaning walls, scrubbing everything from the top down, getting any product that we had previously out of here that contained gluten,” said Marlene Maneage, operations manager at the café.
Gluten-free pizza, burritos and chicken sandwiches are all on the menu, without any wheat, rye or barley. All of the bagged snacks are gluten-free too.
Maneage can’t eat gluten either. She had a grilled cheese at the café for the first time last week.
“An individual with no intolerance doesn’t even notice the difference, which is nice,” Maneage said.
Some students have a gluten-free diet even if they don’t have a gluten intolerance. The dietitian for dining services says as long as students eat lean protein, fruits and vegetables, they’ll be fine.
Prentice wants to expand its gluten-free menu and is starting a program where students can bring in their recipes from home.
Article Resources:http://wkbn.com/
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