Along with coursework, career searches and the cost of education itself, nutrition might be near the top of a list of concerns for the typical college student. The infamous "Freshman 15" may not always be a sure thing, but it's not all college students have to worry about when coming to a new school with a plethora of dining choices. Many attendees of higher education institutions must also cope with food allergies, a task made more complicated when options on campus are limited.
"Gluten disorders are among the most common type of food allergy."
According to the Center for Celiac Treatment and Research in Boston, as many as 10 percent of American college students suffer from a gluten-related disorder like celiac disease. These students must avoid ingesting even small amounts of gluten, a type of naturally occurring protein in wheat, barley, rye, oats and other grains. While gluten avoidance has become a popular health trend, people with gluten disorders must avoid these foods as a medical necessity. Even a small amount of cross-contamination could cause a severe reaction and require a trip to the hospital.
With that in mind, it's perhaps no surprise that a recent survey of college students with celiac disease and related conditions "face overwhelming complications in their social and academic lives."
But these medical needs go beyond individual students. The survey from the New England Celiac Organization also found 60 percent of college students with gluten disorders said they would not recommend their school to others. And 44 percent said they faced problems with the disease throughout their entire time at college, with 30 percent never finding a solution.
That presents a major challenge to the educational institutions themselves. All at once, it puts their commitment to student health and safety in jeopardy, while also potentially tarnishing the school's reputation and negatively affecting future enrollment.
How schools cope with gluten allergies
Some universities are responding by setting a new standard for gluten sensitivity treatment on campus. The New York Times reported that a handful of schools including Kent State University and Cornell University have introduced completely gluten-free dining halls, the first of their kind on U.S. college campuses.
Both schools' dining halls function as separate facilities, but are available to all students regardless of their own dietary restrictions. The food served in these areas is also designed to stand on its own rather than serve as a poor imitation of a typical gluten-containing dish. Some of the most popular foods at Cornell's gluten-free hall are poke bowls (a Hawaiian raw fish salad), rice stir fry, huevos rancheros and apple pie cupcakes. Certified gluten-free, this dining hall is also completely free of peanuts and tree-nuts, which also can trigger serious reactions in some people.
As a result of these initiatives, schools are better serving their students' interests while giving an edge to their own marketing efforts. One student affairs worker from Kent State told the Times that the school has become a "top contender" among gluten-sensitive prospects.
Celiac disease is the most common form of gluten disorder, and is the most common genetic food allergy in the world, according to the American Medical Association. As many as 1 percent of the global population may be affected by celiac disease, with as many as 1 of every 105 Americans suffering from it. However, the disease is notoriously hard to diagnose, and researchers suspect the vast majority of celiac patients are unaware of their condition.
There is no known cure for celiac disease and related gluten disorders, but adopting a lifelong gluten-free diet appears to be effective in almost all cases. This straightforward treatment is often difficult in practice because even trace amounts of gluten can cause a harmful immune response. But these specialized dining halls should provide some measure of remission for students who need them.
