GREAT U A gluten-free guide to college How to: Make the ULTIMATE Care Package
Cecilia Bonaduce: Studying pre-med to create a better gluten-free world
Great Stories from GREAT Schools
Get to know Florida State’s Clint Trickett
5-Minute Recipes A special publication from the National Foundation for Celiac Awareness Made possible with support from Udi’s Gluten Free Foods
GREAT U Contents Food 8 GREAT Products Which Gluten-Free Drink Are You? Red Flags Beer and Cider Guide
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Lifestyle Gluten-Free One Liners How to Overcome Obstacles Dating Dos and Don’ts
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Inspiring People Craig Pinto Candice Clifford
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Take Action Start a Gluten-Free Group Email Your Dining Services Become a GREAT School
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Get to know Florida State QB Clint Trickett
On the Cover Cecilia Bonaduce
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How to: Make the Ultimate Care Package Great Stories from GREAT Schools 5-Minute Recipes
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© National Foundation for Celiac Awareness 2012
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Note from Alice You’re Accepted When I was in college, things were a lot different. There were no cell phones. I wrote reports on a typewriter. And I’d never heard of celiac disease. I wasn’t diagnosed until 11 years after graduation. I never had to request a gluten-free meal. Never had to decline a slice of pizza. Never had to bring my own food to a tailgate. Never knew anyone else who did. Like I said, things were different. Today, more and more students are going to college with gluten-free needs. Unfortunately, not all campuses are prepared. Whether you were just diagnosed or have been gluten-free for years, it’s a frightening experience to depend on a dining hall for your meals. You’re concerned about what to eat, and frustrated with the limited options that are safe. But I know you. You have leadership, organizational skills, and intelligence. You wouldn’t be in college if you didn’t.
College is a place to grow and refine those qualities, and what better way to do that than by making campus more gluten-free friendly? All you need are some tools and a little confidence. Welcome to GREAT U! This special edition, digital publication was created by the National Foundation for Celiac Awareness (NFCA) just for gluten-free college students. It’s the latest step in our efforts to bring GREAT Schools, Colleges and Camps – our gluten-free training program – to more campuses. In the pages to follow, you’ll find articles featuring real college students who are making the most of their experiences while maintaining a gluten-free diet. We’ve also included gluten-free recipes, tips and even a template for contacting your Director of Dining Services about gluten-free options on campus. On behalf of the entire NFCA team, I hope you find this resource helpful - and a lot more fun to read than your textbooks! Cheers, Alice Bast Founder & President
Alice on Graduation Day at the University of Pennsylvania. Go Quakers! GREAT U
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Letter from the Editor In December, when the National Foundation for Celiac Awareness (NFCA) asked me to produce a gluten-free college E-zine I was ecstatic. I love talking to new people, and I was diagnosed with celiac when I was 13 years old. In my mind, I was just given the perfect project. Once things started to develop and I was conducting interviews with glutenfree college students, college faculty and inspirational people, I realized why this project was perfect. Not only did it fit my personal interests, but it also was a much-needed resource. College students live through it all. They stay up late, they go to new places, they play sports and travel to other schools. They meet new people and go on dates, and they eat all the time. GREAT U was designed to give gluten-free college students some help. These stories and articles prove that it's possible to go through college gluten-free. They also prove that it's possible to take charge and do something if your gluten-free options are lacking. I have lived my high school AND college years gluten-free. I was a self-proclaimed glutenfree expert. I knew what I could and couldn’t eat and I was the queen of packing glutenfree snacks. I thought that I would be helping others during my 30+ interviews conducted for this magazine and dishing out my profound advice. Boy was I wrong. After all interviews were complete, the amount of information I learned was incredible. Another reason why this magazine was perfect – the facts and information that I learned are invaluable, and for that I will forever be grateful for this experience. I would like to thank NFCA for this opportunity, especially Alice Bast, Cheryl McEvoy and Jennifer North for working with me, answering a crazy amount of emails and letting me represent NFCA. It has been a true honor. I would also like to thank the 30+ people I interviewed. Without your time and insight, this wouldn’t have been possible. Last but not least, I would like to thank Elizabethtown College and the Communications Department for teaching me the skills that it took to make GREAT U possible. So here it is. GREAT U. The special edition magazine that will hopefully touch all of you and help you in as many ways as it has helped me. Take action and speak up. Make your college experience GREAT because you deserve nothing less.
Kelly (right) and her college roommate enjoying gluten-free turkey legs at the PA Renaissance Fair.
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Kelly Clayton Elizabethtown College Class of 2012
s t n e d u t S e g e l ducts for Col
o r P T A E 8 GR
These products will help you eat great while away at college. Consider asking Dining Services to stock these in your dining hall!
#2 #1 1.
Feel Good Foods Egg Rolls
Feel Good Foods Egg Rolls
#3 Udi’s Chocolate Chip Cookie
Thai Kitchen Instant Rice Noodle Soup
#4 Bell and Evans Chicken Breast Nuggets
#6 #5 Crunchmaster MultiSeed Crackers
#7 Kettle Cuisine Soups
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Falafel Republic Traditional Falafel
#8 Mary’s Gone Crackers Sticks & Twigs Pretzels
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Which Gluten-Free Drink Are You?
It is well known to the 21+ crowd that being gluten-free not only affects your meals, but it can also affect your social life…including the bar scene. While you can’t order the typical Bud Light, there are plenty of options you can enjoy. Of course, always drink responsibly! Wondering what gluten-free drink fits your personality? This quiz can help you belly-up to the bar. 1.
It’s been a long day of classes. What are you most looking forward to doing when you get home? a. Turn on the game - your favorite team is on! b. Snuggle up next to your dog and watch reality TV. c. Head over to Happy Hour with the girls/guys.
2.
How would you describe your perfect Saturday night? a. Tailgating, then rocking out to your favorite band. b. A relaxing day on the beach with your favorite book in hand. c. A night out with the girls/guys to your favorite club.
3.
If you found a $50 bill on the ground, what would you do with it? a. Save it. b. Take a friend out to dinner. c. Shopping!
4.
On a hot summer day, you are most likely to be wearing? a. Lacrosse jersey, cargo shorts, snapback and flip flops. b. Summer dress and wedges or polo with khaki shorts. c. Short shorts and a fabulous top.
5.
You prefer this food.... a. Burger on a gluten-free bun b. Artisan cheese and gluten-free crackers c. Gluten-free cupcakes
If you answered with: Mostly A’s You are Bard’s Tale gluten-free beer. You tend to save your money and enjoy hanging with your friends, and kicking back. The Bard’s motto is that everyone deserves to have a beer (if you’re over 21, of course) and you agree with that motto.
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Mostly B’s You are wine. You enjoy the little things in life a good book, a comfy outfit, and some cheese and wine. Fortunately, wine is naturally gluten-free (beware wine coolers, as they can contain malt), so curl up in a chair, and sip away life’s precious treasures.
Mostly C’s. You are a mixed drink. You are fun, energetic, and you love to party. Vodka, rum, gin, tequila and whiskey are all gluten-free, but some mixers are not gluten-free, so check the label or ask your bartender what’s in a drink before ordering it. Also avoid malt liquors, as those contain gluten.
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5-Minute Recipes We all know how busy the life of a college student is. To save some time, here are five nutritionally satisfying and oh-so-delicious recipes that take less than 5 minutes to prepare.
Berries with yogurt and Udi’s gluten-free granola FOOD
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Crispy Peanut Butter & Jelly Wraps Ingredients: Your favorite peanut butter Your favorite jelly Gluten-free Rice Krispies Corn Tortilla (Chi-Chi’s is gluten-free) Directions: 1. Heat tortilla in the microwave to soften (about 15 sec). 2. Spread peanut butter on tortilla, then jelly. 3. Sprinkle with a small amount of GlutenFree Rice Krispies. 4. Roll tightly and slice!
Chia Banana Pudding Ingredients: 1/2 cup chia seeds Large banana 1½ cups almond milk Directions: 1. Blend all ingredients until smooth. (Instead of blending, you can also just soak the seeds in the almond milk for 5 minutes for a more interesting texture.) 2. Add 1 cup of whatever fruit you enjoy -Danny Mills, Arizona State University
-Candice Clifford, University of Scranton
Lemon-Garlic Hummus Ingredients: 1 can of garbanzo beans 1 clove of garlic 1 lemon 1 1/2 Tbsp. olive oil 1Tbsp. red chili flakes Directions: 1. Put garbanzo beans, garlic clove, olive oil and salt and pepper into a food processor or blender. 2. Squeeze the juice of the lemon into the food processor and blend until smooth. 3. Put hummus into a bowl and sprinkle chili flakes over the top of the hummus. 4. Store in the fridge. 5. Serve with gluten-free pretzels, chips or veggies. -Cecilia Bonaduce, University of California-Berkeley
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Quinoa Taboulleh Ingredients: 1 cup water 1 cup gluten-free chicken stock 3 Tbsp. olive oil 1/2 cup lemon juice, fresh 1 cup quinoa 3 medium tomatoes (ripe, seeded, and chopped) 2 Tbsp. mint, fresh 1 cup parsley (fresh, rinsed, coarsely chopped) 1/2 medium red onion, finely chopped 1 cup scallion, finely chopped Salt, to taste Directions: 1. Place quinoa in a colander and rinse, rubbing the grains together to remove the bitter outer layer. 2. Place water, stock, and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10-15 minutes or until all water has been absorbed. 3. While the quinoa is cooking, finely chop the tomatoes, red onion, parsley, and scallions. Add lemon juice, olive oil, and fresh mint to the tomato mixture. 4. When fully cooked, pour the quinoa out on a sheet pan to quickly cool. 5. Once cooled, combine the quinoa and tomato mixture. 6. Allow the taboulleh to remain in the refrigerator for a day to blend flavors (if you can wait that long!) 7. Serve at room temperature. -Karen Broussard, Founder of GlutenFreeTravelSite.com Wanna review your college on their gluten-free friendliness? Do it here: http://glutenfreetravelsite.com/glutenfreecollegereviews.php
Corn Tortilla Pizza Ingredients: Shredded cheese (Cheddar or your favorite) Sliced pepperoni (make sure it’s gluten-free) 2 corn tortillas Directions: 1. Sprinkle cheese and pepperoni on corn tortilla. 2. Place second corn tortilla on top. 3. Put in microwave for 1 minute to melt. -Emily Grammes, University of Nebraska-Lincoln
For more gluten- free recipes, visit CeliacCentral.org/recipes FOOD
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Red Flags Red Flag #1
Gluten-Free No-Nos in the Dining Hall Have you ever walked into your cafeteria and, as you scan the foods, feel your brain start yelling? “Red flags” can pop up in a number of stations and locations in the dining hall, so it’s best to be on alert for these possible sources of cross-contamination. This guide illustrates a few common “Red Flags” that can occur in cafeterias. Be on the lookout for similar scenarios at your dining halls to avoid cross-contamination. Remember, this is not a comprehensive list, so ask questions and use your judgment at each meal.
The Toaster/Toaster Oven
Talk about crumb city. This toaster oven is used by all students, and it has bread crumbs floating throughout it all day. Do NOT put your gluten-free bread directly onto this surface because there is a strong chance it will pick up gluten particles. How to Fix: Ask for a dedicated gluten-free toaster. Contact your Director of Dining Services and explain why it is important to have a separate toaster. It can be a single toaster that is inexpensive, but it must be labeled “GLUTENFREE” and be used only for gluten-free food. Make sure the gluten-free toaster has a cover, especially if it’s stored near the non-gluten-free toaster (those crumbs can fall anywhere).
The Peanut Butter and Jelly Station
At first glance, this may seem like a safe area for you to venture in and make a gluten-free PB&J. Think again. Thousands of students use the same knife to spread their jellies and butters on their gluten-containing bread, then placing the knife back in the spread. The knife and spread are contaminated with gluten, even if you don’t see crumbs.
Red Flag #2
How to Fix: If you are an avid PB&J eater or enjoy your jellies and nut butters, then ask to have your own jars and spreads in separate containers. Also, be sure that you are using clean utensils when dealing with any spreads. Your school can also order individual packs of peanut butter and jelly, which protects students with peanut allergies, too.
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Red Flag #3 Ice Cream Station
The ice cream station is a popular spot for students. Most ice creams are gluten-free, which makes it a hot spot for gluten-free people, too! Just keep alert for the toppings. Things get messy quickly, and the toppings could fall into each other. Therefore, if crumbled cookies or graham cracker are among the toppings, the other items could be cross-contaminated with gluten. How to Fix: If you are a person who cannot eat their ice cream without sprinkles/jimmies, then ask for a separate container just for gluten-free students! If you’re a fan of chocolate sauce, request that students use a squeeze bottle instead of an open bucket and spoon. If you’re still unsure, stick with plain ice cream out of the dispenser. If you want a real treat, consider asking your school to purchase a pack of gluten-free ice cream cones.
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Become a GREAT School for only $100!* Gluten-free training for dining services staff.
www.CeliacLearning.com/GREATU * Cost is for one online log-in per location in a train-the-trainer model. Additional fees for multiple logins or for customized onsite training.
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Gluten-Free Beer & Cider Guide With the gluten-free food community growing, there are more gluten-free brews, too. Whether it’s a bottle for a tailgate or a pint at the bar, consider one of these gluten-free options. (Remember to always drink responsibly!)
Here are some of the top gluten-free beers and ciders on the market. If you’re 21+, consider giving them a try!
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Bard’s The Original Sarghum Malt Beer
Redbridge AnheuserBusch
Crispin Hard Cider
Fox Barrel Pear Cider
Dogfish Head Tweason’ale Beer
Magners Irish Cider
Woodchuck Hard Cider
New Planet Beer
Estrella Damm Daura
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I have a cond ition that’s triggered by gluten, so I have to stay o n a glutenfree diet for li fe.
I ans , e m eat se h a e is oid w all d at iac av Cel ve to d rye very ha ley an it’s a et. i t bar s, bu ble d a e tim nage a m
Gluten makes me sick.
Basically, celi ac disease is when your dig estive system does not like gluten and fig hts your body wh en you eat it.
If I were to eat gluten, it would damage my intestines and lead to other health problems.
Gluten-Free One Liners Having celiac disease or non-celiac gluten sensitivity can be a tricky thing to explain to newcomers. People always want to hear your story, but they don’t always have the time to listen to a long and detailed explanation. Here are a few one liners to use until you can sit down for a longer discussion.
I have celiac disease – it keeps my body from absorbing nutrients...but only if I eat gluten.
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How To: Create the ULTIMATE Gluten-Free Care Package Calling all parents and family members! While your glutenfree loved one is away at college, studying hard, and staying up late to finish papers, they will need a few pick-me-ups. What better way to show your love and affection than by sending a gluten-free care package?
Do It Yourself We have detailed a list of items and products that our gluten-free insiders (real college students!) have told us they would want in a care package.
Things for learning • Gluten-free magazines (Easy Eats, Allergic Living) • Real Life with Celiac Disease, by Melinda Dennis, MS, RD, LDN, & Daniel Leffler, MD, MS • Recognizing Celiac Disease, by Cleo J. Libonati, RN, BSN • Gluten-Free College Student Cookbook, by Joanne Bradley
Things for cooking • • • • • • • •
Gluten-free pizza crusts Gluten-free pasta Gluten-free flour Quinoa Rice Microwaveable soups Tomato sauce Gluten-free baking mixes
Things for snacking • • • • • • • • •
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Gluten-free Gluten-free Gluten-free Gluten-free Nuts Gluten-free Gluten-free Gluten-free Hand fruits
chocolate covered pretzels chocolate chip cookies granola bread crackers pretzels energy bars
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Order It If you’re looking for a shortcut, consider ordering one of these premade gluten-free care packages!
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Hurdling the Obstacles There are certain obstacles you should be prepared to face when living away at college. Gluten-free college track star Shelby Kaho shared some of the challenges she encountered and how she’s determined to live the best gluten-free college life! Shelby is an Udi’s Campus Ambassador.
Obstacle #1 The Dining Services staff is unresponsive. “The dining services at my school said they could help me, but had no structure or experience in being gluten-free. It took them a while and a lot of persistence on my part to get anything progressive to happen. I have met with people who have made promises, but no action. I am ready for it to be a constant uphill battle my entire time here, and I am ready for that. It is worth it.”
Obstacle #2 There isn’t enough variety in the dining hall to eat there every day. “When I go home, my mom stocks me up with meats and frozen dinners that I can eat in my room from microwaving. I know this isn’t ideal, but it is the best that I can do right now. Being an athlete, I need to get protein and carbs, and can’t always depend on the cafeteria for that. I have a mini freezer packed with vegetables, steaks, chicken, glutenfree pizza and ravioli. I’d rather eat in the cafeteria with the track team, but I don’t want to be bored with my meals, so sometimes I eat in my room for better variety.”
Obstacle #3 I am out for the day or at an athletic event (track meet) and there is no gluten-free food. “Being at a track meet for an entire day, the coach usually orders pizza or Subway for the team. While most gluten-free people could get a salad, I cannot because, in addition to gluten, I am allergic to raw fruits and vegetables. The best way to overcome this obstacle is to always be prepared. Carry gluten-free energy bars and snacks that can keep you filled and energized for the day. You can’t always depend on finding something gluten-free, so always assume that you will be on your own.”
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Obstacle #4 I know the dining hall could be more gluten-free friendly, but I’m afraid to speak up. “Always ask questions and keep pushing to get what you need. Work hard to set up something concrete and solid in your dining hall. That way, you can enjoy your experience there and so can future generations. I have this idea for an online ordering system for the students who are gluten-free, and I am working with my dining services as often as possible to make my idea a reality.” All information is from an interview with Shelby Kaho.
Shelby’s freezer stocked with frozen meats and veggies. Shelby before she was diagonsed with celiac disease at age 9.
Be sure to check out Shelby’s gluten-free blog: http://one-hurdle.blogspot.com/ She writes about keeping up her energy, runners physique and staying healthy gluten-free. Congratulations to Shelby for breaking her University’s Indoor Track record in the 60-meter hurdles with a time of 9.22 seconds.
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Dating Dos and Don'ts Dating. Hooking up. Friends with benefits. College has a lot of “options,” but whatever your take is on relationships, it’s important to keep your health in mind. Your gluten-free diet adds a few extra challenges, so stay smart and be prepared.
Do: Talk about your gluten-free needs. It’s important to let your girl or guy know about your special diet. That way, they won’t feel rejected when you decline an invite to grab a slice of pizza.
Don’t: Tell them everything all at once. Start off with the key points about celiac disease and gluten-free food, but don’t launch into a laundry list of foods you can’t eat or what Do: Share a gluten-free appetizer. happens to your body when you do. It If you manage to get off campus for a date, could seem intimidating to a newbie. consider starting off the meal with a glutenfree appetizer you can both enjoy.
Don’t: Eat off your partner’s plate. Those French fries may be irresistible, but they’re also touching the breaded chicken fingers. Unless your partner is eating a 100% gluten-free meal, you could be facing a risk of crosscontamination. Do: Insist on brushing teeth. If your partner just ate a cheesesteak and followed it up with a beer, it’s not a good time to lean in for a kiss. That bit of gluten residue in his mouth could make you sick. When possible, it’s best to ask your partner to rinse their mouth out or even brush their teeth after eating a gluten-heavy meal. Don’t: Risk your health for a hookup. If you’re at a party and someone offers you a drink that might contain gluten, don’t take a swig just to impress. It’s not worth the damage to your body.
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Craig Pinto Former Professional Arena Football Player Helps Gluten-Free Students Thrive Starting at a young age, ter going gluten-free, Pinto Craig Pinto has dealt with started feeling better and had health problems since childmore energy. With his newhood. But he’s far from weak . found energy, Pinto earned “I’ve had Crohn’s since I the chance to take his football was 12,” said Pinto,a former dreams further and became kicker for the New Jersey the kicker for the New Jersey Revolution professional indoor Revolution. football team. “When I got into arena At Hofstra University, Pinto football, I was in the league started experiencing major for two years and decided to flare ups, headaches, fatigue, use my connections within weight loss, stomach cramps the league as a platform for and bloating. raising awareness for celiac He had disease on a “Celiac is not a life bigger level. I some blood work done and sentence to misery” used the arena was diagnosed football to talk with celiac disease at age 22. about celiac disease at certain “I cried. I literally didn’t events and raise money for know what celiac was and what later became my own thought I was going to die. foundation, Kicking 4 Celiac,” The doctors and nurses that I Pinto said. met with hadn’t known what Kicking 4 Celiac began as celiac was either, and once I an attempt to set the Guinness learned that I couldn’t eat glu- World Record for most field ten, I thought this was it, I’m goals made within 12 hours. In going to die,” Pinto said. October 2010, Pinto kicked 717 When Pinto was diagforty yard field goals during his nosed with celiac disease in first charity event. 2002, there weren’t as many Inspired by the success of gluten-free food options as that event, Pinto worked with are around today. He had yet family and friends to establish to discover Trader Joe’s and his foundation. In March 2011, Whole Foods. Kicking 4 Celiac was officially “There was only that holefounded, with the initial goal in-the-wall health store that to create and deliver brosold the only gluten-free food chures for doctors’ offices around, which tasted like that informed patients about cardboard,” he said. celiac disease. As a college student and In October 2011, Pinto rean active football player on turned to the football field. campus, Pinto found the This time, he was out to set gluten-free diet to be a big the Guinness World Record for shock, and it took many years “Most Football Field Goals Made to get used to. Shortly afin 24 Hours.” He had to clear a INSPIRING PEOPLE
minimum of 1,000 field goals. This time, the event raised funds for the Kicking 4 Celiac Foundation Scholarship Program. The scholarship program awards financial assistance to students who are living with celiac disease and on their way to attending a four-year university or college. The point of the scholarship is to subsidize the costs of gluten-free food while at school, to eliminate them from having to worry about affording food that is safe. “It is pretty cool to read some of the applications and hear stories that you can relate to. You can feel the pain that people are writing about,” Pinto said. Pinto hopes that his work will help other gluten-free college students find a more positive outlook. “Celiac it is not a life sentence to misery, sickness or starvation. Diagnosis itself is part of your life, but not your whole life,” he said. “Celiac is manageable, and it is best to take it as a speed bump. It is just a part of your story and not the whole book.” To learn more about the scholarship program, visit Kicking4Celiac.org
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“That Girl": Cecilia Bonaduce
This NFCA volunteer and glutenfree student at the University of California, Berkeley campus is spending her time studying pre-med with the goal to help those with celiac disease avoid the pains she endured. NFCA: How did you discover you have celiac disease? Cecilia Bonaduce (CB): I was 18 years old and it was a month before I was graduating from high school. I was sick for a really long time, over two years, and had a history of stomach issues as well as degrading enamel. I went to a GI doctor who thought I had celiac disease, so that day I had a blood test. It was positive. I started my lifelong gluten-free diet that day. Before diagnosis
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NFCA: What was your initial reaction to being diagnosed? CB: I was planning a trip to Italy (I’m Italian) and my first thought was that I wouldn’t be able to go on the trip anymore. Up until this point, I was never able to stick to a diet, but when it came to celiac something just clicked and I never wanted my body to go through all those bad symptoms again. NFCA: Being a college student, did the diagnosis change your college life? CB: I came to Berkeley as a pre-law student because I was on the debate team in high school and was very good at it. I liked to argue. But, once I was diagnosed, I started getting very interested in public health and I became involved with the FDA and food nutrition.
After taking some biology classes (and loving them!) I switched over to public health, to become a doctor. NFCA: What about public health was most compelling to you? CB: In the medical community, they are lacking articulate doctors, doctors who know a lot about a lot of subjects - celiac being one of them. I know that I could be a very articulate doctor, which would help countless people. Many doctors before I was diagnosed were not convincing enough to have me follow treatment plans. Doctors, in my experience, didn’t convince me to do something to help myself until I was diagnosed. I want to be a convincing doctor, and being articulate is how that happens. INSPIRING PEOPLE
NFCA: What’s next? CB: I am graduating from Berkeley this May, and I have just been accepted in the Teach For America program. I will be a biology teacher in Washington, DC, for two years, which is great because my brother lives in DC, so we will be close!
NFCA: What is your favorite item that helps you live gluten-free? CB: My iPhone! I bought an iPhone because I wanted the “Find Me Gluten-Free” App! It is the most useful thing that I own because if I am out with friends and we are looking for places to eat, I can find a gluten-free restaurant that is nearby in seconds. I don’t have to worry! It will also be a great help in DC next year!
Download the
“Find Me Gluten-Free App”
at the link below: http://www.findmeglutenfree.com/
Cecilia (on right) with friends in UC Berkeley
“That Girl” For one of Cecilia’s university assignments, she created a video about being gluten-free. Watch “That Girl”
www.CeliacCentral.org/Cecilia Follow Cecilia on her blog:
CC Gluten Freed
Making a wish in the Trevi fountain in Rome.
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Candice Clifford A gluten-free college blogger who is sharing her story and recipes for the world to see. “If you are comfortable being gluten-free, others around you will be comfortable with your situation too.” Candice Clifford recalled her father saying this as she prepared to go back to school – this time, newly gluten-free. Clifford was diagnosed with non-celiac gluten sensitivity at age 19 after dozens of doctor appointments, a mono-like virus at age 16 and misdiagnoses of irritable bowel syndrome (IBS) and an eating disorder, and other intestinal problems. During her freshman year at the University of Scranton, Clifford was confident that she would have to live the rest of her life with stomach problems and never find the reason why she always felt sick. Just under a year later, Clifford’s aunt was diagnosed with celiac disease. Word of her new gluten-free diet struck a chord in Clifford’s mind. Clifford learned that “The View” co-host Elisabeth Hasselbeck has celiac disease, and bought her book, The G-Free Diet, out of curiosity. After reading through the symptoms and saying ‘yes’ to nearly all of them, Clifford made an appointment to get tested for celiac disease. The test came back negative; she didn’t have celiac disease, but was found to have nonceliac gluten sensitivity.
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“I was relieved. It was a five year process to find out what was happening with me, so I was very happy to finally have an answer. I always try to look at the positive within a situation, and this was no different,” Clifford said. To help herself transition from regular food to a world of gluten-free food, Clifford turned to the internet. Glutenfree blogs and websites such as NFCA’s CeliacCentral.org and Erin Smith’s Gluten-Free Fun helped her instantly connect with people who are living the same lifestyle. “I was inspired to start my own blog, Embrace G-Free, from the countless blogs I read and continue to read for motivation, recipe ideas and connections. When I was first diagnosed, I was too scared to cook food. Now, not only do I cook and bake, but I share my recipes with the world wide web,” Clifford said. Being a college student, Clifford realized that there weren’t many gluten-free college student resources online. Her blog, which started as a therapeutic outlet for Clifford, soon became a destination for other glutenfree students. The blog has been nominated for two outstanding blogger awards and is growing in popularity and daily views. “I try to post daily and be honest with my readers
about my struggles and victories. This year I started posting weekly meal plans that were very simple and do-able for college students. I am a big believer in not being a victim of gluten sensitivity and try to convey that to my readers,” Clifford said. Since Clifford has been gluten-free for less than 3 years, she admits that she has a lot to learn still. “Being gluten-free does not define me, but it is the reason why I have been able to accomplish so much in the past 2 ½ years,” she said. “I will admit that being glutenfree has its challenges in college, but you can do it!”
Fo Em llow he b ww race G r blog: w.em -Fre b r ace e at: blog spot gfre .com e.
INSPIRING PEOPLE
or f s e t e l h At s: ck s e n e rterba r a w A h FSU qua tt
it ke Q&A w lint Tric C
Imagine being a quarterback for one of the top D1 football programs in the country and imagine doing it while glutenfree. That’s the reality for Clint Trickett, a quarterback for the Florida State Seminoles. He was diagonsed with celiac disease in the middle of his season.
NFCA: How did you figure out you had celiac disease? Clint Trickett (CT): I wasn’t gaining weight for over a two year period. I would eat a lot, many carbs, work out a lot, lift weights and still not gain any weight. I was doing everything I could to gain weight, but nothing happened. At some points I was even losing weight. I got several tests done and my doctor knew about celiac disease. I had blood work done, then got a biopsy and it came back positive for celiac disease. NFCA: What was your initial reaction to being diagnosed during the beginning of your season? CT: The first thing that came to my mind was relief. I now knew what was wrong with me and that there was a solution. All I had to do was change my diet - that’s it. I had to take out gluten, and I was 100% willing to do so. NFCA: What was the toughest part of going gluten-free? CT: Living in the south, where fried food is a popular staple in everyone’s diet. Eliminating the fast and fried food was the toughest part. INSPIRING PEOPLE
are fortunate enough to have our own plane that takes us to away games, and the FSU athletic staff always makes sure that there are gluten-free meals and food on the plane. Also, when we stay in hotels the FSU staff will talk to the chefs and make sure I get enough food before the game. I can’t say it enough that everyone at FSU is very understanding and accommodating, it makes being a gluten-free athlete very simple.
NFCA: Being a D1 athlete, what are some foods you turn to for protein? CT: I have the privilege to meet with a nutritionist from FSU once a week to talk about what I can and cannot eat. The biggest struggle is getting enough carbohydrates. To get the carbs I need along with protein, I eat steak, rice, black beans, potatoes, gluten-free pasta and Muscle Milk. NFCA: Since you play teams across the country, how is traveling to games and staying gluten-free? CT: Our football program at FSU is one of the top programs in the country, so we
NFCA: What advice would you give to college athletes who are also gluten-free? CT: Don’t be ashamed of it. Having celiac or being glutenfree is not something to be ashamed of. Ask for the glutenfree menu at restaurants and don’t be scared to be different. If anyone has the nerve to call you out on it, then tell them ‘I have something that I am trying to get worked out.’ Everyone should understand. Always remember that it is nothing to be ashamed of, and find restaurants, foods and places that work for you and your lifestyle. Read more stories from gluten-free athletes at CeliacCentral.org/athletes GREAT U
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r u o m o r f s e Great Stori s l o o h c s T GR E A NFCA’s GREAT Schools, Colleges and Camps is a gluten-free training program designed for directors of dining services and staff. This 90-minute program gives managers and employees the tools to provide safe gluten-free dining options on campus. We talked to three of our GREAT Schools to hear about their experience and how GREAT has changed their gluten-free dining for students.
Emory University Emory University, located in Atlanta, GA, is known for its wonderful research opportunities and School of Public Health. Prior to the Fall 2011 semester, Emory decided to become more educated in gluten-free food preparation. NFCA Director of Gluten-Free Industry Initiatives Beckee Moreland trained approximately 30 foodservice workers who provide meals to Emory students. After the training, Emory instituted a gluten-free dining station in the cafeteria mainstay throughout the academic year. The gluten-free dining station offers breakfast, gluten-free cereals, a hot and cold lunch and dinner as well as a few dessert items. Other changes that Emory implemented included: using gluten-free soy sauce throughout the entire kitchen, adding gluten-free muffins, breads, brownies, cereals, cookies, deli meats and dedicated condiments, such as peanut butter and jelly. One of the challenges Emory faced with the new gluten-free dining station was curious students. Students who were not gluten-free were making their way to the station and eating the gluten-free food without realizing it. This posed an issue because the point of the glutenfree dining station was to be for the gluten-free students, exclusively. To address this challenge, at least one dining services member staffs the gluten-free designated space at all times, according to Susan Johnson, Assistant Director of Nutrition and Food Service Administration at Emory. Students must show their student ID card to prove their gluten-free needs. “The students’ reaction to the gluten-free
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station has been very positive,” Johnson said. “Since they now have food available to them, they want more food - more hot food, to be exact. We want to continue to grow and meet their demands because we realize that eating should not be a burden.” Johnson’s favorite part of the GREAT Schools program? “For me it was seeing the staff realize that this gluten-free issue is a real and severe problem for many students. Over 40 students at Emory are gluten-free,” she said. “The staff before the GREAT schools training didn’t know how severe it was, and some thought that being gluten-free was just a diet that students chose, not that they had to live this way. Being able to see that ‘Aha!’ moment for many of our staff was great for me.” Emory’s gluten-free dining station at the Dobbs University Center on campus.
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University of Nebraska, Lincoln The University of Nebraska-Lincoln became a part of the GREAT Schools program in (2009). Their training is obvious to freshman Emily Grammes, who is studying speech pathology at UNL and has been gluten-free since fifth grade. Grammes said that since UNL went through GREAT Schools before she started her degree, it made her transition to college as smooth as can be. The Dining Services manager has celiac disease himself, which helps the kitchen staff understand the importance of accommodating gluten-free students. “All I have to do is call ahead. They can make virtually anything gluten-free for me, mac and cheese, sandwiches, pasta, anything,” Grammes said. “It can be a pain to call in and wait a few extra minutes, but I’ll take the slight inconvenience in order to eat in the cafeteria with my friends.” UNL houses about 25,000 students, with multiple dining halls and cafeterias - all with the same gluten-free options so every student
can enjoy a safe meal no matter where they live. “In my dorm alone there are eight people who are gluten- free, and we have our own Facebook group and will share information to each other all the time. It is great to have such a close network of people who understand and can support each other,” Grammes said.
Emily Grammes at a football game.
University of Colorado, Boulder The University of Colorado in Boulder has always been extremely proficient in providing care for students with food allergies or intolerances, gluten-free needs being their specialty. For this campus of more than 25,000 students, including undergraduates and graduates, only about 6,200 are on the university’s meal plan and eat in the dining halls. Instead of creating a menu solely for gluten-free students, the University of Colorado creates foods and meals that are A9, meaning they cover the nine most common food allergies. This makes it easier for the students to eat because it accommodates more than just the gluten-free students. Even with the A9 program in place, the University decided to learn more about celiac disease and the effects of gluten, so they enrolled in GREAT Schools in 2008. “We have at least 12 students who are glutenfree, and we are sure there are others.” Lauren Heising, the Coordinator for Sustainable Dining at the University of Colorado, Boulder. ”We wanted to do everything we can to accommodate them. After the GREAT training, we have switched to a gluten-free cooking base for all of TAKE ACTION
our meals, eliminating non gluten-free sauces and spices from the kitchens so there are more options. “ “Our staff learned a lot of useful information about cross-contamination, which was really helpful in having us stay in line with accommodating for the A9 allergies,” said
To learn more about GREAT Schools and how your college or university can get trained, visit www.CeliacLearning.com/GREATU. GREAT U
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How To: Start Your Own Gluten-Free Advocacy Group on Campus Do you wish you could meet other gluten-free students and discuss daily struggles, new gluten-free recipes and foods? Do you want an on-campus network filled with people who are going through the same challenges as you are? Start your own advocacy group!
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Here are steps to starting your own network of gluten-free students who can support every step of your college experience.
#1
Team up with your school’s Director of Dining Services or dietitian and find out how many students on campus are requesting gluten-free meals. Contact those students via email and let them know about your first meeting (be sure to offer gluten-free treats at your first meeting)! “I thought it would be cool to have a group at the University of Delaware where gluten-free students could meet and be comfortable with each other. I worked with our on-campus dietitian to find the gluten-free students as a starting point to our Gluten-Free at UD group.” -Jordan Silverman, President of Gluten-Free at UD, University of Delaware
#2
Place posters around campus and in the dining halls to reach out to other students with gluten-free needs. “The hardest part about starting a group is finding the gluten-free students. We chalked the sidewalks, made a Facebook group, posted flyers and had a table at the freshman fair, which got our group out there!” -Sara Dee Fischer, Students for Gluten-Free Awareness Team, University of Minnesota-Twin Cities
*Once you have your first meeting and a solid group of students who are
interested, draft a mission statement to define your group and its goals. Register through your school’s student government to become an official club.
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#3
Plan special events and activities. Events can include: Guest speakers (dietitians, local support group leaders) Food tastings/samples (consider teaming up with a gluten-free manufacturer) Recipe swaps Restaurant outings Pizza making parties “We’re sponsored by Udi’s, so they provided us with foods to taste test. We also had pizza making nights and a gluten-free dinner with our Dean! It was great that our Dean was recognizing our efforts.” Christy Dimond, Founder of Gluten-Free Badgers, University of Wisconsin
#4
Have regular meetings with the Dining Services staff in order to consistently improve the gluten-free foods and service at your school. Before each meeting, ask fellow group members what changes they would like to see and brainstorm ways to make the gluten-free college experience better. “We have meetings once every 3 weeks to hear about students’ concerns and struggles. We have written letters and emails to Dining Services. We are going to have a panel discussion with them. It isn’t that they don’t want to bring gluten-free food in, it is just that they don’t know what to do exactly. So we have to keep communicating. Since it is a small amount of people who are glutenfree, we have to keep pushing for better service and foods because this is a real problem, a real medical condition that people can’t control.” -Barb Kautz, Advisor for Gluten-Free Badgers, University of Wisconsin
#5
Never stop pushing for better gluten-free service, and always look for newly diagnosed students to help their college eating experience. “It is important for gluten-free students to have social support, which is what a gluten-free advocacy group is all about.” -Jordan Silverman, President of Gluten-Free at UD, University of Delaware
The GlutenFree Badgers at University of Wisconsin bond and recruit together. TAKE ACTION
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Email Your Dining Services We understand that starting the conversation with your Dining Services can be difficult. Here are two sample emails that can start the conversation about addressing your gluten-free needs. For the high school senior looking for gluten-free options at a prospective college.
To
g Services]:
ector of Dinin [Name of Dir
g to ering applyin d si n o c m a f I school, and ur on [date o h to ig s h u p in r m a io c n a wn for I am a se how . I will be in to nt to discuss l] e o o tm h in sc o f p o p a e n [nam tary edule a es special die uld like to sch ss re d d a s e ic visit] and wo Serv ent of Dining your Departm needs. d by the order triggere is d e n u m % im w a strict, 100 ease, an auto o is ll d fo c a st li u e c m I e , v I ha a result critical of gluten. As essary, so it is c e n y ll a ic d consumption e s will ommodation This diet is m c t. c a ie d g e in re in -f D . n glute of gluten d. remains free d o fo y hool to atten m sc t a h th ic h w g n r in choosi be a big facto tocols, luten-free pro g r u o y w ie v u to re ross-conmeet with yo w you avoid c o h d n a se I would like to ducts u redients you luten-free pro g g in e e m th so g st in e d g inclu ten-free y to sug sier for all glu am also happ a I e . h n c o u ti a m in s u m p ta cam ake eating on that would m ate students. to meet on [d le b a il a v a re now en you a lease let me k ow if and wh p n , k e te a m d t t a le th se Plea le to ilable on ho may be ab u are not ava o w y e v If ti ]. ta it n is v se f re o rep ing Services of another Din meet. Thank you, [Your name] ddress] [Your email a
, Colleges &
chools out GREAT S b a n o ti a rm bring info *Remember to r meeting! Camps to you
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For the college student looking to address their school’s gluten-free options.
To [Name
of Directo
r of Dinin
g Service s]: I am a [fr eshman, sophomo [celiac dis re, et ease, non -celiac glu c.] at [name of sc me to foll hool]. I h ten sensit ow a stric ave ivity], wh t, 100% g be partic ich requir luten-free ularly cha e s diet. I hav llenging in e found t the dinin h is g to h alls. Prior to m oving on campus, staff was I was told knowledg that the D eable in s specific g ining Ser pecialty d luten-free vices iets and c needs. Ho to find th ould mee wever, I h at the sta t my a ff is not a bring you dequately ve been disappoin r attentio ted prepared n to a few . I would concerns li k e to : [Concern 1] [Concern 2] [Concern 3] I underst and that proper glu handling ten-free fo can be ve od prepa ry deman efforts to rat ding, and meet my I apprecia ion and dietary n you addr t e e eds. How ess these ever, I mu the staff ’s concerns gluten-fre st for the he e student alth and s request that s on cam a fety of all pus. I am mor e than ha ppy to m improve t eet with y he availab ou to ility of glu contamin ten-free fo discuss how you ation with can od and av gluten in to connec oid cross the dinin t you with g hall. I a the Natio (NFCA), lso would nal Found which off li k a e t e io rs an affo n for Celia gram call rdable glu ed GREA c A w a r eness ten-free t T Sc out more raining p about this hools, Colleges & r o Camps. Y online pr com/GRE ou can fin ogram at ATU. d www.Celi acLearnin g . I look for ward to t aking act ion on th is matter. Thank yo u, [Your nam e] [Your em ail addres s]
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Great Students Deserve GREAT Schools Gluten-free training program for dining services
GREAT for You NFCA’s GREAT Schools Program is an online training program that equips college dining halls with the knowledge and tools to safely provide students with a variety of gluten-free meal options. The program teaches the ABCs of: • • • •
Gluten-free awareness Supplies and ingredients Cross-contamination and prevention Protocol applicable to any kitchen or meal plan
Proof of GREATness “All I have to do is call ahead. They can make virtually anything gluten-free for me, mac and cheese, sandwiches, pasta, anything,” Emily, The University of Nebraska-Lincoln
Your school can go GREAT for just $100* Find out more: www.CeliacLearning.com/GREATU * Cost is for one online login per location in a train-the-trainer model. Additional fees for multiple logins or for customized onsite training.
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