Students with allergies utilize gluten-free options in dining halls

The University of Connecticut has something to brag about: its vast selection of gluten-free products in its dining halls.

A glucose allergy limits many students in their dietary options, as glucose is the main protein found in wheat, barley and rye. It is found in a majority of processed foods, including pasta and bread. The UConn Dining Services accommodates for these students by providing a vast selection of food choices for students in all dining halls around campus.

“It is an expensive lifestyle to live when you are allergic to most common things,” said Diamond Hernandez, 3rd-semester anthropology major. “Having a gluten free dining facility helps a broke college student out.”

The program has been touted as being so strong that it serves as a model for the Boston Children’s Hospital. As of 2010, the hospital decided to make informational videos about the importance of gluten-free foods and how important it is to have gluten-free options for patients, parents and other institutions.

In addition to the selection, students with the allergy, as well as their parents, have the ability to talk with dining hall staff to discuss and answer any questions about the glutton-free menu.

Students who do not have a gluten allergy can also recognize the importance of providing many options for students to eat.

“I think it’s fantastic that UConn caters to the needs of students with special diets,” said 5th-semester economics major Erin O’Brien. “As a vegetarian, I know how frustrating it is to have special dietary needs and sometimes it’s difficult eating in dining hall settings.”

For more information about the gluten-free selection at UConn, as well as the complete menus, visit dining.uconn.edu.