| As wheat allergies have become a larger issue, | | | | food products, like spaghetti using non-wheat |
| particularly among children, schools have had to | | | | products and most students have not noticed the |
| become more and more aware of the dietary needs | | | | difference. |
| of wheat allergy sufferers. This has caused many | | | | There are two very important aspects of dealing |
| schools to rethink their food offerings for breakfast, | | | | with wheat allergies in children and students that |
| lunch and snacks. Most importantly, many schools | | | | every food related school personnel should be aware: |
| have now begun to offer foods that are specific to | | | | Recognizing the signs of someone who is wheat |
| the dietary needs of their students and school | | | | allergic and has eaten a food with wheat or wheat |
| personnel have become increasingly aware of the | | | | products and scrutinizing the food choices that are |
| side effects that are present if a student ingests a | | | | served during the school day. |
| food they should not. | | | | The most symptoms of exposure to a wheat |
| Many schools have moved towards wheat free | | | | product in a wheat allergic child are lethargy, rashes |
| options, including corn chips and rice chips that are | | | | or often, a headache soon after eating. These are |
| not baked in hydrogenated oil as well as "greener" | | | | not always ascribable to wheat allergies, but if |
| menus to cover a multitude of dietary issues. These | | | | someone exhibits these symptoms, it is reasonable |
| food offerings also include less of a reliance on soups, | | | | to assume they have eaten something that contains |
| gravies, sauces and condiments like ketchup as well | | | | wheat or wheat products. Obviously, it is critical that |
| as offering non-wheat offerings for buns, bread and | | | | the school is aware of a child's intolerance to wheat, |
| breakfast items like pancakes. While a student still | | | | so that when symptoms present, the staff are |
| has to be careful, most schools now have some | | | | knowledgeable. Working with the student to modify |
| accommodation for these types of conditions. | | | | their eating habits is something school officials are |
| Another area that schools have to pay attention is in | | | | usually happy to do. One note, a major source of |
| the pasta and breads they offer students. | | | | wheat exposure comes through junk food and that |
| Alternatives such as rye bread should be offered as | | | | should be monitored carefully. |
| well as wheat free buns and pizza crust. Pasta | | | | Finally, the school officials making food purchases |
| options include buckwheat macaroni, spaghetti, elbow | | | | have to pay attention to food labels. One of the |
| noodles or shells. | | | | most overlooked, but common source of wheat |
| Most students who suffer from wheat allergies will | | | | exposure by a wheat allergic person comes in the |
| alert their school officials who will pass on the | | | | form of products that utilize gluten as a solidifying |
| information to school cafeteria officials. Usually, | | | | agent. Carefully reading labels before making |
| students who have to adhere to a specific diet get | | | | purchases and keeping wheat free products on hand |
| their lunch aside from the rest of the school, so | | | | is a good way to make sure that the school can |
| separating their needs from the rest of the school is | | | | accommodate a wheat allergic or intolerant person's |
| easy. Many schools have also begun to make popular | | | | diet whenever the need arises. |