What is celiac disease?
Celiac disease is an autoimmune digestive disease that causes damage to the small intestine. Damage is caused by the protein gluten, which can be found in wheat, barley, rye and triticale. Oats are typically avoided as well due to cross contamination during transport and processing. Currently, the only treatment for celiac disease is to follow a gluten-free diet. While small exposure may not result in immediate problems, over time it can impair function of the intestinal lining leading to an array of health and nutrition complications.
The gluten-free diet has become a popular trend with people believing that there are other benefits associated with this diet such as weight loss and improved energy levels. However, current research does not support benefits to a gluten-free diet unless there is a diagnosed intolerance.
Celiac disease affects 1 out of every 100 people worldwide…
With these statistics and the nutritional implications of the disorder, Bon Appétit at Case Western Reserve University has taken a multi-directional approach to providing the resources necessary for students. We realize undertaking the dietary modifications necessary for medical management is a daunting task, and are here to assist students with our ↓G program feature dishes Made without Gluten-Containing Ingredients.
All chefs, managers, and individuals preparing foods Made without Gluten-Containing Ingredients have received training and hold certifications on food allergies and celiac disease. They understand the potential hazard of cross contamination and are cautious of hidden sources of gluten. Students following a gluten-free diet should be aware that our kitchens handle gluten-containing ingredients and cannot guarantee items labeled with the ↓G or Made without Gluten-Containing Ingredients icon meet the FDA’s definition of gluten free.
If you are following a gluten-free diet, look for items marked with this icon in our cafés:
Online Ordering: With our online ordering system, you can pre-order your meals to let chef’s know what you want and when you want it. You must first be approved to utilize this form by contacting our Registered Dietitian (contact info at bottom of page).
Leutner Café: Look for our Made without Gluten-Containing Ingredients station located next to the cereal bar. An assortment of breakfast grains along with a hot lunch and dinner entrée can be found daily! Additional items marked with the ↓G icon are available at other stations within the dining hall. If you can’t find what you have a taste for, simply ask a chef and they will be glad to make you something on the spot.
Fribley Marché: Items Made without Gluten-Containing Ingredients are located next to the ‘tell the chef’ board. A cooler containing an assortment of breads, snacks and pre-made meals can be found here. Foods naturally Made without Gluten-Containing Ingredients are marked with the ↓G icon throughout the cafe. Our chefs will also prepare a made-to-order meal at your request; they enjoy using their culinary creativity and are up for the challenge!
Bag It, Grab It, TVUC, BRB, and Tomlinson: Watch for the ↓G icon or simply ask for a chef or manager; they can provide the necessary resources for you to determine if a meal is safe for you.
Important information about “↓G” labeling:
Menu options prepared without gluten-containing ingredients are labeled “↓G”. However, due to our open kitchens that handle gluten, we cannot guarantee that items made without gluten-containing ingredients are “gluten-free,” as defined by the FDA. We make every effort to avoid gluten cross-contact; however there is always the potential for cross-contact with other gluten-containing food items, particularly in our self-serve facilities. We encourage guests to speak to the chef or manager regarding any questions about ingredients.
For questions about our program, please contact Dayna Einheit RD, LD
216-368-1055 or Dayna.Einheit@cafebonappetit.com
If you think you may have celiac disease or have a family history of celiac disease, PLEASE GET TESTED!
Celiac disease may present with symptoms such as: abdominal cramping, intestinal gas, bloating, chronic diarrhea or constipation (or both), steatorrhea (fatty stools), anemia, unexplained weight loss with appetite, or weight gain. symptoms will vary, are not always gastrointestinal, or can mimic other gastrointestinal disorders. Damage can occur to the small bowel even when no symptoms are present causing long term complications such as anemia, early onset of osteoporosis or osteopenia, vitamin and mineral deficiencies, intestinal lymphomas and other gastrointestinal cancers, and central and peripheral nervous system disorders. Changing your diet prior to medical evaluation can mask a proper diagnosis, so it’s best to speak with your physician before taking any steps to reduce or eliminate gluten in your diet.
Contact student health services for further counseling: 216-368-4539
Celiac Disease Foundation: www.celiac.org
National Institute of Health: http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm