RPS caters to restrictions

Those with gluten-free diets can experience new dining options this year at IU — from meals to snack food — as dining services attempt to cater to those with celiac disease.

Rachel Noirot, registered dietician for Residential Programs and Services, said there are a variety of gluten-free foods and several locations on campus where these foods can be purchased.

According to information provided by Noirot, one in 133 people in the United States has celiac disease. This means their bodies can’t digest gluten, which is found in oats, rye, barley and wheat.

Symptoms of celiac disease include tiredness and headaches, which is different than allergic reactions like swelling, Noirot said.

Gluten-free foods at IU include muffins, brownies, cookies, pasta, fruit and nut bars, cereal, pretzels and crackers.

El Bistro at Read Center’s dining hall allows students to request sandwiches on gluten-free bread, which Noirot said is new this year. Eat Right locations also serve gluten-free foods.

Gluten-free foods are available at Gresham and Wright food courts and a selection of C-stores and cafes, including ones at McNutt Quad, Read Center, Union Street, Willkie Quad, Eigenmann and Ballantine Halls.

Meals can also be cooked on separate toasters and grills to avoid cross contamination, Noirot said. Students can call ahead and request gluten-free meals, such as sandwiches.

The best thing for students with celiac disease to do is introduce themselves to the cooks, she said.

“It’s just good for them to know the staff,” Noirot said. “It’s easier if they have questions or are confused.”

Those with celiac aren’t the only ones who are on restricted diets.

Noirot said a report indicates 130 in 1,000 students have food allergies. Ninety percent of allergies are eggs, peanuts, dairy, tree nuts, wheat, soy and seafood. The remaining 10 percent of allergens are obscure, she said.

IU doesn’t cook with peanut oil, but rather soybean and canola oils. For those with dairy and wheat allergies, Noirot said the salad bars have a variety of dressings without those allergens.

The RPS staff is trained on allergies as well.

“They are becoming more and more prevalent,” Noirot said of allergies.

More information on eating with allergies and celiac is available on the RPS website, rps.indiana.edu.

— Jessica Williams