{"id":22885,"date":"2010-10-14T08:18:31","date_gmt":"2010-10-14T12:18:31","guid":{"rendered":"https:\/\/today.uconn.edu\/?p=22885"},"modified":"2011-05-31T12:41:40","modified_gmt":"2011-05-31T16:41:40","slug":"gluten-free","status":"publish","type":"post","link":"https:\/\/today.uconn.edu\/2010\/10\/gluten-free\/","title":{"rendered":"Gluten-Free Program Selected as Model"},"content":{"rendered":"
\"<p>Dennis<\/a>
Dennis Pierce, director of dining services, is interviewed about UConn's gluten-free dietary program by a film crew making an informational video for Boston Children's Hospital. Photo by Sean Flynn <\/figcaption><\/figure>\n

A film crew from Boston Children\u2019s Hospital visited campus Oct. 13 to interview staff and students who administer and benefit from UConn\u2019s comprehensive gluten-free foods program.<\/p>\n

The University of Connecticut’s Dining Services<\/a> has developed a special dietary program aimed at meeting the needs of students who suffer from gluten allergies by offering special gluten-free food and also services that help keep the students on track.<\/p>\n

The hospital plans to create an informational DVD for use by patients, parents, and other institutions, offering guidance on how best to serve those who are allergic to gluten.<\/p>\n

Gluten is the main protein in wheat, barley, and rye, so it is often found in bread, cereal, pasta, processed foods, and even soups and sauces. If someone who is allergic to gluten eats one of these, it causes an immune response in the cells lining the small intestine, preventing absorption of nutrients, so they must be vigilant about avoiding these foods. But this isn\u2019t always easy \u2013 especially for college students.<\/p>\n

A variety of gluten-free foods are served in dining halls, restaurants, and markets on campus, so students who are allergic to gluten can always find something they\u2019re able to eat.<\/p>\n

In addition, prior to the start of each semester, dining services staff will meet with parents and the student, a registered dietitian, and a dining hall chef who can answer questions about the gluten-free menu on campus.<\/p>\n

The film crew interviewed a number of UConn people, including Dennis Pierce, director of dining services, and Rob Landolphi, a chef and culinary operations manager at UConn who has authored a cook book of gluten-free recipes. Landolfi, whose wife is allergic to gluten, also gives cooking demonstrations for support groups, friends, and stores such as Wild Oats and Whole Foods.<\/p>\n

Children\u2019s Hospital hopes that UConn\u2019s program can serve as a \u201cbest practice\u201d guide for other institutions.<\/p>\n

Allergen information, including those foods that are gluten-free, is now available for all daily menu offerings posted on the Dining Services website<\/a>.<\/p>\n

Related story:<\/h4>\n

Chef’s Gluten-Free Cookbook Offers Recipes from Simple to Exotic<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Dennis Pierce, director of dining services, is interviewed about UConn’s gluten-free dietary program by a film crew making a video for Boston Children’s Hospital. Photo by Sean Flynn<\/p>\n","protected":false},"author":41,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_crdt_document":"","wds_primary_category":0,"wds_primary_series":0,"wds_primary_attribution":0,"footnotes":""},"categories":[1],"tags":[],"magazine-issues":[],"coauthors":[68],"class_list":["post-22885","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-12 15:59:14","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/22885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/users\/41"}],"replies":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/comments?post=22885"}],"version-history":[{"count":5,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/22885\/revisions"}],"predecessor-version":[{"id":22897,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/22885\/revisions\/22897"}],"wp:attachment":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media?parent=22885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/categories?post=22885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/tags?post=22885"},{"taxonomy":"magazine-issue","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/magazine-issues?post=22885"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/coauthors?post=22885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}