Out with pizza, in with poke bowls. That's the new culinary strategy at Kent State and Cornell University, which this school year rolled out the first certified gluten-free dining halls.
An estimated 5 to 10 percent of college students have celiac disease or other gluten-related disorders, according to Dr. Alessio Fasano, director of the Center for Celiac Research and Treatment in Boston. For them, avoiding gluten — wheat, rye, barley and cross-contaminated oats — isn't a fad diet but a medical necessity. Even a bread crumb in the communal cream cheese could wreak gastrointestinal havoc, causing symptoms that lead to missed classes and more.
