Keene State College students have mixed emotions on the gluten-free station in the Dining Commons. Some students argue that the station is too small and could better accommodate their needs.
Registered Dietician at KSC Rebecca Hunt works closely with students who utilize the gluten-free station. She said the station has been improved over the years and new equipment has been added.
Hunt said the school focuses on students with gluten intolerances, allergies and Celiac disease because they all follow the same diet: gluten-free.
According to Hunt, the DC substitutes for wheat in the gluten-free section. The most common staples of gluten-free wheat products the DC supplies are cereal, bagels and bread.
The DC also supplies gluten-free foods at different stations. For example, there are gluten-free pans that can be used to make stir fry. Hunt said DC workers are trained on how to cook with gluten-free materials.
“It’s tricky because gluten can become airborne by flours,” Hunt said. She said that KSC dining commons is not a gluten-free facility. “We are always checking for labels to see what we can make gluten-free,” Hunt said.
According to Hunt, some cooks will replace white flour with rice flour while preparing meals outside of the gluten-free area.
“That way students with a gluten-free diet can feel like they’re a part of their peer group,” she said.
Photo illustration / Luke Stergiou / Equinox Staff
“We don’t label everything,” Hunt said. She assured that there is a sign in the gluten-free area that lists all the gluten-free foods available for that day.
“Variety is important,” Hunt said. She said she appreciates students who voice their concerns about the gluten-free station.
KSC sophomore Tori Totten has gluten sensitivity and said she is not impressed with the gluten-free section in the DC.
She said she believes there are not enough options in the gluten free section. “All of the options in the fridge take forever to cook; no one wants to be in the DC for longer than they have to.”
Totten said there are no “solid meals” in the gluten-free section and she would like to see healthier options.
“I think there should be an actual gluten-free section like Valley Vegan so the food is freshly cooked and readily available,” she said.
KSC sophomore Sami Mednikoff is gluten intolerant and has worked closely with Hunt to adjust to the Dining Commons.
“I used to buy all my food freshmen year and it got so expensive,” Mednikoff said. She said she did not want to spend money on food since she was already paying for a meal plan. “Gluten-free food gets expensive,” she said.
Mednikoff said it was hard for her to adjust in college with her intolerance to gluten. Mednikoff worked with Hunt to increase the amount of selections available in the gluten-free section.
“I noticed there wasn’t always a gluten-free dessert,” she said. Since discussing the dessert matter with Hunt, more gluten-free desserts have been added to the section.
“It’s great for when I have a sweet tooth,” Mednikoff said. She said she was pleased with the gluten-free cupcakes. “That’s what they have for the normal people,” she said.
“I’m happier because instead of just croutons at the salad station, there’s nuts and coconut shavings,” Mednikoff said. She said she is also happy with the stocked pasta in the fridge. “I like how the kitchen staff is so conscience of the gluten-free people,” she said.
Mednikoff said the only thing missing from the gluten-free section is a pancake or waffle maker. “We kind of miss out on the good breakfast,” she said. She said Hunt has been great to work with and has helped her adjust more easily to gluten-free life on campus.
MacKenzie can be contacted at mclarke@kscequinox.com
