MANAGING CELIAC DISEASE OR GLUTEN INTOLERANCE. FOLLOW

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1 MANAGING CELIAC DISEASE OR GLUTEN INTOLERANCE FOLLOW For more information contact: Brandi Breden, RDN, LD E: T: Summer Cooper, RDN, LD E:

2 What is Gluten? Gluten is the general name for one of the proteins found in wheat, barley, and rye. Gluten-containing foods can be part of a healthful, balanced diet; however, some people may suffer from conditions that require elimination of gluten from the diet. There are three common medical conditions associated with gluten that susceptible individuals may encounter celiac disease, gluten sensitivity, and gluten intolerance. These conditions are commonly used to describe individuals with adverse physiological conditions related to gluten. It is harmful for someone with celiac disease to eat foods that contain gluten; however, a gluten-free diet is harmful to individuals that do not suffer from one of these conditions. What is Celiac Disease? Celiac disease affects 1 out of every 133 people in the United States. In people with a genetic susceptibility, celiac disease results from eating gluten, which triggers an immune response to attack the lining of the small intestine. The process may also damage other areas of the body. Damage to the small intestine interferes with absorption of nutrients and increases the risk for diseases like bone disease, anemia and intestinal cancer. Right now, the only effective treatment for celiac disease is a lifelong, gluten-free diet. What is Gluten Sensitivity? Non-celiac gluten sensitivity is used to describe people with non-specific symptoms such as nausea, abdominal cramps, or diarrhea after eating gluten. Gluten sensitivity involves an immune reaction to gluten. However, unlike celiac disease, that reaction does not involve the production of damaging antibodies that cause intestinal damage. What is Gluten Intolerance? Gluten intolerance is commonly used to describe individuals who have symptoms after eating gluten, and who may or may not have celiac disease. Similar to gluten sensitivity, these symptoms may include nausea, abdominal cramps, or diarrhea.

How can WKU Restaurant Group help? Contact one of our dietitians to gain a better understanding of what foods to eat, what foods to avoid, and how to optimize diets.

All are familiar with food preparation, handling techniques, ingredients of all items served, and dining at WKU. Who else can help? Brandi Breden RDN, LD E: brandeana.breden@wku.

edu P: (270)745-6531 For more assistance, contact the Student Accessibility Resource Center (SARC) to coordinate services and accomodations for students with documented disabilites.

3 How can WKU Restaurant Group help? Contact one of our dietitians to gain a better understanding of what foods to eat, what foods to avoid, and how to optimize diets. All resident students with serious questions are encouraged to speak with a manager or the executive chef in Fresh Food Company. All are familiar with food preparation, handling techniques, ingredients of all items served, and dining at WKU. Who else can help? Brandi Breden RDN, LD E: brandeana.breden@wku.edu Summer Cooper, RDN, LD E: summer.cooper@wku.edu P: (270) For more assistance, contact the Student Accessibility Resource Center (SARC) to coordinate services and accomodations for students with documented disabilites. This could include reviewing disability documentation, meeting with students to determine appropriate accomodations, and partnering with other areas on campus to implement these accommodations. Even More Resources Student Accessibility Resource Center Downing Student Union 1074 E: sarc.connect@wku.edu P: (270) American Academy of Allergy, Asthma, and Immunology Academy of Nutrition and Dietetics Gluten Intolerance Group WKU Dietitians QUICK TIP: Gluten-free diets are typically low in fiber. To boost your dietary fiber, eat plenty of the following foods: Vegetables Fruits Nuts Seeds Brown Rice Wild Rice Oats Buckwheat Garbanzo Beans Edamame Lentils Kidney Beans Amaranth

MADE WITHOUT GLUTEN FOODS AT WKU Beef or Vegan Burger Gluten-Free Bun on request Lavash House Salad (no croutons)

prepared in the morning, before the wraps are out, to avoid risk of cross-contamination Salads with no croutons or

Hummus and Veggie Plate (substitute more veggies for pita bread) Hilltopper Scrambler without toast Cottage Cheese

a fryer that is also used for mozzarella sticks) Greens + Grains: any of the Power Greens, + Quinoa Tabbouleh; Add

chickpea chermoula salad, tomato cucumber salad, banana peppers Dressings: lemon garlic, herb (use these

request to avoid crosscontamination Gluten Free Breads Available: sandwich bread, hamburger buns, wraps, and corn

Soups: All made with a gluten-free base Cereal: Chex, rice crispies Fried Chicken: made with rice flour Toast:

salad bar (be aware of cross contamination) Dressings: Ken s dressings are mostly gluten-free, use vinegar and oil

4 MADE WITHOUT GLUTEN FOODS AT WKU Beef or Vegan Burger Gluten-Free Bun on request Lavash House Salad (no croutons) Everything is gluten-free except for tortillas All smoothies, boosters, and white rice seasonings Meals can be prepared in the morning, before the wraps are out, to avoid risk of cross-contamination Salads with no croutons or pita points (dressings: italian, balsamic vinaigrette, honey mustard) Grilled Chicken Tenders Fresh Seasonal Fruit Hummus and Veggie Plate (substitute more veggies for pita bread) Hilltopper Scrambler without toast Cottage Cheese Black Bean Burger (no bun) Gluten free bread upon request Potato salad Sweet potato fries/regular fries (fried in a fryer that is also used for mozzarella sticks) Greens + Grains: any of the Power Greens, + Quinoa Tabbouleh; Add grilled chicken Spreads: hummus, cumin scallion hummus, tzatziki Toppings: kalamata olives, crumbled feta, chickpea chermoula salad, tomato cucumber salad, banana peppers Dressings: lemon garlic, herb (use these vinaigerettes to be safe) Corn tortillas and corn chips Beef, Chicken, and Rice fixings Special assembly upon request to avoid crosscontamination Gluten Free Breads Available: sandwich bread, hamburger buns, wraps, and corn tortillas Pizza crust: Gluten-free crust upon order at pizza station Grains: brown rice, quinoa Pasta: Rotini Soups: All made with a gluten-free base Cereal: Chex, rice crispies Fried Chicken: made with rice flour Toast: Specific toaster for gluten-free bread Beans: available daily Salad Bar: croutons and nuts are separated from salad bar (be aware of cross contamination) Dressings: Ken s dressings are mostly gluten-free, use vinegar and oil to be safe Fruit: always available *Simple Selections Station: gluten and wheat free *Please ask servers to change gloves upon preparing your meal.

MADE WITHOUT GLUTEN FOODS AT WKU Hilltopper Chef Salad (no croutons) Lavash House Salad (no croutons) Caesar Salad (no croutons) Top of the Hill Bacon, Egg and Tomato (exclude toast) Dressings: most

cheese, pepperjack cheese, tomatoes, fajita blend, ham, red onions, sausage crumbles, bacon crumbles, chicken sausage, turkey bacon, salami, turkey, avocado) Chipotle Breakfast Burrito (exc.

Maple Bacon Milkshake Vanilla Milkshake Mango Smoothie Strawberry Smoothie Sauces: sweet and spicy bbq, buffalo, chipotle mayonnaise, salsa Seasonings: redfish blackened seasoning Secret Menu: can

Bacon Burger w/o bun Fajitas: grilled shrimp, grilled chicken, grilled steak, prime rib (add fajita toppings and white queso), request corn tortillas Raqnchero Chicken with Corn Tortilla Side Rice

on the Cob Side Homestyle Fries Side Mashed Potatoes (no gravy) Side Steamed Broccoli 6 oz Sirloin w/grilled Avocado Classic Ribeye Mango Chile Chicken Original Chili with Corn Tortilla Strips Ancho

5 MADE WITHOUT GLUTEN FOODS AT WKU Hilltopper Chef Salad (no croutons) Lavash House Salad (no croutons) Caesar Salad (no croutons) Top of the Hill Bacon, Egg and Tomato (exclude toast) Dressings: most are gluten-free, use vinegar and oil to be safe Topper Side Salad (no croutons) Fresh Fruit Topper Steak Fries Sweet Potato Fries Potato Skin Overload Omelette- Plain (with American cheese, Swiss cheese, pepperjack cheese, tomatoes, fajita blend, ham, red onions, sausage crumbles, bacon crumbles, chicken sausage, turkey bacon, salami, turkey, avocado) Chipotle Breakfast Burrito (exc. tortilla) Fruit Cup Veggie Quinoa Salad (no croutons) Buffalo Cobb Salad (no croutons) Vanilla Yogurt (toppings: strawberries, chocolate chips, glazed pecans, dried cranberries) Chocolate Milkshake Maple Bacon Milkshake Vanilla Milkshake Mango Smoothie Strawberry Smoothie Sauces: sweet and spicy bbq, buffalo, chipotle mayonnaise, salsa Seasonings: redfish blackened seasoning Secret Menu: can sub any bun for lettuce wrap Baby Back Ribs: honey chipotle bbq, house bbq, original bbq, texas dry rub Bacon Burger w/o bun and w/o sauce Guacamole Burger w/o bun Oldtimer Burger w/o bun Ultimate Bacon Burger w/o bun Fajitas: grilled shrimp, grilled chicken, grilled steak, prime rib (add fajita toppings and white queso), request corn tortillas Raqnchero Chicken with Corn Tortilla Side Rice Side Beans Bone- in Buffalo Wings (Buffalo, Smoked, Honey Chipotle) Bottomless Tostadas Chips Fresh Guacamole and Chips Loaded Baked Potato Soup Chipotle Shrimp Bowl Margarita Chicken Bowl Side Corn on the Cob Side Homestyle Fries Side Mashed Potatoes (no gravy) Side Steamed Broccoli 6 oz Sirloin w/grilled Avocado Classic Ribeye Mango Chile Chicken Original Chili with Corn Tortilla Strips Ancho Salmon Margarita Grilled Chicken Carribean Salad Fresco Salad *Items are cooked on a surface with other gluten containing foods, OR shared fryers exposing foods to cross contamination. *Please ask servers to change gloves upon preparing your meal.

MADE WITHOUT GLUTEN FOODS AT WKU Gluten free pasta is offered daily Use marinara or ask for noodles to be tossed in oil Add any meat (excuding meatballs) and vegetables to pasta

are typically GF, go without to be safe All Beverages Except: Caramel Macchiato, Maple Macchiato, Hot Chocolate with Caramel, Caramel Frappaccinos Gluten-Free Breakfast Sandwich

beans, grilled veggies, or cottage cheese Red Zone: Regular Stadium House Salad + Grilled Chicken (no croutons) Red Zone: Hummus & Veggies (sub more veggies for pita points)

Market; Java City; The Pit Stop: Hummus & Veggie Box, or, Fruit, Egg & Cheese Snack Box Grille Works: Jr.

fries or whole fruit The Den by Denny s: Grilled Chicken Strips + whole fruit Davinci s: Oatmeal Olilo: Green s + Grains, Add Grilled Chicken, choose a spread (hummus, cumin

6 MADE WITHOUT GLUTEN FOODS AT WKU Gluten free pasta is offered daily Use marinara or ask for noodles to be tossed in oil Add any meat (excuding meatballs) and vegetables to pasta Salads, no croutons Fruit Cup Chewy Marshmallow Bar Ceasar Salad, no croutons House salad, no croutons Whole Fruit or Fruit Cup Tuscan Breakfast Burrito (no tortilla) *dressings are typically GF, go without to be safe All Beverages Except: Caramel Macchiato, Maple Macchiato, Hot Chocolate with Caramel, Caramel Frappaccinos Gluten-Free Breakfast Sandwich Egg Bites (please request that the server use different tongs) Starbucks Brand Bagged Chips Boom Chicka Pop Gluten Free Meal Plan Options Red Zone: Grilled Chicken Tenders + baked beans, grilled veggies, or cottage cheese Red Zone: Regular Stadium House Salad + Grilled Chicken (no croutons) Red Zone: Hummus & Veggies (sub more veggies for pita points) Burrito Bowl: all Value Meals excluding tortillas Bene Pasta: all Made-to-Oder Value Meals, ask for gluten free pasta (exclude meatballs) Express; P.O.D. Market; Java City; The Pit Stop: Hummus & Veggie Box, or, Fruit, Egg & Cheese Snack Box Grille Works: Jr. Cheese Burger (request gluten free bun) + fries or whole fruit Grille Works: 2-Piece Grilled Chicken Fingers + fries or whole fruit Grille Works: Southwest Garden Burger (GF bun) + fries or whole fruit The Den by Denny s: Grilled Chicken Strips + whole fruit Davinci s: Oatmeal Olilo: Green s + Grains, Add Grilled Chicken, choose a spread (hummus, cumin scallion hummus, or tzatziki, choose a topping (olives, feta, chickpea chermoula salad, banana peppers), use lemon garlic or herb dressing Izzi s: all Value Meals are GF, sub corn tortillas and chips for whole wheat tortillas and chips *Please ask servers to change gloves upon preparing your meal.

MANAGING CELIAC DISEASE OR GLUTEN INTOLERANCE. FOLLOW

MANAGING CELIAC DISEASE OR GLUTEN INTOLERANCE FOLLOW US @wkudietitian For more information contact: Brandi Breden, RDN, LD E: brandeana.breden@wku.edu T: 270-745-6534 Summer Spillman, RDN, LD E: summer.spillman@wku.edu