When students walk into the St. Thomas dining hall there is a variety of food to choose from each day, but for some students, including junior Annie Magdziarz, the food selection makes having a meal plan difficult.
Magdziarz has struggled with a gluten and dairy allergy since January without knowing where to turn for assistance on campus.
“I lost 25 pounds when I initially stopped eating the things that made me sick and since it was over J-term, there wasn’t anything else really available,” Magdziarz said. “It was also hard because I didn’t know who to talk to on campus because I’ve never had to deal with something like it before.”
Director of Dining Services Todd Empanger said there are approximately 10 students on campus with gluten allergies and he believes there are more who are struggling with allergies on their own.
“We’ve accommodated students with various allergies for about 20 years now, and the students who’ve taken advantage of it have seemed to enjoy our services,” Empanger said. “I encourage students with allergies to meet with me one-on-one so we can talk about alternative dietary plans to meet their needs.”
According to WebMD, gluten is a protein in wheat, rye and barley and is found in most cereals, pastas and breads. Common symptoms of gluten allergies include abdominal pain, bloating and diarrhea. The severity of the allergy varies for each person, but in severe cases gluten products have to be cut from a person’s diet completely.
“It was horrible over J-term because after every meal I would have these horrible stomach pains,” Magdziarz said. “Now every time I have products with gluten, my body shuts down for four to six hours.”
Since discovering her allergies, Magdziarz said her diet mainly consists of different vegetables, rice and soy milk because there aren’t many options for her at the student dining hall and the C-Store.
“It was especially hard figuring out what I can and cannot eat on campus,” Magdziarz said.
“It has definitely taught me to be creative with what I have and appreciate the things I’ve been given because it could be worse.”
Empanger said in the past they haven’t been consistent with gluten-free options in the dining halls on campus, but they are trying to be more consistent. This year the Grill provides students with gluten-free bread, the north campus dining hall and the Binz can prepare meals without gluten in the kitchen, if requested in advance, and the C-Store is in the process of getting gluten-free bread to sell.
“I’m really excited about food services becoming more aware of dietary restrictions students have on campus,” Magdziarz said. “It makes it easier to eat on campus with a meal plan because I can eat with my friends without having to worry about what I can and cannot eat.”
Ashley Stewart can be reached at stew1177@stthomas.edu.