Christendom College

Chef Notes

Fall 2013


I would like to welcome back the returning students and Class of 2017. I hope everyone had a nice summer and are ready to get back to school. Since all of you were not here for a couple of months I would like to update any dietary needs that any of you might have. This includes dairy, nuts, seafood, meats, etc. as well as gluten. We have added a new feature on our website that includes the “Medical Dietary Form” which must be filled out by any student who requires anything out of the ordinary or needs to let us know that they cannot eat certain things. Please have this form filled out when you arrive on campus this semester and turn into me, Chef Dennis.

Since Gluten Intolerant/Celiac Disease is leading the forefront of all allergens that are affecting a larger number of teens and young adults and being away from home at college is tough, I wanted to share this article I found on a blog about “Gluten-Free” labeling that I think will be helpful “The U.S. Food and Drug Administration set a final standard on Friday to clearly define what the term “gluten-free” means on food labels. The new regulation is targeted to help the estimated 3 million Americans who have Celiac disease, a chronic inflammatory auto-immune disorder that can affect the lining of the small intestine when gluten is consumed. Gluten is a protein composite found in wheat, rye, barley and crossbreeds of these grassy grains.

“Adherence to a gluten-free diet is the key to treating Celiac disease, which can be disruptive to everyday life”, said FDA Commissioner Margaret A. Hamburg. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”

This is a big deal for the FDA to make these kinds of changes and hopefully we will start to see a lot more in the future. If you read food labels now you will notice below the ingredients label it might state “produced or packaged in an environment that may contain peanuts, gluten, dairy, etc.” So they are making strides to help those in need. Now if we can just get them to stop using so many chemicals in the rest of the food we consume, we would be healthier.

This year the mini-fridge will only contain “Dairy-Free and Gluten-Free” items. If you do not have any of the mentioned allergies, please leave this food for those that do. Thanks for reading and I hope you will contact me or use our Registered Dietician if you have any questions concerning your diet.

Chef Dennis
About the Chef