FDN graduate students promote gluten-free options

September 1st, 2015

UGA graduate students Katie Norris, who has celiac disease, and Katherine Ingerson describe how UGA Food Services offers gluten-free food along with other lines for students with common food allergens.

The Special Selections line at Bolton Dining Commons serves delicious cuisine free of the eight most common food allergens: egg, milk, soy, wheat, fish, shellfish, peanuts, and tree nuts. This line is also free of gluten. The line features sweet and baked russet potatoes as well as a spiced quinoa pilaf daily.  Flavorful ingredients combine to bring you unique salads prepared and served everyday. A fresh steamed vegetable of the day is featured as well as rotating lunch and dinner entrees and sides.

For the full story (and video), visit this link.

Categories: Foods and NutritionGraduateResearchHealthNutrition
Tags: katie norris, katherine ingerson, gluten-free, dining hall


In this category: Nutrition