As wheat allergies have become a larger issue, particularly among children, schools have had to become more and more aware of the dietary needs of wheat allergy sufferers.
This has caused many schools to rethink their food offerings for breakfast, lunch and snacks.
Most importantly, many schools have now begun to offer foods that are specific to the dietary needs of their students and school personnel have become increasingly aware of the side effects that are present if a student ingests a food they should not.
Many schools have moved towards wheat free options, including corn chips and rice chips that are not baked in hydrogenated oil as well as "greener" menus to cover a multitude of dietary issues.
These food offerings also include less of a reliance on soups, gravies, sauces and condiments like ketchup as well as offering non-wheat offerings for buns, bread and breakfast items like pancakes.
While a student still has to be careful, most schools now have some accommodation for these types of conditions.
Another area that schools have to pay attention is in the pasta and breads they offer students.
Alternatives such as rye bread should be offered as well as wheat free buns and pizza crust.
Pasta options include buckwheat macaroni, spaghetti, elbow noodles or shells.
Most students who suffer from wheat allergies will alert their school officials who will pass on the information to school cafeteria officials.
Usually, students who have to adhere to a specific diet get their lunch aside from the rest of the school, so separating their needs from the rest of the school is easy.
Many schools have also begun to make popular food products, like spaghetti using non-wheat products and most students have not noticed the difference.
There are two very important aspects of dealing with wheat allergies in children and students that every food related school personnel should be aware:Recognizing the signs of someone who is wheat allergic and has eaten a food with wheat or wheat products and scrutinizing the food choices that are served during the school day.
The most symptoms of exposure to a wheat product in a wheat allergic child are lethargy, rashes or often, a headache soon after eating.
These are not always ascribable to wheat allergies, but if someone exhibits these symptoms, it is reasonable to assume they have eaten something that contains wheat or wheat products.
Obviously, it is critical that the school is aware of a child's intolerance to wheat, so that when symptoms present, the staff are knowledgeable.
Working with the student to modify their eating habits is something school officials are usually happy to do.
One note, a major source of wheat exposure comes through junk food and that should be monitored carefully.
Finally, the school officials making food purchases have to pay attention to food labels.
One of the most overlooked, but common source of wheat exposure by a wheat allergic person comes in the form of products that utilize gluten as a solidifying agent.
Carefully reading labels before making purchases and keeping wheat free products on hand is a good way to make sure that the school can accommodate a wheat allergic or intolerant person's diet whenever the need arises.