How to Eat Gluten-Free on the University of Georgia Meal Plan,
July 02, 2014
There are five dining commons at the University of Georgia and they all serve multiple gluten-free options. There are fresh fruit and vegetables, freshly steamed vegetables, roasted meats, beans, brown rice, sweet potatoes, baked russet potatoes, and made-to-order omelets served daily in each dining commons, all of which are gluten-free. Hot quinoa breakfast cereal is served each morning. Gluten-free bread is served at each deli and gluten-free pizza is made to order. The dining commons also serve gluten-free muffins, brownies, and cookies, but these items are kept frozen and must be requested through a manager.
The largest dining commons, Bolton, has a Special Selections line on the first floor that features heart healthy food that is also free of gluten and the eight most common food allergens (milk, egg, soy, wheat, fish, shellfish, tree nuts, and peanuts). Gluten is still served in Bolton Dining Commons, so there is still a risk of cross-contamination.
If you have Celiac Disease or are concerned about cross-contamination, it's best to see the registered dietitian. She'll give you a tour of the dining commons and tell you which areas to avoid. The dietitian will make you a personalized menu guidebook for the semester if you need one. She'll also tell you how to get sandwiches and stir-fry made especially for you in order to avoid cross-contamination.
UGA Food Services lists gluten-free foods that are served daily on their website @ foodservice.uga.edu/nutrition/gluten-free-choices. The also have large books in each dining commons called "Food Fact Finders" that list nutrition, gluten, and allergy information. The "Food Fact Findes" are located at each dining common's Nutrition Education Station. These educational stations also feature nutrition brochures, recipe cards, and an iPad where you can look up nutrition information and calculate the total calories and nutrients of your meal through a "Build Your Plate" feature.