Oregon State University logo

Gluten Free Options On and Off Campus

Student-produced guide is a great campus resource

class

Front row: left to right: Jordan Eaton, Brittany Ford, Nicole McInnis Back row left to right: Marjorie Berman, Elaine Kloss, Lauren Swier, Ingrid Skoog, Keifer Anderson Katarina Budden, Jennifer Berry

“I really enjoyed working on a group project that’s going to impact the community and presenting information and resources to educate the public on a growing health issue,” said John Cleveland, a first year student in nutrition.  John and nine first year nutrition classmates worked together for two terms to produce Gluten Free Options On and Off Campus a handy guide that identifies 30 Corvallis eateries including on campus options for those with Celiac disease or other gluten sensitivities.

The energetic group of students was part of the college LINC Learning in Communities program that brings faculty members together with small groups of students to help ease their transition to college life.  They meet weekly for two terms to learn about campus resources, meet other faculty, create bonds with classmates. “This project taught them important skills – teamwork, leadership, technology, marketing and promotion,” explained faculty mentor and nutrition instructor Ingrid Skoog who is also OSU’s Director of Sports Nutrition.

Freshman Jordan Eaton had a personal interest in the project.  “I am gluten intolerant and have been able to benefit from all of the information we have gathered about gluten free dining. My favorite part of the project, aside from finding many new places to eat, is the overwhelming amount of support from the OSU community. Tara Sanders, dietitian for University Housing and Dining, the Student Dietetic Association and Ann Marchant, dietitian for the Student Health Service all supported our work efforts and helped along the way. It was encouraging to have so much support behind a project being put together by freshmen.”  Jennifer Berry said learning to meet deadlines as a group was helpful.  “And, it was great to have something to show for our work!”  Nicole McInnis learned a lot more about the increasing incidence of celiac and the challenges of those who live with it.  “This kind of a diet is simply more healthy,” she added.

Ingrid

Skoog is nutrition instructor and OSU’s Director of Sports Nutrition

Skoog wins SCAN Achievement Award

The American Dietetic Association recently recognized Ingrid Skoog with the SCAN award.  SCAN is one of the largest dietetic practice groups of ADA and brings together registered dietitians and diet technicians with expertise in sports, cardiovascular, and wellness nutrition, the promotion of active lifestyles and the prevention and treatment of disordered eating.   The award recognizes professional accomplishments in the field and outstanding service to SCAN at the national, regional and local levels.