When I first tell people that I have celiac disease, or an intolerance to gluten, the first response is always the same: “What is gluten?”

It is both disheartening and shocking that a disease that affects one in 133 people in this country has such little recognition. That’s why I have taken the first steps to improving celiac disease awareness here at Ithaca College.

First of all, it might be helpful to provide a description of celiac disease since it is so unfamiliar to most. Celiac disease is an autoimmune disease that affects more people than those with Crohn’s Disease, Parkinson’s Disease, Cystic Fibrosis and Multiple Sclerosis combined. Though the disease is common, the Celiac Disease Foundation estimated that 97 percent of people with the disease are either undiagnosed or misdiagnosed. The disease is characterized by the inability to digest gluten, which is a protein found in wheat, oats, barley and rye. Symptoms vary greatly and include malnutrition, indigestion, anemia, depression, seizures and infertility.

Unfortunately, there is only one way to treat celiac disease: One must completely eliminate gluten from his or her diet. Scientists are still trying to develop a medication that will allow people with the disease to digest gluten.

Take a minute and imagine life without gluten. No bread, pasta, pizza, cake, cookies, etc. It results in a very dismal diet. No one should have to live a life restricting themselves from all comfort foods.

That’s exactly why I couldn’t wait any longer to change the college’s dining services to cater to students with celiac disease. Prior to this year, our dining halls did almost nothing for students with the disease. There was no access to gluten-free alternatives, such as bread and wraps, and the dining halls did not label for gluten as they did with other allergens.

I found it close to impossible to get a good meal on campus. Since underclassmen are required to have a meal plan, I felt that it was a major injustice that the school did not adequately provide for students with dietary needs. One thing about the college that really bothered me was the fact that they cater to students who choose to be vegan or vegetarian, but they do not cater to students with an incurable disease.

I decided to run for the Student Government Association last spring for several reasons, one of them being a desire to reform dining on campus. So far this semester, I have been working with the Food Service Advisory Board and the SGA Campus Life committee to get our campus to go gluten-free. Everyone has been very supportive of this initiative, which makes me ecstatic.

After working closely with Roger Guarino, executive chef in Dining Services, we were able to develop a plan for students with celiac disease. Starting this past week, the Campus Center Dining Hall installed a “gluten-free pantry,” which includes main gluten-free staples such as bread, wraps, pasta, bagels and cereal. Also, there is a toaster and a microwave exclusively for gluten-free products along with individually portioned peanut butter, jelly, cream cheese and butter.

Both Guarino and I agree that this is merely a Band-Aid on a major issue. Providing these alternatives is only the first step — now we need mandatory labeling for gluten. Also, I would like to form a club for students with dietary needs to host different food events, continue reforms and just to network and have fun with each other.

Even if you are not directly affected by celiac disease, please take the time to spread a little awareness and join the cause. Now students with celiac disease can have a little more comfort at their home away from home.

Susannah Faulkner is a junior politics major and SGA senator. E-mail her at sfaulkn1@ithaca.edu.