School nutrition professionals in the Green Bay, Wis., school district say they are working to make substitutions for students with gluten allergies, including mashing potatoes -- rather than serving them instant potatoes, which sometimes contain gluten. "We want them to experience the full dining experience, and at the same time assure parents that we are providing foods that are safe for kids to eat," said Laura Rowell, a registered dietitian for the Green Bay district.

Related Summaries