Jan. 6—Kaleigh Louis brown-bagged her lunch every day.
Her mother, Diane Golden, worried about the food her 6-year-old would be served at Rymfire Elementary in Palm Coast, so she packed cold meals for her daughter. The sprightly first-grader has celiac disease and can’t eat gluten, a ubiquitous ingredient.
Eating the wrong foods, Kaleigh says, makes her “really, really, really sick.”
But food service workers at Rymfire and other local schools have developed special menus for Kaleigh and others with dietary restrictions. That’s been a godsend for Golden. She previously purchased expensive gluten-free products for her daughter, who was diagnosed with celiac disease before she turned 2.