Pizzeria gives student with Down syndrome first job

by Jessica Pace from Franklin Home Page:

On Monday evenings and Saturday afternoons, his family drops him off or stays for dinner while he works rolling silverware, wiping tables and opening the door to customers under the supervision of owner Marc Hanmer.
Hanmer has been in the restaurant business for 24 years and has hired employees with disabilities before in restaurants he previously owned.
“There are things we can do for them. There are menial tasks a lot of people don’t like to do, but task-oriented individuals don’t mind doing, like rolling silverware,” Hanmer said.
“We’re trying it out to see if it works.”
Schrupp started going to Brixx with his family in 2011 when the restaurant first opened because the menu offers gluten-free pizza. Schrupp has celiac disease, an autoimmune disorder irritated by gluten, so he pushes that particular menu item.
“We’ve got the best gluten-free pizza,” he said.
“Steven said he wanted to work there, and the owner said when he’s old enough, he can,” his mother, Susan Schrupp, said.
As an extrovert, Schrupp is getting along with both employees and customers.
“Customers like him, and we have a loyal base of customers here. A lot of people are starting to recognize him. He’s friendly,” Hanmer said.
The owner said Schrupp has to work on understanding when the tables are clean.
“It’s challenging, but he’s a good kid and deserves the opportunity to do something.”
Now that he has an income, Schrupp’s paychecks are going into the bank, and he said he does have a purchase in mind.
“I put it in my bank account. I want to buy a video game, and save it for college,” Schrupp said.
His mother added, “That’s what he wants to do. We’re looking at programs at Vanderbilt; they have a two-year program for people with disabilities. That’s his mission.”

Culinary inspiration from chefs with Down Syndrome

by Beatrice Credi from West:
ChefDown is the first web channel that broadcasts cooking programmes presented by chefs with Down’s Syndrome preparing tasty dishes from around the world. Launched in Spain as a collaboration between Eroski and Down España, the web channel has an accessible video menu in which people with intellectual disabilities give step-by-step guides to making various recipes. Armed with aprons, scales and all the tools of the culinary trade, the presenters give tips on how to eat healthily and get a balanced diet – all done in a simple and entertaining style. The initiative has a dual objective: on the one hand it aims to encourage independence and to involve young people to take part in a group activity, seeing as they can then present their own recipes, broadcast them and share them with the ChefDown community. On the other hand, it also seeks to improve the eating habits of people with Down’s Syndrome, a demographic with high rates of obesity and celiac disease. ChefDown even allows users to plan their own weekly menu.

Living with Down syndrome: Families learn, bond after diagnosis

by Briana Wipf from The Great Falls Tribune:
Dinner at the Great Falls home of Jeff, Joan and Jared Redeen is always different, but Jared likes to know ahead of time what will be served.
On Friday evening, it was hamburgers, with a gluten-free bun for Jared. But Jared’s mother, Joan, said every breakfast and lunch are the same for her 22-year-old son.
Jared, who prefers a strict routine, has Down syndrome, the most common chromosomal defect resulting in mild to moderate intellectual disability. Down syndrome occurs in about one in every 691 births in the United States each year, according to the U.S. Centers for Disease Control and Prevention.
But for the Redeens, the abstract statistic is a reality for their family.
Jared is a kind man, dedicated to his family and work, who loves hip hop, pop and classic rock music.
Down syndrome, named after British physician John Langdon Down, who practiced in the mid-19th century and is credited for identifying and classifying common traits of the syndrome, is caused by a complete or partial duplication of chromosome 21. As a result, the individual has 47, instead of the usual 46, chromosomes in each cell in the body.

Foods for children with Down syndrome

By Jacqueline Silvestri Banks from Fox News:

In today’s three part series on diets for special needs, we will be taking a look at Down syndrome. Children with Down syndrome are at a higher risk than the general population for certain health concerns.
Eating nourishing foods can help reduce some of the physical symptoms and increase overall health. Brain physiology and common health symptoms will be covered first, followed by important foods to include in their diets and which foods to avoid and why.
Down syndrome is categorized as a condition in which a baby is born with an extra chromosome. According to the CDC the extra copy of chromosome, number 21, changes the brains normal development, causing mental and physical problems.
Information in the brain is transferred between neurons (synapses). Research has suggested that in Down syndrome the structure and function of the synapses are abnormal, causing cognitive defects.  It has been hypothesized that this abnormality is caused by one or more of the genes on the extra chromosome.
Reduced brain volume and smaller volumes in frontal and temporal lobes as well as the cerebellum also affect those with Down syndrome.
The American Academy of Pediatrics’ Committee on Genetics has noted that those with Down syndrome are likely to develop certain health problems. This is thought to happen as a result of body structures not developing normally.
Children with Down syndrome are likely to be overweight and have a higher risk of obesity. They burn calories at a slower rate and are frequently diagnosed with an under-active thyroid which can contribute to weight gain.
Gastroesophageal reflux disease (GERD) is common among children with Down syndrome.  Symptoms include heartburn, sore throat, regurgitation and chest pain.
Gluten intolerance and celiac disease is also widespread and can lead to nutrient deficiency and an impaired immune system if dietary needs are avoided.  
Finally, periodontal disease becomes prevalent in adulthood so it is important to establish habits to eat foods that will decrease its likelihood.
To keep obesity at bay, feed children nutrient dense foods and limit junk food without nutritional value. A good rule of thumb is to eat ‘real food’ found in nature, and avoid man-made ‘food’ as much as possible.
Include healthy fats such as coconut and olive oil and even organic, pastured, butter containing butyric acid and omega 3 fatty acids.
For an under-active thyroid, an excellent choice is iodine rich seaweed. Seaweed snack packs are great for lunch boxes and kids love the salty taste. It can be used in salads, sprinkled on other food or used as a wrapper for healthy snacks.
Foods rich in vitamin C may help keep periodontal disease at bay. Citrus fruits (for those not suffering from GERD), strawberries, green peppers and broccoli are great choices and make easy finger foods.
Anti-microbial foods such as garlic, onion, thyme, oregano, tarragon and cinnamon are great to use on a regular basis to help kill bacteria that lead to tartar and plaque buildup.
Trigger foods for GERD should be avoided. Common culprits are citrus fruits and foods high in sugars and fat including chips, brownies, cookies, creamy dressings, ice cream, fatty cuts of meat, fried chicken nuggets and french fries.
A food journal is a useful tool for tracking any symptoms; this will help pinpoint exactly which foods to avoid. It will also help track any correlation between gluten and symptoms of celiac disease (diarrhea, stomach aches, bloating, irritability, skin rashes and mouth sores). Carefully read all food labels since gluten can lurk in unsuspected places such as soy sauce and remember that ‘wheat free’ does not mean gluten free.
Because there is an especially high incidence of celiac disease among those with Down syndrome, I suggest avoiding the introduction of gluten containing foods until at least the age of 18-24 months when a child’s digestive system is more developed.
These guidelines will help create a great nutritional foundation. As children with Down syndrome grow and gain independence, they will have the right tools to make good choices on their own.
For older children with established eating habits, start by making small changes to their diet. Making a complete change overnight is likely to lead to resistance and fade quickly, but subtle changes over time will make it easier on the child and the rest of the family to adjust to new eating habits.

Celiac, Gluten and Down syndrome

People with Down syndrome are more likely to have Celiac Disease (CD) requiring a gluten-free diet. Below is a compliation of articles on this topic.


From Down Syndrome: Health Issues:

• Studies in the 1990s indicated that children with DS are at a higher risk to develop CD than the general population. The reasons for that aren't entirely clear, but since children with DS are at a greater risk from auto-immune diseases, that CD represents another one of these type of diseases.
• Children with DS who develop CD may actually have few symptoms at all, leading to what is called "silent" CD.
• Since CD can show few to none symptoms in children with DS, why worry about it? Because if left untreated, CD can cause decreased growth in height in children. Untreated CD can also cause a type of cancer in the intestine called lymphoma. This cancer is a rare but serious outcome that appears in the later adult years.
• Treatment is both simple and difficult: a gluten-free diet. All wheat, barley and rye products are off limits. Currently, it is recommended that oats be also eliminated from the diet at the beginning. They can be replaced in the diet as soon as the patient is doing better. In many cases, the symptoms of CD may lessen in as early as 2 weeks. The older the child, the longer it takes to come under control. CD is a lifelong disease; symptoms may from time to time subside to the point of the CD appearing to be gone, but the person must continue on the diet to avoid illness. The person may need vitamin supplementation to complete the diet.

from Celiac.com:

• Children with Down Syndrome should be screened for celiac disease because there is a 10% incidence of the autoimmune disorder in this population. Screening for and treating celiac disease can improve the quality of life for children with Down Syndrome.

from Pediatrics:

• Screening for a disease is appropriate if the disease has serious consequences, if before onset of the disease there is a detectable latent phase, and there exists a treatment that is more effective at an earlier stage. In patients with symptomatic celiac disease, a gluten-free diet for as little as 5 years can reduce or prevent gut lymphoma. Thus, with respect to gut lymphoma, celiac disease can be considered a premalignant condition. Furthermore, in a substantial proportion of cancer patients, the underlying celiac disease is not recognized until around the time of cancer diagnosis. Therefore, it would seem intuitive that identification and treatment of celiac disease at an earlier, asymptomatic stage would be even more effective.
• The authors site growth failure as one of the common findings at diagnosis of celiac disease in children with Down syndrome. Impairment of linear growth becomes evident late in the course of a disease. One would expect that screening and, therefore, earlier treatment would prevent growth failure.

from dsmig.org:

• If the person is more than 2 years old when the diagnosis is established the condition will be lifelong. Those diagnosed before age 2 years may have other conditions which mimic coeliac disease and therefore should be rechecked with further gluten challenge before school entry.

from Bella Online:

• Relatives of people with celiac disease, sometimes called celiac sprue, have a higher possibility of gluten intolerance but may not be aware they are affected.
• Joan Medlen, RD, author of The Down Syndrome Nutrition Handbook: A Guide to Promoting Healthy Lifestyles, is a leading resource for families of children with celiac disease. Know that you are not alone in dealing with the challenges celiac disease and gluten free living introduces into your child's life - there are well informed professionals and parents who are reaching out to others, remembering the adjustments they made in the early months after diagnosis.
• It is natural for families of children with the dual diagnosis of Down syndrome and celiac disease to feel anxious or occasionally overwhelmed in the weeks following diagnosis. Your child may find changes in routines and diet difficult, but it's common for them to feel much better within weeks of starting gluten free living.
• Frustration with extended family, staff at school, daycare or recreation programs can make it difficult to work out the changes that are needed for the health and well being of the child with CD. Sharing articles and medical information, and eventually writing up a one page information sheet for substitute teachers and parents of your child's friends, will help educate and inform the whole community.

from NDSS:

• The incidence of celiac disease in children with DS ranges from 10% to 16%.  One reason children with Down syndrome have this disease is because of increased susceptibility to autoimmune diseases. In children with Down syndrome who are genetically predisposed to celiac disease, exposure to gluten causes an immunologic reaction in the lining of the small bowel resulting in flattening and thinning of the normal hair like projections (villi) of the lining. This is the part of the intestine which is the absorptive surface of the small bowel.

from Woman Gone Wise:

• In my initial research of the gluten-free diet and special needs kids,  I learned kids who crave these gluten-laden foods have most likely become addicted to them.  There is an opiate effect that occurs and many parents have reported their own children went through withdrawal like symptoms when initially eliminating gluten.  Many children with autism had a surge in their behavior. The withdrawal effects are similar to addicts withdrawing from a narcotic.
• New textures, flours made of rice and beans, crumbly breads; are all things families typically learn to adjust to with this new diet.  But then the behavior came.  Wild behavior.  AJ began tossing items across the room.  He couldn’t keep his clothes on.  He ran across the hall as quickly as he could, throwing his body into the door, then ran through the family room throwing his body into the back door.  He ran back and forth and back and forth slamming himself into the doors and walls.  His pain tolerance was even higher than usual.
• I almost became frantic, until I remembered the possible withdrawal symptoms.  I reread every word and it was describing our boy.  Not every child with autism reacts with heightened symptoms, I believe it is a small percentage, and of course our family hits the jackpot again.  I kept him home from school the first week until his body adjusted and calmed down. 

also from Woman Gone Wise:

How will your child learn to make healthy new choices?

• Make an accessible food cupboard or basket for your child.  Put their name on the cupboard and celebrate the cupboard as his or her own.
• Label packages.  Highlight the words “Gluten Free” on the food packages with a highlighter or tape your own colorful label on the gluten-free product.
• Label choices.  Make a picture board of healthy and fun gluten-free choices: fruit, crackers, yogurt, etc.  Tape the picture board on the outside or inside of the cupboard as your child is learning new dietary choices.
• Label the refrigerator.  Dedicate a bin or shelf in the refrigerator which remains exclusively accessible for your child.  Clearly and colorfully label the shelf or bin.
• Look for labels in the grocery store.  Go shopping together and read the gluten-free labels on food products.  When your child takes an item from the shelf ask, “Is this food gluten-free?”  Use your finger to point out the words “gluten-free”.  Then celebrate, “Yea! This looks yummy!  These crackers are good for you.  Let’s put it in the cart”.   The repetition of reading labels together will help your child get in the habit of looking for the familiar “gluten-free” words until one day he or she will be able to do it on their own.