MSU’s Clack sets table for healthy options, values health leadership by example

MERIDIAN, Miss.—The new dean of Mississippi State’s School of Health Professions at MSU-Meridian made a strong statement about leading by example when she recently hosted a Breakfast with the Dean event for students with emphasis on healthy, gluten-free and allergen-free food options.

Lesley Clack, who entered her MSU role in June, has established an open-door policy with students and set the table for a new norm: allergen-free food at every School of Health Professions event.

“The School of Health Professions will always offer allergen-free options and they will be a standard,” Clack said. “I’d like to see this being normalized across campus, and I think we can be the leaders, the ones to start the charge.”

Kicking off her initial meeting with some 120 invited students from three Master of Physician Assistant Studies cohorts and MSU-Meridian’s Healthcare Administration program, the group enjoyed carefully selected refreshments such as meats, cheeses, fruits, vegetables and gluten-free bagels and pastries.

“We want everyone to be able to have food that they can enjoy and not worry about allergens,” she said. “As a School of Health Professions, it’s important to provide healthy and safe options. We know that in Meridian we are not where we need to be on health indicators, and we should be leading by example.”

Clack’s battle with celiac disease, an autoimmune disease in which the body is triggered by gluten found in wheat, barley and rye, led her to better understand the nature of all food and its effect on populations.

According to the National Institutes of Health, 19% of adults report having allergies to foods such as gluten, milk, tree nuts, peanuts, fish and shellfish. That means for a group of 120 individuals, there is a potential for 22 students to experience the symptoms of food allergies. For children, the number is higher at 30%.

Despite the reported numbers, many populations live in food deserts, or communities lacking food products—particularly at restaurants and special events—that can safely be consumed.

Also lacking are appropriate food allergen studies. The NIH reports that neither the U.S. Food and Drug Administration nor the Centers for Disease Control and Prevention collect information about specific allergic reaction symptoms critical for differential diagnosis of food allergies.

Clack encouraged students to share their concerns, ideas and desires for their educational experience within MSU’s School of Health Professions.

“I’d like to keep an ongoing dialogue with them and pass their feedback on. It’s very important for me to have an open-door policy with them and for them to know I’m available,” Clack said. “I think it’s really important to have that relationship.”

Mississippi State University is taking care of what matters. Learn more at www.msstate.edu.