Differentiated instruction in a gluten-free world

Differentiated instruction can be a tough sell in educational circles. Some of the resistance can be attributed to misconceptions about what it is and how to do it. Mike Schmoker’s criticism of differentiated instruction (http://mikeschmoker.com/pedagogic-fads.html) gave a voice and a rationale to those who found it too difficult or confusing to implement.

In some classrooms, students are given a choice in the way they will demonstrate understanding by having them select from among Gardner’s multiple intelligences. But in many classrooms, all students are offered the same experience, despite the fact that there likely will be some students in the room who will need more scaffolding or that other students already will have mastered the concept and would benefit from an enrichment activity.

As a person who requires a gluten-free diet, it occurred to me that the students and I are similar in that we sometimes need something other than what is being offered. When I dine out and a gluten-free meal is not available, my choices are limited to cheese cubes, fruit, and a plate of greens. At school, when there’s a bagel breakfast — and there’s always a bagel breakfast — there might be yogurt for us celiacs but I still get that “left out of the party” feeling, like my meal was an afterthought, or not thought of at all. On the occasions when there is a meal prepared especially for me, I feel like royalty!