A GUIDE TO MANAGING
Food Allergies at
NC STATE UNIVERSITY
North Carolina State University | NC State Dining 111 West Dunn Building - Campus Box 7307 Raleigh, NC 27695 Lesley Schatz, MPH, RD, LDN Registered Dietitian 919.515.5462 firstname.lastname@example.org For more information about our process for managing allergies, including menus, visit NC State Dining online at dining.ncsu.edu.
CONTENTS: How to Self-ÂIdentify Our Philosophy Your Responsibilities Allergen Disclaimer Avoiding Cross-Contact In Case of a Reaction Your Resources Finding Ingredient Information Our Commitment: How We Help You Specific Allergen Information Allergy-Friendly Products Points of Contact FAQ
2 3 4 5 5 6 8 9 11 12 14 16 17
Self-Identify 1. Indicate you have a food allergy/dietary restriction on the form provided when signing up for a meal plan. 2. Register with the Disability Services Office (dro.dasa.ncsu.edu) or through MyPack Portal to determine what, if any, accommodations can be made regarding housing and other onÂ-campus needs. 3. Contact the NC State Dining Dietitian, Lesley Schatz, at 919.515.5940 or email@example.com to schedule a meeting and discuss your options on campus. 4. Disclose your allergies to a location manager/employee when visiting on-campus dining halls or retail dining locations: - To make sure your allergy is known and properly accounted for during food preparation; - To learn what options are available at that time; and - To learn what resources are available at that location. 5. Acquaint yourself with the food allergy resources available on campus through with this guide and NC State Diningâ€™s website, dining.ncsu.edu.
Philosophy NC State Dining is one of the leading campus dining programs in accommodating students with food allergies and intolerances. We take great care in providing the necessary information to students with food allergies or intolerances, allowing them to safely navigate NC State Dining’s food landscape. Our number one priority is our student’s safety. We also recognize NC State Dining plays an integral role in the social and environmental transition to college. It is during this critical time that students may need assistance in making healthy and safe food choices while away from home. NC State Dining has multiple resources available to foster student’s ability to make independent, healthy food choices on campus. We understand the unique struggles students with food allergies may experience, therefore we provide students with the information needed to better manage their food allergies on campus. We work closely with Student Health, University Housing, and the Disability Resource Office to provide reasonable arrangements for students with food allergies to participate in as many on-campus experiences as possible.
Responsibilities It’s our goal to provide students who identify as having food allergies or intolerances with the necessary information so they may make confident food choices. It’s critical for these students to help manage their food allergies or intolerances by doing the following:
Read our Allergy Disclaimer (see next page).
Set up an individual meeting (at no charge) with our NC State Dining Registered Dietitian, Lesley Schatz. To make an appointment, call 919.515.5940, or email firstname.lastname@example.org.
Review the provided NC State Dining resources and do your best to avoid your allergen. Always feel welcome to contact Lesley Schatz with any questions or concerns.
When in doubt, avoid any ingredient or dish if you are unsure it is safe. We encourage you to ask the manager on duty for more information, especially if the food is unlabeled.
Read the food labels that are available to you. Our website menus and nutrition kiosks display the entire ingredient list for every menu item that is served.
Do not consume foods that contain one of your allergens.
Be able to recognize symptoms of your allergic reaction and know the proper use of medications for your reaction. If you have an EpiPen®, carry it with you at all times and be prepared to use it. Our staff is NOT trained to administer an EpiPen.
If you notice anything problematic for your allergy, contact Lesley Schatz or the manager on duty with your concern so it can be investigated and addressed.
NC State Dining makes all efforts to identify ingredients that may cause allergic reactions for those individuals with food allergies. Items marked gluten friendly are made with no gluten containing ingredients. Efforts are made to instruct our food production staff on the severity of food allergies. Due to the number of meals served and items used each day, along with food product changes from our food vendors, it cannot be guaranteed that every allergen in the food served will be identified and labeled. There is also a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Customers concerned with food allergies must be aware of this risk. NC State Dining cannot assume any liability for adverse reactions to food consumed, or items one may come in contact with while eating at any NC State Dining facility or catered event. Guests with life-threatening food allergies who may need to use an EpiPen should be carrying their own. NC State Dining staff is NOT trained to administer EpiPens and CANNOT provide or administer them.
Cross-Contact Cross-contact occurs when one food item comes into contact with another and their proteins are unintentionally mixed, allowing for the potential of an allergic reaction1. Since many of the food items in the dining halls are self-serve, this is a potential hazard. When you are dining in any of our campus locations, be sure to take the following precautions if you are worried about cross-contact:
Ask the dining employee handling your food to wash their hands and change their gloves.
Ask the dining employee handling your food to use a designated purple preparation kit at most retail locations.
Ask a dining employee to serve you menu items from the back of the house that have not yet come in contact with the serving bar.
Be sure to review the allergen and ingredient information online or on the nutrition kiosk.
According to FARE definition.
IN CASE OF A
If you or someone you know are exhibiting symptoms of anaphylaxis, please take the following steps 2: 1. Have the person inject epinephrine if they have it. 2. Call 911 even if the person injected themselves. 3. Lay the person flat and raise his or her legs. If breathing is difficult, or the person is vomiting, let him or her sit up or lie on their side. 4. If symptoms do not improve, or symptoms return, more doses of epinephrine can be given about 5 minutes or more after the last dose. 5. Transport to and remain in the ER for at least 4 hours because symptoms may return.
If you or someone you know are experiencing an allergic reaction, but not anaphylaxis, please take the following steps: 1. Take an antihistamine. 2. If applicable, notify your RA within 24 hours. 3. Contact Lesley Schatz at 919.515.5940 or email@example.com, for additional support.
IF YOU HAVE BEEN PRESCRIBED AN EPIÂPENÂŽ, YOU SHOULD CARRY IT WITH YOU AT ALL TIMES 2
As recommended by FARE: www.foodallergy.org/commonsymptoms
LUNGS Short of breath, wheezing, repetitive coughing
NOSE Itchy/runny nose, sneezing
Pale, blue, faint, weak pulse, dizzy
THROAT Tight, hoarse, troubling breathing/swallowing
SKIN A few hives, mild itch
Significant swelling of the tongue and/or lips
Mild nausea, discomfort
SKIN Many hives over body, widespread redness GUT repetitive vomiting or diarrhea OTHER Feeling something bad is about to happen, anxiety, confusion.
DO NOT DEPEND ON ANTIHISTAMINES. WHEN IN DOUBT, GIVE EPINEPHRINE AND CALL 911.
Resources Here at NC State, we have several resources to help you navigate the allergy-friendly options on campus.
Registered dietitians provided by NC State Dining and Student Health to provide information on what our campus has to offer and help you manage your individual dietary needs.
RA’s and housing staff have been trained according to FARE policy on food allergies and what to do if a reaction occurs.
Online menus with full ingredient and nutritional information for all meals at every dining location are available at dining.ncsu.edu and on the mobile “On Campus” app.
Allergen icons are listed on digital menu boards, nutrition kiosks, individual menu cards and online menus to indicate the presence of the 8 common food allergens.
Posters in dining halls with standard menu item allergens.
Students can register with the Disability Resource Office to determine what accommodations can be made.
Each dining hall has a designated Worry-Free Station that includes some allergyfriendly alternatives, individually packaged condiments, and a dedicated gluten-free toaster.
Availability of gluten-free and/or dairy-free alternatives at certain retail locations.
Dining staff will use purple gloves and utensils to prepare allergy meals and reduce cross-contact risk at certain locations.
Visual identification of dining employees who can directly help you with your allergy needs.
A Dining-led organization, SafeEats, dedicated to providing students with a fun and safe community for learning more about allergy-friendly options, both on campus and within the Raleigh community. Contact Olivia Chadwick at firstname.lastname@example.org to join at no cost.
Allergy Services and Pharmacy at Student Health for medical care and EpiPen/medication prescription.
Ingredient Information We mark the 8 most common allergens, but if you are allergic or sensitive to other foods, you can still find the necessary information online and at nutrition kiosks at NC State Dining locations to help you avoid those items.
ONLINE On the NC State Dining page, find the menu you want to check by hovering over the “Places to Eat” tab at the top of the page and selecting the location. Once you have navigated to your desired location’s menu, click on any menu item for a complete list of nutrition facts, allergens and ingredients. You can also filter the menu by allergen or dietary preference.
NUTRITION KIOSKS: Select a menu item from that locationâ€™s nutrition kiosk and full nutritional and ingredient information will appear.
How We Help You Here at NC State Dining, we have implemented several key processes to ensure your safety and satisfaction.
All chefs have completed the ServSafe Allergy Training.
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Each dining staff member has completed and passed their allergy training.
We maintain a working relationship with Student Health, University Housing, Emergency Response, and Disability Resource Office to provide you with a comprehensive, inter-departmental system of managing your food allergies.
NC State is participating in the FARE Pilot Program to improve allergy-friendly options and procedures on campus.
Allergy Information At NC State University, we mark the top eight major food allergens at all of our dining locations which covers 90% of all food allergies. The top eight major food allergens are: gluten/wheat, dairy, eggs, fish, shellfish, tree nuts, peanuts, and soy. Be sure to check the online menus, menu boards, nutrition kiosks, and menu cards for the presence of a top allergen in menu items.
PEANUT/TREE NUT ALLERGIES This icon indicates the menu item contains tree nuts, peanuts or one of their derivatives. NC State Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for tree nut and peanut allergies. Bulk peanut butter is served in all of the dining hall locations. All dining hall desserts are made without nuts or coconuts.
DAIRY ALLERGIES This icon indicates the menu item contains cow’s milk and/or one or more of its derivatives. NC State Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for dairy allergies and lactose intolerance. Soy and rice milk are available in the Worry-Free Stations at the dining halls, and soy milk is available at cafés.
EGG ALLERGIES This icon indicates the menu item contains eggs and/or one or more of its derivatives. NC State Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for egg allergies. Students with an egg allergy are asked to refrain from eating baked goods.
FISH/SHELLFISH ALLERGIES This icon indicates the menu item contains shellfish or seafood. NC State Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for shellfish and seafood allergies. Avoid deep fried products, because they may have had contact with shellfish products, such as fried shrimp, scallops or fish burgers. This includes items such as chicken nuggets, chicken fingers, etc. that may have been in the same fryer as shellfish products.
GLUTEN/WHEAT ALLERGIES This icon indicates the menu item contains gluten/wheat and/or one or more of its derivatives. NC State Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for gluten/wheat allergies and intolerances. Gluten-friendly alternatives and individually packaged condiments are available at the Worry-Free Stations and certain retail locations to minimize cross-contact. Please see the list of gluten-friendly items on the following page for additional options.
SOY ALLERGIES This icon indicates the menu item contains soy or one or more of its derivatives. NC State Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for soy allergies. Soybean oil is not marked for the allergen at this time.
UNKNOWN ALLERGIES This icon indicates the menu item has not been evaluated for allergens and students with food allergies or intolerances should avoid this item. Please be aware that NC State Dining cannot definitively say if this food contains allergens. Disclaimer: Because highly refined oils do not contain an allergen, peanut and soybean oils are NOT marked for nuts or soy. 13
Products Around Campus
Examples of products at these locations include: - Gluten-Free Bread: - Gluten-Free Hamburger Buns: - Udi’s Gluten-Free Bagels - Udi’s Gluten-Free Blueberry Muffins (only available at breakfast) - Udi’s Gluten-Free Granola - Gluten-Free Rice Chex Cereal - Silk Original Soy Milk - Silk Chocolate Soy Milk - Pacific Rice Milk - Individually Packaged: Peanut Butter, Dairy Butter, and Jelly
Students with multiple allergies who find it difficult to locate safe options on daily menus can schedule a meeting with the dietitian, allergy outreach coordinator, or chef of their frequented dining hall location to consult further options.
Three major restaurant venues are located throughout campus. Each location houses an eclectic grouping of eateries ranging from sushi to hamburgers to Mediterranean cuisine. Allergy-friendly products can be found at all of these locations, specifically: - Gluten-Free Pizza (Currently only offered at the Atrium.) - Gluten Free Grilled Chicken Sandwiches at Chick-fil-a - Variety of Freshly Made Salads - Customizable Global Dishes at One Earth
The C-Stores located around campus also stock a variety of allergy friendly products that can be purchased with your Dining Dollars. Additionally, certified gluten-free items are labeled as such. - Amyâ€™s Frozen Meals - Evol Frozen Meals - Dried Fruit/Trail Mix - Beef Jerky - Enjoy Life Plentils & Fruit & Seed Mixes - Popcorn - Individual Silk Soy Milk - Select Yates Mill Bakery Items Made Without Dairy, Eggs, and/or Gluten/Wheat
These cafĂŠ locations on campus offer dairy-free alternatives: - Soy Milk, Almond Milk, and Coconut Milk at Port City Java - Soy Milk, Almond Milk, and Coconut Milk at Starbucks - Soy Milk at Hill of Beans
of Contact Students with concerns should contact these individuals for information and assistance. Additional signage with this contact info is located at each dining location.
Lesley Schatz -Registered Dietitian
Olivia Chadwick - Allergy Outreach Coordinator
Robert Pope -General Manager (Atrium)
Hannah Erwin -General Manager (On the Oval)
Anthony Brown - Director of Operations (Talley)
Andy Topoly - General Manager (Talley)
Keith Smith - Director of Operations (General)
Bob Sorochack - General Manager (Case/Murphy DH)
Scott Curtner -General Manager (Clark DH)
Crayton Garrell - General Manager (Fountain DH)
Tammy Bullock - General Manager (Port City Java)
Kitty Lewis - Director of Operations (Starbucks)
Denise Fields - General Manager (C-Stores)
FAQ’s Frequently Asked Questions How do you handle cross-contact? We host thorough allergy trainings for all dining staff that specifcally cover cross-contact and preventative techniques. In a buffet style setting, we cannot ensure there is no cross-contact due to students serving themseleves and the quantity/variety of food being made. If any customer fears that there has been any cross-contact, please ask an employee or manager to get you a food item from the back.
How do I know there will be menu options for me? Our menus at all three dining halls rotate every day for a month, featuring a variety of meals to accomodate all students. Each dining hall serves a different menu, furthering the fresh and healthy options on campus. We also have 40+ restaurants, C-Stores, and cafes to ensure all preferences and selections meet the needs of our students.
Who can I meet with about my food allergies if I have questions? You can meet with: - The manager of the restaurant or dining hall. - Allergy Outreach Coordinator: Olivia Chadwick (email@example.com) - Registered Dietitian: Lesley Schatz (firstname.lastname@example.org)
For more information, check out these links: - FARE College Resources http://www.foodallergy.org/resources/collegesuniversities - FARE College Allergy Support Group https://www.facebook.com/groups/760938040611135/ - College Dining Guide for Students with Celiac http://glutenfreeoptimist.blogspot.com/search/label/college
Guide to managing food allergies and intolerance on NC State's campus.