Meet with one of our registered dietitians to create a personal plan based on your dietary needs. In this meeting we’ll discuss your allergy/medical condition, review menu items and ingredients, specialty products, and cross-contact issues. Based on your campus housing location, and class schedule, you’ll be placed in contact with the dining managers and chefs where you’re most likely to be dining.
We are an AllerTrain university. Our staff are trained on allergens and food preparation. We do have an AllerTrain master trainer on our staff. The chef and manager at each location are available to answer questions and can have foods prepared with allergen free equipment. Student staff also receive training on food allergies and Celiac disease.
To help you know which foods you should avoid, we use the twelve icons below on NetNutrition, and our menus and linecards. If you have an allergy, just look for the icon that applies to your situation.
All food served is prepared by staff trained on allergens and free from the top nine allergens - dairy, wheat, soy, eggs, peanuts, tree nuts, sesame, fish, and shellfish. Ingredients are stored and prepared within serving area. Dishes, utensils, and appliances are maintained to be allergen free so that cross contact is not an issue. This allows students to eat a variety of dishes without the worry of cross-contact.
Free From IX is available at McNutt and Wright dining halls.
Ultimately, it is your responsibility, not your parent’s responsibility, to communicate to others that you have a food allergy.
This occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain it. In self-serve situations, this is a potential hazard. Also, fry oil may be in contact with various foods that could contain your allergen. If you are concerned about cross contact, take the following precautions:
Just ask a staff member to
