Food AllergiesNC STATE UNIVERSITY

A GUIDE TO MANAGING

at

North Carolina State University University Dining111 West Dunn Building Campus Box 7307Raleigh NC 27695

Lisa EberhartDirector of Nutrition & Wellness919.515.7012ljeberha@ncsu.edu

For more information about our process for managing allergies, including menus, visit University Dining online at www.dining.ncsu.edu.

CONTENTS:How to Self- IdentifyOur PhilosophyYour ResponsibilitiesAllergen DisclaimerAvoiding Cross-ContactIn Case of a ReactionYour ResourcesFinding Ingredient InformationOur Commitment: How We Help You Specific Allergen Information Allergy-Friendly ProductsPoints of Contact FAQ

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HOW TOSelf-Identify

1. Indicate you have a food allergy/dietary restriction in the space provided when signing up for a meal plan.

2. Register with the Disability Services Office (dso.dasa.ncsu.edu/register -dso) or through MyPack Portal) to determine what, if any, accommodations can be made regarding housing and other on -campus needs.

3. Contact the University Dining Dietitian, Lisa Eberhart, at 919.513.5310 or ljeberha@ncsu.edu to schedule a meeting and discuss your options on campus.

4. Disclose your allergies to an 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 this booklet and University Dining’s website, dining.ncsu.edu.

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HOW TOSelf-Identify

OURPhilosophy

NC State University 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 University Dining’s food landscape. Our number one priority is our student’s safety. We also recognize University 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. University 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, Disability Services and Student Housing to provide reasonable arrangements for students with food allergies to participate in as many on- campus experiences as possible.

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YOURResponsibilitiesIt’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 University Dining Registered Dietitian, Lisa Eberhart. To make an appointment, call 919.513.5310, or email lisa_eberhart@ncsu.edu.

- Review the provided Universtiy Dining resources and do your best to avoid your allergen. Always feel welcome to contact Lisa Eberhart with any questions or concerns.

- When in doubt, avoid any ingredient or dish if you are unsure it is safe, or ask the manager on duty for more information.

- Read the food labels that are available to you. Our website menus and iPad 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 epi pen, carry it with you at all times and be prepared to use it. Our staff is NOT trained to administer an Epi Pen®.

- If you notice anything problematic for your allergy, contact Lisa Eberhart or manager on duty with your concern so it can be investigated and addressed.

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FOOD ALLERGYDisclaimer

AVOIDINGCross-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 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 iPads.

NC State University 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 University Dining cannot assume any liability for adverse reactions to food consumed, or items one may come in contact with while eating at any University Dining facility or catered event. Students/campers with life-threatening food allergies who may need to use an epi pen should be carrying their own. University Dining staff is NOT trained to administer epi pens and CANNOT provide or administer them.

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:

1 According to FARE definition.

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IN CASE OF AReaction

1. Have the student inject epinephrine immediately.

2. Call 911.

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.

6. Fill out an Incident Report Form following recovery.

1. Take an antihistamine.

2. Notify your RA within 24 hours.

3. Contact Lisa Eberhart at (919) 515- 7012 or ljeberha@ncsu.edu, for additional support.

If you or someone you know are exhibiting symptoms of anaphylaxis, please take the following steps 2:

If you or someone you know are experiencing an allergic reaction, but not anaphylaxis, please take the following steps:

IF YOU HAVE BEEN PRESCRIBED AN EPI PEN®, YOU SHOULD CARRY IT WITH YOU AT ALL TIMES

2 As recommended by FARE: www.foodallergy.org/commonsymptoms

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SEVERE SYMPTOMSLUNGS NOSEShort of breath, wheezing, repetitive coughing Itchy/runny nose, sneezing

Pale, blue, faint, weak pulse, dizzy Itchy mouth

Tight, hoarse, troubling breathing/swallowing A few hives, mild itch

Significant swelling of the tongue and/or lips Mild nausea, discomfort

Many hives over body, widespread redness

repetitive vomiting or diarrhea

Feeling something bad is about to happen, anxiety, confusion.

HEART MOUTH

THROAT SKIN

MOUTH GUT

SKIN

GUT

OTHER

MILD SYMPTOM

DO NOT DEPEND ON ANTIHISTAMINES. WHEN IN DOUBT, GIVE EPINEPHRINE AND CALL 911.

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YOURResourcesHere at NC State, we have several resources to help you navigate the allergy -friendly options on campus.

- Registered dietitians provided by University 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 www.ncsudining.com and on the mobile “On Campus” app.

- Allergen icons listed on digital menu boards, iPads, 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 Services Office to determine what accommodations can be made.

- Access to gluten- free bread products and cereals, dairy/milk alternatives, individually packaged condiments, and a dedicated gluten -free toaster at each of the three dining halls.

- 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 student- led organization, the Food Allergy Support Group, 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.

- Allergy Services and Pharmacy at Student Health for medical care and Epi Pen®/medication prescription.

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FINDINGIngredient InformationWe 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 on iPads at dining locations to help you avoid those items.

ONLINEOn the University 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.

For Dining Halls: Hover over the menu items to view full nutritional and ingredient information.

For Retail Locations: Click on “Today’s Nutrition & Allergen Information” for the location you want to check. Hover over the menu items to view full nutritional and ingredient information.

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IPADS:Select which menu item you wish to select, and full nutritional and ingredient information will appear.

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OUR COMMITMENT:How We Help YouHere at University Dining, we have implemented several key processes to ensure your safety and satisfaction.

- All chefs have completed the ServSafe Allergy Training.

- The entire dining staff has completed AllerTrain as a part of the FARE College & University Pilot Project.

- NC State is currently working on the FARE Pilot Program to improve allergy-friendly options and procedures on campus.

- We maintain a working relationship with Student Health, University Housing, Emergency Response, and Disability Services to provide you with a comprehensive, inter-departmental system of managing your food allergies.

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SPECIFICAllergy Information

PEANUT/TREE NUT ALLERGIES

This icon indicates the menu item contains tree nuts, peanuts or one of their derivatives. NC State University 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 nut free.

MILK ALLERGIES

This icon indicates the menu item contains cow’s milk and/or one or more of its derivatives. NC State University 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 University 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.

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, dairy, eggs, fish, shellfish, tree nuts, peanuts, and soy. Be sure to check the online menus, menu boards, iPads, and menu cards for the presence of a top allergen in menu items.

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FISH/SHELLFISH ALLERGIES

This icon indicates the menu item contains shellfish or seafood. NC State University 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 University Dining adheres to the Food Allergy Research and Education organization’s list of ingredients to avoid for gluten/wheat allergies and intolerances. Gluten- free 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- free 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 University 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. Please be aware that University Dining cannot definitively say if this food contains allergens.

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Each dining hall has a designated Worry-Free Station that includes some allergy -friendly alternatives, individually packaged condiments, and a dedicated gluten- free toaster. Examples of included products are:

- Gluten -Free Bread: - water, potato starch, soya flour, tapioca flour, sunflower oil, yeast, whole grain rice flour, chickpea flour, cellulose fiber, glycerine, sea salt, xanthan gum, organic cane sugar, baking powder, baking soda, sesame seeds.

- Gluten- Free Hamburger Buns: - tapioca starch, coconut milk, water, brown rice flour, potato starch, millet flour, chickory root fiber, sugar, high oleic canola oil (with citric acid), maltodextrin, egg white solids, yeast (with sorbitan monostearate), cider vinegar, guar gum, xanthan gum, salt, enzymes (calcium sulfates, enzyme), celery salt, garlic powder.

- 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- Umpqua Oats (available at Port City Java)- 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 specialist, and chef of their frequented dining

hall to consult further options.

ALLERGEN-FRIENDLYProducts Around Campus

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:

The C-Stores located around campus also stock a variety of gluten-free products/allergy alternatives that can be purchased with your Dining Dollars. Additionally, certified gluten-free items are labeled as such.

The café locations on campus offer dairy-free alternatives:

- Gluten -Free Bread (available at Jason’s Deli & Cold Fusion): - water, potato starch, soya flour, tapioca flour, sunflower oil, yeast, whole grain rice flour, chickpea flour, cellulose fiber, glycerine, sea salt, xanthan gum, organic cane sugar, baking powder, baking soda, sesame seeds.

- Gluten- Free Hamburger Buns (available at Tuffy’s Diner & Newton’s Grill): - tapioca starch, coconut milk, water, brown rice flour, potato starch, millet flour, chickory root fiber, sugar, high oleic canola oil (with citric acid), maltodextrin, egg white solids, yeast (with sorbitan monostearate), cider vinegar, guar gum, xanthan gum, salt, enzymes (calcium sulfates, enzyme), celery salt, garlic powder.

- Amy’s Frozen Meals- Evol Frozen Meals- Kind Bars- Blue Diamond Brand Nuts- Dried Fruit/Trail Mix- Beef Jerky- Enjoy Life Plentils & Fruit & Seed Mixes- Popcorn- Pork Rinds- Assorted Candies- Individual Silk Soy Milk

- Soy Milk at Port City Java and Hill of Beans- Soy and Coconut Milk at Starbucks

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Students with concerns should contact these individuals for information and assistance. Additional signage with this contact info is located at each dining location.

Lisa Eberhart - Registered Dietitian

Todd Pate - Manager (Atrium)

Hannah Erwin - Manager (On the Oval)

Anthony Brown - Manager (Talley Pavilions)

Greg Harvey - Manager (Talley One Earth)

Keith Smith - Manager (General)

Bob Sorochack - Manager (Case/Murphy DH)

Scott Curtner - Manager (Clark DH)

Crayton Garrell - Manager (Fountain DH)

Mick Burgess - Manager (Port City Java)

Kitty Lewis - Manager (Starbucks)

Denise Fields - Manager (C -Stores)

919.513.5310

919.515.7910

919.395.0479

919.515.3112

919.513.1720

919.513.2343

919.515.2100

919.513.4680

919.515.2806

919.515.8504

919.515.2022

919.515.6356

ljeberha@ncsu.edu

mtpate@ncsu.edu

herwin@ncsu.edu

ajbrown5@ncsu.edu

goharve2@ncsu.edu

aksmith@ncsu.edu

rmsoroch@ncsu.edu

tscurtne@ncsu.edu

cfgarrel@ncsu.edu

mburges2@ncsu.edu

mclewis@ncsu.edu

sdfields@ncsu.edu

POINTSof Contact

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What should I do if I wish to be released from the meal plan?

Will alcohol affect allergic reactions and/or treatment?

For more information, check out these links:

A meal plan is required for all freshmen living on campus. However, freshmen with food allergies or religious dietary restrictions can be released from the meal plan and can request a release at any time during the semester by completing a Meal Exception Application, and meeting with University Dining’s dietitian, Lisa Eberhart.

Alcohol may increase the rate at which an allergen is absorbed, which would result in a quicker onset of symptoms. Alcohol does not interfere with the effectiveness of epinephrine. However, alco-hol does impair judgment, timing, and muscle coordination, which could pose a greater risk for individuals.3

- FARE College Resources http://www.foodallergy.org/resources/colleges universities

- 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

3 FARE, http://www.foodallergy.org/resources/college students

FAQ’sFrequently Asked Questions