Nutrition Navigation,Food Allergies, and Gluten-Freeat the dining halls

Rochelle L’Italien M.S., R.D., L.D.Registered Dietitian – UNH Dining

OBJECTIVES:

1.Understand basics of Guiding Stars program.

2.Locate nutrition analysis information on our web page menus.

3.Name the 8 most common food allergens.

4.Name the 4 key ingredients to be avoided for gluten-free dining.

5.Name the key methods for preventing cross contact.

Nutritious choices made simple ™

Guiding Stars® program begins at UNH Dining: 2009

Enhance our current nutritional information offered to guests.

Healthy UNH Initiative, goal to be the healthiest campus by 2020.

Guiding Stars is Simple

Only foods that score above 0 receive stars

Good Nutritional Value

Better Nutritional Value

Best Nutritional Value

Guiding Stars Key Features

• Highlights foods with higher nutritional density, yet does not “police” less nutritious food choices.

• Proprietary algorithm is grounded in evidenced-based science and recommendations of authoritative bodies (FDA, USDA, WHO).

Evidence-Based Algorithm(patent pending)

The formula credits a product’s score for:

vitamins, minerals,

dietary fiber, whole grains

The formula debits a product’s score for:

trans fat, saturated fat, cholesterol,

added sodium, added sugars

100 kcal

The resulting score represents a weighted total

Other Guiding Stars Facts

• Four algorithm types to address general, meat/nuts/dairy, baby food and fats/oils

• “Living” program… if FDA changes guidelines, Guiding Stars will follow

• Seven scientific advisors remain very active in program – meet monthly by phone and twice per year in person

• Coffee/Tea/Dried Spices? Contain less than 5 calories per serving and so are not rated.

Recipe Number in FoodPro® Last Date Nutrition Changed in FoodPro® Last Date Recipe was Rated by Guiding Stars ®

Sample Identifier Card

Vegetarian/Vegan status andPotential allergen status.

Alert supervisor if you notice a potential error on a card or if you have any questions about information on the card.

Proud to be part of UNH Dining

Menus and Nutrition Analysis on our web site:

www.unh.edu/dining

Choose a dining hall . . .

Click for menu . . .

From here, select a date, meal . . . Nutritive Analysis button

A quick view of the day’s meals and snapshot of Guiding Stars, lite, vegan, vegetarian, potential allergens.

Double click on any recipe description name . . .

You will get a Nutrition Facts panel for this item.Also included is ingredients and potential allergens information.

A food allergy occurs when the immune system mistakenly attacks a food protein (allergen).

Allergy Symptoms (if allergen consumed)

Itching in and around the mouth, face, or scalp

Tightening in the throat

Wheezing or shortness of breath

Hives, cramps, vomiting, diarrhea

Loss of consciousness and/or death

Allergic reaction? CALL 911

Living with a Food AllergyStrict avoidance of the offending food.

Cross-contact: When allergens are transferred from food containing an allergen to the food served to the customer. EXAMPLES:

Putting food on surfaces that have touched allergens (example: using the same spatula to plate up chocolate cookies and peanut butter cookies can transfer peanut to other food items).

Cooking different types of foods in the same fryer oil or water (example: cooking breaded chicken and breaded shrimp in same oil – can transfer shellfish to other food items).

Avoiding Cross-contact:

Do not share utensils and surfaces. Wash, rinse and sanitize cookware, utensils and equipment before prepping food.

Wash your hands and change gloves before prepping food.

Keep higher risk allergens in separate containers (such as walnuts in a shaker bottle in self-service areas).

Celiac DiseaseCannot eat wheat, rye, barley

Need to eat GLUTEN-FREE

An adverse reaction to gluten is known as celiac disease. This disease requires a lifelong restriction of gluten, which is found in wheat, rye, and barley, and perhaps oats (due to cross contact risk with wheat products).

These grains and their by-products must be strictly avoided by people with celiac disease (and a growing population of those with gluten intolerance).

Celiac disease causes damage to the lining of the small intestine, which prevents the proper absorption of nutrients in foods. This is turn can cause a person with celiac disease to become malnourished.

SOME EXAMPLES -Fish ok, breading NO (contains wheat)

-Rice ok, rice pilaf nNO (contains orzo pasta)

-Spaghetti and other semolina pasta NO (wheat)

-Regular soy sauce NO (most contain wheat)

Potatoes and French fries are ok – BUT . . .

Cross-contamination with wheat can occur if other breaded items are fried in same oil.

PB is ok,Jelly is ok,

BUT . . .The knife used to spread either one can be cross contaminated with gluten if used on regular bread.

The same goes for a ladle that touches other foods like pasta (wheat). If the sauce was gluten-free before it’s not anymore. . .

Toasters cannot be shared.

Gluten-free breads need a separate toaster to prevent cross-contamination with gluten.

Gluten-free products should not be stored in the same place as regular items – the risk of self-serve cross contamination is too great.

Atta (chapatti flour) Barley (flakes, flour, pearl) Beer, ale, lager Breading and bread stuffing Brewers yeast Bulgur Communion wafers Couscous Croutons Dinkel (also known as spelt)* Durum* Einkorn* Emmer* Farina Farro or Faro (also known as spelt)* Fu (from wheat; used in some Asian dishes)Graham flour Hydrolyzed wheat protein Kamut* Malt, malt extract, malt syrup and malt flavoring Malt vinegar Malted milk Matzoh, matzoh meal Modified wheat starch Oatmeal, oat bran, oat flour and whole oats**Pastas Rye bread and flour

Seitan (from wheat; often in some vegetarian dishes)Semolina Spelt (also known as farro or faro, dinkel)* Triticale Wheat bran Wheat flour Wheat germ Wheat starch

Gluten-Containing Foods and Ingredients

*Types of wheat**Unless pure, uncontaminated oats

www.glutenfreediet.ca/media/Gluten_Free_Eating_Apr_2011.pdf

Some hidden sources of gluten:

Beer, ale, lager Broth, soup, soup bases Candies (Smarties® in Canada), some chocolates, some chocolate bars and licorice Flavored coffees and teas Hydrolyzed plant protein and/or hydrolyzed vegetable protein (if from wheat, or the source is not mentioned, are not allowed). Imitation bacon bits and imitation seafoods Medications (check with pharmacist) Modified food starch (if source is not identified) Sausages, hot dogs, deli meats Sauces, marinades, gravies Seasonings Soy sauce

Seasoned French Fries

Read ingredient labels for potential allergens and/or sources of gluten.

Popcorn Shrimp

Read ingredient labels for potential allergens and/or sources of gluten.

Gluten-free stations are located at each dining hall. Self-serve and for use with only gluten-free foods located at this station.

What do you do if a customer brings food containing gluten into the gluten-free zone?Kindly inform them that they are at risk of contaminating the area; remove food item immediately.Promptly clean area using designated gluten-free rags and fresh sanitizer.

www.unh.edu/dining Nutrition: Special Concerns

Online meal order form for gluten-free meals:

Sample

Disclaimer posted on web menus and in dining halls:PLEASE READ

Registered DietitianRochelle L'Italien, M.S., R.D., L.D. 603.862.2583rochelle.litalien@unh.edu

Director of Culinary ServicesRalph Coughenour, CEC, AAC, CFBE603.862.4883 ralph.coughenour@unh.edu

Preventing Cross Contact (food safety, allergies, gluten)

IN THE KITCHEN & PREP AREAS

SERVICE AREAS

Avoid cross – contact of allergens: fryolators, food contact surfaces, etc.

Wash, rinse and sanitize cookware, utensils, and equipment before prepping food.

Wash your hands and change gloves before prepping food and in between handling different items.

Use separate pans, surfaces and utensils for items made for allergen-free items.

Strict food and utensil handling procedures, as stated above.

Identify ingredients when asked – mark any with potential allergens. Notify supervisor if there are potential errors on the serving line cards.

If asked about an ingredient don’t guess or assume. Contact the kitchen for recipe or product details as needed, get a product label for a customer to read, or ask a supervisor for assistance.