Nutrition/ingredients and allergens for locations that offer build your own sandwiches/subs/pizza are available online on IU Dining’s Net Nutrition site (http://nutrition.dining.indiana.edu/NetNutrition/46. Grub Hub, utilized for mobile meal ordering at IU, includes top 9 allergens in menu descriptions on the app. Ingredients and allergens for menus served at Franchises within our dining locations, such as Starbucks, may not be available on our Net Nutrition site, but can be found on the franchise website.
IU Dining locations that offer build-your-own burgers or sandwiches provide an option to customize to gluten free bread or burger buns. Many locations also offer completely allergen free bread/buns (Little Northern Bakehouse). If requested, items can be made to order in a separate area with separate toppings away from the main serving line and gluten free buns that are toasted are done so in a designated gluten free toaster. Our current pesto and marinara do not contain gluten.
IU Dining provides full ingredient and allergen information via the Net Nutrition database for prepared menu items on campus. It is audited and maintained by our Registered Dietitian and trained dietetics student interns.
The sesame allergen is labeled on menus across our residential dining facilities (has been since 2017). Pre-packaged items sold across campus (such as salads, sandwiches, yogurt parfaits, and baked items) and are labeled with complete ingredients and list top 9 allergens.
Due to the fact that bakery areas are used to bake items that may contain nuts, we advise those with nut allergies avoid all unwrapped bakery items across campus.
Staff are trained to follow procedures when preparing a meal made to order. Chefs, managers, and assistant managers are Serve Safe certified, and are required to maintain the AllerTrain (MenuTrinfo) Lite allergy certification course (provides evidence-based course content updated annually). At least one registered dietitian on staff is a certified Aller-Trainer through MenuTrinfo, and staff ensures food allergy training is maintained. IU Dining follows HACCP plans and Standard Operating Procedures when training employees to prepare meals for our food allergic customers.
Disclaimer signs are noted across dining locations, stating we serve items prepared in the same facility as the top 9 allergens. Guests are encouraged to speak with a chef or dining manager if they have a severe food allergy (communicated on IU Dining website). We have a Chef de Cuisine and sous chefs who oversee production in each residential dining hall, as well as General Managers and team leaders who are trained to prepare meals for special diets and allergies. We are also thoroughly audited by Indiana University Environmental Health & Safety regularly to ensure overall safe sanitation.
Guests/students who connect with our team (Registered Dietitians or management staff/chef team) and have needs for very specific accommodations (ex..paprika allergy or Alpha-Gal) are given access to an online meal order form. With this form, special meals can be requested that are prepared safely and picked up at a designated time and location. Our staff do get to know our guests with food allergies and enjoy greatly
Disclaimer signs are noted across dining locations, stating items are prepared in the same facility as the top 9 allergens. On days we serve shellfish, fish, a dish with sesame, or a dish with peanut or treenuts, we print and post a warning sign at entrances of the dining location and in front of the serving area at the concept it's being served at. We also communicate to our dining marketing account regularly when these items are served.
Our 'Spice Road' international cuisine concept we advise students to avoid if they have allergies to fish, shellfish, sesame or nuts, as that prep and service area is not free from those allergens. Guests with peanut or treenut allergies, we advise to avoid our self serve ice-cream area.
Guests may request fresh items from the back (from a warmer, or fresh from the kitchen or cooler) if they have a severe food allergy. This is especially encouraged for concepts such as salad bars, pasta bar, breakfast bar, and nacho bars where cross contact from utensils is a higher risk.
Authorized guests with restrictions outside the major 9 allergens may submit a special diet pre-order meal form from which they can order an allergy-safe meal. It can be scheduled for pick-up at a location at a specific day/time. These meals are prepared following allergy safe practices to reduce risk of cross-contact.
McNutt Dining Hall (Northwest neighborhood of campus) includes a designated Free From the major 9 allergens Concept, Free From IX. It is open 7 days a week, 3 meals throughout the day. It is a Certified AllerCheck location through MenuTrinfo, meaning it has an annual audit of 27 allergy safety standards. Items are not self serve. All equipment remains in the location for allergen free food prep. We have a separate dishwasher within the concept for ware washing.
IU Dining also has a designated 'Worry Free Zone' at Forest Dining Hall. It is self serve, so students have freedom to customize meals with basic ingredients. It offers items free of gluten, fish/shellfish, peanuts, and tree nuts. A designated gluten free toaster oven, GF pasta, GF cereals, allergen free bread for make your own sandwiches, and gluten free waffle batter with waffle maker are available.
Food Allergy Management: Nutrition: IU Dining: Indiana University
Topics covered include food allergy 101, the top 9 allergens, anaphylaxis and emergency procedures, Celiac Disease, allergen meal prep/avoiding cross-contact (making fresh shell eggs in a clean skillet for those with dairy allergies, as our regular scrambled eggs may contain dairy), university policies, and a basic overview of how an epi-pen works. Finally, we talk about what foods are naturally free of top allergens and often safe for students (potatoes, rice, quinoa, plain meats, and vegetables) and highlight items offered on campus that benefit those with food allergies such as soymilk, lactose free milk, almond milk, soy yogurt.
IU Dining has over 100 staff (chefs, managers, team leaders/cooks) who are certified through Allertrain University. New student dining employees each August receive basic food allergy training by a IU Dining Registered Dietitian.
Reaching out to the residence life program coordinator and IU Dining Registered Dietitian is advisable. The RD can provide advice and review the food options and suggest safe alternatives that could be offered for the res. life event.
Communication is key. Communicating to RAs and roommates what expectations and risks are is critical in order for safe dorm life. For example, having separate cooking utensils kept in a labeled tub and keeping food labeled in your own fridge will aid in ensuring food you purchase and cook is safe and allergy free.
It is helpful to list all dietary restrictions and specific food allergies on the housing application so we are aware for meals served during first year student orientation. When coming to campus for Summer orientation, it is helpful to set up a tour or zoom call with the dietitian, chefs, and staff to begin to familiarize yourself with food options.
Students may complete and submit a medical verification form (https://housing.indiana.edu/housing/apply/medical-verification/index.cfml) to housing if any housing (or meal plan modification as determined by RDs) requests are made related to a food allergy or diagnosed medical need.
Contacting our Registered Dietitian is the best way to start the process for this. First year students are required to have a meal plan, and having diagnosed food allergies do not exempt them. A meal plan appeal can be submitted for unique circumstances where multiple severe allergies or restrictions exist, but not guaranteed. Cases are reviewed by the Registered Dietitian team in communication with the student, and medical documentation stating the allergies and specific dietary requirements is required.
Over the years, IU Dining has had the pleasure of accommodating for students with many severe allergies. We have had students allergic to all of the major 9 allergens who have eaten successfully on campus.
Anyone is welcome to subscribe to IU's 'Inclusive Dining' monthly newsletter created for those with dietary needs. All students who disclose a food allergy are automatically subscribed: https://dining.indiana.edu/nutrition/inclusive-dining-newsletter/index.html
Though we have on occasion a few students who have needs that are beyond our ability to accommodate, our chefs have the skills and knowledge to execute menus we can prepare based on what foods are safe for and most liked by the student. We love to know what they eat at home so we can match that to what we can offer on campus. Even if a menu ends up being grilled chicken, gluten free pasta, and vegetables, we’ll make sure that a student receives the nutrition they need.
Those who do not do well are those who do not disclose that they have a severe food allergy until late in the school year and then are discouraged with menu options. Students who advocate for themselves and ask questions (how are things prepared, what is the chef’s name, ect) as early as orientation and move in week tend to have great success.
We are pursuing research and procedure information from other universities and schools on this topic. We may pursue it in compliance with university risk management and state guidelines in the future.