Nutrition & Special Dietary Needs
Tara Jones - Registered Dietitian
Residence Life & MSU Culinary Services
North Hedges, Rm. 1
406.994.7097 - email@example.com
Culinary Services has an on-staff nutritionist that provides the following FREE services:
- Nutritional counseling and education for any dietary or nutrition issue including vegan and vegetarian diets, to help navigate your way through Culinary Services dining halls and in making dietary choices while living on campus (anyone with a food allergy or intolerance or other special dietary need may receive accommodation by special food preparation, and food purchases, they must first meet with the nutritionist as well as the food service manager in order to set up these accommodations)
- Nutrition facts and food allergens identified for all items served. These can be found on: catcounter.montana.edu or by clicking on CatCounter icon below.
- Healthy eating tips posted on Culinary Services website
- Nutrition presentations available upon request in residence halls (for example, “How to Eat Healthy at MSU”)
- Healthy Choice Criteria
- Eating Healthy in the Residential Dining Halls
- Avoiding the Freshman 15
- Fitting Fitness In
Food Allergies? Ask Before You Eat!
The eight most common food allergens as identified by the FDA labeling law that account for 90% of all reported food allergies are: egg, milk, fish, peanuts, crustacean shellfish, soy, tree nuts, and wheat.
Food Allergy Warning:
MSU Culinary Services makes every attempt to identify the eight most common allergens in food items served in the residence dining halls. The residence hall kitchens, and the Indulge Bakery and Salad Department, however, are NOT allergen or gluten free. Every effort is made to safely prepare and serve foods, including those items with peanuts and tree nuts, but there is always a risk of cross contamination of allergens or gluten.
Additionally, ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency without our knowledge. While we make every effort to identify nutrition data and allergen information, we cannot assure against these contingencies. Additionally, product availability may fluctuate. Be sure to check the serving line for the posting of any ingredient or recipe changes.
It is the responsibility of the customer with food allergies or sensitivities to make the final judgment on whether or not to question the ingredients of a food item or to choose to eat the food item.
Please contact a Culinary Services manager and Nutritionist if you have any food allergies or sensitivities.
Protocol for Students with Food Allergies:
- Notify and meet with Nutritionist providing medical documentation of allergies and/or sensitivities
- Develop a plan to meet nutritional and safe food needs
- Notify Dining Hall Manager of food allergies and sensitivities and meet to plan any special food purchases or preparation needed
- Be able to recognize symptoms of allergic reaction and how and when to inform someone of a reaction
- Carry on their person any medication to treat a food allergy reaction with knowledge of the proper use of medications
- Knowledge of hidden allergens and how to avoid unsafe foods
- Inform Student Health Services of any allergens, sensitivities or intolerances
Montana State University Student Health Services, Nutritionist: www.montana.edu/health/nutrition.html
Academy of Nutrition and Dietetics: www.eatright.org
USDA Choose My Plate: www.choosemyplate.gov
The Food Allergy and Anaphylaxis Network: www.foodallergy.org