Nutrition & Special Dietary Needs
Jill Abbott-Stoltzfus, M.S., R.D., Nutritionist
Residence Life & University Food Service
South Hedges, Rm. 108
University Food Service 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 University Food Service 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 accomodations)
- Weekly table tents on timely nutrition topics displayed on tables in all three dining halls
- Nutrition facts and food allergens identified for all items served. These can be found on the UFS website and are identified at point of service
- Healthy eating tips posted on UFS website
- Nutrition presentations (for example, “How to Eat Healthy in the Food Service”) in residence halls as requested
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:
Montana State University Food 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 Fat Cat Bakery and Skinny Kitty Salads, 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 food service 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
Academy of Nutrition and Dietetics: www.eatright.org
USDA Choose My Plate: www.choosemyplate.gov
The Food Allergy and Anaphylaxis Network: www.foodallergy.org