Vandal Dining works to serve students with food allergies
A key part to student success and human health is eating the right foods, but the right foods are not the same for every student. Many students at the University of Idaho have various food allergies that require modifications in their diet. Experts at food-management.com recognized Vandal Dining for having an outstanding allergy friendly food program.
One way Vandal Dining contributed to an allergen friendly campus is by teaming up with the university’s organic farm to serve students fresh, healthy produce grown on the Palouse by students. Campus Dining also worked with Coordinated Program in Dietetics to bring students the allergen-free Simple Servings station in Bob’s Place dining hall.
Campus dietitian Marissa Rudley said while the recognition is flattering, it does not change the way food is treated and served at UI.
“At both Vandal Dining through Sodexo, and the University of Idaho, we really care about our students and we want to make sure every student has access to a nutritious variety,” she said.
UI was one of the first colleges in the Northwest to get a Simple Servings station when Sodexo first implemented the program a year and a half ago. Now, Simple Servings is a recognized and successful part of Vandal Dining.
Food from the allergen-free zone is prepared without the major allergens such as gluten, wheat, peanuts, tree nuts, dairy, soy, eggs, and shellfish. The plates at the station are also kept out of contact with any allergens.
Rudley said one of the unique things about UI’s Simple Servings station is that each food is prepared separately and in accordance with the basic food groups the human body needs to stay healthy.
In addition to vegetables and other items prepared allergen-free, there is always a protein food item such as chicken or fish. Gluten-free food items are increasingly being served at the other stations at Bob’s Place as well. The gluten-free salad bar is also among the popular serving stations.
The allergen-free Simple Servings station is not just for students with food allergies, the healthy options available are sure to benefit all students.
“One of the great things about Simple Servings is that a student with an allergy doesn’t have to feel like they’re getting a special meal or being singled out,” Rudley said. “I even recommend it to student athletes because of the foods with protein, carbs and antioxidant rich vegetables there are to eat at this station.”
The Simple Servings area in Bob’s Place features its own refrigerator, microwave and toaster. The kitchen supplies are marked for allergen-free food to avoid the cross contamination of foods.
The nationally renowned Simple Servings program has helped to provide balanced and nutritious meals to students across the country.
In addition to being allergen-free, many of the foods served at Bob’s Place and other campus dining locations are locally produced and sold.
However, the food allergy program may not be beneficial for everyone. Rudley said providing a wider access to allergen-free foods may be a problem in terms of supply. Sometimes, when there is free access to certain food choices, not everyone from the intended group gets it.
Freshman Aaron Hope drinks soymilk because regular milk is harsh on his digestive system. Too often when he goes to pour soymilk into a glass or his favorite bowl of Cocoa Puffs, the container is empty. Hope said the people who don’t have allergies to certain foods may unknowingly be consuming it before those who need it can get access to it.
“I think Bob’s could improve a lot in regards to its supply of alternative options for those like me with special dietary needs,” Hope said. “In particular, their soymilk dispenser has been left empty for several weeks, which means my breakfast options are severely limited.”
Hope said he would like to see a more consistent supply of allergen-free foods for people who actually have allergies.
Another freshman, Daphne Saul, said while UI does a good job for people with diet modifications, it could do better.
“I’m gluten-free and vegan,” she said. “Simple Servings does okay, some days it has really good bean soup and different things like that, but sometimes it only has rice and steamed carrots. I usually get salad and vegetables there, but sometimes I wish they served like gluten-free and vegan deserts out in the open instead of in the ‘my-zone’ mini- refrigerator.”
Shannon Kelly can be reached at [email protected]