Nutrition:Food Allergies

Wake Forest Dining and theStudent Health Center take food allergies and sensitivities very seriously.Many students, faculty, and staff have allergies and/or sensitivities to foodssuch as nuts, wheat, milk, eggs, and others. We strongly recommend thateveryone on campus who has such an allergy or sensitivity contact us before orupon their arrival on campus so that we may become familiar with theirparticular needs and concerns:

Student Health – (336) 758-5218

Campus Dietitian – (336) 758-3087or ruleykd@wfu.edu

Our Dining staff has takenthe following steps to help make dining in our facilities both safer and morecomfortable:

• Gluten-free cereals, muffins, bread, wraps, bagels, cookies and waffles are available for students to eat with each meal. Lactose-free, soy-free, dairy-free, casein-free, peanut-free, egg-free, corn-free and preservative-free grocery items can also be purchased upon request. Please contact our Campus Dietitian with any such requests.
• We attempt to label all items containing nuts clearly and to keep them separate from other items (for example, peanut butter) to reduce the risk of cross-contamination.
• We have revised our menus to significantly reduce the number of dishes containing nuts and do not use any nut oils.
• Soy milk is offered in all dining halls for students with milk allergies to use. Please ask for assistance in locating the refrigerators where the soymilk is stored.
• We train our chefs, managers, and servers to be aware of food allergies and sensitivities and also provide them with education about ingredients, label reading, education, and identification.
• We are members of The Food Allergy and Anaphylaxis Network (FAAN), a non-profit organization dedicated to serving those with food allergies and sensitivities and their families.

While we work diligentlyto make our dining halls as safe as possible for those with food allergies, westrongly encourage you to ask the chefs and/or servers questions about particularbakery or menu items and their ingredients. It is our hope that you find yourdining experience to be a pleasant one, and will gladly meet with you to helpcreate an eating plan that meets your nutritional needs.

Be advised that ingredients and nutritional content may vary.Manufacturers may change their product formulationwithout our knowledge, and product availability may fluctuate.  While wemake every effort to identify ingredients, it is ultimately the responsibilityof the customer to judge whether or not to question ingredients or choose toeat selected foods.

You can learn more aboutfood allergies from the Food Allergy & Anaphylaxis Network @ www.foodallergy.org

Find additionalinformation for students and their parents at http://www.faanteen.org/