Many students end their high school career anxious about what comes next. For those with food allergies, that anxiety can feel even more intense.
The transition from high school to college not only means figuring out how to safely eat, but also how to navigate large social events that center around food.
“Students who are required to live on campus are also required to have a meal plan, in part because we don’t have full kitchen facilities in every residence hall,” said Amanda Feaster, Director of Student Accessibility Services. “However, accommodations through SAS might include a reduction in the meal plan to allow students to provide more of their meals on their own.”
To start, Feaster said Kent State University Culinary Services’ registered dietitian, Sarah Korzan, is a helpful resource.
“I suggest keeping an open mind and meeting with Sarah to discuss the precautions already in place,” Feaster said. “For example, students can request ingredient lists, ask staff to change their gloves or get new utensils or speak to a manager in any dining facility.”
Dining options available
Korzan said all dining hall items have signs with symbols representing the allergens they contain, such as ‘E’ representing egg or ‘M’ representing milk. All of the main screens display the symbol meanings, and a QR code at the bottom of each sign goes to the full list of ingredients for each item.
“At many of our stations, you can pick your own items that go into your food,” Korzan said. “If you have a food allergy, feel free to ask our employees to change their gloves, wash their hands or get you a new utensil.”
Wheatless Ways in Eastway offers gluten-friendly items, and DI Dining as a whole is completely peanut, tree nut and coconut free. Its new Craft station is also customizable.
“Craft is somewhat like Chipotle, but all gluten-friendly, with over 40 options to customize your own salad or bowl,” Korzan said.
Social barriers and alternative options
For students who are worried about feeling excluded during mealtimes because they cannot eat the same as their peers, Feaster recommended sharing one’s situation with friends.
“The all-you-care-to-eat facilities offer to-go containers, so students might suggest that their friends all get to-go containers and meet at the Hub or outside so they can eat together,” Feaster said. “Friends could also get together and cook a safe meal in a common kitchen within the residence halls to share … I think most people would be willing to adjust their social activities if they know a friend can’t participate due to a food allergy.”
If none of the dining options work for a student, an exception to the meal plan policy can be made so they can prepare their own food, Feaster said. University Housing is also involved in making sure students who need to prepare their own food get placed on a floor with a kitchen in their residence halls.
An extra refrigerator can also be provided to store additional groceries.
Feaster said she recommends that any student coming into college with food allergies make sure they figure out what works for them personally.
“Be knowledgeable about the options available,” she said. “Don’t hesitate to ask for the adjustments you need for your own safety.”
Sarah Korzan and SAS can be reached at dietitians@kent.edu and sas@kent.edu.