2017-2018 Special Dietary Needs Information

Types of Special Dietary Needs

  1. Food Allergies and Autoimmune Disorder such as Celiac Disease
  2. Food Intolerances: such as Gluten or Lactose
  3. Medical issues that may impact food choices such as: Colitis, IBS, Insulin Dependent Diabetes, Broken Jaw

Food Labeling and Menu Policies

NUTS

  • Entrees with peanuts or tree nuts are occasionally served. The recipe name includes the word “nuts” or the specific type of nut.
  • Nuts are not used in any recipe served at the salad bars. An entrée salad with nuts may occasionally be served at dinner at Thorne Hall but will be segregated at the display station line at the back of the servery.
  • No peanut oil or nut oils are used in any recipe.
  • Due to the possibility of cross contact in the bakeshop, desserts may possibly come in contact with nut residue and should be avoided.  Nut-free desserts are located in the nut-free refrigerator at the back of the servery, in the cabinet under the beverage machines. 
  • Peanuts are purchased in bulk and ground to make peanut butter. It is ground in a non-food preparation zone of the kitchen. 
  • The area around the peanut butter on the serving line may be a site of cross contact. Individually wrapped condiments and nut-free breads are available in the nut-free refrigerator.


SHELLFISH/FISH

  • Any food item containing shellfish or fish is noted in the recipe name.
  • Shellfish will only be on the menu at one dining hall at a time. Those highly sensitive to shellfish, should plan to eat at the dining hall not serving shellfish.


WHEAT

  • Entrees and soups prepared without gluten are labeled “NGI” for “no-gluten-ingredients”.  These are safe for those with wheat allergies and gluten sensitivity.


DAIRY

  • All items labeled “Vegan” are dairy-free.
  • Non-dairy milks such as Rice Milk and Soy Milk are available in the special diet refrigerator.
  • Sorbet is available whenever ice cream is served.
  • Commercial breads are available for self-service in original packaging with labels. Choices with non-dairy ingredients are available.
  • A list of dairy-free breads made in the Bakeshop is available at the bread station.
  • Plain fruits, vegetables and grains are available at the salad bar.

SOY

  • Canola, olive and sesame oils are used in recipes.
  • Pan spray currently contains soy. May have soy-free sometime in fall.
  • Most soups are started with stock bases that contain soy.  Check with assistant chef for ingredients.
  • Avoid dishes that are Asian-inspired: Chinese, Korean, Thai.
  • Fry oil is not soy-based but could contain soy particles from foods that have been fried in oil.
  • Meats with sauces are usually available without the sauce.
  • Udi's breads are available that are soy-free.
  • Magellan (or Empire) tuna in vegetable broth (peas, carrots, broth) does not contain soy.


GLUTEN-FREE FOR CELIAC

  • Gluten free meals can be prepared for guests with celiac disease. To insure safety, communicate directly with the assistant chef or chef on duty.  
  • Gluten-free breads and cereals are available in the gluten-free area of the dining room.
  • A gluten-free toaster is available in the gluten-free area of the dining room.
  • Single-service frozen gluten-free meals are also available.  Cook time is about 20 minutes.
  • Gluten-Free Chicken Tenders and Pizza are served when regular chicken tenders and pizza are on the menu and can also be obtained upon request.


ADDITIONAL NOTES

  • A chart listing the ingredients of all salad dressings is available at the salad bar.
  • Please check with assistant chefs for recipe ingredients before eating mixed casseroles, composed salads or other dishes with mixed ingredients.

Availability of Special Food Items

1. SPECIALS REFRIGERATOR AT SERVING LINE

  • Rice milk, soy milk, lactaid milk, whole milk, almond milk
  • Lactose-free “soft serve ice cream” is available daily

2. GLUTEN-FREE ZONE

  • Gluten-free breads, GF cereals, GF desserts are available daily
  • A GF toaster is available

3. NUT-FREE ZONE

  • Nut-free breads and cereals, Sunbutter, single-serve condiments and desserts are available.

Who should set up an appointment with Dining Director, Mary Lou Kennedy, M.S., R.D.?

  1. Anyone with a life threatening allergy carrying an epi-pen
  2. Students with Celiac Disease
  3. Those with severe or multiple food allergies
  4. Those with other serious food issues that can affect health

When we meet I’ll obtain your dietary history and dietary needs and document that for the kitchen “special diets” book; you will be introduced to key staff in each kitchen and have a kitchen tour, read labels and determine what special items we may need to obtain.

Who should you talk with if you have questions in the dining hall?

ALWAYS, ask for the Assistant Chef, Head Chef or trained staff member listed below. They are trained to answer your questions about food and ingredients, to obtain what you need, to communicate with me and to oversee the rest of the production staff.

Thorne Hall: Production Manager Daran Poulin, Asst. Chefs Leo Lacey, Trevor Williams, and Anita Ericson-York, Cooks John Parker, Matt Escorcio, and Bob Larsen.  The kitchen phone is (207) 725-3430.

Moulton Union: Operations Manager/Nutritionist Susanne D'Angelo-Cooley, R.D., L.D., Production Manager David Crooker; Asst. Chefs Keith Langston and Mike Quill and Cooks Theresa Files and Jesse Jones. The kitchen phone is (207) 725-3735.

Feel free to contact Dining Executive Director Mary Lou Kennedy if you have a question. (207) 725-3067, mkennedy@bowdoin.edu