Handling Individual Nutrition Concerns

We assist guests who have varying degrees of nutrition needs, from gluten-free diets, to multiple food allergies and intolerances. Our staff Registered Dietitian is available for individual appointments to review concerns and accommodations along with our Executive Chefs at each of our 3 dining halls. Students who eat in the dining halls with specific nutrition concerns or medically-restricted diets are advised to set up a meeting with the Registered Dietitian:

Rochelle L'Italien, M.S., R.D., L.D. 

We offer several levels of specific attention depending on the guest’s needs. First, our food service is set up in a self-serve environment and we provide a tremendous variety of food options daily.  The following are resources for those who wish to get additional nutrition information on products served:

  • Menu tags: Nutrition information is posted on tags at the servings lines for each dish (portion size, nutrition facts, vegetarian status, potential allergens and gluten status; please see or Allergen/Gluten-Friendly Statement below). UNH Dining uses a menu/inventory management software program called FoodPro which includes a nutrition analysis program and the ability to manually review for the 8 most common allergens (milk, egg, fish, crustacean shellfish, peanuts, tree nuts, wheat, and soybean) plus gluten. Recipes, ingredient and nutrition analysis information is  reviewed by the Registered Dietitian.

     Veg 4 Bean Chili menu tag
  • Online menus: Our menus are posted on our web site and list options for the present day and 10 days ahead for review. Expanded nutrition facts and ingredient information is also available on our menus page; see clarification here: http://www.unh.edu/dining/nutrition/pdf/nutrition-navigation2014.pdf.
  • Products and tour: Inquiries about specific products, brands and ingredients used can be answered by contacting the Registered Dietitian, manager or chef. We also can provide a dining hall and kitchen/storage areas tour for further elaboration.
  • Designated pans: Separate pans and utensils are available at our stir fry and omelette stations (for allergen needs and/or vegetarian or vegan requests).
  • Gluten-Free Zones: these self-serve stations are located in every dining hall, featuring a fully stocked refrigerator/freezer with an assortment of gluten-free packaged products (dry cereal selections and granola, frozen waffles, Udi’s breads, crackers, desserts, individually portioned peanut butter, cream cheese, jelly, pure maple syrup, salad dressings, barbeque sauce and more). The stations also have dedicated equipment (Panini grill, toaster, knife, cutting board).

    Gluten Free refridgerator                           Gluten Free equipment
  • AF Station: We have a staffed “Allergen-Friendly” (AF) station at Philbrook Dining Hall. All foods here are prepared exclusively with ingredients that do not contain gluten (barley, wheat, rye) plus the 8 most common food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybean. Fresh prepared selections for Lunch and Dinner feature whole food items including a protein entrée, vegetable, grain, soup, vegetarian chili and two salads. Guests must use an empty, clean plate when approaching the station – no food is to be brought to the station in order to reduce the risk of allergen cross-contact. Staff at the station guide guests on this requirement.

    Philbrook's Gluten Free Station

Second, we understand some guests require additional assistance due to the nature of the self-serve environment and the sensitivity of their allergy or intolerance. We have additional provisions in place: 

  • Additional needs: Further accommodations are handled on an individual basis (for instance, special texture diet needs after a medical procedure) and are handled by first meeting with the Registered Dietitian.
  • Nutrition Concerns Meal Order Form: For pre-approved use after review with the Registered Dietitian. This form can also be used for expanded needs once reviewed with the dietitian and chef. These meals are plated in the kitchen away from the self-service areas. Meal preparations are handled using separate utensils and pans designated for allergen-friendly meal requests. This equipment is used for this purpose only and stored in designated locations within each dining hall.

Procedures for using the online meal order form (pre-approved):
For a lunch request, submit your order by 9am; for dinner requests, submit your order by 2pm. You may also choose to plan your meal ideas ahead of time and place meal orders one day ahead of your desired meals.
We strive to have all items available on this order form, however, there may be times when a product listed may not be available due to vendor delivery issues. Please be sure we have a contact number to reach you. When you arrive at the dining hall please alert the Checker who can alert the kitchen for your meal.

You must be pre-approved to use the online meal order form-please contact Rochelle L'Italien M.S., R.D., L.D. UNH Dining Registered Dietitian.  The culinary staff are working in the kitchen preparing for upcoming meals several hours in advance of the lunch and dinner meal periods. If the recommended advanced notice is not adhered to they may not receive your meal request via email ahead of time and an additional wait will be necessary to prepare your meal. Your consideration is appreciated.

      Lunch: Order by 9:00am
Dinner: Order by 2:00pm


Allergen/Gluten-Friendly Statement:

While UNH Dining does not have gluten-free nor allergen-free kitchens and main serving lines, we take every precaution to check ingredient information and to ensure that cross contact of ingredients does not occur. For special request allergen-free meals, care is taken to prepare using designated and separate utensils and with ingredients that do not contain the allergens or items specified by the guest. Although precautions are taken when preparing these meals they are still prepared in a facility which uses multiple ingredients in the production of other dishes. While precautions and procedures will greatly reduce risk, the possibility of cross-contact still exists.

Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency without our knowledge and product availability may fluctuate. While we make every effort to identify nutrition data and allergen information, we cannot assure against these contingencies.

It is the responsibility of the customer with food allergies or other specified nutrition concerns to make the final judgment on whether or not to question the ingredients of a food item or to choose to eat the foods selected. Guests are encouraged to consider the information provided, to their own satisfaction, in light of their individual needs and requirements. For individualized assistance please contact a manager on site who can also put you in touch with the Registered Dietitian.