University Dining is committed to providing a safe dining experience for our students who have additional dietary needs. There are many resources available to students. They include:
- Easy access to menus that include ingredients and the top 9 allergens (milk, wheat, soy, fish, shellfish, tree nuts, peanuts, and sesame).
- A registered dietitian available to assist students navigating their UW-Stout Dining experiences
- A diet pantry (available after provision of medical documentation) with foods that meet the top 9 allergy restrictions
Individuals with food allergies or intolerances are strongly encouraged to contact University Dining’s registered dietitian for additional support and assistance with navigating dining experiences.
Please contact University Dining’s registered dietitian for more information by submitting a Dietary Request Form .
How does University Dining assist those with dietary needs?
- Menu access is available 24/7, with ingredient, allergen, and nutrition facts information available for all products prepared by University Dining.
- Clearly labeled vegetarian and vegan options denoted on menu boards throughout our operations
- Denotations for foods that are naturally free from gluten or contain pork.
- Soy milk and lactaid milk is available in cafeterias and in retail settings.
- Merle Price Commons Cafeteria has a Diet Pantry available for those students with medically necessary diets (access provided when all necessary medical forms and orientation has been completed)
- Our full time staff, student managers, and student employees are trained to provide safe foods to individuals who have food allergies, celiac disease, and other food intolerances through ServSafe. All full time staff are ServSafe certified.
Frequently Asked Questions
Below you will find answers to commonly asked questions regarding food allergies and intolerances.
University Dining offers transparent menus and an online database with ingredient and allergen information for all items produced in our facilities. The database can filter for the top 9 allergens (wheat, eggs, milk, soy, crustacean shellfish, fish, tree nuts, peanuts, and sesame). Items naturally free from gluten are also designated.
Ingredient information can be found:
- On our website by selecting the 'View Menu' under each location on our Where to Eat page
- Kiosks at each dining facility
- Dining tab in the Connect app
If you have a question about allergens or ingredients while you are in a dining facility, please ask to speak with a manager.
University Dining encourages all students who have allergies or intolerances advocate for their needs. Plan your meals by reviewing menus prior to getting to the dining facility. Ask questions when you have them. Provide feedback, suggestions, and recipe ideas to University Dining.
If you have peanut or tree nut allergies, University Dining recommends avoiding bakery items, as nuts are used in the bakery production area. If you have gluten, wheat, fish or shellfish allergies, University Dining recommends avoiding fried food items as fryers are utilized for many different products.
University Dining recommends students take the following steps if they have medically documented food allergies, intolerances, or other dietary restrictions.
- Contact the University Dining Registered Dietitian, Sarah Sippl RD, CD, by telephone at 715.232.3599, by email at email@example.com, or via the contact function to schedule a meeting.
- Provide University Dining with a physician signed Medical Statement for Students with Documented Food Allergies and Intolerances form, available by contacting the dietitian as noted above.
- Your Medical Statement can be provided to the Registered Dietitian by any of the following methods:
- Email: firstname.lastname@example.org
- Hard copy to room 160 Price Commons
UW-Stout University Dining Office
Attn: Registered Dietitian
Merle Price Commons Room 160
1110 S Broadway
Menomonie, WI 54751
- Meet with the Registered Dietitian to create your personalized plan.
Students who choose to avoid certain foods or food groups because of a personal preference, medical condition (altered textures, carbohydrate counting, or heart health), or restrictions for religious purposes are encouraged to meet with the University Dining Registered Dietitian. The dietitian can provide you additional support, resources, tours, and introductions to key management staff to make your dining experience satisfying and successful.
The campus dietitian can be reached at 715.232.3599, or by email at email@example.com
A food allergy is an auto-immune response to a protein in a food. A food allergy occurs when the body believes a food that you have consumed is harmful. The body responds by releasing several chemicals in an attempt to protect your body from the perceived harmful food. The chemicals that are released can impact the respiratory system (shortness of breath, wheezing), digestive tract (nausea, vomiting, diarrhea), skin (hives, rash, or swelling of the hands, mouth, or face), or cardiovascular system (weakened pulse, dizziness).
There are 8 major allergens that make up approximately 90% of food allergies. These are wheat, eggs, milk, soy, crustacean shellfish, fish, tree nuts, and peanuts. There are more than 160 foods that have been known to cause food allergens. Food allergies can be confirmed through testing with a physician.
Anaphylaxis is the body’s way of reacting to the proteins found in the allergy-causing food. Symptoms can range from mild to severe, and can involve the skin (hives, eczema, swelling of hands, face), nose (congestion or runny nose, sneezing), mouth (swelling or tingling of tongue or throat, dry cough, taste changes, problems swallowing, turning blue) or gastrointestinal tract (vomiting, diarrhea, abdominal cramping), and difficulty breathing or chest pain. An episode of anaphylaxis can be a serious problem that may need immediate medical attention. This may include the use of an epinephrine auto-injector or calling 9-1-1 to get emergency medical treatment.
A food intolerance is a physical reaction to a food. It happens when something in the food irritates the digestive system or when a person is unable to digest the offending food. It does not include an immune response from the body.
Common symptoms of a food intolerance include nausea, gas, abdominal cramps, bloating, heartburn, headaches, vomiting, or diarrhea. Common food intolerances include lactose or gluten intolerance. Allergy testing cannot determine food intolerances. If you suspect you have a food intolerance, seek the advice of your physician to determine if you have an intolerance or other medical concerns.
Disclaimer: University Dining is committed to providing an allergy-friendly dining experience. However, the ingredients and nutritional content of food items served in the campus dining locations may vary. In addition, manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. It is ultimately the student’s responsibility to determine whether to question ingredients or eat selected foods.