Food Allergies

UCLA Dining Services understands the needs of food allergic students. Dining Services staff is able to safely and reasonably guide and accommodate students. Most food allergies and intolerances can be managed independently within the dining locations. Our icon labeling system labels the top eight food allergens:

 

Shellfish allergy icon Crustacean ShellfishFish allergy icon Fish
peanut allergy icon Peanutstree nut allergy icon Tree Nuts
egg allergy icon Eggsdairy allergy icon Milk
soy allergy icon Soywheat allergy icon Wheats

To better serve our guests with food allergies we strongly encourage them to self-identify as having food allergies and/or specific health related dietary restrictions and to meet with our dietitian. We can provide students with information around our menus, how to navigate the dining halls for options, and the resources to assist in making a meal plan work. For more information, contact Dolores Hernandez, RDN at (310) 206-3193 or dhernandez3@ha.ucla.edu.

UCLA Kitchen Areas

Peanut and tree nut allergies are among the most common allergies reported among students. UCLA Dining Services is NOT a peanut or tree nut free environment. The desserts and breads offered are made in our on-campus bakery, including hamburger buns, pizza dough, and breads in sandwiches at Bruin Café,  De Neve Grab n’ Go, and the Study at Hedrick.  While the bakery does not use peanuts, they do process tree nuts in our Bakery, which creates the potential for cross-contact and contamination.

The FDA exempts highly refined peanut oil from being labeled as an allergen.  Products containing an oil of one of the top eight allergens (such as soy or peanut oil) are not listed as containing that allergen.

Student Responsibility

  1. For medical emergencies, dial 911 immediately.
  2. Notify your primary care physician if a reaction has occurred. 
  3. If you believe your food allergy or special dietary consideration substantially limits one or more major life activities and may require a classroom accommodation, please contact the Center for Accessible Education at (310) 825-1501
  4. If you are a resident and have specific dietary restrictions or food allergies that you would like the staff of Dining Services to be aware of, please contact Dolores Hernandez, RDN at (310) 206-3193 or dhernandez3@ha.ucla.edu.
  5. The following hints can help you be proactive in self-managing a food allergy or special dietary condition:
    • Wear a medical alert ID.
    • Know how to recognize and respond to the symptoms of an allergic reaction.  Should a reaction occur, know when to instruct those around you to call 911 if medical attention is needed immediately.
    • Carry prescribed medications at all times for self-administration.  This includes an Epipen®.  Please note that Dining Services staff is NOT trained to administer epi-pens and CANNOT provide or administer them. Students should make appropriate people (i.e. roommates, friends, and/or Resident Advisors) aware of their conditions so people can react effectively should emergency medical services be needed.
    • Consult your primary care physician on how to avoid unsafe foods.
    • Get ingredient and allergy information for recipes. For menus please visit: http://menu.dining.ucla.edu/


 Additional Information:

UCLA Dining Services makes every effort to accommodate the various dietary requirements of our customers and handles food allergies seriously. Every effort is made to instruct our staff regarding the potential severity of food allergies. UCLA Dining Services staff consults individually with students with food allergies to minimize allergic reactions. Please be advised that our menu items may contain allergens, may have come in contact with items containing allergens, and because foods are prepared in a commercial kitchen, we cannot eliminate the risk of cross-contact of allergens and gluten. In addition, suppliers and food manufacturers may substitute or modify products without notifying us.  It is the responsibility of the customer with a food allergy(s) or specific nutritional concern(s) to make the final judgment if a food item is appropriate for them to consume.

 The nutrition information on the Dining Services website is produced from information entered into a software system, which references the United States Department of Agriculture and ESHA’s master food and nutrient database. The nutrition information is approximate, based on standard product formulations and serving sizes. All nutrition information is based on average values for ingredients from suppliers throughout North America and is rounded to meet current guidelines.  Variation in serving sizes, preparation techniques, product testing and sources of supply, as well as regional and seasonal differences may affect the nutrition values for each product. In addition, product formulations change periodically.

 

 

 

 


UCLA Dining Services

Sproul Hall | 360 De Neve Drive
Los Angeles, CA 90095-1367
dining.ucla.edu