PERSONNEL
Build Relationships with Dining
Services Staff
Director
Ann Thies
thiesa@uwstout.edu
715-232-2134
Registered Dietitian
Lisa Eierman
eiermanm@uwstout.edu
715-232-3599
Commons Managers
Mike Kuhlman
kuhlmanm@uwstout.edu
715-232-2380
Brian Kalscheuer
kalscheuerb@uwstout.edu
715-232-2502
RESOURCES
Places & People Working Together
Websites
Food Allergy Research and Education
www.foodallergy.org
American Academy of Allergy, Asthma, &
Immunology
www.aaaai.org
U.S. Food & Drug Administration
www.fda/gov/food
Celiac Disease Foundation
www.celiac.org
Gluten Intolerance Group of North America
www.gluten.net
National Foundation for Celiac Awareness
www.celiaccentral.org
COMMITTED TO ASSISTING STUDENTS
AFFECTED BY ALLERGIES & INTOLERANCES
North Point Managers
Lisa Miller
millerli@uwstout.edu
715-232-1616
Service Manager
715-232-1582
Managers and Lead Workers at each location
can help you find special food products.
This publication was not printed at taxpayer expense.
Revised 08/14
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
BE YOUR OWN ADVOCATE
IN
EATING SAFELY THE
DINING HALLS
Students are encouraged to be their own
advocates and take initiative to let Dining
Services staff know about their food allergy
or intolerance and the foods they need to
avoid. Our staff is committed to assisting you
to dine safely and with satisfaction.
In our cafeterias we provide solutions for
students with food allergies and intolerances.
We provide special food products for the
most common food allergies/intolerances in
our UW-Stout student population. Students
with gluten and lactose intolerance as well
as specific food allergies will find special
diet foods to meet their needs. Our goal is
to help our students have healthy and safe
dining experiences in the cafeteria setting.
Since the dining experience is an important
part of campus life, students are encouraged
to eat their meals in the dining halls.
University Dining Services will strive to meet
special dietary needs of students with food
allergies and food intolerances.
Students who are new to campus or who
are newly diagnosed with a food allergy or
intolerance can meet with our Registered
Dietitian, Lisa Eierman, to learn how to eat
safely in campus dining halls including
specific foods that are acceptable choices,
as well as those that should be avoided.
There is no charge for this service. Simply
contact Dining Services by phone or by email
(see personnel list in this brochure). You
can then be introduced to key staff at each
facility who will help you find the information
you need to make safe choices.
Medical documentation of a food allergy or
intolerance (dairy, egg, peanut, tree nut, fish,
shellfish, soy, wheat, lactose, gluten, etc.)
will be requested. This is an important part
of ensuring a thorough understanding of
your needs and providing you with access to
specifically purchased foods to meet
your needs.
IN
SPECIAL DIET FOODS THE
CAFETERIAS
Know your food allergy and the foods
and ingredients that you need to avoid.
Choose food products that you know
are safe for you.
Plan ahead and review menu items
to check ingredients for allergens; visit
www.uwstout.edu/dining to use the Menu
Nutritional Analysis Interactive System.
Check menu boards in cafeterias
which identify allergens most common
among diners.
Seek assistance from employees to
identify unmarked allergens. Service
Leads and Managers can obtain detailed
ingredient information for you.
At North Point cafeteria we have a special
area with allergen free food products
available, including some gluten free and
lactose free products as well as soy milk and
soy cheese.
At the Commons cafeteria we have an
expanded “Special Diet Pantry” with
additional allergen free food products
available. This Pantry is located adjacent
to the main service line and is set up as a
self-service area where students can serve
themselves a wide variety of foods. We have
some food products that will be available all
the time: bread products, cereals, taco items,
pasta and pasta sauce, deli meats, cheeses,
nondairy cheeses, potato bar, pancakes,
pizza, etc. In addition we have some food
products that will be available on a cycle
basis: meats/entrées, dessert items.