Managing Special
Nutrition Concerns
at the UNH dining halls
2014
Rochelle L’Italien MS, RDN, LD
Registered Dietitian Nutritionist
Objectives:
1.
Name the 8 most common food allergens.
2.
Name the 4 key ingredients to be avoided for gluten-free dining.
3.
Name the 6 key methods for preventing cross contact.
4.
Understand basics of the Guiding Stars program.
5.
Locate nutrition analysis information on our web page menus.
FOOD ALLERGIES
Food allergy is a serious medical condition affecting up to 15 million people in the United
States, including 1 in 13 children.
A food allergy results when the immune system in the body mistakenly targets a harmless
food protein – an allergen – as a threat and attacks it.
Allergy Symptoms (if allergen consumed)
Itching in and around the mouth, face, or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives, cramps, vomiting, diarrhea
Loss of consciousness and/or death
Living with a Food Allergy:
Strict avoidance of the offending food.
Allergic reaction: CALL 911
CROSS-CONTACT
When one food comes into contact with another,
causing their proteins/allergens to mix.
As a result of cross-contact, each food contains
small amounts of the other food that may be
invisible to us.
Even a trace of an offending food on a spoon
or spatula that is invisible to us can cause an
allergic reaction.
Simply wiping the crumbs
from spatulas, cookie sheets,
or surfaces is not enough to
prevent cross-contact. Use
separate, clean utensils,
hands and surfaces.
Do not handle multiple items (such as
items with nuts and items without nuts)
without washing hands and utensils in
between processes.
Garnishes
Adding a garnish not called for in a
recipe is dangerous, especially using
something containing nuts or any of
the 8 most common allergens.
Ingredient Data
Read labels closely for potential
allergens or provide the customer with
the label to review. Be sure to ask a
chef, manager or dietitian if you’re not
sure if an item fits under one of the
allergen categories.
KEY CONCEPT:
PROTEIN vs PATHOGEN
Area
Primary Focus
Method
All Foods
Pathogens
Separate,
Time/temperature
Wash/sanitize
Allergens
Offending Protein
(allergen)
Physical
avoidance
Vegetarian/vegan
Contact
Physical
avoidance
Allergen management :
A focus on pathogens is not enough.
GLUTEN
Celiac Disease
Need to eat GLUTEN-FREE:
Cannot eat wheat, rye, barley
Celiac disease requires a lifelong restriction of gluten, which is found in wheat,
rye, and barley, and perhaps oats (due to cross contact risk with wheat
products).
When gluten is consumed the intestines become damaged, causing
malabsorption of nutrients needed for good health. With continued exposure
further chronic issues can occur.
Rice ok, malt NO
(contains barley)
Fish ok, breading NO
(contains wheat)
Regular soy sauce NO
(most contain wheat)
Rice ok, rice pilaf NO
(contains orzo pasta)
Potatoes and French fries are ok (generally)
BUT . . .
Cross-contamination with wheat can occur
if other breaded items are fried in same oil.
And some fries contain wheat in the
ingredients; must read all product labels.
PB is ok,
Jelly is ok,
BUT . . .
The knife used to spread either
one can be cross contaminated
with gluten (and peanuts)
if used on regular bread.
The same goes for a
ladle that touches
other foods like pasta
(wheat). If the sauce
was gluten-free before
it’s not anymore. . .
Toasters cannot be
shared.
Gluten-free breads
need a separate
toaster to prevent
cross-contamination
with gluten.
Gluten-free products
should not be stored
in the same place as
regular items – the
risk of self-serve
cross contamination
is too great.
Gluten-Containing Foods and Ingredients
Atta (chapatti flour)
Barley (flakes, flour, pearl)
Beer, ale, lager
Breading and bread stuffing
Brewers yeast
Bulgur
Communion wafers
Couscous
Croutons
Dinkel (also known as spelt)*
Durum*
Einkorn*
Emmer*
Farina
Farro or Faro (also known as spelt)*
Fu (from wheat; used in some Asian dishes)
Graham flour
Hydrolyzed wheat protein
Kamut*
Malt, malt extract, malt syrup and malt flavoring
Malt vinegar
Malted milk
Matzoh, matzoh meal
Modified wheat starch
Oatmeal, oat bran, oat flour and whole oats**
Pastas
Rye bread and flour
Seitan (from wheat; often in some vegetarian dishes)
Semolina
Spelt (also known as farro or faro, dinkel)*
Triticale
Wheat bran
Wheat flour
Wheat germ
Wheat starch
*Types of wheat
**Unless pure, uncontaminated oats
www.glutenfreediet.ca/media/Gluten_Free_Eating_Apr_2011.pdf
Some hidden sources of gluten:
Beer, ale, lager
Broth, soup, soup bases
Candies (Smarties® in Canada), some chocolates, some
chocolate bars and licorice
Flavored coffees and teas
Hydrolyzed plant protein and/or hydrolyzed vegetable protein
(if from wheat, or the source is not mentioned, are not allowed).
Imitation bacon bits and imitation seafoods
Medications (check with pharmacist)
Modified food starch (if source is not identified)
Sausages, hot dogs, deli meats
Sauces, marinades, gravies
Seasonings
Soy sauce
Seasoned French Fries
Read
ingredient
labels for
potential
allergens
and/or
sources
of gluten.
GLUTEN – Friendly ZONES
For use with only gluten-free foods located at this station.
All 3 dining halls; self-serve.
What do you do if a customer
brings food containing gluten
into the gluten-free zone?
Kindly inform them that they are
at risk of contaminating the area;
remove food item immediately.
Promptly clean area using
designated gluten-free rags and
fresh soap/sanitizer.
Nutrition Concerns
online meal
order form available at all 3 dining halls;
pre-approval required.
http://www.unh.edu/dining/nutrition/concerns.html
Separate, dedicated pans and utensils
used for allergen-friendly meal orders.
Sample online order of a specialized meal:
Gluten-Friendly Chicken Parmesan
with Rice Pasta.
Meal form with time noted when the
customer will be in for the meal.
Separate, dedicated pans and utensils.
Option for separate pan
for omelette or stir fry –
with allergen-free spray.
Summary
listing.
http://www.unh.edu/dining/nutrition
/concerns.html
Preventing Cross Contact
Wash and rinse hands with warm, soapy water and change gloves before
prepping food and in between handling different items.
Wash, rinse and sanitize cookware, utensils, and equipment before prepping
food. Wiping off surfaces and sanitizers are not enough.
For allergen-free items don’t share equipment, surfaces, utensils.
Separate: use designated pans, surfaces and utensils for allergen-free items.
If asked about an ingredient don’t guess or assume. Contact the kitchen for
recipe or product details as needed, get a product label for a customer to read,
or ask a supervisor, manager, chef, or the dietitian for assistance.
Identify ingredients when asked – mark any with potential allergens.
Notify supervisor if there are potential errors on the serving line tags.
Read all product ingredient labels and refer to Allergen binder for reference lists.
Nutritious choices made simple ™
Guiding Stars® program begins at UNH Dining: 2009
 Enhance our current
nutritional information
offered to guests.
 Healthy UNH Initiative,
goal to be the healthiest
campus by 2020.
Guiding Stars is Simple
Only foods that score above 0 receive stars
Good Nutritional Value
Better Nutritional Value
Best Nutritional Value
Guiding Stars Key Features
• Highlights foods with higher nutritional density, yet does not
“police” less nutritious food choices.
• Proprietary algorithm is grounded in evidenced-based science and
recommendations of authoritative bodies (FDA, USDA, WHO).
Evidence-Based Algorithm
(patent pending)
The formula credits
a product’s score for:
The formula debits
a product’s score for:
vitamins,
minerals,
dietary fiber,
whole grains
trans fat,
saturated fat,
cholesterol,
added sodium,
added sugars
100 kcal
The resulting score represents a
weighted total
Other Guiding Stars Facts
• Four algorithm types to address general, meat/nuts/dairy,
baby food and fats/oils
• “Living” program… if FDA changes guidelines, Guiding Stars will
follow
• Seven scientific advisors remain very active in program – meet
monthly by phone and twice per year in person
• Coffee/Tea/Dried Spices?
Contain less than 5 calories per serving and so are not rated.
SAMPLE
IDENTIFIER
TAG
Vegetarian/Vegan status
and
Potential allergen status
“Gluten-Friendly” logo
Recipe number in FoodPro®
Last date nutrition changed in FoodPro®
Last date recipe was rated by Guiding Stars ®
Alert supervisor if you notice a potential error on a card or
if you have any questions about information on the card.
(not guaranteed to be gluten-free
because of cross-contact risk)
Online menus and nutrition data:
www.unh.edu/dining
Choose a
dining hall.
Click for menu
From here, select a date, meal . . . Nutritive Analysis button
Also the ability to set filters for a search.
Double click on any
recipe description name
Nutrition Facts panel, ingredients, and potential allergens.
Food Allergy and Gluten Warning:
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 contamination of ingredients does not occur.
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.
Registered Dietitian Nutritionist
Rochelle L'Italien, MS, RDN, LD
603.862.2583
rochelle.litalien@unh.edu
UNH Mobile App – for UNH Dining:
Allergen-Friendly Station at Philbrook Dining Hall:
No gluten and none of the 8 top allergens.
No food brought on a plate from other
food stations – only clean, empty plate.
Preventing Cross Contact
1. Wash with warm, soapy water and rinse:
hands, equipment, work surfaces, utensils.
Do not just wipe a surface or use just sanitizer –
allergens can still remain.
2. Don’t handle multiple allergen items at same time.
3. Use designated and separate equipment for
allergen-free requests.
4. Label products with correct menu tag;
be sure to follow recipes as written.
5. Do not add garnishes or make recipe substitutions.
6. Answer customer questions seriously – do not
guess if an ingredient is in a dish or not. Consult the
kitchen, chef, manager or dietitian.