In our dietetics undergraduate program, we offer several food labs. Students complete a 16-week introductory foods lab, which includes units on everything from soups to nuts; during the next semester students manage their own restaurant, and finally, during fall of senior year, they are placed in an outside facility foodservice where they have experiences in the production area including job shadowing and planning and preparation of a foodservice week meal.
How do others handle student food allergies? For example, if a student has a severe peanut allergy, and the kitchen uses peanuts, who is responsible to monitor peanut contact?
Last semester, one of the our students reported allergies to numerous foods including nuts, fish, seafood, eggs, and gluten. On a course eval, she wanted to know why she was not better accommodated.
How is this being handled and are physican/diagnosed documentation required?
Ardith Brunt, RDN PhD
North Dakota State University