OREGON STATE UNIVERSITY

Food Allergies

Eight food allergens account for 90 percent of all food-allergic reactions in the U.S. and UHDS labels for these allergens on our web based menu.

  • milk
  • eggs
  • peanuts and tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans),
  • wheat/gluten
  • soy
  • fish and shellfish

In order to meet the needs of students with allergies and special dietary considerations, UHDS has a full time dietitian on staff who will work one on one with residents and UHDS dining center staff to make every effort that dietary considerations are met. For more information, contact Tara Sanders, RD at 541-737-3915 or via e-mail. 

To help students with food allergies and special dietary considerations, the University has established guidelines to help students with the resources they need to navigate on campus:

If dietary accommodations cannot be met within the dining centers due to documented medical restrictions, individuals are instructed to contact Tara Sanders, UHDS Dietitian at 541-737-3915 or by email.

Food Allergy/Intolerance Disclaimer: UHDS is committed to identifying ingredients that may cause reactions for those with food allergies and intolerances and trains employees on safe handling procedures to minimize risk; however, because foods are prepared in a commercial kitchen, there is always some risk of cross contact of allergens and gluten. Consumers should also be aware of the risk that manufacturers of the commercial foods OSU uses may change the formulation of ingredients or substitute other ingredients at any time, without notice.