Abstract

Objective: This study explored college student dining experiences to identify areas for improving Dining Service allergen management. Method: A cross-sectional survey assessed specific allergies, frequency of allergic reactions, confidence and satisfaction with Dining Services, epinephrine auto-injector use, challenges, suggestions and use of dietitian services. Analyses included quantitative and qualitative methods. Results: Of 74 survey respondents, 28 were eligible, with 61% reporting two or more allergies (mean 2.4 ± 2.0). Tree nuts, peanuts, and milk were most common. Students with multiple allergies were more likely to carry epinephrine auto-injectors (p=0.015), though overall adherence was low. Concerns included cross-contact, inconsistent allergen labeling, and inadequate staff training. Many students, especially freshmen, had not met with dietitians for support. Conclusions: Although this study had several limitations, suggestions to strengthen student safety and satisfaction can be made. They include improving comprehensive allergen management policy to further enhance the university’s support for students with food allergies, continuing to refine staff training, educating students about allergen labeling and dietitian consultations.

Library of Congress Subject Headings

Rochester Institute of Technology--Students--Nutrition; Food allergy--New York (State)--Rochester--Management; Dining rooms--New York (State)--Rochester--Management

Publication Date

12-17-2024

Document Type

Thesis

Student Type

Graduate

Department, Program, or Center

Wegmans School of Health and Nutrition

College

College of Health Sciences and Technology

Advisor

Barbara Lohse

Advisor/Committee Member

Elizabeth Ruder

Advisor/Committee Member

Marisa Donatello

Campus

RIT – Main Campus

Plan Codes

DIET-MS

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