Nutrition & Allergen Guide
A Guide to Eating Well at UB & Food Allergy Management
Lori Bendersky, MS, RD, CDN | Campus Dining & Shops | Registered Dietitian
Phone 716.645.6445 | Email email@example.com
The mission of UB Campus Dining and Shops is to enhance the campus life experience by providing a variety of dining options designed to fit the lifestyles and nutritional needs of the University community. Serving foods from local growers, striving to achieve sustainability, and expanding the availability of dining choices are ways that we enrich the dining experience.
Table of Contents
Healthy Eating Hotspots
There are so many places to eat at the University at Buffalo! While it may seem overwhelming at first, you can find several locations on campus that offer healthful and satisfying options. Try these locations on campus to meet your daily nutritional requirements!
Nutrition Icons to Know
Vegetarian: Vegetarian items meet the definition of lacto-ovo vegetarianism, and contain no meat, poultry, fish or shellfish.
Vegan: Vegan items contain no obvious sources of animal products or byproducts, including honey.
Smart Choice: Marking selected items "A+" is our way of helping students identify the healthier options on campus.
Items marked A+ must fit certain nutritional criteria and have one of the following nutritional redeeming qualities that benefit you!
- Contains a serving of fruit or vegetable
- Is an excellent source of whole grains
- Meets less than or equal to 10% daily value for one or more nutrients: Calcium, Iron, and Vitamins A & C
- Good source of fiber
- Fits into many diets including gluten-free, vegan, vegetarian and kosher
Gluten-Free: For more information on certified gluten-free products, see the Gluten-Free section of this guide.
Sustainability & Local
Look for our New York symbol
Products with this label have been grown, produced or processed in New York State. Currently 39% of our total purchases are from growers, food artisans and manufacturers in Western New York area. Some of our New York vendors that supply our dining centers and retail dining locations include:
Buffalo: General Mills, Galbani/Sorrento Cheese, Upstate Farms, Rosina, Rich Products
Cheektowaga: Costanzo's Bakery
and over 15 family fruit/vegetable farms
Sustainability in Dining at UB
- Composting of pre-consumer and post-consumer food waste into a soil amendment
- Napkins made from recycled material
- Reusable mugs, biodegradable to-go containers and china
- 12 Reverse vending machines for plastic bottle redemption
- Cooking oil recycled into biodiesel
- Use environmentally friendly dish soaps and cleaning sanitizer
- 4 local New York vending machines that feature all healthy and local New York state products
NetNutrition is an interactive nutrition website that filters menu items by specific allergens and dietary preferences. This online tool also allows you to view menus, look up ingredients and track your food intake using Meal Nutrition!
Please visit nutrition.myubcard.com or the nutrition kiosk in your dining center.
MyPlateFollow These Tips to Build Your Healthy Plate at UB
Make half your plate fruits and vegetables. Choose brightly colored fruits and vegetables often for the most health benefits!
- All fresh, frozen, canned, dried fruit and 100% fruit juice count as a fruit serving!
- Make most of your choices whole fruit for the benefits of dietary fiber
- 2 cups daily*
- All fresh, frozen, raw and cooked vegetables count towards your vegetable serving!
- Select a variety of vegetables including: dark green, red and orange, legumes (beans and peas) and starch
- 2.5 cups daily*
- Choose oils more often than solid fats
- 5 teaspoons daily*
- Choose fat-free or low-fat dairy. All milk, including lactose-free, fortified soymilk, yogurt, frozen yogurt and cheeses are counted as a dairy serving. Cream, sour cream and cream cheese are not included due to low calcium content*
- 3 cups daily*
- Make half your grains whole grains!
- Choose whole grain foods including: whole-wheat bread, whole-grain cereals and crackers, oatmeal, quinoa, un-buttered popcorn and brown rice
- Choose refined grains less often: white breads, refined grain cereals and crackers, pasta and white rice
- 6 servings daily*
- Choose a variety of protein foods including: seafood, lean meats and poultry, eggs, legumes (beans and peas), un-salted nuts, seeds and soy products
- If you are vegan or vegetarian, legumes can be considered part of this group or the vegetable group
- 5.5 oz daily*
UB Campus Dining & Shops (CDS) is committed to making accommodations to meet the dietary needs of students with medically documented food-related allergies or intolerances. We work together to provide reasonable arrangements for students so they may participate in college dining as much as possible. Our goal is to provide the necessary information and individualized services so students can be successful in the active management of their food allergy (ies).
Be mindful of cross-contact in all dining locations. Cross-contact occurs when an allergen is inadvertently transferred from one food product to another. Due to the self-serve nature of the dining centers, cross-contact is possible. Campus Dining educates all food service staff on food allergies and best practices during preparation and service of meals to reduce these risks.
Dining Services Provides the Following:
The following services are available through UB Campus Dining to help manage your food allergy (ies):
- An on campus Registered Dietitian is available to develop an individualized plan and help navigate menus in CDS dining locations.
- Dining Managers and Executive Chefs are available in retail and dining centers to help answer your questions.
- Online menus for CDS dining locations are available including ingredient and allergen information.
- Nutrition signs are available in the dining centers alerting you of the 8 major allergens plus gluten, corn and sesame.
- Upon request, dining staff will change gloves or use fresh cooking utensils or pans. New products can also be requested to avoid concerns of cross-contact at self-serve stations.
- CDS educates all food service staff on the severity of foods allergies.
Student responsibilities when managing food allergies:
- Notify CDS’s Registered Dietitian of your food allergy (ies).
- Be proficient in the self-management of your food allergy(ies) including:
- Avoidance of foods to which you are allergic.
- If you have been prescribed an EpiPen, carry it with you at all times.
- If you notice something that is problematic for your allergy, please notify CDS so they can address your concern.
- Read nutrition information provided in the dining centers and online to be better informed.
- Review the menu before you arrive to the dining center. Please keep in mind that it may take extra time to have special menu items prepared.
- Please speak to a Manager before ordering in all CDS dining locations.
- Please direct all questions to the Executive Chef, Registered Dietitian and/or Manager on duty.
1. Immediately seek help — Signal someone to call Campus Police at 645-2222.
2. Administer your EpiPen. Consider taking an anti-histamine, after epinephrine.
3. Notify CDS staff as soon as possible about your experience.
• Be your own advocate!
• Don't be shy to create relationships with UB Campus Dining staff. This will help make your dining experience less stressful. We are here to help and we look forward to working with you!
• Until you become familiar with CDS dining locations and menus, arriving at less busy times is optimal.
Students are encouraged to read allergen information and speak to a manager before selecting:
Wheat: Menu options containing wheat and gluten will be labeled. Common items containing wheat include: bread, bagels, soy sauce, gravy and pasta. Please speak to a manager before making menu selections and for gluten-free options.
Peanuts: Students with peanut allergies are advised to refrain from bakery items that contain or may have come into contact with peanuts. Peanut butter is also served in the dining centers and certain retail locations. Please check nutrition signage and speak to a manager before making menu selections.
Milk: Soymilk and almond milk are available for those who are dairy-free. Please read nutrition signage and ingredient information to avoid menu options that contain dairy.
Tree Nuts: Students with tree nut allergies are advised to refrain from bakery items that contain or may have come into contact with tree nuts. Please be mindful of ice cream, salad and oatmeal topping bars that may contain tree nuts. Coconut is also identified under this category. Please check nutrition signage and speak to a manager before making menu selections.
Fish: Fish is incorporated into our menus along with Worcestershire and fish sauce. Please read nutrition signage and speak to a manager before making menu selections.
Shellfish: Shellfish (i.e. Lobster, shrimp) as well as mollusks (i.e. scallops, clams) are labeled under this category. These items may be found in pasta dishes and premier entrées in the dining centers. Please read nutrition signage and speak to a manager before making menu selections.
Sesame: Sesame seeds and sesame oil may be present in bagels, hummus, Asian cuisine and sushi. Items containing sesame will be labeled.
Corn: Corn and corn derived ingredients will be labeled. Please read ingredient information before making menu selections.
Soy: Soy is found in menu options including: soy sauce, edamame and tofu. Soybean oil is labeled as an allergen; however, some individuals with soy allergies may be able to tolerate highly refined soybean oil.
Eggs: Eggs may be present in baked items, breakfast dishes, fried rice, ice cream and mayonnaise. Pasta and deep fried products may contain traces of eggs.
CDS is able to accommodate those with Celiac Disease or gluten sensitivities. Please keep in mind that recipes are prepared in open kitchens where cross-contact is possible and where ingredient substitutions may have been made. Please notify a manager before ordering so we can take the necessary steps to prepare your meal safely. If you need to follow a strict gluten-free diet, please contact the CDS Dietitian for guidance.
The following certified gluten-free products are available upon request:
|Packaged gluten-free products are available at the Elli and in vending machines across campus|
Campus Dining & Shops: If you have food allergies, intolerances, Celiac Disease and/or other dietary needs and would like more information on dining accommodations, please contact Lori Bendersky, MS, RD, CDN at: firstname.lastname@example.org or call 645-6445. For more nutrition information please visit: myubcard.com/dining/nutrition
Health Promotion: Nutrition assessment and counseling for food allergies and other dietary concerns is available with Janice Cochran, MS, RD. For an appointment, call (716) 645-2837 x 0 or visit UB's Health Promotion page for more information.
Accessibility Resources: For special accommodations related to a food allergy or sensitivity, call (716) 645-2608 or visit UB's Accessibility Resources page for more information.