For information about COVID-19 policies and restrictions on campus, please visit the UCLA COVID-19 resources website.

Food Allergies

To ensure that our on-campus residents have uninterrupted access to vital diet and nutrition information, Carole Bartolotto, Registered Dietitian (RD), is available for consultation from 10am-6pm on Monday - Friday. Contact her via e-mail at AsktheRD@ha.ucla.edu to arrange an appointment.

UCLA Housing-Dining understands the needs of students with food allergies. To better serve our students, we strongly encourage them to self-identify as having food allergies and/or specific health related dietary restrictions and to meet with our registered dietitian. The dietitian can provide students with information on menus, how to navigate the dining halls to create a meal plan, and offer other information and resources. For more information or to set up an appointment, email AsktheRD@ha.ucla.edu or call (310)206-3193 (Office) or (424)535-4286 (Mobile).

Food allergies and intolerances can be managed independently by using our icon labeling system listed below. Also, you can view the menus with the icons at http://menu.dining.ucla.edu/Menus.

Shellfish allergy icon
 Crustacean Shellfish
Fish allergy icon
 Fish
peanut allergy icon
 Peanuts
tree nut allergy icon
 Tree Nuts
egg allergy icon
 Eggs
dairy allergy icon
 Milk
soy allergy icon
 Soy
wheat allergy icon
 Wheat
Sesame Seeds_Icons

Sesame Seeds

 

UCLA Kitchen Areas

Peanut, tree nut, and sesame are common food allergies. UCLA Housing-Dining is NOT a peanut, tree nut, or sesame free environment. Most desserts, breads, hamburger buns, and pizza dough we offer are made in our on-campus bakery. While the bakery does not use peanuts, they do use tree nuts and sesame, which creates the potential for cross-contact and contamination.

Fryers

Food that is cooked in our deep fryers will come in contact with allergens such as wheat, dairy, fish, soy and others. If you have food allergies, it is best to avoid deep fried food due to the risk of cross contamination. If you are unsure if a food is deep fried, please ask to speak with a chef or manager.

Student Responsibility

  1. For medical emergencies, dial 911 immediately.
  2. If you believe your food allergy or special dietary consideration substantially limits one or more major life activities and may require a classroom accommodation, please contact the Center for Accessible Education at Center for Accessible Education at caehousing@saonet.ucla.edu or (310) 825-1501.
  3. If you are a resident and have specific dietary restrictions or food allergies that you would like the Housing-Dining staff to be aware of, please contact our registered dietitian at AsktheRD@ha.ucla.edu or (310) 206-3193. (Office) or (424) 535-4286 (Mobile).
  4. The following hints can help you be proactive in self-managing a food allergy or special dietary condition:
    • Wear a medical alert ID.
    • Consult your physician or a registered dietitian on how to avoid unsafe foods.
    • Make appropriate people (i.e. roommates, friends, and/or Resident Advisors) aware of your condition so they can react effectively should emergency medical services be needed.
    • Review allergy information and ingredients for recipes on the UCLA Housing-Dining website at http://menu.dining.ucla.edu/.
    • Should a reaction occur, call 911 or ask someone nearby for help to call.
    • Carry prescribed medications at all times for self-administration.  This includes an Epipen®.  Housing-Dining Managers have and are trained to administer an Epipen® in an emergency situation.
    • Notify your physician if a reaction has occurred.

Additional Information:

UCLA Housing-Dining makes every effort to accommodate the various dietary requirements of our customers and handles food allergies seriously. Every effort is made to instruct our staff regarding the potential severity of food allergies. UCLA Housing-Dining staff consults individually with students with food allergies to minimize allergic reactions. Please be advised that our menu items may contain allergens, may have come in contact with items containing allergens, and because foods are prepared in a commercial kitchen, we cannot eliminate the risk of cross-contact of allergens and gluten. In addition, suppliers and food manufacturers may substitute or modify products without notifying us.  It is the responsibility of the customer with a food allergy(s) or specific nutritional concern(s) to make the final judgment if a food item is appropriate for them to consume.

 The nutrition information on the Housing-Dining website is produced from information entered into a software system, which references the United States Department of Agriculture and ESHA’s master food and nutrient database. The nutrition information is approximate, based on standard product formulations and serving sizes. All nutrition information is based on average values for ingredients from suppliers throughout North America and is rounded to meet current guidelines. Variation in serving sizes, preparation techniques, product testing and sources of supply, as well as regional and seasonal differences may affect the nutrition values for each product. In addition, product formulations change periodically.


UCLA Housing-Dining

Sproul Hall | 360 De Neve Drive
Los Angeles, CA 90095-1367
dining.ucla.edu