Food Allergies, Gluten-Free, Nutrition Navigation at the dining halls
2013
Rochelle L’Italien M.S., R.D., L.D. Registered Dietitian – UNH Dining
OBJECTIVES: 1.Name the 8 most common food allergens. 2.Name the 4 key ingredients to be avoided for gluten-free dining. 3.Name the 6 key methods for preventing cross contact. 4.Understand basics of the Guiding Stars program. 5.Locate nutrition analysis information on our web page menus.
FOOD ALLERGIES Food allergy is a serious medical condition affecting up to 15 million people in the United States, including 1 in 13 children. A food allergy results when the immune system in the body mistakenly targets a harmless food protein – an allergen – as a threat and attacks it.
Allergy Symptoms (if allergen consumed) Itching in and around the mouth, face, or scalp Tightening in the throat Wheezing or shortness of breath Hives, cramps, vomiting, diarrhea Loss of consciousness and/or death
Living with a Food Allergy: Strict avoidance of the offending food.
Allergic reaction? CALL 911
CROSS-CONTACT When one food comes into contact with another, causing their proteins/allergens to mix. As a result of cross-contact, each food contains small amounts of the other food that may be invisible to us. Even a trace of an offending food on a spoon or spatula that is invisible to us can cause an allergic reaction.
Simply wiping the crumbs from spatulas, cookie sheets, or surfaces is not enough to prevent cross-contact. Use separate, clean utensils, hands and surfaces.
Do not handle multiple items (such as items with nuts and items without nuts) without washing hands and utensils in between processes.
Garnishes Adding a garnish not called for in a recipe is dangerous, especially using something containing nuts or any of the 8 most common allergens.
Ingredient Data Read labels closely for potential allergens or provide the customer with the label to review. Be sure to ask a chef, manager or dietitian if you’re not sure if an item fits under one of the allergen categories.
ALLERGENS: A focus on pathogens and time/temperature is not enough. Area
Primary Focus
Method
All Foods
Pathogens
Separate, Time/temperature Wash/sanitize
Allergens
Offending Protein (allergen)
Physical avoidance
Vegetarian/vegan
Contact
Physical avoidance
KEY CONCEPT: PROTEIN vs PATHOGEN
GLUTEN Celiac Disease Need to eat GLUTEN-FREE: Cannot eat wheat, rye, barley Celiac disease requires a lifelong restriction of gluten, which is found in wheat, rye, and barley, and perhaps oats (due to cross contact risk with wheat products). When gluten is consumed the intestines become damaged, causing malabsorption of nutrients needed for good health. With continued exposure further chronic issues can occur.
Rice ok, malt NO (contains barley)
Fish ok, breading NO (contains wheat)
Rice ok, rice pilaf NO (contains orzo pasta)
Regular soy sauce NO (most contain wheat)
Potatoes and French fries are ok (generally) BUT . . .
Cross-contamination with wheat can occur if other breaded items are fried in same oil. And some fries contain wheat in the ingredients; must read all product labels.
PB is ok, Jelly is ok, BUT . . . The knife used to spread either one can be cross contaminated with gluten (and peanuts) if used on regular bread.
The same goes for a ladle that touches other foods like pasta (wheat). If the sauce was gluten-free before it’s not anymore. . .
Toasters cannot be shared. Gluten-free breads need a separate toaster to prevent cross-contamination with gluten.
Gluten-free products should not be stored in the same place as regular items – the risk of self-serve cross contamination is too great.
Gluten-Containing Foods and Ingredients Atta (chapatti flour) Barley (flakes, flour, pearl) Beer, ale, lager Breading and bread stuffing Brewers yeast Bulgur Communion wafers Couscous Croutons Dinkel (also known as spelt)* Durum* Einkorn* Emmer* Farina Farro or Faro (also known as spelt)* Fu (from wheat; used in some Asian dishes) Graham flour Hydrolyzed wheat protein Kamut* Malt, malt extract, malt syrup and malt flavoring Malt vinegar Malted milk Matzoh, matzoh meal Modified wheat starch Oatmeal, oat bran, oat flour and whole oats** Pastas Rye bread and flour
Seitan (from wheat; often in some vegetarian dishes) Semolina Spelt (also known as farro or faro, dinkel)* Triticale Wheat bran Wheat flour Wheat germ Wheat starch
*Types of wheat **Unless pure, uncontaminated oats www.glutenfreediet.ca/media/Gluten_Free_Eating_Apr_2011.pdf
Some hidden sources of gluten: Beer, ale, lager Broth, soup, soup bases Candies (Smarties速 in Canada), some chocolates, some chocolate bars and licorice Flavored coffees and teas Hydrolyzed plant protein and/or hydrolyzed vegetable protein (if from wheat, or the source is not mentioned, are not allowed). Imitation bacon bits and imitation seafoods Medications (check with pharmacist) Modified food starch (if source is not identified) Sausages, hot dogs, deli meats Sauces, marinades, gravies Seasonings Soy sauce
Seasoned French Fries Read ingredient labels for potential allergens and/or sources of gluten.
Popcorn Shrimp Read ingredient labels for potential allergens and/or sources of gluten.
GLUTEN – FREE ZONES (Self – serve) Located at each dining hall For use with only gluten-free foods located at this station.
What do you do if a customer brings food containing gluten into the gluten-free zone? Kindly inform them that they are at risk of contaminating the area; remove food item immediately. Promptly clean area using designated gluten-free rags and fresh soap/sanitizer.
We have been accommodating allergen-free meal requests.
Sample order form
Sample online GF meal ordered.
Chicken Parmesan with Rice Pasta
Meal form with time customer will be in for the meal.
Separate, dedicated pan and utensil
Preventing Cross Contact Wash and rinse hands with warm, soapy water and change gloves before prepping food and in between handling different items. Wash, rinse and sanitize cookware, utensils, and equipment before prepping food. Wiping off surfaces and sanitizers are not enough. For allergen-free items don’t share equipment, surfaces, utensils. Separate: use designated pans, surfaces and utensils for allergen-free items. If asked about an ingredient don’t guess or assume. Contact the kitchen for recipe or product details as needed, get a product label for a customer to read, or ask a supervisor, manager, chef, or the dietitian for assistance. Identify ingredients when asked – mark any with potential allergens. Notify supervisor if there are potential errors on the serving line tags. Read all product ingredient labels and refer to Allergen binder for reference lists.
Nutritious choices made simple ™
Guiding Stars® program begins at UNH Dining: 2009
Enhance our current nutritional information offered to guests. Healthy UNH Initiative, goal to be the healthiest campus by 2020.
Guiding Stars is Simple Only foods that score above 0 receive stars Good Nutritional Value Better Nutritional Value Best Nutritional Value
Guiding Stars Key Features • Highlights foods with higher nutritional density, yet does not “police” less nutritious food choices. • Proprietary algorithm is grounded in evidenced-based science and recommendations of authoritative bodies (FDA, USDA, WHO).
Evidence-Based Algorithm (patent pending)
The formula credits a product’s score for:
The formula debits a product’s score for:
vitamins, minerals, dietary fiber, whole grains
trans fat, saturated fat, cholesterol, added sodium, added sugars 100 kcal
The resulting score represents a weighted total
Other Guiding Stars Facts • Four algorithm types to address general, meat/nuts/dairy, baby food and fats/oils • “Living” program… if FDA changes guidelines, Guiding Stars will follow • Seven scientific advisors remain very active in program – meet monthly by phone and twice per year in person • Coffee/Tea/Dried Spices? Contain less than 5 calories per serving and so are not rated.
SAMPLE IDENTIFIER TAG
Vegetarian/Vegan status and Potential allergen status
“Gluten-Friendly” logo Recipe number in FoodPro® Last date nutrition changed in FoodPro® Last date recipe was rated by Guiding Stars ®
Alert supervisor if you notice a potential error on a card or if you have any questions about information on the card.
(not guaranteed to be gluten-free because of cross-contact risk)
Menus and Nutrition Analysis on our web site: www.unh.edu/dining
Choose a dining hall.
Click for menu . . .
A quick view of the day’s meals and snapshot of Guiding Stars, lite, vegan, vegetarian, potential allergens and gluten-friendly status.
From here, select a date, meal . . . Nutritive Analysis button
Double click on any recipe description name . . .
Nutrition Facts panel for this item. Information on ingredients and potential allergens. Food Allergy and Gluten Warning statement.
Disclaimer posted on web menus and in dining halls: PLEASE READ
Registered Dietitian Rochelle L'Italien, M.S., R.D., L.D. 603.862.2583 rochelle.litalien@unh.edu
SUMMARY – Preventing Cross Contact 1. Wash with warm, soapy water and rinse: hands, equipment, work surfaces, utensils. Do not just wipe a surface or use just sanitizer – allergens can still remain. 2. Don’t handle multiple allergen items at same time. 3. Use designated and separate equipment for allergen-free requests. 4. Label products with correct menu tag; be sure to follow recipes as written. Alert manager if issues. 5. Do not add garnishes or make recipe substitutions. 6. Answer customer questions seriously – do not guess if an ingredient is in a dish or not. Consult the kitchen, chef, manager or dietitian and reference lists in the Allergy binder for clarification.