Nutrition Navigation, Food Allergies, and Gluten-Free at the dining halls Rochelle L’Italien M.S., R.D., L.D. Registered Dietitian – UNH Dining
OBJECTIVES: 1.Understand basics of Guiding Stars program. 2.Locate nutrition analysis information on our web page menus. 3.Name the 8 most common food allergens. 4.Name the 4 key ingredients to be avoided for gluten-free dining. 5.Name the key methods for preventing cross contact.
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 Card
Vegetarian/Vegan status and Potential allergen status.
Recipe Number in FoodPro速 Last Date Nutrition Changed in FoodPro速 Last Date Recipe was Rated by Guiding Stars 速
Alert supervisor if you notice a potential error on a card or if you have any questions about information on the card.
Proud to be part of UNH Dining
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.
From here, select a date, meal . . . Nutritive Analysis button
Double click on any recipe description name . . .
You will get a Nutrition Facts panel for this item. Also included is ingredients and potential allergens information.
A food allergy occurs when the immune system mistakenly attacks a food protein (allergen).
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 allergens are transferred from food containing an allergen to the food served to the customer. EXAMPLES: Putting food on surfaces that have touched allergens (example: using the same spatula to plate up chocolate cookies and peanut butter cookies can transfer peanut to other food items). Cooking different types of foods in the same fryer oil or water (example: cooking breaded chicken and breaded shrimp in same oil – can transfer shellfish to other food items). Avoiding Cross-contact: Do not share utensils and surfaces. Wash, rinse and sanitize cookware, utensils and equipment before prepping food. Wash your hands and change gloves before prepping food. Keep higher risk allergens in separate containers (such as walnuts in a shaker bottle in self-service areas).
Celiac Disease Cannot eat wheat, rye, barley Need to eat GLUTEN-FREE
An adverse reaction to gluten is known as celiac disease. This 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). These grains and their by-products must be strictly avoided by people with celiac disease (and a growing population of those with gluten intolerance). Celiac disease causes damage to the lining of the small intestine, which prevents the proper absorption of nutrients in foods. This is turn can cause a person with celiac disease to become malnourished.
SOME EXAMPLES
-Spaghetti and other semolina pasta NO (wheat)
-Fish ok, breading NO (contains wheat) -Rice ok, rice pilaf nNO (contains orzo pasta)
-Regular soy sauce NO (most contain wheat)
Potatoes and French fries are ok – BUT . . .
Cross-contamination with wheat can occur if other breaded items are fried in same oil.
PB is ok, Jelly is ok, BUT . . . The knife used to spread either one can be cross contaminated with gluten 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 stations are located at each dining hall. Self-serve and 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 sanitizer.
Online meal order form for gluten-free meals: www.unh.edu/dining Nutrition: Special Concerns
Sample
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 Director of Culinary Services Ralph Coughenour, CEC, AAC, CFBE 603.862.4883 ralph.coughenour@unh.edu
Preventing Cross Contact (food safety, allergies, gluten) IN THE KITCHEN & PREP AREAS Avoid cross – contact of allergens: fryolators, food contact surfaces, etc. Wash, rinse and sanitize cookware, utensils, and equipment before prepping food. Wash your hands and change gloves before prepping food and in between handling different items. Use separate pans, surfaces and utensils for items made for allergen-free items. SERVICE AREAS Strict food and utensil handling procedures, as stated above. Identify ingredients when asked – mark any with potential allergens. Notify supervisor if there are potential errors on the serving line cards. 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 for assistance.