Food Allergies in Universities

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Ezarik, M. (2013). Food Allergy Fight: Safe student dining a right. University Business.  16(2), 13 Retrieved from http://www.universitybusiness.com/article/food-allergy-fight-safe-student-dining-right.

Thernstrom, M. (2014). I can eat it. Stanford Medicine. 31(3), 28-33.  Retrieved from http://stanmed.stanford.edu/2014fall/i-can-eat-it.html
 
There has been a significant increase in the number of reported food allergies over the past few decades. In fact, Stanford Medicine reports that the rate of food allergies has doubled in just 10 years, making 8% of children and 2% of adults in the United States as having a food allergy, two thirds of which have more than one allergy (Thernstrom, 2014).  The increase of food allergies is alarming and precautions have to be taken to decrease the chance of reactions at restaurants and school dining facilities.
Thanks to the Americans with Disabilities Act, schools are required to offer more allergen-free options to reduce discrimination against those that cannot eat certain foods that contain their allergens (Ezarik, 2013).  This has brought a vast change in the food service for those with allergies.  Food service operations have learned to adapt by adding more allergen-free options and increasing food safety procedures.  This includes students being able to pre-order meals and having their food prepared in “allergen-safe” workstations (Ezarik, 2013).  While many people with food allergies most likely do not wish to refer to their allergies as a disability, this legislation has helped improve the safety and security of the students. 

-DG

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