Special Concerns

Food Allergy and Gluten Statement:

While UNH Dining does not have gluten-free nor allergen-free kitchens and main serving lines, we take every precaution to check ingredient information and to ensure that cross contamination of ingredients does not occur.

Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency without our knowledge and product availability may fluctuate. While we make every effort to identify nutrition data and allergen information, we cannot assure against these contingencies.

It is the responsibility of the customer with food allergies or other specified nutrition concerns to make the final judgment on whether or not to question the ingredients of a food item or to choose to eat the foods selected. Guests are encouraged to consider the information provided, to their own satisfaction, in light of their individual needs and requirements. For individualized assistance please contact a manager on site who can also put you in touch with the Registered Dietitian.


Handling Individual Nutrition Concerns

Our staff registered dietitian along with our executive chefs from our three dining halls are available for individual appointments to review concerns and accommodations. While there may be no immediate or apparent need, we encourage you to contact Disability Services for Students at UNH to discuss possible housing and/or classroom accommodations. Students who eat in the dining halls with specific nutrition concerns or medically-restricted diets are advised to set up a meeting with the registered dietitian: 

Rochelle L'Italien, M.S., R.D., L.D. 

We strive to meet all of our guests needs by providing as much information as possible about the foods we use and how our facilities accommodate specific nutritional needs.

 Menu tags: Nutrition information is posted for each dish-portion size, nutrition facts, vegetarian status, potential allergens and gluten status. (Please see or allergen/gluten-friendly statement below).UNH Dining uses FoodPro, a nutrition analysis program that allows us to review the eight most common allergens (milk, egg, fish, crustacean shellfish, peanuts, tree nuts, wheat, and soybean) plus gluten. Recipes, ingredient and nutrition analysis information is  reviewed by the registered dietitian.

Picture of sample menu tag of Veg 4 Bean Chili showing one star rating, 15% Iron, 9% Calcium 62% Vitamin C, 22% Vitamin A, 1.4g Total Fat, 8.3g Protein, 31.4g Total Carbs, 8.6g Fiber and 171 Calories.
  • Online menus: Our menus are posted on our website 10 days ahead. Expanded nutrition and ingredient information is also available on our menus page; see clarification here.
  • Products and tour: Inquiries about specific products, brands and ingredients used can be answered by contacting the registered dietitian, manager or chef. We also can provide a dining hall and kitchen/storage areas tour for further elaboration.
  • Designated pans: Separate pans and utensils are available at our stir fry and omelet stations to meet allergen needs and/or vegetarian or vegan requests).
  • PIcture of Gluten Free Zone at Stillings Hall

    Gluten-Free Zones: These self-serve stations, located in every dining hall, feature a fully stocked refrigerator/freezer with an assortment of gluten-free packaged products (dry cereal selections and granola, frozen waffles, Udi’s breads, crackers, desserts, individually portioned peanut butter, cream cheese, jelly, pure maple syrup, salad dressings, barbeque sauce and more). The stations also have dedicated equipment (Panini grill, toaster, knife, cutting board).

  • AF Station: We have a staffed “allergen-friendly” (AF) station at Philbrook Dining Hall. All foods here are prepared exclusively with ingredients that do not contain gluten (barley, wheat, rye) or the eight most common food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybean. Fresh prepared selections for lunch and dinner feature whole food items including a protein entrée, vegetable, grain, soup, vegetarian chili and two salads. To reduce the risk of allergen cross-contact, guests must use an empty, clean plate and no food can be brought to the station. Staff will remind guests of this requirement.
Designated Allergen-Friendly Station at Philbrook Hall. All foods are prepared exclusively with ingredients that do not contain gluten, milk, eggs, fish, shellfish, tree nuts, peanuts, wheat or soybean.

We understand some guests require additional assistance due to the nature of the self-serve environment and the sensitivity of their allergy or intolerance. Further accommodations are handled on an individual basis starting with a meeting with the registered dietitian.

Guests with allergies, including gluten, can fill out a nutrition concerns meal order form (to be reviewed by our registered dietitian and chef) to have their meals plated in the kitchen away from the self-service areas. The food will be prepared using separate utensils and pans. This equipment is used for this purpose only and stored in designated locations within each dining hall.


Procedures for using the online meal order form (pre-approved):

For a lunch request, submit your order by 9a.m.; for dinner requests, submit your order by 2p.m. You may also choose to plan your meals and place meal orders one day ahead.
We strive to have all items available on this order form; however, there may be times when a product listed may not be available due to vendor delivery issues. Please be sure we have a contact number to reach you. When you arrive at the dining hall please alert the checker who can alert the kitchen for your meal.


You must be pre-approved to use the online meal order form-please contact:

Rochelle L'Italien M.S., R.D., L.D. UNH Dining Registered Dietitian. If the recommended advanced notice is not adhered to the culinary staff may not receive your meal request ahead of time and an additional wait will be necessary to prepare your meal. Your consideration is appreciated.