Special Diets. You must advise Us in writing of any and all special requests and dietary requirements at the time of Booking. We will make every reasonable effort to accommodate Your dietary requests but cannot guarantee that such requests can be met.
Special Diets. Residents who require a specific diet for medical reasons should consult the Office of Accessibility Resources. If a determination of need by the Office of Accessibility Resources indicates that a special meal plan accommodation is appropriate, then the student shall be assigned a meal plan or no meal plan at all in accordance with the determination. For all other special dietary requests residents should consult the Office of Housing and Food Services. Residents must have a letter from their physician describing the medical need and specific food and/or preparation required.
Special Diets. Residents who require a specific diet for medical reasons should consult the Office of Disability Services. If a determination of need by the Office is Disability Services indicates that a special meal plan accommodation is appropriate then the student shall be assigned a meal plan or no meal plan at all in accordance with the determination. For all other special dietary requests residents should consult the Office of Housing and Food Services. Residents must have a letter from their physician describing the medical need and specific food and/or preparation required.
Special Diets. Please be advised that the FSCH is a “home-like” environment and provides a House Diet only. At this time we are unable to accommodate special diets (such as; CCD, low sodium, fluid restrictions, etc.). That being said, we do substitute with many “sugar-free” items to limit the daily sugar intake and aid our Diabetics.
Special Diets. The College is a non-sectarian institution and resources are not available to construct special diets for religious, personal or unique medical reasons. All Residents with dietary issues are encouraged to consult with Health Services or the Dining Service Nutritional Consultant for advice.
Special Diets. When Your physician orders a special diet for You, Dining Services will endeavor to prepare meals that conform to the requested diet.
Special Diets. You must advise Us in writing of any and all special requests and dietary requirements at the time of
Special Diets. At no additional cost to student, consumer, or the SFA, FSMC shall supply any special diets for students required for medical or religious reasons when substantiated from a SFA recognized medical provider or religious authority.
Special Diets. The FSMC shall, in accordance with SFA policy, supply special diets for students where medically necessary and when prescribed by a licensed physician.
Special Diets. Because food allergies and intolerances may significantly affect students’ success, Contractor shall provide special diets for students when approved in writing by the designated Client representative and Director of Campus Dining. Contractor’s corporate or regional dietitian shall assist the Executive Chef in planning and providing the diets as approved. Additionally, during each dining period, Contractor shall be sure to have at least three options in each dining venue for students who do not wish to eat meat selections (such as vegans and vegetarians) and for students who require Gluten-free foods. Contractor shall also provide at least three Top-8 allergy free items in each dining area for every meal period. Top-8 food allergen condiments shall be stored safely away from the food line to eliminate the chance of cross-contact. However, Contractor may set up a different system as long as food service associates are thoroughly trained to avoid cross-contact when serving food allergic individuals. Contractor shall also institute a means to provide food for students unable to come to a dining venue due to common illness (flu, strep, etc.). This may include allowing meals to be picked up at the dining center by a designated roommate/friend/RA who will deliver the food to their room. Specific foods shall be sent based on a pre-determined menu of clear liquids and/or foods best tolerated with flu-like/gastrointestinal symptoms. If students are unable to access the dining centers for another reason, (i.e. severe injury affecting mobility), Contractor shall provide a system that will allow a designated representative to pick up and deliver meals to the injured student. To assist students’ eating safely, Contractor shall make available a searchable menu database to identify the top eight (8) allergens as well as vegan and Vegetarian items served on campus. All new food service employees must complete a mandatory health and safety training course which has a section specifically focused on food safety and cross-contamination prevention. All existing staff must, at a minimum, complete a yearly health and safety refresher prior to each new school year that emphasizes the importance of food safety in preventing cross-contamination.
