Nutrition & Dietary Needs

DCCE prides itself on meeting the needs of all of our diners. This protocol specifically addresses accommodation of special dietary needs. The process for initiating accommodations is the responsibility of the student and is an interactive collaboration between the student and DCCE. Students are encouraged to begin this process before arriving on campus for the semester, or as soon as a new diagnosis is made during the school year.

The Senior Administrative Coordinator for DCCE and Special Dietary Needs Liaison serves as the point of contact in student dining for those seeking accommodations or those with questions or concerns regarding nutrition and dietary needs. To make an appointment, students should email Kelly Perreault at kperrea2@bates.edu. Kelly will review needs, explain how to navigate the dining room and assist in arranging appropriate accommodations. In some instances it may be necessary to consult with the Office of Accessible Education.

Responsibility of DCCE

  • Actively engage with students in a collaborative process to establish a plan for safely meeting a student’s special dietary needs in the form of reasonable accommodations.
  • Introduce students actively engaged in the process to key culinary staff and managers on duty who will assist the student in the day-to-day management of their dietary needs. These students will be apprised of the process for handling special dietary requests, communication strategies, arrangements for special meal orders and procurement of special dietary products, if necessary.
  • Provide appropriate signage explaining the DCCE allergen statement and labeling conventions.
  • Train appropriate staff in allergy awareness.

Responsibility of the Student

  • Be your own advocate for your dietary needs.
  • Initiate the request for accommodations for special dietary needs.
  • Provide appropriate documentation regarding medically restrictive diets when requested.
  • Be knowledgeable and proficient in the management of their medical nutrition needs. Proficiency includes the following:
    • Avoidance of foods to which the student in allergic, intolerant or otherwise unsafe for their condition.
    • Recognition of symptoms of dietary nonadherence or, in the case of a food allergy, an allergic reaction.
    • Knowledge of proper use of medications to treat a food allergy, if appropriate.
    • Carrying epinephrine in the form of an EpiPen, if prescribed, for treatment of an allergic reaction. (Bates Dining is required to call Campus Security and EMS if a reaction occurs. Students are asked not to leave the facility on their own.)
    • Read the menus and ingredient information that is made available.
      • Menu cards are posted where items are served
      • Weekly menus are posted in Commons
      • Menus and nutrition and allergen information is available online at nutrition.bates.edu
    • When in the dining hall, direct specific questions about ingredients or dietary needs to a manager, supervisor or the chef.
    • Avoid areas/foods known to be a high risk for cross contact if food allergies or gluten intolerance has been diagnosed.
    • Maintain communication with the Special Dietary Needs Liaison to keep DCCE apprised of the student’s needs so that modifications or adjustments can be made as needed.
    • Understand that special requests may take longer to prepare.

Allergen Statement

If you have any food related questions or specific dietary needs, contact Kelly Perreault, Special Dietary Liaison, at 207-786-6299 or via email at kperrea2@bates.edu.

Please note that manufacturers may change the formulation of foods without our knowledge. Additionally, because food is prepared in a commercial kitchen, using shared equipment, and presented in a self-service environment, there is a possibility of cross-contact with other foods and allergens.

Customers concerned about ingredients should be aware of these risks and be proactive about their food choices. It is ultimately the responsibility of the customer to decide what they choose to eat. Bates College does not assume any liability for adverse reactions related to foods consumed or mislabeled, or other items one may come into contact with while in the DCCE operations.

Some of the ingredients used in our food preparation are common allergens for a percentage of the population. We make every effort to identify these and have put into place the labeling system below.

This item contains peanuts

 

The item contains tree nuts

 

The item contains dairy products

 

The item contains eggs

 

The item contains pork

 

The item contains fish

 

The item contains shellfish – we do not differentiate between types of shellfish

 

The item is vegan – contains no animal products, including honey

 

The item contains coconut

 

The item is gluten free, however, we are a flour rich environment and, though we have taken every precaution, cross contamination may occur

 

The item contains soy

 

Please click HERE to view a pdf of the Allergen Statement.

Food Purchasing Quality

In order to provide you with the best possible service, Bates Dining is committed to purchasing products of the highest quality.

  • We use only USDA Choice meats or better.
  • We use pasteurized Grade A whole eggs – not powdered.
  • We offer 1%, Skim and Whole Milk in our milk dispensers.
  • The cottage cheese and yogurt offered are either low-fat or non-fat.
  • We contract with local farmers whenever possible in order to provide the freshest products possible.
  • We only use pure vegetable shortening, no animal fat.
  • Our tuna is packed in water and is dolphin-safe.

If you have any questions or concerns about product specifications, please contact Cheryl Lacey, Director of Dining, at 207-786-8355 or via e-mail  at clacey@bates.edu