Dining Services has had long-standing success working with students with medically restricted diets. In most cases, for example, allergies to milk, eggs, peanuts, tree nuts, fish, and shellfish, we will familiarize you with the many alternatives provided on our regular menus and where you can find nutritional and product information you need to be able to make informed and safe choices. Dining Services has intentionally developed our board plan menus to offer the flexibility and variety to reasonably meet most of your dietary needs.
If you have a food allergy or a medically related dietary condition, you will need to register with AccessAbility Services and schedule an intake appointment with Deborah Cohen, Director of AccessAbility Services at 413-538-2634. After you have met with Accessability Services, you will need to contact Katie Gay, Dining Services menu coordinator, at ext. 2100 to discuss your special dietary requirements and bring your approved letter of accommodation. At this meeting, you can expect to discuss:
- Diet history of foods that you can and cannot tolerate.
- All of the food options and/or allergy-alternative food products that Dining Services has available.
- How to access menus on our website and obtain any nutritional and food content information.
- An introduction to the dining hall staff that will be working with you, if necessary.
In some cases, Dining Services can institute a program to reasonably accommodate your medically restricted dietary needs that would include modified / alternative food preparation and products.
If the College determines that we cannot accommodate your condition, you may be considered for a board plan exemption. This is the only circumstance in which exemption from the board plan will be considered.
If you have questions regarding ingredients and food preparation in any of our dining facilities, we encourage you to ask the dining hall manager for assistance or go to our website.
Web access to our menus and the nutritional information:
- Go to our website
- Select “menus”
- Select a dining location
- Click on the “apple” icon
- Check (v) the menu item(s) for which you want the nutritional information
- Select “show” which generates a “nutritive report” and lists:
o Recipe description
o Portion size
o Nutrients & their content
- If you select the item under recipe description in the nutritive report, you will then get a “nutrition label” which lists
o All of the items in the nutritive report, ingredients and any allergens
To set allergen filters to show which menu items either "contain" or "does not contain" the respective allergen(s):
- Click on "set allergen filter" in upper right corner of screen
- "Set allergens filter" screen will appear on left side of screen
- Select allergens
- Hit "apply"
Dining Services has developed the board plan and our menus to provide a multitude of choices, variety and flexibility. While we cannot accommodate personal preferences, we are more than happy to speak or meet with you to discuss any questions regarding ingredients and food preparation in any of our dining facilities. You can either contact our menu coordinator, Katie Gay, at x 2100 to speak or make an appointment with her, or speak to any dining hall manager to get your questions answered.
Dietary Intolerances / Food Allergy Disclaimer
Mount Holyoke College Dining Services has policies and procedures to accommodate the various dietary requirements of our guests and identify ingredients that may cause allergic reactions to anyone with food allergies/intolerances. We are committed to appropriate food safety measures and to educating our staff about the potential severity of food allergies and intolerances. Mount Holyoke College Dining Services makes reasonable efforts to label its food correctly and update any nutritional and food content information found on our website. We do not guarantee the accuracy of nutrition information. Ingredient and nutrition content of foods may vary due to changes in product formulation, recipe substitutions, portion size and other factors. The nutrition analyses provided are approximations only. Our website also includes a “food legend” whereby certain foods are identified by symbol. These symbols are also used on our menu item signs.
However, there is always a risk of contamination and the possibility that the manufacturer of the commercial foods we use could change the formulation at any time and without notice. Customers with concerns about food allergies need to be aware of this risk. Dining Services also operates its own bakery which is not “nut free” and therefore cannot guarantee that there will not be cross-contamination. Any customer concerned about food ingredients should be aware of these risks and proactive about their food choices. It is ultimately the responsibility of the customer to decide whether to eat certain foods.
Mount Holyoke College Dining Services will not assume any liability for adverse reactions to foods consumed or any items a student may come in contact with while dining at any of our dining locations. Again, students with food allergies or other dietary intolerances are encouraged to contact Dining Services at (413) 538—2100 for additional information and/or support.