Assessment of Food Allergy Management and Interactions with Campus Dining Halls Among College Students at Rochester Institute of Technology

Objective: This study explored college student dining experiences to identify areas for improving Dining Service allergen management. Method: A cross-sectional survey assessed specific allergies, frequency of allergic reactions, confidence and satisfaction with Dining Services, epinephrine auto-injector use, challenges, suggestions and use of dietitian services. Analyses included quantitative and qualitative methods. Results: Of 74 survey respondents, 28 were eligible, with 61% reporting two or more allergies (mean 2.4 ± 2.0). Tree nuts, peanuts, and milk were most common. Students with multiple allergies were more likely to carry epinephrine auto-injectors (p=0.015), though overall adherence was low. Concerns included cross-contact, inconsistent allergen labeling, and inadequate staff training. Many students, especially freshmen, had not met with dietitians for support. Conclusions: Although this study had several limitations, suggestions to strengthen student safety and satisfaction can be made. They include improving comprehensive allergen management policy to further enhance the university’s support for students with food allergies, continuing to refine staff training, educating students about allergen labeling and dietitian consultations.