2025 Northwestern Dining Allergen Guide

Navigating Food Allergies
+ Special Diets on Campus

Table of Contents
Welcome to Northwestern University!…...................3
Our Philosophy….........................................................4
Food Allergies…...........................................................5
Celiac Disease….........................................................6
Support….........................................................….........7
Meet your Campus Dietitian......................................8
Your Responsibilities.....................................................9
Your Resources............................................................10
Allergen Disclaimer.....................................................12
Limited Exposure Nut Policy – Residential................14
Food Allergic Reactions.............................................15
Dedication Station: Pure Eats....................................16
Dedicated Station: Avoiding Gluten Pantry............17
Specific Allergy Information.......................................18
Religious Dietary Needs..............................................20
Frequently Asked Questions.......................................22

Welcome to Northwestern University!
The health and safety of our guests is our highest priority at
Northwestern University and for NU Dining. To support our guests
with food allergies and other dietary restrictions, we have
created this guide for your reference.
Be aware that we handle and prepare egg, milk, wheat,
shellfish, fish, soy, peanut and tree nut products, sesame, and
other potential allergens in the food production areas of our
facility. We work hard to provide nutrition and ingredient
information that is as complete as possible. Vendors may
substitute ingredients without our knowledge, and menu items
prepared in close proximity to other ingredients may result in
cross-contact with allergens.
Guests with food allergies or specific dietary concerns should
always speak to an Ingredient Expert, who is a chef, manager,
or supervisor. Check out our video sharing more on how we
support students with food allergies and dietary needs.
Also remember: We are here to help!
Olga Goumas, MS, RDN, LDN – Campus Dietitian
dietitian@northwestern.edu
3

our philosophy
NU Dining believes that good nutrition is essential to good health.
That's why we are committed to nourishing each and every
student by providing them with healthy, nutritious foods every
day.
NU Dining supports students who have food allergies by
providing information and knowledge that is necessary to make
informed food choices in all of our dining locations.
We work together to provide reasonable arrangements so that
students may participate in the college dining experience as
much as possible. We recognize that students with food allergies
already experience a more limited diet than those who do not
have allergies. They are required to exert more time and effort in
managing their diet than others. We account for each individual
student’s personal dietary needs and make every effort to
provide helpful information to those with food allergies.
Our goal is to provide students with the tools they need to be
active in the management of their food allergies or food-related
medical conditions within the dining locations. We want to
provide a safe and supportive transition into college life.
4

food allergies
Background
According to recent large-scale studies on food allergy (FA) prevalence,
more than 33 million Americans have food allergies, including more than 26
million (10.8%) adults and about 5.6 million (7.6%) children.
A food allergy can develop at any time, with nearly 50 percent of food
allergies occurring for the first time as an adult. In addition, nearly 19 percent
of adults believe they have a food allergy. These findings suggest that adults
with suspected food allergies receive appropriate confirmatory testing and
counseling to ensure food is only avoided when necessary and that quality of
life is not needlessly compromised. Reactions from food allergies can affect
one’s breathing, intestinal tract, heart, and skin. Allergen exposure can be
serious and potentially life-threatening. Every three minutes, a food allergic
reaction sends someone to the emergency room.
What is a Food Allergy?
A food allergy (FA) is an
abnormal immune
response to a food
ingredient, typically a
protein. Food allergic
reactions can vary from
mild symptoms (hives, lip
swelling) to severe and lifethreatening
symptoms,
often called anaphylaxis
(difficulty breathing,
shock). There is no safe
amount of an allergen for
those with life-threatening
food allergies.
Common Food Allergens
Congress passed the Food Allergen Labeling and
Consumer Protection Act in 2004 (FALCPA). This law
identified eight foods as major food allergens: milk,
eggs, fish, shellfish, tree nuts, peanuts, wheat, and
soybeans.
On April 23, 2021, the Food Allergy Safety, Treatment,
Education, and Research (FASTER) Act was signed into
law, declaring sesame as the ninth major food
allergen recognized by the United States. This change
became effective on January 1, 2023, when the U.S.
Food and Drug Administration (FDA) labeling
requirement added sesame as the ninth major food
allergen on food packaging labels.
While these nine allergens cause more than 90
percent of food allergic reactions, any food ingredient
can potentially be an allergen, and more than 170
foods have been documented as responsible for an
allergic reaction.
References:
1.Gupta, R. S., Warren, C. M., Smith, B. M., Jiang, J., Blumenstock, J. A., Davis, M. M., Schleimer, R. P., & Nadeau,
K. C. (2019). Prevalence and Severity of Food Allergies Among US Adults. JAMA Network Open, 2(1), e185630.
https://doi.org/10.1001/jamanetworkopen.2018.5630
2.Gupta, R. S., Warren, C. M., Smith, B. M., Blumenstock, J. A., Jiang, J., Davis, M. M., & Nadeau, K. C. (2018).
The Public Health Impact of Parent-Reported Childhood Food Allergies in the United States. Pediatrics, 142(6).
https://doi.org/10.1542/peds.2018-1235
5

celiac disease
What is Celiac Disease?
Celiac disease is a serious autoimmune
disease in which gluten ingestion damages
the lining of the small intestine.
Celiac disease can have the following side
effects if gluten is consumed: vomiting,
bloating, weight loss, anemia, chronic
fatigue, bone pain, and muscle cramps.
Damage occurs to the intestine and can
make it difficult for someone with celiac
disease to absorb nutrients from the foods
they eat.
As many as one in 141 Americans have
celiac disease, although most don't know
it. The only way to manage this disease is
by avoiding gluten.
What is Gluten?
Gluten is a protein commonly found in
certain grains like wheat, rye, and barley.
These grains are found in breads, pasta,
and snacks and may also "hide" in foods
and ingredients such as soy sauce, salad
dressings, soups, and flavor enhancers.
6

we are here to help!
Whether you have a food allergy, celiac disease, or dietary
need, our dining teams and Registered Dietitian are here to
support.
1 / Notify NU Dining team of your allergy(ies) or dietary needs.
Schedule a meeting with our Dietitian to communicate any
concerns or needs. Do this by emailing dietitian@northwestern.edu.
At the initial meeting, the Dietitian will address questions, provide
resources to assist in diet management, and guidance for
navigating the dining spaces.
2 /After the initial meeting, personalized tours to meet the dining
staff, ingredient experts, and further outline resources is available to
students.
3 / We strongly encourage meeting the Ingredient Expert, who is a
trained manager, supervisor or chef to assist in making informed
decisions. If you do not know who these individuals are, please ask
view digital signage to identify the experts or ask cashier or another
employee on duty to contact them.
4 / The Dietitian will be available to the student throughout the year
if any additional questions or concerns arise. If you notice
something that is problematic for your allergy or have any
questions, please notify our Ingredient Expert and/or the Dietitian:
dietitian@northwestern.edu
7

8

your responsibilities
It’s our goal to provide students with the necessary information
to make informed food choices. It’s important for these
students to manage their needs by adhering to the following
recommendations:
1 / Students are responsible for contacting the Northwestern
Dining team with any concerns, needs, or requested
accommodations. Students can contact the dietitian at
dietitian@northwestern.edu
2 / Don't be shy, we are here to help! Always inform our
Ingredient Experts of any dietary needs or considerations.
3 / Read the station signage, menus, and ingredient
information made available upon request and online at Dine
On Campus to be better informed.
4 / If unsure if a menu item fits your needs, see an Ingredient
Expert for individualized assistance. Please seek digital signage
indicating Ingredient Experts or ask a team member to
connect you with them.
5 / Be aware of cross-contact in dining locations. Self-serve and
made-to-order areas such as salad bars, grills, and delis, are of
high risk of introducing allergens due to shared equipment.
Students are permitted to ask Ingredient Experts:
o To have staff change their gloves
o To use a new utensil or fresh pan
o To request ingredients that are stored separately
6 / Take caution with deep-fried foods. Frying oil is used for
multiple foods and cross-contact risk is high.
7 / Take caution with bakery items. Any items prepared onsite
have the potential to have been in contact with other
ingredients in the kitchen. Peanuts and tree nuts are not
brought into our residential dining kitchens, however, some of
our bakery products are manufactured in facilities that use
peanuts and tree nuts.
o Carry prescribed medications with you at all times. Be
able to recognize allergic reactions, administer
medications and immediately call 911.
o If you have any questions or concerns, please speak
to a team member right away. If we do not hear from
you, we believe that you are successfully managing
your diet on campus. 9

your resources
The following services from NU Dining are available to help you
manage your food allergy or dietary needs:
1 / An individual meeting with the NU Dining Dietitian to
develop an individualized plan for navigating the residential
dining facilities.
2 / The Ingredient Experts on duty are available across
campus to address questions/concerns and serve as important
resources. They can provide package labels for all dry and cold
food storage items. When in a particular unit, please ask for the
Ingredient Expert or email the Dietitian at:
dietitian@northwestern.edu
3 / A personalized tour of the dining commons, including
introduction to the dining management team to give you
direct access to individuals responsible for food preparation.
4 / Access to daily menus and ingredient lists ahead of
time online at https://dineoncampus.com/northwestern under
the "Menu" tab or on our Dine on Campus App. Use caution, as
ingredients listed online are subject to change. Always consult
with an Ingredient Expert for the most accurate ingredient
information at the time of service.
10

your resources
5/ Availability of menu signage indicators online and at point of
service. There is information on each dish, including recipe names
and dietary identifiers such as Avoiding Gluten (AG), Nutrition
facts can be found on Dine on Campus or upon request. These
icons are a quick reference guide to assist in dietary choices.
VEGAN: Foods that do not contain animal-based
ingredients or animal by-products. Rooted stations
feature a vegan protein, grain, vegetable,
composed salad and crunchy root vegetable
chips. These are available at all dining commons
during each meal period.
VEGETARIAN: Do not contain meat, poultry, fish, or
seafood but may contain eggs or dairy.
Vegetarian options are readily available at each
meal period in the dining commons and retail
spaces.
GOOD SOURCE OF PROTEIN: Food items that
contain at least 7 grams of protein per serving.
CLIMATE FRIENDLY: Recipes with low greenhouse
gas emissions (GHGs) and have agricultural and
ingredient processing impacts that are lower than
70% of all products assessed by HowGood.
AVOIDING GLUTEN: Menu items made without
gluten containing ingredients. Please note that
because we handle products containing gluten in
our kitchens, menu items cannot be designated as
“gluten-free.” Due to this and self-service, items
may come in contact with gluten when not
prepared in the dedicated station, Pure Eats. If you
have questions about a specific product, please
ask an ingredient expert.
11

allergen disclaimer
NU Dining uses manufacturer-provided ingredient information,
and we do not confirm the presence or lack of an allergen.
We periodically review ingredients to verify that ingredient
labeling is consistent with what is provided by the manufacturer.
Product substitutions are a regular occurrence without notice,
and these substitutions can potentially change the allergen
profile of a dish. The Ingredient Expert should provide to the realtime
information based on the actual products on hand. These
individualized discussions can assess dietary needs, reviewal of
products, and potential for cross-contact.
Cross-contact occurs when one food comes into contact with
another food and their proteins mix, creating the potential for
an allergic reaction.
Our team is trained on best practices to reduce the potential
of cross contact with education focused on hand washing,
changing gloves, utensil use, and mindfulness of shared
surfaces and equipment. Due to shared kitchens, menu items
prepared onsite may come in contact with common food
allergens during production or self-service areas.
Always inform the Ingredient Expert of your allergy or dietary
restriction to assess the risk or possible cross-contact in the
meal. Each cook/frontline associate is also instructed to follow
standardized recipes as written so as not to introduce any item
to the recipe that is not on the recipe card.
Frequent production audits are performed to assess recipe
adherence and production processes and to stay informed of
new products being purchased.
Please direct any questions regarding an allergy or food
ingredients to any of the Ingredient Experts on duty. For
questions, you may also contact our campus Dietitian by
emailing dietitian@northwestern.edu
General Allergen Disclaimer: Be aware that we handle and prepare egg, wheat,
milk, shellfish, fish, soy, peanut, tree nuts, sesame, and other potential allergens in
the food production areas of our facility. We attempt to provide nutrition and
ingredient information that is as complete as possible. Products may change
without our knowledge and menu items are prepared in close proximity to other
ingredients that may result in cross-contact with ingredients not listed, including
allergens. Guests with food allergies or specific dietary concerns should speak with
a manager for individualized assistance.
12

allergen disclaimer
NU Dining's goal is to minimize allergen-related risks while being
inclusive, accurate, and innovative. We achieve this by informing
our guests about every ingredient in our dishes, not just major
allergens. Main items will be featured on ingredient lists or every
menu item.
Main items are defined as purchased products that are one of
the following:
Single ingredient (e.g. - fresh fruit or vegetables)
Made from multiple ingredients in house (e.g. – fried chicken)
Made from multiple ingredients as purchased (e.g. - hamburger
bun)
Any ingredients that are not single ingredients (i.e. purchased
items with sub ingredients) will contain this symbol: ^ and to
ask a manager if they have further questions. This is an indicator to
our guests that items with icon contain additional sub-ingredients
that are not listed. Guests are encouraged to contact a chef or
manager for further clarification, if desired.
These indicators can be found on Dine on Campus, residential
digital signage and residential menu signage at point of service.
13

limited exposure nut policy
To support students with peanut and tree nut allergies in navigating our
residential dining spaces, an NU dining limited exposure peanut and tree
nut policy is in place. This includes Sargent, Elder, Foster Walker Complex,
and Allison dining spaces. This does not include retail concepts across
campus.
Products or ingredients that state the following on their packaged labels
will not be purchased or brought into food prep areas or kitchens of
Sargent, Elder, Foster Walker Complex, and Alison:
• Contains peanuts, contains nuts, or contains tree nuts (any tree nut)
• May contain peanuts or tree nuts (any tree nut)
• Made on shared equipment that also processes peanuts or tree nuts
Products or ingredients that state “Made in a facility that produces or
handles peanuts or tree nuts” may be purchased and used within the
food service operation.
In January 2025, the FDA released new guidance that outlines changes
to its classification of tree nuts, among other items. Most notably,
coconut has been taken off the list of tree nuts. In accordance with the
FDA, the items below are Tree Nuts: Almond, Brazil nut, cashew,
Filbert/hazelnut, Lychee nut, Macadamia nut/Bush nut, Pecan, Pine
nut/Pinon nut, Pistachio, Walnut, Heartnut
14

food allergic reactions
While there are resources in place to support those with food allergies, NU Dining
has also implemented protocols in the incidence of an allergic reaction.
Dining teams are trained on how to react when a guest notifies a medical
emergency or shows any sign of medical distress, including allergic reactions.
Education is focused on the signs and symptoms of an allergic reaction,
encouraging medication use, and calling 911. Currently, Northwestern Dining
and Northwestern University do not stock epinephrine on campus for public use.
If a student experiences symptoms of an allergic reaction, they are encouraged
to administer their own medication per their emergency care plan, call 911 for
further medical assistance, and notify a dining team member.
If you are at risk of anaphylaxis, please keep in mind the info
below:
• Always have medical alert identification
• If prescribed, always carry epinephrine and other medication
with you.
• Have an emergency care plan in place. Review these FARE
Resources to create your own individual response plan.
• If having an allergic reaction, administer your medication (e.g.,
epinephrine auto-injector, epinephrine nasal spray)
immediately. Staff is trained to encourage administration
• Call 911 or ask someone to call for you. Let them know you are
having a food allergic reaction.
• Do not go back to your room alone.
15

pure eats
Pure Eats supports an inclusive dining
experience for those with food allergies
and needing to avoid gluten. This
dedicated space features food that is
simply prepared, seasoned, and
served by a trained associate. The
station is dedicated to foods prepared
without the nine major food allergens
(milk, wheat, egg, soy, peanuts, tree
nuts, fish, shellfish, and sesame) and
gluten.
Find this station at all residential dining locations. One
entire dining commons is dedicated to Pure Eats – at
Foster Walker Complex West (or Plex West)
While the items are not certified "free-from", additional measures are taken to reduce the risk of
cross-contact. These include:
• Additional trainings for staff working at Pure Eats
• Vetted recipes and products that are used on the station
• Focus on single-source ingredients to avoid hidden allergens
• Items are prepared in separated areas with dedicated utensils and equipment
• Meals are served by an associate only, no self-service
• Dietitian completes routine audits of the station and uses protein residue detection testing to
assess cleanliness
Pure Eats is open for lunch and dinner seven days a week. Daily offerings include a hot protein,
starch, and vegetable. Cold options feature a rotating composed salad and fruit. Dessert options
include a dedicated granola bar or cookie upon request. Nondairy milks, cereals, and hand fruit
are available in the dining facility as well.
16

avoiding gluten pantry
Our Avoiding Gluten Pantry is a self-serve station that features options made
without gluten, in all residential dining commons and meal periods, seven
days a week. This pantry features a separate waffle maker and a rotating
assortment of avoiding gluten breads, cereals, and muffins. Cream cheese
and butter packets or available in designated refrigerators or upon request.
Please note that this station is self-served and designated equipment is
accessible to all guests. Our dining team adheres to cleaning practices to
limit exposure of gluten and offers predominately prepackaged products.
The Dietitian conducts routine audits to assess cleanliness of the pantry with
specific gluten protein detection testing.
If additional items are needed or if looking for a specific item, please see an
Ingredient Expert.
17

specific allergy information
Refer to the menus and ingredient information made available to you. We use
manufacturer-provided information, and we do not confirm the presence or lack of an
allergen. NU Dining periodically reviews ingredients to verify ingredient labeling is
consistent with what is provided by the manufacturer. Ingredients listed may be subject
to change without notification.
WHEAT ALLERGIES / AVOIDING GLUTEN
Avoiding gluten breads, cereals, bagels, waffles are available daily at the
avoiding gluten pantry. Be sure to check the ingredients of all food items
you wish to consume and be aware that sauces on products may be made
with wheat ingredients. Look for the Avoiding Gluten icons on dishes that
are prepared in-house. We use the term "Avoiding Gluten" to identify dishes
made without gluten-containing ingredients. Since gluten can be airborne
for up to 24 hours, we cannot use the term gluten-free for items made inhouse.
If you have any questions, just ask an Ingredient Expert or Dietitian
at dietitian@northwestern.edu. The Dietitian can assist with identifying
options in retail settings.
MILK ALLERGIES
A non-dairy milk option is available every day in residential dining. However,
milk and milk-based products are ingredients used in many of the menu
items served. Items prepared with butter or margarine should also be
avoided. Please check with a manager or Ingredient Expert if you have
questions.
SOY ALLERGIES
Soybean is present in a large variety of products. Cooking and frying oils
may be made from soy. While studies have shown that highly refined soy oil
is safe to consume for most with a soy allergy, if a medical professional has
noted that you have a severe allergy, you should consider alternate
options. Please ask a manager if you would like to review the ingredient
label. Avoid products containing soy, such as tofu, miso, tempeh,
edamame, soy sauce, and tamari.
*Even foods commonly prepared without gluten-containing ingredients may not be ‘gluten-free.’ Our
recipes are prepared in open kitchens, where cross-contact is possible and where ingredient substitutions
are sometimes made. If you have celiac disease or a gluten sensitivity, please notify your on -site manager
to request an individually prepared avoiding gluten meal. 18

specific allergy information
EGG ALLERGIES
Many of our baked goods and desserts contain eggs. Students are
asked to take caution with all baked goods and are encouraged to
check the ingredient labels of items they wish to eat.
SHELLFISH ALLERGIES
Avoid entrées and mixed dishes that contain shellfish (such as crab,
shrimp, lobster, clams, mussels, oysters, and octopus) as a main
component. Use caution when selecting Asian dishes, where
shellfish may be included in sauces. Additionally, shellfish is
sometimes found in bouillabaisse, fish stocks, sushi, or seafood
flavoring. Students with shellfish allergies are asked to check the
menus and full ingredient list.
FISH ALLERGIES
Beyond entrées and mixed dishes that contain finfish as a main
component, please use caution when selecting Asian dishes, where
fish may be included in sauces. Additionally, fish is sometimes found
in some gravies, barbecue sauces, Worcestershire sauces, Caesar
salads, sushi, and some dressings. Students with fish allergies are
asked to check the menus and full ingredient list.
PEANUT ALLERGIES
Students with a peanut allergy are advised to take caution with
bakery items. Peanuts are not brought into our kitchen, however,
some of our bakery products are manufactured in facilities that use
peanuts. Our dining commons offers sunflower butter as a
replacement for peanut butter.
TREE NUT ALLERGIES
Students with a tree nut allergy are advised to take caution with
bakery items. Tree Nuts are not brought into our kitchen, however,
some of our bakery products are manufactured in facilities that use
tree nuts. Coconut products are used in our kitchens, except for our
allergy dedicated station, Pure Eats.
SESAME
Sesame is present in items like hummus, baba ganoush, breads,
bagels, sushi, falafel, tempeh, veggie burgers, and dressings, to
name a few. In accordance with the FASTER act, food
manufacturers are now required to label sesame. Some foods we
previously purchased may have reformulated to include sesame.
Students with a sesame allergy should always verify ingredients with
Ingredient Experts.
19

Religious dietary needs
Northwestern Dining supports guests of all needs in navigating our spaces and
we are committed to supporting those with diverse religious dietary needs. We
proudly offer halal and kosher options, along with vegetarian and vegan choices
that align with many faith-based practices. See the your resources section for
menu indicators. Our menus are clearly labeled to help you make informed
choices, and our staff is trained to properly handle food.
Kosher Dining
Northwestern Dining features two kosher-certified stations, one on north campus at
Elder Dining Commons and one on south campus at Allison Dining Commons. These
stations are available both for those that observe kosher dietary laws as well as for
any guest who wants to enjoy the delicious kosher-certified menu items prepared by
our team. Both stations are meat kitchens that also provide a vegan option at all
served meals.
The kosher-certified station closes after lunch every Friday and reopens for lunch
every Sunday in observance of the Sabath. The station is also closed in observance
of all Jewish holidays. Please reference the signs at the station for availability. Meal
plan holders may use their meal plan to dine at Northwestern Hillel when the stations
are closed.
KOSHER-CERTIFIED STATION PRACTICES
Our kosher-certified stations strictly adhere to kosher dietary guidelines. All meats are
sourced from kosher-certified suppliers including Midtown Foods. Each year, our
team works closely to ensure and certify that all kitchens are operating in
accordance with the guidelines set forth by Seal-K. This Chicago-based non-profit
organization adheres to the strict guidelines of Halachah – Jewish Law for the
purposes of certifying kosher products and operations. Each kosher-certified station is
managed by a mashgiach who ensures that all meals are prepared in accordance
with kosher guidelines and procedures.
Contact
dietitian@northwestern.edu with any
questions about dining on campus
with religion-based dietary needs
20

Religious dietary needs
Halal Dining
Northwestern Dining offers a wide daily range of halal-certified
options at all four dining commons. From traditional global fare to trendy
twists on classics, our halal-certified offerings are prepared to delight
almost any appetite.
Additionally, halal protein options are available in retail spaces: Buen Dia
and Burger 847 in Norris and at Late Night Burger 847 at Fran's Cafe in
Willard Hall.
OUR HALAL OFFERINGS
Our halal menu items are sourced from halal-certified suppliers,
including Koch Foods and American Foods. This ensures that our offerings
are sourced, prepared and served in compliance with halal dietary
guidelines. All halal-certified proteins and offerings are identified at the
point of service with an identifier.
OUR HALAL COMMITMENT
Our dining team reviews each recipe to ensure all halal offerings do not
contain ingredients that are not in accordance with halal dietary
guidelines. All halal menus and halal recipes have been written without
alcohol at all dining commons. Additionally, Northwestern Dining
partners with our product manufacturers and distributors to obtain an
authentic halal certification on all products that are purchased for our
spaces
Look for the red Halal icon at
the point of service to
identify options in all
locations
Contact
dietitian@northwestern.edu with any
questions about dining on campus
with religion-based dietary needs
21

frequently asked questions
1 / Can I assume the ingredients will always be the same in a
common menu item?
Never assume. Although there might be a common item on
the line, don’t assume you know the ingredients. We have
different products based on our vendors’ availability, so an
ingredient we use today can potentially be a different brand
from time to time. The safest and most reliable practice is to get
to know the chefs and managers and always ask questions.
2 / Who should I ask or talk to about a question on the menu?
Always ask the manager or chef. Our trained Ingredient Experts
will be able to ensure you are provided with accurate
ingredient information. You can locate an Ingredient Expert at
each unit by asking one of the frontline associates to speak to
a management professional to help you navigate our dining
facilities.
3 / What’s the difference between “Gluten-Free” and “Avoiding
Gluten”?
Avoiding Gluten means our products do not include any fresh
or manufactured food that contains gluten. Gluten-Free means
the food item contains less than 20 ppm of gluten, which can
only be determined through laboratory testing. Since we
prepare products in common kitchens with shared equipment,
it is not possible that our products can maintain gluten-free
status as established by the manufacturer.
22

frequently asked questions
4/ How do I request a dining accommodation?
It is recommended that all students with food-related medical conditions or requests
contact the Northwestern Dining Dietitian to review needs and resources. Selfmanagement
of your diet may be feasible through existing dining options. Contact
dietitian@northwestern.edu. Students can proceed with the accommodations
process without meeting with the Dietitian but may be recommended to meet with
the Dietitian as part of the process.
Disability/Medical Accommodation Requests
To start the process for a disability-related housing accommodation determination
with AccessibleNU, complete the following steps below:
• Complete the online application for housing accommodations.
• Review the disability documentation guidelines and submit applicable
documentation to ANU.
• Once your application and documentation are submitted, ANU will review it. ANU
will notify you via university email of the determination on your request typically
within 2 weeks of the submission of the application and supporting
documentation. If ANU has questions about your request, you may be asked to
meet with an advisor. Note that during peak periods, the wait to receive a
determination may exceed 2 weeks.
Rising second-year, third-year, and fourth-year students are encouraged to submit
accommodation requests for the new academic year by February 1. Incoming firstyear
and transfer students are encouraged to submit accommodation requests by
June 1.
Non-Disability/Medical Accommodation Requests
To start the process for non-disability/medical housing accommodations complete
the following steps below:
• Complete the online Housing & Dining Accommodation request form on
the Housing Portal. Be sure to include proper supporting documentation for your
request.
• Your request will be reviewed by a representative from one or more of the
following offices: Undergraduate Financial Aid, Religious & Spiritual Life, Residential
Services, Northwestern Dining, the Dean of Students Office, and other campus
partners depending on the primary and/or secondary reason for your request.
• Decisions will be communicated via university email to the student within four (4)
weeks of submission. All decisions by the reviewer are final though you may be
encouraged to reach out to your reviewer for additional context.
Rising second-year, third-year, and fourth-year students are encouraged to submit
accommodation requests for the new academic year by February 1. Incoming firstyear
and transfer students are encouraged to submit accommodation requests by
June 1.
The Dietitian collaborates with other services and does not independently determine
accommodation outcomes.
23

Olga Goumas, MS, RDN, LDN
Northwestern University Campus Dietitian
dietitian@northwestern.edu
24