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Special Diets

Special Diets. Vanderbilt Dining. 2010 - 2011. Do You Require a Special Diet?. First step: Complete Dietary Accommodations Forms Contact the Dining Office or access forms on-line at: http://www.vanderbilt.edu/dining/dietaryneeds.php Fax completed forms to 615-343-9477

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Special Diets

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  1. Special Diets Vanderbilt Dining 2010 - 2011

  2. Do You Require a Special Diet? • First step: • Complete Dietary Accommodations Forms • Contact the Dining Office or access forms on-line at: http://www.vanderbilt.edu/dining/dietaryneeds.php • Fax completed forms to 615-343-9477 • Notify housing and your RA of any issues

  3. Special Diets • Dining locations able to accommodate special diets • Commons Dining Center • Rand Dining Center • Smaller locations are not equipped to handle special diets, but may have some foods that are safe

  4. Safe Dining • We serve a variety of food choices, many of which are free of the most common allergens • Website list of recommended GF items daily • Will be available soon! • Many items may be produced on an individual basis to ensure the item is safe for you • ONLY speak to Manager or Supervisor about special meals. • Servers and cashiers can direct you to Management personnel

  5. Special Meals • Cooks are trained to avoid cross contamination when preparing all items, especially meals for those with dietary restrictions • Cooks use clean pan, utensils, gloves, and aprons • They do not use grill or other common equipment

  6. Gluten-Free (GF) Foods Available • Rand Dining Center and Commons Center: • GF wraps at Deli • GF cereal • GF salad dressing – 3 flavors available daily • GF bagels, bread and English muffins • Individually sealed peanut butter, cream cheese, butter, and jellies available • Gluten-free toaster is available for individual use • Manager or cashier can direct you to location

  7. Special Diets in the Markets • Campus Markets with Gluten-Free foods • Varsity Market Place * • Towers * • Common Grounds * • Nectar Natural Food Store • *open 24 / 7 • Other markets on campus are not equipped to handle special meals, but may have some food that are safe.

  8. Market Gluten-Free Items • Frozen GF entrees -5 choices minimum • Varsity Market Place • Common Grounds • Towers • Nectar • Sides – • Cookies, coffee cakes, muffins • organic, locally made • Greek Yogurt • Fage and Chobani • Look for signs or ask cashier about location

  9. How Meal Plans Work • Restaurants • 1 Entrée • 2 Sides • Beverage (side) • Or 5 Sides • Markets • 1 Entrée • 2 Sides • Or 3 Sides Meal Money may be used to supplement a meal

  10. Dining Staff • Camp Howard – Director • Dianne Davis – Staff Dietitian • Dianne.Davis@vanderbilt.edu • Julie Crider – Communications Manager • Julie.D.Crider@vanderbilt.edu • Chef Bill Claypool – Executive Chef • Spiros Vergatos – General Manager – Specialty Dining • Kip Bennett – Chef – Specialty Dining

  11. Commons Management • General Manager: Greg Fields 947-8113 • Executive Chef: Bill Claypool 566-4664 • Asst. Manager: Antoinette Hicks 445-5178 • Asst. Manager: Bill Owings 238-4124 • Asst. Manager: Oscar Cole 566-2013

  12. Rand Management • General Manager: Greg Marren 207-9788 • Executive Chef: Bill Claypool 566-4664 • Chef: Gary Rawson 566-3257 • Manager: Bradley Moyer 238-5469 • Asst. Manager: Angel Jimenez 400-3782 • Asst. Manager: Cory Choate 445-5558

  13. What Do I Do Now? • Contact Dining Office • Send in your Special Diet Forms • Contact staff dietitian • Dianne.davis@vanderbilt.edu

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