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Perceptions of Dietary Accommodations at Kent State University Dining Halls in Students with and without Medically Necessary Food Restrictions

Evans, Kristie M
http://orcid.org/0000-0002-6677-5736
http://rave.ohiolink.edu/etdc/view?acc_num=kent1572867859097409

Abstract Details

2019, MS, Kent State University, College of Education, Health and Human Services / School of Health Sciences.
Diagnoses of medically necessary food restrictions due to food allergy and celiac disease may be increasing in prevalence in the United States, and are a growing concern for college dining services and the college students with these conditions (Branum & Lukacs, 2009; Catassi et al., 2010; Gupta et al., 2011; Rajagopal & Strohbehn, 2011). The purpose of this study was to examine the perceptions of the dietary accommodations by dining services of students with medically necessary food restrictions compared to students without food restrictions at Kent State University (KSU). Participants were 18 years or older full-time students on the KSU main campus participating in a dining plan who completed an online survey containing sections on demographics, a food restriction assessment, food allergy knowledge, and dining hall satisfaction. Analysis of the data showed no significant difference in satisfaction between students with and without medically necessary food restrictions, nor between students of different class standings (p > 0.05). Food allergy training, practices, and knowledge of foodservice workers in the KSU dining halls were also assessed to gather descriptive data, which showed no significant difference in food allergy knowledge between workers with and without formal food allergy certification (p > 0.05). The results revealed that improvements to dining services should target all students rather than a specific group. Also highlighted was the inability of young adults in college to properly manage their food restrictions due to food allergy or celiac disease, which may be improved by providing more education and dialogue through dining services.
Karen Gordon, PhD, RD, LD (Advisor)
Natalie Caine-Bish, PhD, RD, LD (Committee Member)
Jamie Matthews, MS, RD, LD (Committee Member)
142 p.
Nutrition
celiac disease; food allergy; food allergies; food intolerance; food restriction; college; university; student; dining hall; foodservice; food service; dining hall satisfaction; dining services; epinephrine

Recommended Citations

Citations

  • Evans, K. M. (2019). Perceptions of Dietary Accommodations at Kent State University Dining Halls in Students with and without Medically Necessary Food Restrictions [Master's thesis, Kent State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=kent1572867859097409

    APA Style (7th edition)

  • Evans, Kristie. Perceptions of Dietary Accommodations at Kent State University Dining Halls in Students with and without Medically Necessary Food Restrictions. 2019. Kent State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=kent1572867859097409.

    MLA Style (8th edition)

  • Evans, Kristie. "Perceptions of Dietary Accommodations at Kent State University Dining Halls in Students with and without Medically Necessary Food Restrictions." Master's thesis, Kent State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1572867859097409

    Chicago Manual of Style (17th edition)

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© 2019, all rights reserved.
This open access ETD is published by Kent State University and OhioLINK.