Best Practices for Ensuring Students with Food Allergies have the same Opportunities in Higher Education

Tuesday, September 21, 2021
2:00 PM - 3:30 PM Eastern Time Zone


A food allergy and celiac disease may qualify as a disability under the Americans with Disabilities Act (ADA). During this session, challenges and solutions for universities and colleges in accommodating and supporting students with specific allergies will be discussed. Topics to be reviewed include, dining halls, temporary events, communication, and the role of higher education staff as well as the student role. Participants will have an opportunity to ask questions for the presenters following the presentation.

Continuing Education Recognition Available

Certificate Credit hours
Certificate of Attendance 1.5


Carrie Anderson, Clinical Outpatient Dietitian, IU Health Arnett

Marcy Hintzman, Project Coordinator, Great Lakes ADA Center, UIC

Questions for presenters:

1 Because of food sensivities, food requirements include eating organic vegetables and meats with no antibiotics, hormones, unnatural things added to food. Food stamps do not allow for higher amounts that help cover these higher costs on groceries. How can this be addressed?
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3 Can you also address students with Type 1 Diabetes and diet restrictions, or at least when information regarding food allergies would also apply to students with that disease.

Session Questions

This session is accepting questions from registered users. After you have registered to participate in this session you can submit your questions on your Account Manager page. Please note: the number of questions will be limited and submissions will be closed well before the session starts to provide time to prepare answers.