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 ingredient labels of all items they wish to eat.

Fish/Shellfish Allergies

Some entrees and mixed dishes will contain fish or shellfish, as well as some items such as Worcestershire sauce, gravies, and dishes prepared with Asian sauces may include fish. Please check the menus and full ingredient lists.

If you are a student with specific dietary needs, you may benefit from meeting with our Registered Dietitian to learn more about what is currently available in our dining facilities. To schedule a meeting, please complete this form to tell us about yourself. The Registered Dietitian will contact you to discuss your needs.

Food allergies and dietary accommodations are noted by specific symbols on the menu boards throughout campus.

Students with peanut, tree nut or coconut allergies can be more at ease at Design Innovation Dining, the first-ever college campus dining facility to be certified free of all three of these allergens. The facility obtained the “Certified Free From” certification in 2024 from MenuTrinfo, one of the nation’s leading food allergy experts.

As a KSU alumna, Sarah is dedicated to using her expertise to create an inclusive and safe dining program. Sarah provides free nutrition education to help students determine the best dining options for their related food allergies or food-related diseases, such as diabetes, Celiac Disease or Crohn’s. Appointments are available to any student on a meal plan for the following topics: