soy allergy by HC121004033441

VIEWS: 0 PAGES: 4

									                                 Soy Allergies/Intolerance
UMass Dining Services is more than happy to assist you with avoiding soy products. Please inform
the chef or manager of the dining commons (DCs) regarding your allergy before you select any food
so they can assist you. The UMass Dining Dietitian is able to assist further. If you want to set up an
appointment, please call (413) 545-5379 or e-mail her at: dietitian@mail.aux.umass.edu.

It is highly recommended that you set up an appointment with:
      University Health Services, (413) 577-5101, because a medical record is not created until you
         have your first appointment. It would be wise to make them aware of your medical condition.
      Disability Services, for additional support on campus if you feel this is needed. They can be
         contacted by DS@educ.umass.edu, (413) 545-0892 or http://www.umass.edu/disability/.

Be aware that nutrient analysis, ingredient and allergen information will be on our web site under
daily menus: www.umassdining.com. The last section of this document has the instructions to
navigate through the nutrient analysis program. There is a possibility that formulations for purchased
products may change from manufacturers, so do not hesitate to ask questions about ingredients of
products while in the dining commons.

When in the UMass dining commons, be aware that:
 Canola and olive oils are used in all recipes calling for oil.
 Pan spray used in the dining commons contains canola oil, not soybean oil. The pan spray is safe
  for consumption if you have a soy allergy.
 Plain pasta will have olive or canola oil added to keep it from sticking together. Soybean oil is not
  added to plain pasta.
 Stir fry stations: Avoid the soy sauce. You can let the staff know you would like to avoid soy
  products and ask for a new set of utensils and cookware when preparing your stir fry.
 Prego and Contadina Marinara and KC Masterpiece Barbecue Sauce do not contain soy;
  however, periodically check with the chef as the formulation may change.
 Salad dressings – UMass is currently purchasing CAINS Dressings and the label is on the bottle.
  There is always olive oil and balsamic vinegar available as well. If you do not see the oil and
  vinegar, do not hesitate to ask the staff members for it.
 Menu identifiers (signs by the food item) now have allergens listed on them. Check the web
  for ingredients in case there are new items without ingredients/allergens listed. You can always
  check with the DC staff on ingredients if not listed on-line.
    Ask for a menu item from kitchen. If you would like menu item A which is next to menu item B
    which contains an allergen you must avoid, please ask the line staff to get a portion of the item
    from the kitchen to be sure no cross contamination has occurred.
   UMass Dining purchases many prepared products (sauces, breaded items, salad
    dressings, etc.) which may contain soybean oil. You will need to check ingredients on-line or
    with staff.
   The UMass Bakery uses pan grease when making cakes, cookies, bars, and other desserts.
    You should avoid these products because the pan grease may contain soybean oil.
   Bakery products: Many of the mixes purchased by the bakery contain soybean products so they
    should be avoided.
   Purchased breads tend to have soy in them. You can check on-line or with the staff for
    ingredients of the breads to see which breads are safe for you to eat.
   Deep frying oil is canola oil, but purchased battered products containing soy may contaminate
    other products that do not contain soy. To be safe, you should avoid deep fried items.

Facts about Soy
   Soy is also referred to as soya, soybean, or Glycine max.
   In the U.S., approximately 79% of all edible oils consumed are soybean oils. Soy oil is most
    commonly used in food manufacturing and food service operations.
   If you have a soy allergy, avoid the following ingredients. Keep in mind that this is not a complete
    list*.

       Edamame soy bean                Soy concentrate                Soy protein isolate
      Hydrolyzed soy protein             Soy cheese                       Soy sauce
             Lecithin                      Soy flour                     Soy sprouts
               Miso                        Soy grits                     Soy yogurt
       Modified food starch          Soy meat, soy meal                    Tamari
              Natto                 Soy milk, soy ice cream                Tempeh
          Shoyu sauce                      Soy nuts              Textured soy protein (TSP)
           Soy albumin                      Soy oil            Textured vegetable protein (TVP)
    Soy beans (curds, granules)     Soy protein concentrate                 Tofu


The following are label ingredients* that may contain the presence of soy protein:
                                   *A special thanks to Julia Salomon, MS, RD for giving permission to
Hydrolyzed plant protein           reprint this material.
Hydrolyzed vegetable protein
Natural flavoring
Vegetable broth
Vegetable gum
Vegetable starch



Food Allergy Law- Purchased products now must state if an ingredient contains soy.



Job Opportunity: If you are planning to work while in college, one place that you could work is in
the dining commons as you will be able to get to know the staff and get more access to looking at
ingredients!
Eating out at a Restaurant
If you are dining out at a restaurant, you may want to make a card (adjust accordingly to your
allergies/reactions) on your computer that states:

 I must avoid soybean, soybean oil, lecithin, TVP and tofu. Please inform me
 if any food I ordered contains any of these allergens. Cross contamination of
 utensils, gloves and equipment can cause me to (list reaction here). Thank you
 very much.
 Name (gives reference to chef/manager)


This gives the wait staff a quick education, especially if there has been no food allergy/food
intolerance training in that restaurant.

Navigating through the Nutrient Analysis Web Page
www.umassdining.com
    For nutrient analysis, ingredients and allergens for one item:
         Click on the Nutrition tab
         Click on Nutrient Analysis
         Select a dining common (Worcester for Orientation and Berkshire for Summer Camps)
         Select a day of the week
         Click on the apple
         Click on an underlined item to see the ingredients/allergens/nutrients

    For nutrient analysis for one meal:
         Click on the Nutrition tab
         Click on Nutrient Analysis
         Select a dining common (Worcester for Orientation and Berkshire for Summer Camps)
         Select a day of the week
         Click on the apple
         Click box to left of items that you plan to eat and indicate quantity for each item
         Scroll down and click report to get the nutrient analysis of an entire meal. Here you can
           also click on underlined item to see ingredients/allergens/nutrients.
             o You can also click on an underlined item on this page to see ingredients, allergens
                and nutrient information of one item.
Allergen Filter on the Web Menu. This allows you to include or exclude one or more of the
major allergens. With this great feature, you do not have to click on each menu item to check
ingredients or allergens.




                                                  Click here to set the Allergen Filter




                               Click on “Contains” or “Does Not Contain”
                               Click on one or more allergens
                               Click on “Apply” to set




Disclaimer
The possibility exists that manufacturers may change their formulation without our knowledge. UMass
Dining Services will assume no liability for any adverse reactions that may occur in the Dining
Commons.

July 2007
Revised August 2010/May 2012

								
To top