Nutrition | Community Living

Meet the Dietician The dietician collaborates with the chefs and the rest of the culinary team to ensure that students have access to nutritious foods that meet special dietary needs and preferences. The dietician can help you navigate the dining halls especially in regards to food allergies and healthy eating.

Food Allergies and Special Dietary Needs:Navigating the dining halls may seem stressful at first, especially if you have a specialized diet or food allergies. Hopkins Dining strives to create an inclusive eating environment by relying heavily on allergen-free ingredients as able. Food allergens are clearly labeled and nutrition facts and ingredient lists are published online so that you may know your options before entering the dining hall. The allergens labeled include: egg, fish, milk, peanuts, sesame, shellfish, soy, tree nuts, and wheat. Foods that contain pork are also identified. Extensive menu planning guarantees that there will be many options for students with allergies or special preferences (e.g., vegan and vegetarian).

Allergen Disclaimer:The dining program works diligently to identify foods that may result in an allergic reaction, and educate the culinary staff about food allergies and cross-contamination. Despite the team’s best efforts, there is always some risk of contamination.

© Johns Hopkins UniversityBaltimore, Maryland 410-516-8000All rights reserved