Dining Services is pleased to now offer NetNutrition at the University of Nebraska–Lincoln.
This means you now have more control over planning your meals while on campus. You can add items to your "My Meal" by clicking the + next to the menu item(s) of your choice. This will allow you to view the nutrition information for the meal.
You can now filter out any allergens/restrictions or include any meal preferences that you wish and only see the items that do or do not meet that criteria.
For example, if you wish to exclude any menu items that contain peanuts, you would select the "Contains Peanuts" and "May Contain Peanuts" buttons in the Allergens, Restrictions and Meal Preferences panel on the right-hand side of the page and all menu items that contain or may contain peanuts will be excluded from the menu.
If you wish to see certain meal preferences, such as gluten-free items only, select the "Gluten Free" button and only gluten-free items will appear.
Allergen-free dining options are available at the 8+ serving line in Harper Dining Center. All items served there are free from eggs, milk, wheat, soy, peanut, tree nuts, fish, shellfish, and sesame. This station has a dedicated production area using dedicated equipment for allergen-free food production.
Likewise, we offer gluten-free dining options that are free from wheat, rye, and barley. These are available at the Harper 8+ line as well as the gluten-free restaurant in Selleck. Both have dedicated production lines with dedicated equipment for gluten-free food production. Other dining centers do not have dedicated allergen-free or gluten-free facilities, equipment, and serving lines.
Gluten-free (GF) foods do not contain gluten in their natural form and are served at all dining centers. Prepared food items labeled with “no gluten ingredients” are offered at all dining centers but are not labeled as gluten-free (GF) due to possible cross-contact from being produced in a shared kitchen using shared equipment. We take precautions to check ingredient information and to ensure that cross-contact of ingredients does not occur. If you have food allergies, food intolerances, celiac disease, or other special diets please contact the dining center manager or assistant director for University Dining Services to explain your dietary needs and to discuss having your meals prepared in an area of the kitchen designated for special diets in order to reduce cross-contact as much as possible.
NetNutrition® is available to assist you with the identification of menu items that meet your dietary needs. It is important to know that food ingredients may vary due to changes in product formulation.
Food items labeled as gluten-free will be identified by “(GF)” at the Harper 8+ serving area and in Selleck’s gluten-free dining areas. Foods not containing gluten in their natural form will also be identified as “(GF)” at other dining centers.
Food items which are labeled 'No gluten ingredients' are not certified gluten-free due to potential of cross contact of gluten during food preparation. Nor can we guarantee that products used in these recipes are certified gluten-free.
Food items which are labeled ‘Contains gluten’ means the product contains wheat, rye, barley or their derivatives.
Food items which are labeled ‘May contain gluten’ is a precautionary statement that means there is a chance the product contains wheat, rye, barley or their derivatives.
Food items which are labeled ‘Contains allergen’ (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybean, and sesame) means the product contains the specific allergen(s) specifically noted in the label.
Food items which are labeled ‘May contain allergen’ (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybean, and sesame) is a precautionary statement that means there is a chance the product contains the allergen(s) specifically noted in the label. When both ‘Contains’ and ‘May contain’ are labeled for the same allergen(s) and/or gluten in the contains section of the nutrition facts, this means there are two or more ingredients in the product that ‘Contain’ and/or ‘May contain’ the allergen(s) and/or gluten.
Please be aware that due to food items being prepared in shared kitchens with shared equipment, we are not able to guarantee the absence of cross contact of gluten or allergens during food preparation. If you have food allergies, food intolerances, celiac disease, or other special diets please contact the dining manager or assistant director for University Dining Services for specific ingredient questions and/or to explain your dietary needs and to discuss having your meals prepared according to procedures that reduce cross-contact as much as possible.
University Dining Services makes every effort to label menu items being served in dining areas. The NetNutrition® program is available as an online tool that can assist you in making wise choices to meet your nutrition goals and assist with dietary needs when dining with University Dining Services. Nutrition data, ingredients, top nine allergens, gluten, vegan, vegetarian, and local Nebraska ingredients (Nebraska. Local.) are identified using the program. The absence of an allergen or gluten listed on the labeling is not a guarantee that the product is free from the allergen or gluten. At times, menu items may not be posted, and the possibility exists that the nutrition data, ingredients, top nine allergens, gluten, vegan, vegetarian, and Nebraska. Local. data may vary from what is posted due to recipe substitutions, portion sizes, and other factors. Manufacturers may change the formulation of the food without our knowledge and accurate nutrition information, ingredients, allergen, and gluten for certain products(s) may not be available. Be aware that due to food items being prepared in shared kitchens with shared equipment, we are unable to guarantee the absence of cross-contact of gluten or allergens during food preparation. Any customers concerned about food ingredients should be aware of these risks and proactive in their food choices.
It is ultimately the responsibility of the customer to decide whether to eat certain foods. The University will not assume any liability for adverse reactions to foods consumed or items one may come into contact with while eating at a University establishment. For questions regarding dietary needs or any other questions about the food, please consult the dining manager of the specific dining center or the registered dietitian/nutrition manager for University Dining Services. If you believe you may have disability-related food allergies or other dietary needs related to a disability, please contact the Director of Services for Students with Disabilities at (402) 472-3787.