By Mckayla Shaffer
Faculty/staff advisors: Kelli Slunt and Chris Porter
10:00-10:50am, HCC 328
Navigating dietary restrictions at a university is a challenge faced by students who have food allergies, celiac disease, dietary intolerances, or food sensitivities. This capstone project aims to reduce confusion around the resources available to students and staff in relation to dietary needs and accommodations on campus. The project began with research into dietary restrictions through the Food Allergy Research and Education (FARE) College Summit (2021) and the Department of Justice, ADA in Higher Education Training in November (2021). The College Summit and ADA training were a stepping stone for research about resources offered by the University of Mary Washington. From there, I met with various stakeholders at the university to gain their perspectives on the resources available to students. I then formatted those resources into a guide to be distributed to incoming students, and faculty, and it will be available on the university’s website. The end product of this capstone is a guide that will make the process of obtaining accommodations and assistance navigating dietary restrictions at the university more accessible to students and staff.
