Special Dietary Needs
University Dining Services (UDS) strives to meet the dietary needs of all Cowboys.
UDS also has a registered dietitian, Patty Anson, available to meet with students regarding any special dietary needs they may have.
Patty Anson, RDN, LD, CDE is the nutrition expert for University Dining Services (UDS). Her focus is promotion of healthy eating within the college and young adult populations. She coordinates nutrition programming for UDS including nutrition education and nutrition facts/analysis for labeling and allergen awareness. She meets with prospective and current students with food allergies and special nutrition needs and helps them transition from home to the college dining setting.
As part of the UDS leadership team, Anson lends a nutrition focus to all aspects of operation and develops specific wellness offerings in conjunction with Partnership for a Healthier America objectives.
Anson has a bachelor’s degree in clinical dietetics and a master’s degree in nutritional sciences. She has worked in a variety of settings including clinical, food service management, medical clinic, community and consultant to rural hospitals, assisted living centers, nursing homes, home health, early head start and tribal settings. Her interest in food allergy/intolerance peaked when family members were diagnosed with food allergies and celiac disease. She has served as a registered dietitian to University Dining Services since 2015.
Have a question for her? Fill out the form below.
Oklahoma State University makes effort to identify ingredients that may cause allergic reactions for those with food allergies. Items marked gluten friendly are made with no gluten-containing ingredients. The allergen information provided is accurate and up-to-date to the best of our knowledge, but it is based entirely on the information provided by our ingredient manufacturers and suppliers. Because of the number of meals served, the number of items used each day, food product changes from our food vendors, and/or the limited number of allergens that manufacturers are required to disclose, it cannot be guaranteed that every allergen in the food served will be identified and labeled. There is always a risk that our menu items may contain allergens or may have come in contact with other items containing allergens. There is also a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Our foods are prepared in facilities where peanuts, tree nuts, fish, shellfish, wheat, soy, milk, and eggs are also prepared.
Customers concerned with food allergies need to be aware of this risk. Oklahoma State University will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any of the University establishments. It is the responsibility of the customer with food allergies or other specified nutritional concerns to make the final judgment on whether or not to question the ingredients of a food item or to choose to eat the foods selected. Guests are encouraged to consider the information provided, to their own satisfaction, in light of their individual needs and requirements. Guests with food allergies, food intolerance's, or other special-diets that require abstaining from certain food items should consult a Chef or Dining Manager for specific ingredient questions when in the dining facility. Students and guests are encouraged to contact the UDS Registered Dietitian at (405) 744-4424 for additional information and/or support.