Nutrition and Allergy Information


Nutrition counseling is available to RIC students during the academic year.

The services of a licensed and registered dietitian are available to students wanting information on general nutrition, weight management, food allergies, or specific therapeutic diets. The nutrition office is located in the Faculty Center and appointments can be made by calling 401-456-8477 or emailing

Food Allergy and Sensitivity Accommodations

College Dining Services is committed to making reasonable accommodations to meet the foodservice needs of individuals with documented food-related allergies and sensitivities.

  • Self-identify upon enrollment to the college.
  • Register with the Disability Service Center.
  • Provide current documentation from the student's treating physician that clearly describes the student's specific food allergy or sensitivity and recommended accommodations, as detailed in the Disability Services Center's Food Allergy and Sensitivity Information Form. 
  • Sign a Release of Information Form allowing the Disability Service Center to provide the Dining Services Registered Dietitian with a copy of the Food Allergy Information Form to verify registration and eligibility for accommodations.
  • Meet with our registered dietitian for a consultation or an explanation of dining services available based upon the verified medical needs of the individual.

Note: College Dining Services cannot provide for dietary preferences. We provide students with information about our menus, recipes, ingredients, how to navigate the dining facilities for options, and the resources to assist in making a meal plan work.

  • Individual counseling
  • Nutrition facts
  • A trained staff to answer your questions or help with selections
  • Precautions to prevent cross-contamination—including a freezer for gluten-free foods
  • Special foods available on a daily basis—including many gluten-free foods, soy milk, lactose-free milk, and foods cooked to order
  • Signs posted at point-of-sale alerting students to foods containing the eight major food allergens (shellfish, fish, peanuts, tree nuts, soy, wheat, milk, eggs)
  • Be knowledgeable about your food allergies or special diet. 
  • Speak up and ask for what you need. (The staff is here to help you.)
  • Seek more information about food ingredients, if needed.
  • Carry your Epi-pen or other medication at all times, as well as contact information.
  • Know what to do in case of an allergic emergency.

In an effort to assist the growing number of students on gluten-free diets, our daily food selections include:

  • a gluten-free soup
  • at least one gluten-free entrée
  • gluten-free potatoes, rice, and/or vegetables
  • frozen entrées—gluten-free, organic, vegetarian
  • gluten-free meats on the deli line, with special breads and rolls in a separate container, and a separate cutting-board and knife
  • gluten-free chips, cookies, and snack bars
Rhode Island College entrance

Contact Us

Mr. Dean L. Faiola

Assistant Director

Dining Procurement & Resources