Meet the Dietitian
Rochelle Sward believes nutrition should feel supportive—not stressful. By creating a welcoming, judgment-free space, Rochelle empowers students to feel confident in caring for their health while balancing college life. Rochelle is passionate about creating a positive relationship with food, and specializes in areas such as sports nutrition, stress-related eating, food allergies, and balanced eating on a budget. Through one-on-one counseling, workshops, and campus partnerships, she strives to make nutrition approachable, inclusive, and empowering for every student.
Email Rochelle Sward with any nutrition-related questions or support with your health and wellness goals.
Food Allergy, Intolerance and Medical Dietary Needs
MSUM Dining understands that students with food allergies need allergen-friendly dining options they can count on, to keep them safe, help them feel included, and bring value to their meal plans. We take several measures to ensure our dining staff prioritizes safety for students with food allergies:
- Our management team is AllerTrain® U certified for food allergy safety management.
- All employees receive annual allergen awareness training from our area campus dietitian.
- We have a Simple Servings for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
We want to meet one-on-one with anyone who has medical dietary needs to discuss reasonable dietary accommodations and ensure our culinary team is aware. Email our General Manager, Debra Nordgaard, to arrange a time to talk. We work closely with Accessibility Resources to support students with special dietary needs. If a student’s medical dietary needs cannot be met through daily dining offerings, other arrangements may be considered.
Food Allergy, Intolerance and Medical Dietary Needs
MSUM Dining understands that students with food allergies need allergen-friendly dining options they can count on, to keep them safe, help them feel included, and bring value to their meal plans. We take several measures to ensure our dining staff prioritizes safety for students with food allergies:
- Our management team is AllerTrain® U certified for food allergy safety management.
- All employees receive annual allergen awareness training from our area campus dietitian.
- We have a Simple Servings for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
We want to meet one-on-one with anyone who has medical dietary needs to discuss reasonable dietary accommodations and ensure our culinary team is aware. Email our General Manager, Debra Nordgaard, to arrange a time to talk. We work closely with Accessibility Resources to support students with special dietary needs. If a student’s medical dietary needs cannot be met through daily dining offerings, other arrangements may be considered.
Dining Menus and Allergen Labeling
Our menus – available on our website, through our Everyday app, and in the dining hall at each station – include clear markings to show what potential allergens are included in each dish. Menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool. The information is also posted on menu boards in the dining center.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment.
We ask students with food allergies and intolerances to communicate with our team so that we can help them manage their allergies. Check signage for potential allergens in products. If anything is unclear, JUST ASK! Our managers, chefs, supervisors, cooks, and employees will be happy to provide you with the information you need and have been encouraged to do so.
Dining Menus and Allergen Labeling
Our menus – available on our website, through our Everyday app, and in the dining hall at each station – include clear markings to show what potential allergens are included in each dish. Menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool. The information is also posted on menu boards in the dining center.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment.
We ask students with food allergies and intolerances to communicate with our team so that we can help them manage their allergies. Check signage for potential allergens in products. If anything is unclear, JUST ASK! Our managers, chefs, supervisors, cooks, and employees will be happy to provide you with the information you need and have been encouraged to do so.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Plant-Forward Dining
Dining Services provides a variety of vegetarian, plant-based, and vegan options on campus. Look for these icons on our menus.
Vegan: Dishes that do not contain any ingredients that come from animals.
Vegetarian: Dishes that do not contain meat or fish but may, or may not, contain dairy, eggs, and/or honey.
Plant-based: Meals only use ingredients from plants such as fruits, vegetables, whole grains, legumes and nuts. They may also include honey and sugar.
Plant-based dining options are available at multiple food platforms in the dining center.
Made Without
The Simple Servings station in Kise Commons provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not have milk, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts, sesame, or gluten. The menu rotates daily and features a variety of proteins, including chicken, beef, and lentils; starches such as potatoes, quinoa, and rice; and a selection of fresh vegetables.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to allow guests an effortless way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with our dietitian Rochelle Sward, RDN, LDN.
Prepared With Care
Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrain® U certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact our dining team:
General Manager Debra Nordgaard
Food Operations Manager Sarah Strensland
Made Without
The Simple Servings station in Kise Commons provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not have milk, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts, sesame, or gluten. The menu rotates daily and features a variety of proteins, including chicken, beef, and lentils; starches such as potatoes, quinoa, and rice; and a selection of fresh vegetables.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to allow guests an effortless way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with our dietitian Rochelle Sward, RDN, LDN.
Prepared With Care
Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrain® U certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact our dining team:
General Manager Debra Nordgaard
Food Operations Manager Sarah Strensland