Ask Our Dietitian

Our Registered Dietitian, Danielle Kemp can address your questions and needs. She is available to:

  • Address dietary concerns or special needs including food allergies
  • Provide tips on how to make healthy choices in our dining commons
  • Answer your nutrition related questions

danielle kempDanielle  joined UCSB as our Dining Services Dietitian in Residential Dining Services. She graduated from Cal Poly, San Luis Obispo receiving a Bachelor of Science in Nutrition. Previous to UCSB Danielle gained clinical nutrition experience at Cottage Hospital in Santa Barbara. Danielle is passionate about nutrition, and is committed to educating students and the community to achieve a healthy lifestyle.

 

All inquiries are confidential and will be responded to via email.

 

 

 

 

 

 

 

 

 

 

 

 

 

UCSB Residential Dining Services is committed to identifying ingredients that may cause allergic reactions for those with food allergies, but also identifying ingredients containing gluten. We do extensive training with our employees to ensure safe food handling procedures are followed. Because we prepare our food in commercial kitchens, there is always a risk of cross contact of allergens as well as gluten. Furthermore, we want to ensure that our consumers are aware that allergens and gluten ingredients are susceptible to change. Deviation from the recipe, product substitution, manufacturing practices and other factors may take place. To note, manufacturers of the commercial foods UCSB Dining uses may change their formulation of ingredients or substitute other ingredients at any time, without notice. Students with food allergies, celiac disease or gluten sensitivity are encouraged to contact our Registered Dietitian for additional information and/or support.
To better serve our guests with food allergies we strongly encourage them to self-identify as having food allergies and/or specific health related dietary restrictions and to meet with our dietitian and management team to review our protocols and available options to meet their specific need. We currently work with many guests with allergies and/or specific nutritional concerns and look forward to continuing to do so.