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Today’s Briefing:
Princeton Food Allergy and Celiac Team for University Advocacy and Living discusses food inclusivity: On Monday, the Princeton Food Allergy and Celiac Team for University Advocacy and Living (FACTUAL) hosted a discussion on medical dietary needs on campus. Emphasis was placed on access to “safe and healthy foods for people with allergies” in dining halls on campus. Ana Villada ’24 told the ‘Prince’ that, due to her anaphylactic allergy to seafood, she has to “refrain from eating other foods due to potential cross-contact.” She explained that this is a problem with the use of ladles in salad dressing stations and using the same utensil to serve both chicken and fish. Vincent Sanfedele ’27 talked about the “impact of the repetitiveness of menu options.” He explained “it is not necessarily a problem, but it would be nice to always have options.”
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McCosh handles typical winter illness spike in light of expansion: With the return of students to campus, UHS’s volume generally increases by around 70 percent from January to February, according to Dr. Marks, Director of Medical Services at UHS. Dr. Marks added that “the most common health concerns that students present [immediately] upon return from break are sexually transmitted infections,” as well as mid-winter respiratory illnesses, such as respiratory syncytial virus, COVID-19, and the flu. Kajal Schiller ’25 spent two nights in the infirmary after testing positive on a flu test. She told the ‘Prince’ that “she wishes UHS could improve on its process of prescribing antibiotics to students.”
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