Glossary of Dietary Requirements For Catering

Dietary Restrictions

Vegan: A person who does not consume any items derived from animals. Includes, eggs, dairy, honey, stock made from beef base.

Ovo-Vegetarian:  Almost a vegan. But they still eat eggs. Ovo-Vegetarian eat mostly plants and no meat, fish or dairy products.

Pescetarians – Does not eat meat. Eats a vegetarian diet but they also eat fish.

Food Allergies

Nuts: A peanut allergy is very common and could cause a serious and possibly fatal reaction. If a guest has a peanut allergy you should avoid any kind of nut, even artificial. Also be mindful of dishes that may be cooked in peanut oil.

Fructose malabsorption:  formerly named “dietary fructose intolerance” (DFI), is a digestive disorder in which absorption of fructose is impaired by deficient fructose carriers in the small intestine’s enterocytes.

Gluten: Gluten is a protein found primarily in wheat, barley and rye. If a person has a gluten intolerance, this protein can cause digestive problems such as gassiness, abdominal pain or diarrhea. Gluten intolerance is sometimes confused with Celiac disease, or thought of as a food allergy.

Religious Dietary Restrictions

Judaism / Kosher Foods
Does not eat:  Any meat or Emulsifiers and stabilizers of animal origin, gelatin, non-kosher meat, birds of prey and non-kosher fish such as prawns, shellfish, turbot skate and sturgeon.

Islam

Does not eat: Pork, lard or any pork substance, gelatin from animal source that is not halal, meat that is not slaughtered in the prescribed Islamic way, meat coming from a lawful animal which died before slaughter, blood, any food or drink with alcohol, all carnivorous animals and birds of prey and some non-halal additives.