Meal Preparation for Special Diets

 Planning for Allergies and Celiac Disease

 Use these recommendations to plan your meal, and to help addressing the special needs of your client.

People with food allergies and gluten intolerance (celiac disease) adhere to strict dietary guidelines. Allergies to peanuts, shell nuts, seafood, eggs, soy, wheat, and dairy foods can be severe and even fatal, and guests with these allergies require separate, allergen free dishes.

     –  Read labels carefully and avoid all offending ingredients.

     –  Keep “safe” foods separated from regular foods when preparing, handling and serving them to avoid cross-contamination.

     –  Designate special allergen free or gluten free cookware and prep areas for guests. Trace amounts of allergens or wheat gluten on a toaster, knife or cutting board can contaminate a “safe” dish.

     –  Know the ingredients in everything you serve, and inform your client.

Planning for Diabetes and Low-fat Diets

A few simple rules will ensure your meal meets the special needs of Type II diabetics, or people on low-fat diets.

     –  Serve lower-fat versions of old favorites. Instead of wings, opt for Spicy Oven Fried Chicken. Try a healthier spinach and artichoke dip or veggie pizzas on whole-grain or pita crusts.

     –  Broil, roast, stew, or grill meat, fish, chicken, and turkey.

     –  Replace high-fat fare with lower-fat substitutes. For example, use low-fat milk in soups instead of cream, or low-fat yogurt instead of sour cream.

     –  Offer sugar free and low-fat beverages and dressings.

     –  Serve sauces and dressings on the side.

     –  Keep vegetable dishes simple — avoid heavy sauces.

     –  Offer a green salad and non-starchy vegetables like green beans, asparagus, broccoli, or cauliflower.

     –  Keep portions reasonable, or allow clients to serve themselves.

     –  Offer fruit or low-fat, low-sugar desserts.

Planning for Sodium-restricted Diets

Read labels and choose lower-sodium alternatives. Check for monosodium glutamate (MSG), sodium nitrate, sodium benzoate, and other sodium-containing ingredients.

     –  Look for low-sodium varieties of:

• •           –  Processed meats and cheeses
  •           –  Smoked and dried fish or meats
  •           –  “Enhanced” or marinated meats and marinades and frozen meats like turkey  
  •                breasts and pork
  •           –  Soups, marinades and gravies (or make your own low-sodium versions.
  •              Lower-sodium broths and stocks.
  •           –  Salad dressings and condiments such as pickled foods, olives and sauerkraut.
  •           –  Tomato or vegetable juice cocktails (most true juices are low in sodium).
•      –  Select fresh breads, or baguettes, over packaged breads, which may contain high- 
•         sodium additives.
•      –  Season foods with herbs and cracked black pepper rather than salt.
•      –  Rinse canned vegetables to reduce the sodium by about 40%. Most frozen
•         vegetables and all fresh vegetables are low in sodium.
•      –  Offer a simple, healthy homemade vinaigrette of olive oil, vinegar and herbs.