Dietary requirements and special diets

Dietary requirements are specific needs related to food and nutrition that certain individuals must adhere to due to health, ethical, religious, or personal reasons.
Some customers may have allergies or intolerances to particular food substances, such as gluten, dairy, nuts, etc., and consuming these could lead to severe health consequences.
Other customers may follow specific diets due to religious beliefs, such as Halal for Muslims, Kosher for Jewish individuals, or vegetarianism for certain Hindus, Buddhists, and Jains.

Vegetarian diets exclude all meat and fish but may still include animal by-products like eggs or dairy.
Vegan diets exclude all animal products and by-products, meaning no meat, fish, dairy, eggs, or even honey.
Pescatarian diets exclude meat but allow fish and seafood.
Gluten-free diets are necessary for those with coeliac disease or a gluten intolerance; these exclude any products containing wheat, rye, barley, or triticale.
Lactose-free diets exclude dairy products or anything containing lactose, required for those with a lactose intolerance.
Low-sodium diets are necessary for individuals with high blood pressure or certain heart conditions.
Low-sugar diets may be necessary for those with conditions such as diabetes.

Inclusion & diversity of dietary requirements should be considered in menu planning to ensure all potential customers have delicious options to choose from.
Providing a variety of clearly labelled dietary options can make a customer’s dining experience easier and more enjoyable.
It’s important to avoid cross-contamination in the kitchen, keeping ingredients for special diets separate from others, especially in the case of allergen-free meals.

Chefs should have a strong understanding of how to substitute common ingredients to cater to different dietary requirements without compromising taste or texture.
They should be capable of preparing meals using different methods and techniques to cater to these special diets.
An understanding of legislation and labelling related to food allergens is vital, helping to inform customers and protect their health.