A Dictionary of Dietary Restrictions, Food Allergies, and Special Diets

In recent years, Culinary Crafts has seen a huge uptick in requests from guests with dietary restrictions, food allergies, and special diets. We’re not sure whether that means that food allergies or sensitivities are becoming more common, or there’s been a proliferation of popular diets, or there’s simply a growing societal expectation that, when it comes to food, one size does not fit all.

Some of our clients have religious or ethical guidelines about what they can or cannot eat. Others are restricted due to allergies or other medical conditions. Some need to adjust their diets due to pregnancy, age, drug/food interactions, or athletic training goals. Whatever a guest’s unique dietary situation happen to be, we welcome the opportunity to make them feel seen and cared for by accommodating their needs.

More and more often, we get asked questions about dietary restrictions, food allergies, and special diets:

• “What’s the difference between a food allergy and a food intolerance?”
• “What is a low-FODMAP diet and who needs it?”
• “Is dairy-free the same as lactose-free?”
• “Is a kosher menu also halal?”
• “What is the Big 9 allergen list, and what’s on the list?”

Whatever questions you have about dietary restrictions, food allergies, and special diets, the following list of terms and definitions may have the answers.

Photo credit: Autumn Nicole Photography

Dictionary of Dietary Restrictions, Food Allergies, and Special Diets

Acid-Free

A diet or product that avoids acidic ingredients or is formulated to reduce acidity.

People may seek acid-free foods to help manage acid reflux, GERD, or digestive discomfort. In food and beverage discussions, the term can also refer to low-acid coffee, juices, or recipes designed to be gentler on the stomach.

AIP Diet (Autoimmune Protocol)

A restrictive elimination diet designed to reduce inflammation and identify foods that may trigger autoimmune symptoms.

The AIP Diet removes grains, dairy, legumes, processed sugar, nightshades, and other potentially inflammatory foods before gradually reintroducing them. It is commonly used by people managing autoimmune conditions such as Hashimoto’s disease, rheumatoid arthritis, or Crohn’s disease.

Adaptogens

Herbs, roots, mushrooms, or other natural substances believed to help the body manage stress.

Common adaptogens include ashwagandha, rhodiola, holy basil, and reishi mushrooms. They have become increasingly popular in wellness beverages, supplements, and functional foods.

Alcohol-Free

Foods or beverages made without alcohol or with negligible alcohol content.

Alcohol-free options are important for people who avoid alcohol for religious, medical, recovery, pregnancy, or lifestyle reasons. The growing popularity of alcohol-free cocktails and spirits has expanded this category significantly.

Alkaline Diet

A diet based on the idea that certain foods can affect the body’s pH balance.

The alkaline diet emphasizes fruits, vegetables, nuts, and legumes while limiting meat, dairy, and processed foods. Although the body tightly regulates blood pH naturally, many people follow the diet because they believe it supports overall wellness and reduces inflammation.

Allergens

Substances (most commonly a protein) that can trigger allergic reactions in sensitive individuals.

Not every food ingredient that causes a bad reaction is an allergen. Unlike a food intolerance, allergens cause an actual immune system response. Allergenicity is individual, meaning that a substance can be an allergen for one person and completely harmless for another, In the United States, there are nine allergens that are responsible for the vast majority of serious food allergy reactions. (See “Big 9”)

Allergen-Free

Foods made without specific allergens or allergenic ingredients.

The term should be used carefully because even trace cross-contact can pose risks for highly sensitive individuals. Many food businesses provide detailed disclaimers when using allergen-free labeling.

Allergen-Friendly

Foods or menus designed to accommodate common allergens more safely and inclusively.

Unlike “allergen-free,” allergen-friendly does not necessarily guarantee the total absence of allergens. The term is commonly used in restaurants and catering to indicate thoughtful accommodations and safer options.

Allergy

An immune system reaction to a substance that the body mistakenly identifies as harmful.

Food allergies can range from mild symptoms like itching or hives to severe, life-threatening reactions known as anaphylaxis. Understanding allergies is critically important in catering and hospitality because even small amounts of an allergen can trigger serious reactions.

Allergy-Conscious Catering

Food service practices designed to safely accommodate guests with food allergies.

Allergy-conscious catering may involve ingredient transparency, separate preparation areas, cross-contact prevention, and staff training. As food allergies become more common, many clients seek caterers with allergy expertise.

Allergy-Conscious Event

An event planned and executed with food allergy safety as a major consideration.

An allergy-conscious event includes careful menu design, ingredient transparency, and strict cross-contact prevention to protect guests with food allergies. This may involve labeling dishes, offering allergen-free alternatives, training staff on emergency protocols, and sometimes preparing food in dedicated spaces.

This concept is especially important in catering because even small traces of allergens can trigger severe reactions. Allergy-conscious planning helps ensure that all guests can safely participate in shared dining experiences like weddings, corporate events, and social events without unnecessary risk or stress.

Alpha-Gal Syndrome

A food allergy to red meat and other mammal-derived products caused by a reaction to a sugar molecule called alpha-gal.

Alpha-gal syndrome is often linked to tick bites, especially the Lone Star tick in the United States. Unlike many food allergies, reactions may occur several hours after eating beef, pork, or lamb.

Alternative Protein

A protein source intended to replace or reduce traditional animal-based proteins.

Alternative proteins include plant-based meats, cultured meat, insect protein, fermented proteins, and other emerging food technologies. The category is growing rapidly because of environmental, ethical, and health concerns.

Ancient Grains

Traditional grains and seeds that have remained largely unchanged over centuries.

Examples include quinoa, farro, amaranth, millet, and teff. Ancient grains are often valued for their nutritional content, texture, and association with whole-food eating.

Animal-Free

A product made without animal-derived ingredients.

Animal-free foods may be created through fermentation, biotechnology, or plant-based alternatives rather than traditional animal agriculture. The term is becoming more common as food technology companies develop dairy proteins and other ingredients without using animals.

Anti-Inflammatory Diet

A diet focused on foods which are believed to help reduce chronic inflammation in the body.

Anti-inflammatory diets typically emphasize vegetables, fruits, whole grains, fatty fish, nuts, olive oil, and minimally processed foods. They are often associated with heart health, autoimmune support, and overall wellness.

Artificial Color-Free

Foods or beverages made without any artificially produced color additives.

Although the terms “artificial dye-free” and “artificial color-free” are often used interchangeably, “artificial color-free” is a broader term that excludes artificial coloring agents of any kind, not just dyes. Consumers may seek artificial color-free products because of concerns about allergies, sensitivities, or perceived health effects.

Artificial Dye-Free

Foods made without synthetic dyes.

Many consumers seek artificial dye-free products because of concerns about sensitivities, allergies, or perceived health effects resulting from artificial dyes like Red 40, Yellow 5, and Blue 1.

Artificial Flavor-Free

Foods made without synthetic flavoring agents.

Artificial flavor-free products are often marketed as more natural or minimally processed. The term appeals to consumers looking for cleaner ingredient lists and simpler formulations.

Ayurvedic Diet

A traditional eating philosophy rooted in Ayurveda, an ancient Indian system of medicine.

Rather than focusing only on calories and nutrients, Ayurvedic eating emphasizes balance, digestion, seasonal eating, and individualized nutrition based on a person’s “dosha” or body type. The diet often includes seasonal foods, warming spices, and mindful eating practices.

Bariatric Diet

A specialized eating plan designed for people who have undergone bariatric weight-loss surgery.

Bariatric diets typically focus on high-protein foods, portion control, hydration, and nutrient-dense meals.

Bee Pollen Allergy

An allergic reaction to bee pollen, which is often sold as a supplement or health food ingredient.

Symptoms can range from mild itching to severe allergic reactions. People with pollen allergies may be more likely to react to bee pollen products.

Beta-Carotene Allergy

A sensitivity or allergic reaction associated with beta-carotene, a pigment found in orange and yellow fruits and vegetables.

Although rare, some individuals experience reactions to foods or supplements high in beta-carotene such as carrots, sweet potatoes, and squash.

Big 9

The nine foods identified by the Food and Drug Administration as the most common causes of serious food allergic reactions in the United States.

Food manufacturers are legally required to clearly disclose the presence of any of these allergens on product labels.

The Nine Allergens:

1. Milk
2. Eggs
3. Fish (e.g., bass, flounder, cod)
4. Shellfish (e.g., shrimp, crab, lobster)
5. Tree nuts (e.g., almonds, walnuts, cashews)
6. Peanuts
7. Wheat
8. Soybeans
9. Sesame

Together these nine foods account for the vast majority of food allergy reactions in the U.S. Other countries maintain their own lists; the European Union, for example, recognizes 14 major allergens.

Bioavailable

A term describing how easily the body can absorb and use a nutrient or substance.

Some nutrients are more bioavailable in certain forms or when paired with other foods. For example, iron from animal products is generally more bioavailable than iron from plants.

Biodynamic

A form of agriculture that treats farms as interconnected ecosystems.

Biodynamic farming includes organic practices while also emphasizing sustainability, biodiversity, and specific agricultural philosophies developed by Rudolf Steiner. Biodynamic wines and produce are increasingly popular in high-end culinary settings.

Bland Diet

A diet made up of mild, easy-to-digest foods.

Bland diets are often recommended temporarily for people recovering from illness, surgery, acid reflux, ulcers, or digestive irritation. Bland diet foods are usually low in spice, fat, and acidity.

Blood Type Diet

A diet theory suggesting that people should eat according to their blood type.

Different foods are recommended or avoided depending on whether someone has type A, B, AB, or O blood. While the diet has become popular in wellness culture, scientific evidence supporting it remains limited.

Bone Broth Diet

A diet centered around consuming bone broth along with whole foods.

Advocates claim bone broth supports digestion, joint health, and collagen intake. The term is especially common in paleo and wellness communities.

Brazil Nut Allergy

An allergic reaction to Brazil nuts.

Brazil nut allergies are considered tree nut allergies and can cause severe reactions in sensitive individuals. Brazil nuts most commonly appear in luxury desserts, trail mixes, granolas, pesto-like preparations, vegan cheeses, and specialty chocolates.

Buddhist Vegetarian

A style of vegetarian eating influenced by Buddhist traditions and practices.

More than a mere avoidance of eating meat, Buddhist vegetarianism (practiced by some but not all Buddhists) is a spiritual and ethical practice connected to compassion, non-harm, mindfulness, and religious tradition. Some traditions also avoid pungent vegetables such as garlic, onions, chives, leeks, and shallots.

Buffet Service

A style of meal service in which guests serve themselves from a shared food display.

Buffet service can create additional challenges for allergy management because of shared utensils and increased risk of cross-contact. Clear labeling and careful food placement are especially important in allergy-conscious events where buffet service is offered.

Cashew Allergy

An allergy to cashews, often grouped with tree nut allergies.

Cashew allergies are one of the more common nut allergies, which is especially problematic because cashews appear in surprising places like vegan cheeses, dairy-free sauces, stir fries, granola, energy bites, chocolates, cream-based vegan desserts, pestos, curries, and many forms of plant-based cooking. Cross-contact in kitchens and bakeries is a major concern for affected individuals.

Caffeine-Free

Foods or beverages made without caffeine.

People may choose caffeine-free products because of pregnancy, anxiety, sleep concerns, medical conditions, or personal preference. Herbal teas and caffeine-free soft drinks are common examples.

Carnivore Diet

A diet consisting almost entirely of animal products.

The carnivore diet typically includes meat, eggs, and some dairy while excluding fruits, vegetables, grains, and legumes. Supporters claim benefits related to inflammation and digestion, though nutrition experts debate its long-term health effects.

Casein-Free

Foods made without casein, one of the primary proteins found in dairy products.

Casein-free diets are common among people with dairy allergies, sensitivities, or those following GFCF diets. Because casein appears in many processed foods, avoiding it may require careful ingredient reading.

Celery-Free

Foods prepared without celery or celery-derived ingredients.

Celery is a surprisingly common allergen and is especially important in European food labeling laws. It often appears in soups, stocks, seasoning blends, and processed foods, making avoidance challenging for sensitive individuals.

Celiac Disease

An autoimmune disorder triggered by gluten ingestion that damages the small intestine.

Unlike gluten intolerance, celiac disease causes an immune response that can lead to long-term intestinal damage. Even tiny amounts of gluten can trigger symptoms, making strict avoidance essential.

Certified Gluten-Free

A product that has been independently verified to meet gluten-free standards.

Certification typically requires testing and strict thresholds for gluten contamination. This is especially important for people with celiac disease who require extremely low gluten exposure.

Certified Kitchen

A food preparation facility that has been certified to meet specific dietary, safety, or allergen standards.

This may include kosher certification, gluten-free certification, or allergen-safe protocols. Certified kitchens are especially important in catering and large-scale food service.

Certified Kosher

A food product that has been inspected and approved as meeting kosher dietary laws.

Certified kosher foods display a kosher certification symbol from a recognized organization. Certification covers kosher rules governing ingredient sourcing, preparation methods, and the separation of meat and dairy.

Certified Organic

A food produced according to government-regulated organic farming standards.

Certified organic products are generally grown without most synthetic pesticides, fertilizers, or genetically modified organisms. Organic certification standards vary somewhat between countries.

Chalav Yisrael

A stricter kosher dairy standard requiring Jewish supervision during milk production.

This practice ensures that milk comes from kosher animals and is handled according to specific religious guidelines. It is most relevant in Orthodox Jewish dietary observance.

Chef’s Tasting Menu

A curated multi-course meal designed and selected by the chef.

Tasting menus often showcase seasonal ingredients, creativity, and technique. In catering or fine dining, they can be customized for dietary restrictions when requested.

Chicken Allergy

An allergic reaction to chicken meat or chicken proteins.

Although less common than some other food allergies, chicken allergies do occur and can complicate meal planning because chicken is widely used in entrées, soups, stocks, and processed foods.

Clean Eating

A loosely defined eating style focused on whole, minimally processed foods.

Clean eating emphasizes fruits, vegetables, lean proteins, and whole grains while limiting processed foods, additives, and refined sugar. The term is popular in wellness culture but not medically standardized.

Coconut Allergy

An allergy to coconut or coconut-derived ingredients.

Coconut ingredients are increasingly common in dairy alternatives, desserts, and plant-based cooking.

Coconut-Free

Foods made without coconut or coconut-derived ingredients.

Coconut is widely used in plant-based cooking, dairy alternatives, and gluten-free baking. Coconut-free diets are important for individuals with coconut allergies or sensitivities.

Conscious Eating

A mindful approach to food choices based on ethics, health, sustainability, or personal awareness.

Conscious eating often includes considerations like animal welfare, environmental impact, and ingredient sourcing. It often overlaps with vegetarian, vegan, and sustainability-focused diets.

Corn Allergy

An allergy to corn or corn-derived ingredients.

Corn allergies can be difficult to manage because corn appears in many processed foods under names like corn syrup, cornstarch, and maltodextrin. It is also used in some food packaging and additives.

Corn-Free

Foods made without corn or corn-derived ingredients.

In America, corn appears in many forms such as corn syrup, cornstarch, maltodextrin, and baking additives, making it difficult to avoid. Corn-free diets are often medically or allergen-driven.

Cross-Contact

The unintentional transfer of allergens from one food or surface to another.

Cross-contact can occur through shared utensils, cookware, or preparation surfaces. Even tiny amounts of an allergen can cause serious reactions in sensitive individuals.

Cross-Contamination

The transfer of harmful substances or allergens between foods, surfaces, or equipment.

In allergy contexts, it is often used interchangeably with cross-contact, though it can also refer to bacteria or pathogens. Preventing it is a key focus in professional kitchens.

Cross-Reactivity

A condition where the immune system mistakes one food protein for another protein because they are structurally similar.

In people with true food allergies, cross-reactivity may lead to an allergic reaction to multiple, related foods—or even non-food substances—even if they have only been directly sensitized to one of them. For example, someone allergic to birch pollen may also react to apples, peaches, or hazelnuts because the proteins share similar structures. Similarly, a person with a latex allergy may experience a reaction to avocado, banana, and kiwi. Cross-reactivity is highly individual—two people with the same primary allergy may not share the same cross-reactive triggers.

Cruelty-Free

A label applied to products or diets where no animal testing, harm, or exploitation occurs.

The cruelty-free designation refers to any stage of production, extending beyond ingredient sourcing to manufacturing and packaging practices.

Cultivated Meat

Meat produced by growing animal cells in a controlled environment rather than raising and slaughtering animals.

Also known as lab-grown or cell-based meat, cultivated meat is an emerging food technology aimed at reducing environmental impact and animal use. It is not yet widely available but is rapidly developing.

Custom Menu

A menu specifically tailored to individual dietary needs, preferences, or event requirements.

Custom menus are common in catering, where guests may require allergy accommodations, cultural considerations, or specialized diets. They allow for flexibility beyond standard menu offerings.

Dairy Allergy

A broad term for an allergic reaction to any protein found in dairy products, including milk, cheese, butter, yogurt, cream, and their derivatives.

Dairy is among the top nine most common food allergens in the U.S.

Dairy Alternative

A non-dairy product designed to replace milk, cheese, butter, or cream.

Common dairy alternatives include almond milk, oat milk, soy milk, coconut yogurt, and plant-based cheeses. They are widely used for lactose intolerance, milk allergies, and vegan diets.

Dairy-Free

Foods that contain no dairy ingredients or milk-derived proteins.

Dairy-free is important for both milk allergy and lactose intolerance management. It appears frequently in packaged foods, restaurant menus, and catering accommodations.

DASH Diet

A dietary approach designed to help lower blood pressure.

DASH stands for Dietary Approaches to Stop Hypertension. It emphasizes fruits, vegetables, whole grains, lean proteins, and reduced sodium intake.

Dedicated Fryer

A fryer used exclusively for one type of food or dietary category to prevent cross-contact.

Dedicated fryers are especially important for gluten-free, allergen-free, or vegetarian service. They help ensure that foods are not exposed to shared frying oil contaminants.

Diabetic-Friendly

Foods or meals designed to support stable blood sugar levels.

Diabetic-friendly options typically focus on balanced carbohydrates, fiber, protein, and controlled sugar content. The term is commonly used in restaurant menus and catering.

Dietary Accommodation

Modifications made to food preparation and/or service to meet specific dietary needs.

This can include allergen avoidance, religious restrictions, medical diets, or personal preferences. It is a key concept in hospitality and catering operations.

Dietary Restriction

Any limitation on food intake due to health, religion, ethics, or personal choice.

Dietary restrictions include allergies, intolerances, medical diets, and lifestyle choices like veganism.

Dysphagia Diet

A diet designed for individuals who have difficulty swallowing.

Foods may be modified in texture—pureed, soft, or thickened liquids—to reduce choking risk. It is commonly used in medical and long-term care settings.

Egg-Free

Foods made without eggs or egg-derived ingredients.

Egg-free diets are essential for individuals with egg allergies and are also common in vegan cooking. Eggs appear in many baked goods, sauces, and processed foods.

Egg Substitute

An ingredient used to replace eggs in cooking and baking.

Common substitutes include flaxseed, chia seeds, applesauce, aquafaba, and commercial egg replacers. They help maintain texture and binding in egg-free recipes.

Elimination Diet

A structured eating plan that removes certain foods to identify sensitivities or allergies.

Foods are gradually reintroduced to determine triggers. Elimination diets are commonly used for digestive issues, autoimmune conditions, and food intolerance testing.

Emulsifier-Free

A diet or food product that excludes emulsifiers (such as carrageenan, lecithin, polysorbate 80, and carboxymethylcellulose), additives used to improve texture and shelf life in processed foods.

Some research links consumption of emulsifiers to gut microbiome disruption.

EpiPen

A brand-name auto-injector device that delivers a single pre-measured dose of epinephrine (adrenaline) to treat severe allergic reactions (anaphylaxis) in emergency situations.

Despite increased awareness of allergies and efforts to accommodate them, it is a good idea people with serious food allergies to carry two EpiPens with them at all times.

Ethical Vegan

A person who abstains from all animal products and by-products not only in diet but across all areas of life (clothing, cosmetics, entertainment) due to a moral commitment to preventing animal exploitation and suffering.

EU Allergen Labeling

European Union regulations that require the mandatory declaration of 14 major allergens on food labels and menus across EU member states.

In addition to the “Big 9” major allergens that must be labeled in the US., the EU mandates the labeling of the following allergens:

• Celery
• Mustard
• Lupin
• Mollusks (such as mussels, oysters, squid, octopus, snails)
• Sulphur dioxide and sulfites above 10 mg/kg or 10 mg/L
• Cereals containing gluten, beyond just wheat. These include rye, barley, oats, spelt, kamut, and related hybrids

Crustaceans and mollusks are separated into distinct categories in the EU, while the U.S. only specifically names crustacean shellfish as a major allergen.

Family-Style Dining

A serving style where large dishes are shared at the table among guests.

This approach encourages communal eating but requires careful planning for dietary restrictions and allergen safety, since shared dishes increase cross-contact risk.

Farm-to-Table

A food sourcing philosophy emphasizing local, seasonal, and direct-from-farm ingredients.

Farm-to-table dining focuses on freshness, sustainability, and transparency. It is popular in modern catering and restaurant culture.

Fasting Foods

Foods consumed during religious or medical fasting practices when eating is restricted.

These vary widely by tradition and may include simple, light meals or specific permitted foods. They are often associated with cultural or spiritual observances.

Fat-Free

Foods containing little to no fat per serving.

Fat-free products are often marketed for weight management or heart health, though they may contain added sugars or other ingredients to maintain flavor and texture.

Fava Bean Allergy

An allergic or metabolic reaction to fava beans (broad beans).

An allergic reaction to fava beans can trigger hemolytic anemia in individuals with G6PD deficiency, a genetic enzyme deficiency common in Mediterranean and African populations.

Fermented Foods

Foods produced through controlled microbial fermentation.

Examples include yogurt, kimchi, sauerkraut, kefir, and miso. They are valued for flavor complexity and sometimes associated with gut health benefits.

Fish-Free

Describes foods made without fish or fish-derived ingredients.

Fish-free diets are important for people with fish allergies and are also common in vegetarian and vegan eating patterns. Chefs and caterers need to be careful with broths, sauces, and condiments where fish ingredients may be hidden.

Flexitarian

A mostly vegetarian diet that occasionally includes meat or fish.

Flexitarian eating is flexible by design, making it popular for people who want to reduce meat consumption without fully eliminating it. In catering, it often shows up as menus that are plant-forward but still include optional proteins.

FODMAP

An acronym for a group of carbohydrates that can be difficult for some people to digest.

The letters stand for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides And Polyols. These compounds are found naturally in many foods, including certain fruits, vegetables, grains, dairy products, sweeteners, beans, and processed foods. For some people, especially those with Irritable bowel syndrome (IBS), FODMAPs can ferment in the gut and pull extra water into the intestines, leading to stomach pain, bloating, diarrhea, and other digestive discomfort.

Food Allergy

An immune system reaction to a food protein that can range from mild to life-threatening.

Food allergies require strict avoidance because even trace exposure can trigger reactions like hives, swelling, or anaphylaxis. In food service, this is one of the most critical categories for safety planning.

Food Intolerance

A non-immune reaction to a food that typically affects digestion or comfort.

Unlike allergies, intolerances (like lactose or fructose intolerance) are usually not life-threatening but can still cause significant discomfort. They are common in menu customization requests.

Fragrance-Free

A product or food preparation environment free from added fragrances, scents, or aromatic compounds.

While “fragrance-free” most often applies to personal care products, it matters in cooking for individuals with fragrance sensitivities, MCS (Multiple Chemical Sensitivity), or allergic contact dermatitis. Strong scents can also impact people with asthma, migraines, eczema, or sensitive skin, as well as infants and young children, the elderly, and pregnant women.

Fructose Intolerance

A condition in which the body cannot properly process fructose, the sugar found in fruits, honey, and many processed foods.

The condition can either take the form of hereditary fructose intolerance (a rare genetic disorder) or fructose malabsorption (a more common digestive issue). Fructose malabsorption is commonly confused with fruit allergy or general sugar intolerance.

Fruitarian

A diet primarily consisting of fruits, sometimes including nuts and seeds.

Fruitarianism is typically a highly restrictive lifestyle diet, often motivated by ethical or natural eating beliefs. It is rare, but not unheard of, in catering.

Functional Foods

Foods that provide health benefits beyond basic nutrition.

Examples include probiotic yogurt, fortified cereals, and foods with added omega-3s. The category overlaps heavily with wellness and preventive nutrition trends.

Garlic-Free

A diet or recipe that omits garlic, one of the most common high-FODMAP foods.

Garlic is a near-universal cooking ingredient, so garlic-free cooking can be challenging. However, garlic-free diets are required by individuals with garlic allergy, garlic intolerance, or IBS following a low-FODMAP diet. Garlic is forbidden in certain Jain or religious dietary practices.

Gelatin-Free

A diet or recipe that excludes gelatin.

Gelatin is a protein derived from animal collagen (typically pork or beef bones), important for vegetarians, vegans, halal and kosher observers, and those with specific animal protein sensitivities. Gelatin hides in many unexpected foods: marshmallows, gummy candies, certain yogurts, and even some medications. Flagging gelatin content and providing agar-agar or pectin alternatives helps vegetarian, vegan, and halal/kosher individuals navigate hidden animal products.

GERD-Friendly

Foods suitable for people managing gastroesophageal reflux disease (GERD).

GERD-friendly foods are typically low in acidity, fat, and spice to reduce acid reflux symptoms. This term is often used in hospital and wellness-oriented meal planning.

Glatt Kosher

A stricter level of kosher certification related primarily to meat inspection standards.

“Glatt” means that the animal’s lungs are smooth and free of certain defects under kosher law. It is especially important in Orthodox Jewish dietary observance.

Gluten

A group of proteins found in wheat, barley, and rye.

Gluten gives dough elasticity and structure in baked goods. It is central to understanding gluten-free diets and celiac disease management.

Gluten-Free

Foods that contain no gluten or meet strict gluten threshold standards.

Essential for people with celiac disease or gluten sensitivity, gluten-free labeling is tightly regulated in many countries due to the risk of serious health reactions.

Gluten-free / Casein Free (GFCF) Diet

A dietary approach that eliminates all sources of gluten (a protein found in wheat, barley, and rye) and casein (a protein found in milk and other dairy products).

The GFCF diet is most commonly associated with children and adults on the autism spectrum, where it has been widely explored and debated as a way to reduce certain behavioral or gastrointestinal symptoms.

Gluten-Friendly

A menu or food option designed to be more accommodating to gluten-sensitive guests but not fully gluten-free.

Gluten-Sensitive

A term describing individuals who experience symptoms related to gluten without having celiac disease.

Also known as non-celiac gluten sensitivity, it can involve digestive discomfort, fatigue, or headaches after consuming gluten-containing foods.

Glycemic Index

A scale that measures how quickly and how much a carbohydrate raises blood sugar levels.

Low-glycemic foods like dairy products, nuts, seeds, carrots, black beans, oranges, and oats are digested and absorbed slowly, causing slower blood sugar increases. High-glycemic foods like refined breads, white rice, potatoes, watermelon, sodas, and most breakfast cereals are digested rapidly, causing rapid spikes in blood sugar. Glycemic index is especially relevant in diabetic-friendly and metabolic health diets.

Genetically Modified Organism (GMO)

A Genetically Modified Organism—plant, animal, or microorganism—whose DNA has been altered using biotechnology.

GMOs are common among crops like corn, soy, and canola. The term often appears in food labeling related to consumer preference for non-GMO products./p>

Grass-Fed

A label indicating that an animal was raised on a diet of grass and forage rather than grain.

Grass-fed animals are associated with higher omega-3 fatty acids and conjugated linoleic acid (CLA) content in the meat. Grass-fed is a quality and ethical sourcing marker that resonates with paleo, carnivore, and clean-eating consumers.

Grain-Free

A diet that excludes all grains such as wheat, rice, oats, barley, and corn.

Grain-free eating is common in paleo and elimination diets. It is often used for digestive or allergy-related reasons.

Halal

Foods and practices permitted under Islamic dietary law.

Halal rules include permitted animals, humane slaughter methods, and avoidance of pork and alcohol. It is essential in culturally inclusive catering.

Halal Certified

Describes a product or facility that has been officially certified as meeting halal standards.

Halal certification is a formal verification process by which an authorized Islamic organization (IFANCA in the United States) confirms that a food product, ingredient, or production process complies with Islamic dietary law (Sharia). The Arabic word halal means “permissible.” Its opposite, haram, means “forbidden.”

Haram

Anything forbidden under Islamic law, including certain ingredients, foods and practices.

In dietary terms, haram typically refers to pork, alcohol, and improperly slaughtered meat.

Hashimoto’s Disease (also called Hashimoto’s Thyroiditis)

A chronic autoimmune condition in which the immune system attacks the thyroid gland, which can lead to hypothyroidism.

There is no universally accepted “Hashimoto’s diet.” People with Hashimoto’s may follow a variety of eating patterns in an effort to reduce inflammation or manage symptoms, which include fatigue, weight gain, cold intolerance, brain fog, constipation, dry skin, and muscle aches. Some avoid gluten, dairy, soy, or highly processed foods. Others may follow autoimmune-focused elimination diets under medical supervision. Autoimmune diseases often overlap, so people with Hashimoto’s may also have celiac disease, food sensitivities, or digestive disorders that influence their dietary needs.

Heart-Healthy

Describes foods designed to support cardiovascular health.

Heart-healthy diets emphasize low saturated fat, high fiber, lean proteins, and nutrient-dense ingredients. They are often aligned with medical dietary recommendations.

High Fiber

Describes foods rich in dietary fiber.

High-fiber diets support digestion, blood sugar regulation, and heart health. Common sources include whole grains, legumes, fruits, and vegetables.

High Protein

Describes foods that contain a high amount of protein relative to their overall caloric content and serving size.

High-protein diets such as chicken breast, beef, fish, eggs, cheese, and milk are popular for fitness, satiety, and muscle maintenance. In catering, they often appear in wellness-focused menus.

Histamine Intolerance

A condition in which the body cannot adequately break down histamine, a compound found in fermented foods, aged cheeses, alcohol, cured meats, and certain fruits and vegetables.

Histamine is a naturally occurring chemical involved in immune function, digestion, and communication between cells. When histamine builds up faster than the body can process it, it may trigger symptoms that resemble allergies. That’s why histamine intolerance is frequently misdiagnosed as food allergy or IBS, It affects many wellness-oriented individuals who already follow “healthy” diets rich in fermented foods and wine. Histamine intolerance can produce symptoms like headaches, hives, flushing, nasal congestion, and digestive upset.

Histamine-Free / Low-Histamine

Foods that contain little or no histamine or are less likely to trigger histamine release.

This is important for people with histamine intolerance, who may react to fermented foods, aged cheeses, cured meats, and alcohol.

Humanely Raised

A label indicating that animals were raised according to standards that prioritize their physical and behavioral well-being.

Humanely raised is an ethical sourcing label of growing importance to flexitarians, conscientious omnivores, and animal welfare–focused individuals. Humanely raised animals have access to outdoor spaces, appropriate living conditions, and the ability to engage in natural behaviors.

Inflammatory Bowel Disease (IBD)

A group of chronic autoimmune conditions that cause ongoing inflammation in the digestive tract. The two main forms are Crohn’s Disease, which can affect any part of the digestive tract, and Ulcerative Colitis, which affects the colon and rectum.

Unlike IBS, IBD causes inflammation and can damage the intestinal tissue over time. Although food does not cause IBD, certain foods may worsen symptoms during flare-ups. However, since dietary needs vary widely between individuals with IBD, there is no universal “IBD diet.” Some people with IBD may need soft, bland, low-residue, or easy-to-digest foods, while others can eat a broad diet most of the time.

IBD symptoms may include abdominal pain, diarrhea, rectal bleeding, fatigue, weight loss, malnutrition, and periods of flare-ups and remission. Because symptoms can be severe, urgent, and difficult to discuss publicly, respectful and discreet communication around food accommodations is particularly valuable. Clear labeling of ingredients customizable meals, and flexibility are important in accommodating the needs of guests with IBD.

Irritable Bowel Syndrome (IBS)

A chronic digestive disorder of the gut-brain connection, characterized by abdominal pain, bloating, and altered bowel habits.

Symptoms and triggers of IBS vary from person to person and may be influenced by stress, hormones, certain foods, infections, or changes in the gut microbiome. IBS is managed primarily through diet and lifestyle changes rather than a single cure. Common triggers include fatty foods, alcohol, caffeine, spicy foods, artificial sweeteners, or large meals. Some IBS sufferers benefit from a low-FODMAP diet.

It’s important to recognize that many people with IBS spend years identifying personal trigger foods and building eating habits that reduce symptoms and improve predictability. Clear communication and personalization are crucial to building a menu for guests dealing with IBS.

IBS-Friendly

Describes foods that tend to be easier for people with IBS to digest and less likely to trigger symptoms.

Since symptoms and triggers of IBS vary widely by individual, there is no single “IBS diet,” but some people with IBS follow a low-FODMAP diet, avoid dairy or gluten, eat smaller meals, or limit specific ingredients that worsen symptoms. Because symptoms can be unpredictable and socially disruptive, ingredient transparency, flexible meal options, and discreet communication are often especially appreciated.

Inclusive Menu

A menu designed to accommodate a wide range of dietary needs and preferences.

Inclusive menus consider allergies, religious or cultural restrictions, medical diets, and lifestyle choices. This is increasingly important in modern catering and event planning.

Ingredient Transparency

Clear disclosure of all ingredients used in food preparation.

Ingredient transparency helps guests with allergies or dietary restrictions make safe choices. It is a key trust-building practice in hospitality.

Intermittent Fasting

An eating pattern that cycles between defined periods of fasting and eating.

Diners may have many reasons for fasting intermittently, including weight management or other health goals, medical guidance, religious observance, convenience, athletic performance, or personal preference. Two popular intermittent fasting protocols are 16:8 (16 hours fasting, 8-hour eating window) and 5:2 (five normal eating days, two very low-calorie days per week).

Iodine-Free

Describes a diet that eliminates iodine-containing foods.

An iodine-free diet—which excludes iodized salt, seafood, dairy, eggs, and some breads—is typically followed short-term by patients with thyroid cancer prior to receiving radioactive iodine treatment. Iodine-free diets are medically prescribed and time-sensitive, leaving patients with very limited recipe resources during a stressful health period. Customized iodine-free menu options are a great opportunity for practical, compassionate hospitality.

Jain Vegetarianism / Jain Diet

A strict vegetarian diet based on Jain religious principles of non-violence.

Jain vegetarianism is one of the most rigorous and restrictive spiritually motivated diets is the world. Based on a prohibition against harming other organisms, the Jain diet excludes all meat, fish, and eggs as well as (for many Jains) root vegetables like onions, garlic, potatoes, and carrots.

Juice Cleanse

A short-term dietary protocol in which a person consumes only fresh-pressed fruit and vegetable juices (and sometimes water and herbal teas) for one to several days to purportedly detoxify the body and reset digestive function.

Hindu Vegetarianism / Hindu Diet

A dietary practice observed by a significant portion of Hindus that excludes meat, poultry, and often fish.

Rooted in the religious and philosophical principles of ahimsa (non-violence), sattva (purity), and respect for all living beings, it is one of the oldest and most widespread forms of religiously motivated vegetarianism. While many Hindus avoid eating beef due to the sacred status of cows, Hindu vegetarian practices vary widely by region, family tradition, and personal belief. Some Hindus eat meat other than beef, while others maintain strict vegetarian kitchens with concerns about cross-contact from meat or eggs. Asking respectful, specific questions and providing clear ingredient information is important in accommodating a Hindu diet.

Kale-Free

Describes a diet or recipe that omits kale.

A kale-free diet is sometimes necessary for individuals on blood-thinning medications (like warfarin, which interacts with kale’s high vitamin K content) or those with thyroid conditions (due to kale’s goitrogenic properties). Kale’s “superfood” status means it appears in countless healthy recipes, making it a hidden hazard for readers on anticoagulant therapy. A kale-free tag with a brief note on why some readers need to avoid it can help diners make safe, informed decisions.

Kashrut

The body of Jewish dietary laws governing which foods are permissible, how they must be prepared and slaughtered, and how meat and dairy must be separated.

Kashrut is not primarily about health or food allergies—it is about religious identity, obedience, and spiritual practice. It forms the basis for kosher certification and covers concerns like meat/dairy separation, the role of pareve foods, and Passover restrictions.

Ketogenic (Keto) Diet

A high-fat, very low-carbohydrate diet that shifts the body into ketosis for energy use.

Keto diets are used for weight management, metabolic health, and sometimes medical purposes. They require careful carbohydrate restriction.

Ketotarian Diet

A hybrid diet combining the ketogenic diet (high fat, very low carbohydrate) with a plant-based (vegetarian or vegan) framework, relying on avocados, nuts, seeds, coconut products, and plant-based proteins rather than meat for fat and protein sources.

Kidney-Friendly Diet

An eating plan for individuals with chronic kidney disease (CKD) that limits foods high in potassium, phosphorus, sodium, and sometimes protein to reduce the kidneys’ workload and slow disease progression.

Considering that CKD affects about 15% (MK3.1)of U.S. adults (35.5 million Americans), and that diet is one of the primary management tools, it may seem surprising that requests for kidney-friendly accommodations aren’t more common. The reason probably is that about 9 out of 10 (MK4.1)adults who have the disease aren’t aware that they have it. Still, CKD is a serious, life-threatening condition worthy of greater awareness and accommodation.

Kosher

Food that complies with the dietary laws of Judaism, known as kashrut, which govern what foods may be eaten, how foods are prepared, and how certain ingredients and equipment are handled.

Foods that are not considered kosher include pork, shellfish, shrimp, lobster, and crab. But the term kosher refers to the entire process of food preparation and consumption, not just to ingredients. A food can technically be an “allowed” ingredient and yet still not be kosher if it was prepared on non-kosher equipment, if meat and dairy were improperly combined, if the animal was not slaughtered according to kosher law, or if supervision requirements were not met.

Kosher Certified

A product or facility that has been officially certified as kosher by a supervising authority.

Certification ensures compliance with kosher laws and is widely used in packaged foods, restaurants, and catering operations.

Lacto-Ovo Vegetarian Diet

A vegetarian diet that includes both dairy products (lacto) and eggs (ovo), but excludes meat and fish.

This is one of the most common forms of vegetarianism and is often the “default” vegetarian option in menus. It allows more flexibility than stricter plant-based diets.

Lactose

A natural sugar found in milk and dairy products.

Lactose Intolerance

A digestive condition in which the body has difficulty breaking down lactose.

Normally, lactose is broken down in the digestive system by the enzyme called lactase. If the body has low levels of lactase, it can’t break down the lactose sufficiently, which can lead to bloating, stomach cramps, diarrhea, and nausea. Lactose intolerance is different from a milk allergy; lactose intolerance is not an allergy at all.

Lactose-Free

Products that contain little to no lactose.

Lactose-free foods are typically treated with lactase to break down lactose into simpler sugars. They are widely used by people with lactose intolerance who still want to consume dairy products.

Lacto-Vegetarian

A vegetarian diet that includes dairy products but excludes eggs, meat, and fish.

This diet is common in some cultural and religious traditions, particularly in parts of India. It is important for menu planning when egg-free but dairy-inclusive options are needed.

Latex-Fruit Syndrome

A condition where people allergic to latex also react to certain fruits and vegetables.

Common triggers include bananas, avocados, kiwis, and chestnuts. This cross-reactivity happens because of similar proteins in latex and certain plant foods.

Lectin-Free

A diet that avoids lectins, a type of plant protein found in legumes, grains, and some vegetables.

Some people follow lectin-free diets due to digestive concerns or wellness trends, though scientific evidence is mixed. Lectin-free diets overlap with other restrictive eating patterns like paleo.

Legume-Free

Foods that exclude legumes such as beans, lentils, peas, and peanuts.

This restriction may be due to allergies, digestive conditions, or specific elimination diets. It is important because legumes are common plant-based protein sources.

Lentil Allergy

An immune-mediated reaction to lentil proteins.

Allergies to lentils (part of the legume family) are more prevalent in South Asian and Mediterranean populations where lentils are a dietary staple. Lentils are a go-to protein source in vegetarian, vegan, and plant-based recipes, making this allergy particularly impactful for those groups. People with a lentil allergy sometimes experience cross-reactivity with peanut and other legume allergies, so it can be important to flag lentil content and offer legume-free alternatives to support diners with cross-reactive legume sensitivities.

Liquid Diet

A diet consisting entirely of liquids or foods that become liquid at room temperature.

Liquid diets are often used medically before surgery, during digestive recovery, or in dysphagia cases. They may include broths, smoothies, and meal-replacement drinks.

Locally Sourced

Foods that are grown, produced, or harvested close to where they are served.

Locally sourced ingredients are valued for freshness, sustainability, and supporting regional farmers. This term is common in farm-to-table and seasonal catering. While it is not a dietary restriction itself, it often shapes menus that intersect with other needs such as organic, seasonal, allergen-aware, or minimally processed foods.

Low-Carb

Containing a reduced amount of carbohydrates, especially from sugar and refined grains.

Low-carb diets are used for weight management, blood sugar control, and metabolic health. They often emphasize protein, fats, and non-starchy vegetables.

Low Cholesterol

Describes foods designed to help reduce dietary cholesterol intake.

Low-cholesterol diets often limit animal fats and emphasize plant-based foods, fiber, and lean proteins. They are commonly associated with heart health recommendations.

Low Fat

Describes foods that contain reduced levels of fat compared to standard versions.

Low-fat diets were historically popular for weight management and heart health, though modern nutrition emphasizes fat quality as well as quantity.

Low FODMAP

A diet that limits fermentable carbohydrates that can trigger digestive symptoms.

Low FODMAP eating is commonly used to manage IBS symptoms like bloating, gas, and abdominal pain. It involves both elimination and careful reintroduction phases.

Low Glycemic

Describes foods that have a low impact on blood sugar levels.

Low-glycemic foods digest more slowly, helping stabilize energy and blood sugar. This concept is important for diabetes management and metabolic health.

Low-Histamine Diet

A dietary approach that minimizes foods with high histamine content or those that trigger histamine release.

Low-histamine diets require eliminating many foods (e.g. fermented foods, aged cheeses, alcohol, tomatoes, spinach, and citrus) that may be considered healthy in other dietary frameworks. A low-histamine diet is designed to manage symptoms of histamine intolerance, including headaches, flushing, hives, nasal congestion, rapid heartbeat, fatigue, and digestive discomfort.

Low-Oxalate Diet

A diet that restricts high-oxalate foods (such as spinach, beets, nuts, chocolate, and tea) to reduce the risk of calcium oxalate kidney stones or to manage conditions like hyperoxaluria and vulvodynia.

Many foods celebrated as “superfoods” (e.g. spinach, almonds, dark chocolate) are high in oxalates, creating a surprising challenge for health-oriented eaters who develop kidney stones.

Low-Purine Diet

A diet that limits purine-rich foods (organ meats, shellfish, red meat, alcohol, and some legumes) to reduce uric acid production in the blood, primarily used to prevent or manage gout and kidney stones.

Gout, a painful result of purine build-up in the body, affects approximately 9 million Americans and is closely diet-dependent.

Low-Residue Diet

A short-term diet that minimizes fiber and undigested food particles (residue) in the intestines, typically prescribed before colonoscopy procedures, bowel surgery, or during IBD flares.

Low-residue diets frequently feature white rice, white bread, cooked vegetables, and lean proteins.

Low Sodium

Describes foods with reduced salt content.

Low-sodium foods are often recommended for heart health, high blood pressure, and kidney conditions. They require careful seasoning alternatives in cooking.

Macrobiotic Diet

A whole-food dietary philosophy that emphasizes whole grains, vegetables, legumes, seaweed, and fermented foods while avoiding meat, dairy, most fruits, and processed foods, with the goal of achieving physical and spiritual balance.

The macrobiotic diet is rooted in Japanese Zen traditions and has support in cancer-supportive and holistic health communities.

Milk Allergy

An immune-mediated reaction to milk proteins (casein and/or whey) from any mammalian source.

Included in the “Big 9” allergens in the U.S., milk is one of the most common food allergies in children and a significant concern in adults as well. Milk allergy is distinct from lactose intolerance and requires strict avoidance of all milk-derived proteins — not just lactose — making accurate recipe labeling critical. Cross-reactive potential with goat’s and sheep’s milk is also important to note for diners seeking dairy alternatives.

Meatless

Describes a meal or diet that contains no meat.

A “meatless” dish may not necessarily be suitable for vegetarians or vegans since the exclusion of meat does not necessarily avoid all animal products like dairy, eggs, butter, gelatin, or animal-derived broths. Individuals who, for ethical, religious, environmental, or medical reasons, wish to avoid animal products may need to look beyond the “meatless” designation to see if a food is suitable for them.

Mediterranean Diet

A dietary pattern based on traditional eating habits of countries bordering the Mediterranean Sea.

It emphasizes fruits, vegetables, olive oil, fish, whole grains, and moderate wine consumption. It is widely associated with heart health and longevity.

Menu Labeling

The practice of displaying nutritional or ingredient information on menus.

Menu labeling helps guests make informed choices, especially those with dietary restrictions or health goals. It is increasingly required in larger food service operations.

Mindful Eating

An approach to eating that emphasizes awareness, presence, and intentional food choices.

Mindful eating focuses on hunger cues, enjoyment, and reducing distracted eating. It is often associated with wellness and behavioral nutrition practices.

Minimally Processed

Describes foods that have undergone very little alteration from their natural state.

Examples include fresh produce, simple cuts of meat, and basic grains. This term is common in clean eating and whole-food diets.

MSG (Monosodium Glutamate)

A flavor enhancer commonly used to intensify savory taste (umami).

MSG is found in many processed foods and restaurant dishes. While generally recognized as safe, some individuals report sensitivity to it.

MSG-Free

Foods made without added monosodium glutamate.

MSG-free labeling appeals to consumers who prefer avoiding flavor enhancers or who believe they may be sensitive to it. It should be noted that even if no MSG was added to a food product, it could still contain naturally occurring glutamates. Tomatoes, mushrooms, cheese, seaweed, soy sauce, and yeast commonly contain glutamates even if none have been added.

Mollusk Allergy

An allergic reaction to mollusks, a category of shellfish including squid, octopus, clams, oysters, scallops, mussels, and snails.

Mollusk allergy often overlaps with crustacean shellfish allergy, but the two are different. Distinguishing mollusk allergy from crustacean allergy helps a menu-planner determine whether all shellfish are off-limits or only specific categories.

Monk Fast

An intermittent fasting variant in which a person eats only one large meal per day (typically at midday or evening) and fasts all remaining hours of the day.

A monk fast, also known as the one-meal-a-day (OMAD) eating pattern, has a dedicated following in the extended fasting and carnivore communities. Monk fasting draws loosely from monastic eating traditions.

Mustard-Free

Describes foods made without mustard or mustard-derived ingredients.

Mustard is a recognized allergen in many countries although it is not one of the U.S. “Big 9” allergens. Mustard-free foods and ingredients are particularly important because mustard often appears in sauces, dressings, marinades, and spice blends.

Nightshade-Free

A diet that excludes nightshade foods such as tomatoes, potatoes, peppers, eggplant, paprika, cayenne, and goji berries.

Some people avoid nightshades due to perceived inflammatory effects or autoimmune diets like AIP. Some individuals with rheumatoid arthritis, IBS, or IBD identify nightshades as personal symptom triggers.

Non-Celiac Gluten Sensitivity

A condition where individuals experience symptoms from gluten despite not having celiac disease.

Symptoms may include bloating, fatigue, or digestive discomfort. It is diagnosed by exclusion and is distinct from both gluten allergy and celiac disease.

Non-GMO

Describes foods made without genetically modified organisms.

Non-GMO labeling is commonly used on packaged foods and produce in response to consumer preference for traditional food production methods.

No Sugar Added

Describes foods that do not contain additional refined or processed sugars.

“No sugar added” means that no ingredients such as table sugar, honey, syrups, molasses, concentrated fruit juice used as a sweetener, or other caloric sweeteners were added to a food during processing or preparation. However, “no sugar added” does not necessarily mean:

• Sugar-free
• Low in carbohydrates
• Low in calories
• Unsweetened
• Safe for people with diabetes

Foods labeled “no sugar added” may still contain naturally occurring sugars. For example, fruit juice, dried fruit, milk, and many whole foods naturally contain sugars even when no extra sweeteners are added. A “no sugar added” applesauce may still contain significant natural sugar from apples themselves.

Some “no sugar added” products use non-sugar sweeteners such as stevia, monk fruit, erythritol, sucralose, or aspartame to maintain sweetness without added sugar. This can matter for people avoiding artificial sweeteners, sugar alcohols, or certain ingredients for digestive or personal reasons.

Nut-Free

Foods made without nuts and typically prepared to avoid nut cross-contact.

Nut-free environments are especially important for individuals with severe nut allergies. This is one of the most critical safety categories in schools and catering.

Oral Allergy Syndrome

An allergic reaction localized to the mouth, lips, tongue, and throat that occurs in some people shortly after eating certain raw fruits, vegetables, or tree nuts.

Oral allergy syndrome—also called “pollen-food allergy syndrome”—is triggered by proteins in the food that closely resemble the airborne pollen proteins a person is already allergic to. It is a type of cross-reactivity.

Organic

Describes foods produced without most synthetic pesticides, fertilizers, or GMOs, under regulated standards.

Organic certification varies by country but generally emphasizes sustainable and environmentally conscious farming practices.

Ovo-Vegetarian

A vegetarian diet that includes eggs but excludes meat, fish, and dairy.

Ovo-vegetarianism is less common than lacto-ovo vegetarianism but is important for menus that are egg-inclusive but dairy-free.

Oxalate-Free / Low-Oxalate

A diet that reduces or eliminates oxalates, compounds found in many plant foods.

Low-oxalate diets are often used to help prevent kidney stones in susceptible individuals. Foods like spinach, almonds, and beets are commonly limited.

Paleo

A diet based on foods presumed to resemble those eaten by early humans.

The paleo diet emphasizes meat, fish, fruits, vegetables, nuts, and seeds while excluding grains, legumes, and processed foods. It is popular in wellness and fitness communities.

Pareve (Parve)

A kosher classification meaning a food contains neither meat nor dairy.

Pareve foods include fruits, vegetables, grains, eggs, and fish. They are important in kosher kitchens because they can be eaten with either meat or dairy meals.

Pareve is not just about ingredients; it also involves how food is produced, prepared and certified. In kosher-certified environments, pareve foods are often marked clearly because they are especially useful for meal planning, allowing flexibility between meat and dairy meals. A pareve dessert, for example, can be served after either meat or dairy meals without violating dietary rules, as long as no cross-contact occurs.

Peanut Allergy

An immune-mediated reaction to peanut proteins, one of the most common, severe, and persistent food allergies.

Peanut allergy is capable of causing life-threatening anaphylaxis from trace amounts. Peanut allergy affects approximately 2% of the U.S. population and is responsible for the majority of food allergy–related deaths annually. Clear peanut-free labeling, cross-contamination warnings, and safe substitution advice are baseline obligations for a responsible, allergy-aware kitchen.

Peanut-Free

Describes foods made without peanuts and typically prepared to avoid peanut cross-contact.

This is essential for individuals with peanut allergies, which can be severe or life-threatening. Peanut-free protocols are especially important in schools, restaurants, and catered events.

Peanut Oil Allergy

An allergic reaction specifically to proteins in unrefined (cold-pressed) peanut oil.

Highly refined peanut oil is generally considered safe for most peanut-allergic individuals because refining removes most proteins, but it remains a risk for some. The distinction between refined and unrefined peanut oil is nuanced and poorly understood by most consumers. Cooks who have any chance of their food reaching individuals with peanut allergies need to understand the difference between refined and unrefined peanut oil and be aware of which cooking oils are likely safe, and which to avoid, in restaurant and home cooking.

Pegan Diet

A hybrid dietary approach combining principles of the paleo diet (whole, unprocessed foods, no grains or legumes) with veganism (plant-forward eating).

Popularized by Dr. Mark Hyman, emphasizing plants as the foundation with small amounts of sustainably sourced animal protein, the Pegan Diet is a bridging concept that appeals to diners from both paleo and vegan backgrounds.

Pescatarian

A diet that includes fish and seafood but excludes other meat.

Pescatarians typically eat plant-based foods along with fish, dairy, and eggs. The diet is often chosen for health or environmental reasons.

Plant-Based

Describes a diet centered on foods derived from plants, with minimal or no animal products.

Plant-based eating may still include small amounts of animal foods depending on the individual. The term is widely used in modern nutrition and wellness contexts, but it does not have a strict single definition.

Plant-Forward

Describes a dietary or cooking approach that emphasizes plants while still allowing animal products in smaller amounts.

Plant-forward menus are common in restaurants and catering because they balance health, sustainability, and flexibility. In a plant-forward meal or menu, vegetables, grains, legumes, fruits, nuts, and other plant ingredients take the central role, while meat, dairy, or seafood may appear in smaller amounts or as supporting elements rather than the focus of the dish.

Plated Service

A dining style where meals are individually prepared and served directly to each guest at the table.

Plated service allows precise control over dietary accommodations, making it ideal for complex, allergy-sensitive, or customized menus.

Pollotarian

A diet that includes poultry but excludes other meats like beef, pork, and usually fish.

Pollotarians often choose this diet for health or ethical reasons. It is a flexible form of semi-vegetarian eating.

Pork-Free

Describes a diet that excludes all pork products, including all forms of pork meat, lard, gelatin from pork, and pork-derived additives.

A pork-free diet is observed by Muslims (halal dietary law), Jews (kosher law), some Seventh-day Adventists, and others for health or personal reasons. Pork is often a hidden ingredient in marshmallows, sausages, broths, gummies and gelatin-containing products, refired beans prepared with pork fat, flavorings, seasoning bases, and other processed foods.

Prebiotic

A type of fiber that feeds beneficial gut bacteria.

Prebiotics support digestive health and are found in foods like onions, garlic, bananas, and whole grains. They are often paired with probiotics in wellness nutrition.

Preservative-Free

Foods made without chemical preservatives used to extend shelf life, prevent spoilage, or inhibit microbial growth.

This term appeals to consumers seeking more natural or minimally processed foods, but it is often more complicated than it appears. Some foods labeled preservative-free may still contain ingredients that naturally help preserve food, such as salt, sugar, vinegar, citrus juice, rosemary extract, or fermentation. You can’t assume that a “preservative-free” food is fresh; it may be canned, frozen, pasteurized, vacuum-sealed, dried, fermented, or otherwise processed.

Primal Diet

An ancestral eating approach similar to paleo that emphasizes whole, unprocessed animal and plant foods while allowing some high-quality dairy (particularly raw dairy), excluding grains, legumes, refined sugars, and processed oils.

The Primal Diet occupies the space between paleo and traditional foods movements, attracting diners interested in ancestral health, raw dairy, and whole-animal eating.

Pritikin Diet

A very low-fat, high-carbohydrate dietary program developed by Nathan Pritikin in the 1970s, based on whole plant foods, lean proteins, and severe restriction of dietary fat, originally designed to reverse heart disease.

The Pritikin program has a long clinical track record for cardiovascular health and has recently seen renewed interest in heart-healthy eating communities.

Probiotics

Live beneficial bacteria that support gut health.

Probiotics are found in fermented foods like yogurt, kefir, kimchi, and certain supplements. They are widely associated with digestive wellness.

Processed Food

Any food that has been altered from its natural state for convenience, safety, or flavor.

Practically all modern food undergoes some level of processing. Processed foods range from minimally processed (washed, roasted, frozen, cut, etc.) to processed (pasteurized, fermented, smoked, cured, etc.) to heavily “ultra-processed” (industrial formulations, refined ingredients, stabilizers, excess salt, etc.) such as packaged snack foods, sodas, instant meals, and fast food products.

Pureed Diet

A diet consisting of foods blended into a smooth, spoonable consistency.

Pureed diets are often used for medical conditions involving swallowing difficulties (dysphagia). They ensure safe eating while maintaining nutrition.

Raw Food Diet

A diet consisting primarily or entirely of uncooked and unprocessed foods—typically fruits, vegetables, nuts, seeds, and sprouted grains—based on the premise that heating food above 118°F (48°C) destroys beneficial enzymes and nutrients.

The raw food diet is a philosophical and lifestyle-based dietary approach, not a medical requirement or standardized clinical diet. People choose it for reasons such as perceived health benefits, weight management, spirituality, environmental concerns, or preference for whole, unprocessed foods.

Raw Vegan

A vegan diet that includes only uncooked plant-based foods.

Raw vegans avoid cooking above certain temperatures, believing it preserves nutrients and enzymes. The diet is highly restrictive and requires careful planning.

Red Dye Allergy

An adverse reaction to synthetic red food colorings, most notably Red 40 (Allura Red) and Red 3 (Erythrosine) which can cause hives, hyperactivity in sensitive children, and in rare cases anaphylaxis.

Because it is stable and inexpensive, Red 40 is the most widely used red dye in the U.S. Both Red 40 and Red 3 are synthetic colorants often found in ultra-processed packaged foods. Concerns over these dyes’ health effects have led to significant regulatory action in some countries.

Reduced Sugar

Foods with less sugar than standard versions.

Reduced sugar products are often used for health-conscious eating or blood sugar management. They may still contain natural or alternative sweeteners.

Refined Sugar-Free

A diet or recipe that excludes white sugar, brown sugar, corn syrup, and other industrially processed sweeteners, often permitting natural sweeteners like honey, maple syrup, dates, or coconut sugar as alternatives.

People may seek refined sugar-free foods for many reasons, including diabetes management, blood sugar control, weight goals, dental health, digestive comfort, or a desire to avoid highly processed ingredients. Some people also associate refined sugar-free eating with paleo, Whole30, and clean-eating diets.

The term “refined sugar-free” is not legally standardized in most countries, so definitions and uses vary widely. Refined sugar-free does not necessarily mean low-sugar, sugar-free, healthy, or low-calorie. A refined sugar-free food may contain natural sugars from fruit, dairy, honey, maple syrup, stevia, monk fruit, or other less-processed sweeteners. People with strict dietary needs should read ingredient labels carefully.

Regenerative Agriculture

A farming approach focused on restoring soil health and ecosystems.

Regenerative agriculture emphasizes biodiversity, carbon capture, and sustainable land management. It is increasingly linked to climate-conscious food systems.

Renal Diet

A medically prescribed diet designed to support kidney function.

Renal diets often limit sodium, potassium, phosphorus, and sometimes protein. They are commonly used for chronic kidney disease management.

Refined Grains

Grains that have been processed to remove part of the grain kernel, usually the bran and germ.

This process improves texture and shelf life but reduces fiber and nutrients. White flour and white rice are common examples. Common refined grains include white flour; white rice; regular pasta made from white flour; white bread and sandwich buns, and many crackers, pastries, cakes, and cereals.

Many refined grain products are “enriched,” meaning some nutrients such as iron and B vitamins are added back after processing. However, enrichment does not fully restore the fiber and nutrients lost during refining.

People may avoid or limit refined grains for reasons related to blood sugar control, digestion, satiety, heart health, or a preference for less-processed foods. Whole grains are often recommended instead because they retain all parts of the grain kernel and generally contain more fiber and nutrients.

The term “refined grain-free” may appear on menus or product labels, but there is no universal legal definition. Some foods marketed this way may still contain processed starches or non-whole-grain flours.

Rheumatoid Arthritis (RA)

A chronic autoimmune disease that primarily affects the joints, causing inflammation, pain, swelling, stiffness, and fatigue.

Unlike osteoarthritis, which results from wear and tear, RA occurs when the immune system attacks healthy tissue. The disease can also affect other parts of the body, including the lungs, eyes, skin, and blood vessels.

Many people with rheumatoid arthritis explore dietary changes to help manage inflammation or symptom flare-ups. Some report improvement by limiting highly processed foods, excess sugar, alcohol, or foods they personally identify as triggers. Others follow Mediterranean-style, plant-forward, gluten-free, or anti-inflammatory eating patterns. Omega-3-rich foods, fruits, vegetables, legumes, and whole grains are commonly associated with anti-inflammatory diets, though no single diet cures RA.

Rice Allergy

An immune-mediated reaction to rice proteins, causing symptoms ranging from digestive upset to anaphylaxis.

Rive allergy is more common in East and Southeast Asian populations where rice is a dietary staple, Rice allergy can be particularly isolating because rice is a go-to safe grain for gluten-free, celiac, and many allergy-conscious diners. Individuals with rice allergy may benefit from alternative grain and grain-free starch options.

Scallop Allergy

An allergic reaction to proteins in scallops, with cross-reactivity potential to other mollusks and, in some individuals, to crustacean shellfish.

Scallops appear frequently in fine dining and seafood-forward recipes, making scallop allergies relevant for individuals navigating restaurant menus and recipe modifications. Distinguishing scallop (a bivalve mollusk) allergy from shrimp (crustacean) allergy helps diners understand their full risk profile.

Seafood Allergy

An umbrella term for allergies to any marine or freshwater food animal, including both fish (salmon, tuna, cod) and shellfish (shrimp, crab, lobster, clams).

A seafood allergy is one of the most common adult-onset food allergies and one of the least likely to be outgrown. For some uses, “seafood allergy” is an overly broad terms, since allergies to fish (e.g. salmon, tuna, cod) and shellfish (e.g. shrimp, crab, lobster, clams) are separate conditions, even though an individual may experience both.

Seasonal Menu

A menu that changes based on the availability of ingredients during different times of the year.

Seasonal menus are increasingly popular among intentional, health-conscious diners because they emphasize freshness, flavor, local sourcing, sustainability, and chef-driven cooking. Seasonal menus are a hallmark of farm-to-table and fine dining.

Seed Oil Allergy/Sensitivity

An adverse reaction to refined cooking oils derived from seeds (such as soybean oil, canola oil, sunflower oil, cottonseed oil, and corn oil), which may involve immune-mediated allergy, intolerance to specific fatty acid profiles, or general avoidance driven by concerns about omega-6 content and processing methods.

Seed oil avoidance has become a major dietary movement in ancestral health, carnivore, and clean-eating communities.

Seed Oil-Free

Foods made without industrial seed oils such as canola, soybean, or sunflower oil.

This term is common in wellness and anti-inflammatory eating trends. It reflects concern about processing methods and fat quality. Seed oil–free alternatives for cooking fats include tallow, lard, coconut oil, and olive oil.

Sensitivity

A non-allergic reaction to a food or ingredient that causes discomfort or symptoms.

Sensitivities are less severe than allergies but can still impact digestion, skin, energy, or wellbeing. They are often identified through elimination diets. Symptoms are often delayed, appearing hours or even days after eating the food, which can make sensitivities difficult to identify.

Semi-Vegetarian

A flexible term for someone who mostly avoids meat but occasionally consumes it.

The term overlaps with flexitarian and is used in casual dietary descriptions. It reflects a reduction rather than full elimination of meat.

Sesame Allergy

An immune-mediated reaction to sesame proteins.

Long recognized in some country as a major allergen, sesame became recognized in the U.S. as the ninth major food allergen under the FASTER Act, effective January 1, 2023. Sesame is pervasive in Middle Eastern, Asian, and Mediterranean cuisines, appearing in tahini, hummus, breads, and cooking oils. Historically, sesame was difficult for allergic consumers to identify on labels, but mandatory labeling on packaged foods will help alleviate that problem.

Sesame-Free

Foods made without sesame seeds or sesame-derived ingredients.

Sesame is a major allergen in many countries and appears in breads, oils, dressings, and spice blends. Sesame-free preparation requires careful labeling and kitchen control.

Shared Kitchen

A food preparation space used by multiple chefs, brands, or businesses.

Shared kitchens increase efficiency but raise the risk of allergen cross-contact. Clear protocols are essential for allergy-safe production.

Shellfish Allergy

An immune reaction to proteins in crustacean shellfish (shrimp, crab, lobster, crayfish) and/or mollusks (clams, oysters, scallops).

One of the most common food allergies, especially in coastal and seafood-loving communities, it is a frequent cause of severe anaphylaxis in adults. A shellfish allergy is also one of the most persistent food allergies and is rarely outgrown. A shellfish allergy is different from a fish allergy. Many people allergic to shellfish can eat fish, and vice versa, though some people avoid both because of cross-contact concerns.

Shellfish-Free

Foods made without shellfish such as shrimp, crab, lobster, or mollusks.

Shellfish-free diets are essential for individuals with shellfish allergies, which can be severe. Cross-contact is a major concern in seafood environments.

In the United States, major allergen labeling laws specifically require labeling for crustacean shellfish, but not all mollusks. As a result, some mollusk ingredients may not be highlighted as allergens on packaging even though they can still trigger reactions in sensitive individuals.

People seeking shellfish-free foods should be particularly vigilant with:

• Seafood broths and stocks
• Fish sauce or oyster sauce
• Sushi and seafood restaurants
• Fried foods cooked in shared oil
• Cross-contact during food preparation

Sodium-Free

Describes foods containing very little or no sodium.

Sodium-free diets are often used for heart, kidney, or blood pressure conditions. Even small amounts of salt must be carefully monitored.

Soft Diet

A diet consisting of easy-to-chew, gentle foods.

Soft diets are used after surgery, dental procedures, or for digestive or swallowing issues. Foods are typically tender and minimally textured.

Soy Allergy

An immune-mediated reaction to soy proteins.

Soy is one of the Big 9 allergens in the U.S. which, by law, must be listed on packaging. Soy allergy is particularly challenging for vegetarians and vegans who rely on tofu, tempeh, edamame, and soy-based meat alternatives as primary protein sources. Soy’s widespread presence in processed foods, vegetarian meat alternatives, infant formulas, and cooking oils further make it problematic.

Soy-Free

Describes foods made without soy or soy-derived ingredients.

Soy appears in many processed foods, sauces, oils, and plant-based products, making avoidance challenging for those with allergies.

Special Diet

A general term for any dietary pattern that differs from a standard diet due to health, ethical, religious, or personal reasons.

This umbrella term is commonly used in catering and hospitality to capture all dietary accommodations.

Specific Carbohydrate Diet (SCD)

A dietary protocol that eliminates complex carbohydrates (grains, many processed foods, starchy vegetables, most legumes, most dairy, and sugar except honey) to starve harmful gut bacteria and promote healing in digestive disorders like IBS, Crohn’s disease, ulcerative colitis, and celiac disease.

The SCD has a passionate and dedicated community of followers managing IBD and other gut conditions. Because the diet is highly restrictive, long-term use may make it difficult to obtain balanced nutrition without careful planning.

Sugar Alcohol-Free

Foods that do not contain sugar alcohols like xylitol, sorbitol, or erythritol.

Despite the name, sugar alcohols are neither sugars nor alcoholic beverages. A sugar alcohol is a type of carbohydrate commonly used as a sweetener in sugar-free, reduced-sugar, and low-carbohydrate foods as well as toothpaste and oral-care products. Common sugar alcohols include sorbitol, xylitol, erythritol, maltidol, and others.

Sugar alcohols can cause digestive symptoms, especially in large amounts. Common side effects include gas, bloating, cramping, and diarrhea. People with digestive conditions such as Irritable Bowel Syndrome may be especially sensitive to certain sugar alcohols.

Because labeling rules vary, consumers should check ingredient lists carefully rather than relying on front-of-package claims. Some products marketed as “sugar-free” still contain sugar alcohols even when no traditional sugar is added. Conversely, a product marked “sugar alcohol-free” may still contain regular sugar, artificial sweeteners, natural sweeteners such as honey or maple syrup, or non–sugar alcohol sweeteners like stevia or monk fruit.

Sugar-Free

Describes a diet or food product that contains very little or no sugar per serving, according to labeling rules. In the United States, a product labeled “sugar-free” must contain less than 0.5 grams of sugar per serving.

Consumers should be aware that “sugar-free” does not mean carbohydrate-free, calorie-free, or sweetener-free. Sugar-free products may still contain sugar alcohols (like sorbitol or xylitol), artificial sweeteners (like aspartame or sucralose), natural non-sugar sweeteners (like stevia or monk fruit), or carbohydrates from starches or fiber.

Sulfite Allergy / Sulfite Sensitivity

An adverse reaction to sulfur dioxide and sulfite compounds, chemical preservatives used to prevent browning and spoilage in foods and drinks.

Sulfites are an overlooked allergen that affect many diners who may not realize why certain wines, dried fruits, processed foods, condiments, or restaurant foods cause reactions. Sulfite allergies can cause symptoms ranging from hives and asthma to anaphylaxis in sensitive individuals.

Sulfite-Free

Foods made without sulfite preservatives.

Sulfites are used to preserve foods and beverages like wine, dried fruit, condiments, and processed foods. Some individuals experience sensitivity or asthma-like reactions.

Sunflower Allergy

An immune-mediated reaction to sunflower seed proteins, which can also trigger reactions to sunflower oil (especially unrefined) and other Asteraceae family plants like chamomile and echinacea.

Sunflower seeds and oil are especially problematic because they are frequently recommended as safe alternatives for individuals avoiding tree nuts and peanuts. Cross-reactivity with daisy-family plants (including herbal teas) makes sunflower allergy even more complicated.

Superfood

A marketing term for foods believed to be especially nutrient-dense.

“Superfood” is not a scientific or legally regulated category, so the definition varies widely. Foods commonly known as superfoods include:

• Blueberries
• Kale and leafy greens
• Salmon and other fatty fish
• Chia seeds and flaxseeds
• Acai berries
• Turmeric
• Green tea
• Nuts (like walnuts and almonds)

These foods are often highlighted because they may contain high levels of vitamins and minerals, antioxidants, healthy fats (like omega-3 fatty acids), and fiber.

Nutrition experts generally note that the term can exaggerate the health benefits of individual foods. They also emphasize that no single food provides all necessary nutrients or health protection, and that overall dietary patterns matter more than any “superfood” alone.

Sustainable Seafood

Fish and shellfish sourced in ways that maintain fish populations and ocean ecosystems.

“Sustainable seafood” does not refer to a particular type of fish; it’s a label describing how the seafood is harvested or farmed, and how that impacts the environment over time. Sustainable seafood considers fishing methods, environmental impact, and species health. Organizations like the Marine Stewardship Council award certifications to products that fit their criteria.

Sustainability can vary by region, fishing method, and certification, meaning the same species (like tuna or shrimp) may be sustainable in one fishery and not in another.

Synbiotic

A combination of probiotics (beneficial bacteria) and prebiotics (food for those bacteria) in one product.

Synbiotics are designed to support gut health more effectively than either probiotics or prebiotics alone. They are commonly found in functional foods and supplements aimed at digestive wellness.

Tree Nut Allergy

An allergic reaction to one or more nuts that grow on trees.

Tree nut allergies are some of the most common and potentially severe food allergies. Reactions can range from mild symptoms to life-threatening anaphylaxis. Tree nuts include almonds, walnuts, cashews, pistachios, pecans, hazelnuts, Brazil nuts, macadamia nuts, and pine nuts (botanically a seed but commonly grouped with tree nuts in food labeling). Peanuts are not a tree nut and are classified as a different allergy although cross-contamination in nut-processing facilities is a real danger.

Tree nut allergy is one of the Big Nine allergens in the U.S. and is rarely outgrown. Individual tree nut allergies vary. For example, someone allergic to cashews may tolerate almonds.

Tree Nut-Free

Foods made without tree nuts such as almonds, walnuts, cashews, pecans, and pistachios.

A tree nut-free item should not contain whole nuts, nut pieces, nut butters, nut oils, or ingredients derived from tree nuts such as almond flour or hazelnut paste.

People with tree nut allergies should be aware that a “tree nut-free” claim in a restaurant may only indicate that they don’t intentionally use tree nuts; a risk of cross-contact may still exist in their kitchen. Also, “tree nut-free” does not necessarily mean peanut-free, since peanuts are legumes, not tree nuts.

Ultra-Processed Food

Foods that are heavily industrially manufactured and/or contain additives, preservatives, and artificial ingredients.

Examples include packaged snacks, sugary cereals, frozen meals, and soda. This category is widely discussed in nutrition research due to its links with chronic disease risk when consumed heavily.

Vegan

A diet and lifestyle that avoids all animal products, including meat, dairy, eggs, and often honey.

Veganism is often motivated by ethics, health, or environmental concerns. In catering, vegan options must avoid hidden animal-derived ingredients like gelatin, whey, and certain food colorings.

In a broader sense beyond food, many people use “vegan” to describe avoiding animal-derived products in other areas, such as leather, wool, and silk clothing; animal-tested cosmetics, and certain household products.

Vegan Cheese

A plant-based alternative to traditional dairy cheese.

Vegan cheese is typically made from nuts, soy, coconut oil, starches, or nutritional yeast. Different vegan cheeses vary greatly in ingredients, nutritional value, fat content, texture, taste, and melting qualities. Some vegan cheeses are highly processed, while others are more whole-food–based.

Vegan Option

A menu item that is free from all animal products and suitable for vegans.

Vegan options are increasingly standard in restaurants and catering to ensure inclusivity. Depending on how strict a vegan is about their diet, they may need to ask about possible cross-contact that may occur in a shared kitchen, as well as hidden ingredients in sauces, broths, or garnishes, or animal-derived additives like gelatins or certain food colorings.

Vegetarian

A diet that excludes beef, pork, fish, poultry, and all animal flesh, but may or may not include dairy and/or eggs.

Vegetarianism is one of the most common dietary patterns worldwide. In restaurants and packaged foods, “vegetarian” labeling generally means no meat or fish ingredients, but it may still include dairy or eggs unless otherwise specified. Cross-contact with animal products can still occur in shared kitchens, so highly strict vegetarian diners may need to ask about preparation methods.

Vegetarian Option

A menu item designed without meat, including beef, pork, poultry, fish, other seafood, and any kind of animal flesh.

Unless otherwise specified, vegetarian options may still include dairy or eggs. Vegetarian options are essential for inclusive hosting and catering and are often requested at events with diverse guests.

Very Low-Calorie Diet (VLCD)

A medically supervised diet providing 800 or fewer calories per day.

A Very Low-Calorie Diet is typically delivered through meal replacement shakes and bars, used to achieve rapid weight loss in clinically obese patients before surgery or as a short-term intervention. VLCDs require medical supervision and are not DIY diets.

Walnut Allergy

An allergic reaction to proteins in walnuts.

These are one of the most common tree nut allergies, with potential cross-reactivity to other tree nuts including pecans, and occasionally to certain stone fruits. Walnuts are widely used in baked goods, salads, and “healthy” snack foods, making walnut allergy a frequent recipe substitution challenge. Given walnuts’ popularity in brain-health and anti-inflammatory cooking content, flagging walnut content and offering alternatives is especially important.

Wheat Allergy

An immune system reaction to proteins found in wheat.

Wheat allergy is different from celiac disease and gluten intolerance because it is a true allergy. It can trigger reactions ranging from mild symptoms to anaphylaxis. In the United States, wheat is one of the Big 9 major allergens that must be clearly labeled on packaged foods under food allergy labeling laws.

People with a wheat allergy should avoid foods containing wheat, such as bread, pasta, baked goods made with wheat flour, many cereals and crackers, some beers and other alcoholic beverages, breaded or battered foods, and sauces or processed foods that use wheat as a thickener. They may also need to be cautious about cross-contact in bakeries or shared fryers, medications or supplements containing wheat-derived fillers, and food labeling terms like “wheat-free” vs. “gluten-free” (which are not interchangeable).
Wheat allergy is most common in children and is sometimes outgrown, though it can persist into adulthood.

Wheat-Free

Foods made without wheat or wheat-derived ingredients.

Wheat-free does not mean gluten-free, since (a) gluten can also come from barley, rye, or malt, and (b) a wheat allergy is generally triggered by proteins in wheat (albumins, globulins, etc.), not just gluten. This distinction is important in labeling and dietary accommodations.

Whole30

A 30-day elimination diet that removes sugar, alcohol, grains, legumes, dairy, and processed foods.

Whole30 is designed to reset eating habits and identify food sensitivities. It is strict and short-term, often used as a structured wellness challenge.

Whole-Food Plant-Based (WFPB)

A diet focused on minimally processed plant foods with little or no animal products.

This approach emphasizes vegetables, fruits, legumes, whole grains, nuts, and seeds while avoiding most meat, dairy and eggs, refined foods, added sugars and sweeteners, and often oils. A WFPB diet differs from a vegan diet in that WFPB focused on food quality, not just avoiding animals. So, for example, a vegan diet may be heavily processed.

Whole Grains

Grains that include all parts of the seed: bran, germ, and endosperm.

Whole grains are higher in fiber and nutrients compared to refined grains. They are linked to improved heart health and digestive benefits.

Yeast Allergy

An immune or hypersensitivity reaction to yeast organisms.

Yeast (most commonly Saccharomyces cerevisiae, used in baking, brewing, and fermentation) is found in bread, beer, wine, fermented foods, vinegar, Marmite, and some vitamins and supplements. While true yeast allergies do occur, they are rare and are often confused with reactions to alcohol, histamines in fermented foods, or wheat.

Yeast-Free

Refers to foods or diets made without yeast or yeast-derived ingredients.

Yeast-free diets are often used for individuals with yeast sensitivities or certain digestive conditions. They may exclude bread, beer, and fermented foods.

Zabihah

A term referring to halal meat that has been slaughtered according to Islamic dietary law.

Zabihah emphasizes specific slaughter practices and blessing requirements. It is especially important in ensuring that meat is acceptable for observant Muslim consumers.