When feeding people, there are several special dietary requirements that should be taken into consideration to accommodate the diverse needs and preferences of guests:
Gluten-free: A gluten-free diet is necessary for individuals with celiac disease or gluten intolerance. This requires the exclusion of all products containing gluten, including wheat, barley, and rye.
Vegan: A vegan diet excludes all animal products, including meat, dairy, eggs, and honey.
Vegetarian: A vegetarian diet excludes meat but may include dairy and eggs.
Dairy-free: A dairy-free diet excludes all dairy products, including milk, cheese, and butter.
Nut-free: A nut-free diet excludes all products containing nuts, including peanut and tree nuts, due to allergies.
Kosher: A kosher diet adheres to Jewish dietary laws, which dictate what foods can and cannot be consumed and how they must be prepared.
Halal: A halal diet adheres to Islamic dietary laws, which dictate what foods can and cannot be consumed and how they must be prepared.
Low-carb: A low-carb diet limits the consumption of carbohydrates, such as bread, pasta, and sugar.
Low-fat: A low-fat diet restricts the consumption of high-fat foods, such as fatty meats and dairy products.
Low salt: Low salt options include meals that are prepared with low sodium ingredients, as well as dishes that are naturally low in salt such as fresh fruits and vegetables. In addition, low salt catering may also include options for seasoning, such as salt-free spices and herbs, to enhance the flavor of dishes without the added salt By taking these special dietary requirements into consideration, providers can ensure that all guests are able to enjoy safe and enjoyable meals.