Planning for intolerances!

4. Planning for intolerances! Most common foods associated with intolerances: Gluten and Lactose Found in: Wheat, barley and rye Bread, pizza, crackers Buns, biscuits, cakes, pastries Beer fish batter, sausages Breakfast cereal Gravies or sauces (thickened) Alternatives to gluten: Rice, corn flour, polenta, Nuts, pulses, potato flour Found in: Dairy products Milk, cheese, yoghurt, butter, cream Processed foods that may contain milk. Pizza, lasagne Ice cream, cheesecake Chocolate, chocolate mousse, cakes, biscuits Alternatives to dairy: Soya milk – soy products Dark chocolate Lacto free products

5. Planning for vegetarian diets!

6. Meat Analogues Ingredients that mimic the properties of meat. Myco-protein is used in fillets to provide a ‘chicken like’ texture. Tofu (made from soya beans) absorbs flavours, so is used as a meat alternative in stir-fries. Textured vegetable protein, TVP is used in vegetarian shepherd’s pie to provide the main source of protein.

7. Types of vegetarian: • Vegans do not eat the flesh of any animal or any animal product eg cheese. • Lacto-vegetarians do not eat the flesh of any animal but they will eat eggs, milk, cheese, honey etc. • Demi- or semi vegetarians often choose to eat a mainly vegetarian diet because they don’t eat red meat. They sometimes eat poultry and fish and eggs, milk and cheese. Muslims do not eat pork, shellfish or drink alcohol. Meat has to be Halal. Hindus do not eat beef. Some Sikhs avoid meat and fish. Jews do not eat pork or shellfish. They do not eat meat or milk at the same time. (lasagne) meat has to be Kosher. Rastafarians do not eat processed foods, pork, eels or drink alcohol

8. Specific Nutritional RequirementsDiabetes • If you have diabetes your body:‐ • •Cannot make or use insulin properly. (insulin is a hormone produced by the pancreas) • • This leads to high blood glucose levels • • Healthy eating helps to reduce your blood sugar because controlling your blood sugar can prevent the complications of diabetes.

9. There are two types of diabetes:‐ • i. insulin dependent where there is a severe lack of insulin which is treated by • insulin injections and diet • ii. type 2 diabetes or non‐insulin dependent which usually occurs in late life • and can be treated with diet or diet and tablets • Healthy eating for a diabetic includes • • Limiting sweets and sugary foods • • Eating often • • Being careful about when and how many carbohydrates you eat • • Eating starchy CHO such as potatoes, rice and pasta • • Eating lots of fibre and whole‐grain foods, fruits and vegetables • • Eating less fat • • Limiting your use of alcohol • Sorbitol (artificial sweetener) can be used instead of sucrose and glucose • KEY POINT • People with diabetes do not need to follow a special diet –they should follow normal healthy • eating guidelines.

10. Medical diets Diabetes. Diabetics find it difficult to control their blood sugar levels, so they need to eat starchy foods at regular intervals. They avoid foods high in sugar. Low fat diets. People avoid fats and fatty foods e.g. cheese, bacon, butter, margarine, pastry and foods fried or roasted. Low salt diet. People avoid most processed foods, smoked meats, cheese and Chinese foods containing monosodium glutamate. (MSG – flavour enhancer)

11. Lactose intolerance. People must avoid milk, cheese butter , yogurt and processed foods that contain milk products. Coeliac disease ( gluten intolerance). People must avoid wheat, wheat products, pasta noodles, semolina, bread, pastry, sauces, rye, barley and oats (including breakfast cereals. They can eat rice, potatoes, corn and corn products. Nut allergy. People must avoid nuts, blended cooking oils and margarine that contains nut oils.

12. Allergies • All allergies involve the immune system and are usually more serious than food intolerance. • Symptoms of allergies are: • Coughing dry throat nausea feeling bloated vomiting • Wheezing running or a blocked nose sore red/itchy eyes • Our body’s immune system protects us from harmful substances but sometimes a person’s • body can react too strongly to a particular substance. This is what happens when a person becomes allergic to a substance. • Babies are sometimes allergic to lactose, the sugar in cow’s milk. • Allergies to eggs, soya and certain artificial food colours, flavours or preservatives can cause reactions.

13. Coeliacs –gluten allergy • Coeliac disease is intolerance to gluten, a protein found in wheat, barley, rye, oats and is an autoimmune disease. • Coeliacs cannot absorb nutrients if they eat gluten. This causes malnutrition and anaemia • Adults with coeliac disease often suffer from anemia, abdominal pain, weight loss and/or diarrhoea. • There is no cure for coeliac disease. • Coeliac can be treated by not eating foods that contain gluten • Corn, rice and potatoes do not contain gluten • There are now many different gluten free products available • Products displaying this symbol have been licensed by Coeliac UK and are safe to eat for those following a gluten‐free diet.

14. Nut Allergy • Some people have an anaphylactic reaction to nuts. Their whole body reacts immediately • and severely, blood vessels start to leak and they have difficulty in breathing. • They must be treated immediately with an adrenaline injection or they could die • People with allergies to nuts must read all food labels carefully

15. Coronary Heart Disease (CHD) • An angina attack happens when the blood can’t get to the heart to supply it with oxygen. This happens when the arteries leading to the heart have become narrower due to fatty deposits. A heart attack will result if the artery is completely blocked by a blood clot. • Factors which increase the risk of coronary heart disease are: • High blood pressure • Smocking • High cholesterol levels • You can lower cholesterol levels by: • Reducing the amount of saturated fat • Eating more vegetables • Regular exercise

16. Pregnancy • A pregnant woman needs the correct balance of nutrients so that she and her baby are healthy. She should avoid gaining more than 10-20 kilos in weight throughout the pregnancy and should eat…. • Iron rich foods with foods containing Vitamin C • Food containing calcium • Foods high in NSP (non-starch polysaccharide- fibre) • Foods high in folic acid to reduce the risk of Spina Bifida

17. Fortification /Enrichment of foods –the addition of nutrients to food • There is a range of fortified foods in the UK. Some foods such as white and brown flours are • enriched with calcium by law. • Many are fortified voluntarily to promote foods which are associated with healthy lifestyles • e.g. fruit juices, breakfast cereals

18. Calcium enriched foods • All flours are enriched with calcium • Breakfast cereals are fortified with calcium and iron as well as fibre • TVP when used for savoury products is fortified with iron and B vitamins to make it similar to meat • Low fat spreads have Vitamins A and D added to make them similar to margarine and butter Key Points • Some foods are fortified by law • Safety and technical considerations are considered when deciding which foods to fortify and to what level • Fortified foods make an important contribution to diets in the UK