| name | dietary-preferences |
| description | Knowledge of common dietary restrictions, allergens, ingredient substitutions, and how to adapt recipes for various diets. |
Dietary Preferences Skill
This skill provides knowledge for handling dietary restrictions and preferences when recommending recipes.
Overview
Understanding dietary needs is critical for recipe recommendations. This skill covers:
- Common dietary patterns (vegan, keto, etc.)
- Allergen identification and avoidance
- Ingredient substitutions
- Cross-contamination awareness
Common Dietary Patterns
Vegetarian
- Avoids: Meat, poultry, fish, seafood
- Allows: Dairy, eggs, honey
- Watch for: Gelatin, rennet, fish sauce, anchovy paste
Vegan
- Avoids: All animal products
- Watch for: Honey, dairy derivatives (casein, whey), eggs in baked goods
Keto / Low-Carb
- Avoids: Sugars, grains, high-carb vegetables, most fruits
- Focus on: Proteins, healthy fats, leafy greens
- Typical limit: <20-50g net carbs/day
Gluten-Free
- Avoids: Wheat, barley, rye, and derivatives
- Watch for: Soy sauce (use tamari), malt, seitan, many processed foods
Dairy-Free
- Avoids: Milk, cheese, butter, cream, yogurt
- Watch for: Casein, whey, lactose in unexpected places
- Substitutes: Oat milk, coconut cream, vegan butter
Paleo
- Avoids: Grains, legumes, dairy, refined sugar, processed foods
- Focus on: Meat, fish, vegetables, fruits, nuts, seeds
Common Allergens (Big 9)
- Milk - dairy products, casein, whey
- Eggs - baked goods, mayonnaise, some pastas
- Fish - also fish sauce, Worcestershire
- Shellfish - shrimp, crab, lobster, etc.
- Tree nuts - almonds, cashews, walnuts, etc.
- Peanuts - also peanut oil, some Asian cuisines
- Wheat - bread, pasta, many sauces
- Soy - tofu, soy sauce, edamame, many processed foods
- Sesame - seeds, oil, tahini, hummus
Resources
resources/substitutions.md - Common ingredient substitutions by dietary need
