dietary-preferences

# 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) 1. **Milk** - dairy products, casein, whey 2. **Eggs** - baked goods, mayonnaise, some pastas 3. **Fish** - also fish sauce, Worcestershire 4. **Shellfish** - shrimp, crab, lobster, etc. 5. **Tree nuts** - almonds, cashews, walnuts, etc. 6. **Peanuts** - also peanut oil, some Asian cuisines 7. **Wheat** - bread, pasta, many sauces 8. **Soy** - tofu, soy sauce, edamame, many processed foods 9. **Sesame** - seeds, oil, tahini, hummus ## Resources - `resources/substitutions.md` - Common ingredient substitutions by dietary need