dietary-preferences

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)

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