Nutrition and Menu Planning PDF
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Summary
This document discusses nutrition and menu planning, focusing on food allergies. It details symptoms, trigger variability, common food allergies, and other allergens. It's essential information for chefs and caterers.
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Nutrition and menu planning - Awareness of Food Allergies: Essential for chefs and caterers. -Symptoms of Allergies: - Sneezing - Skin rashes - Swelling - Watery eyes - Difficulty breathing - Vomiting - Diarrhea -Trigger Variability: The amount of allergen needed to cause a reaction...
Nutrition and menu planning - Awareness of Food Allergies: Essential for chefs and caterers. -Symptoms of Allergies: - Sneezing - Skin rashes - Swelling - Watery eyes - Difficulty breathing - Vomiting - Diarrhea -Trigger Variability: The amount of allergen needed to cause a reaction varies by individual. -Common Food Allergies: - Peanuts and other nuts (e.g., pecans, pistachios, pine nuts, walnuts) - Milk - Eggs - Tree nuts - Shellfish (e.g., prawns, crayfish) - Molluscs (e.g., oysters, mussels) - Soy - Wheat - **Other Allergens**: - Fish - Certain fruits and vegetables - Spices - Synthetic and natural colors - Chemical additives
