{"id":59,"date":"2015-10-20T17:17:21","date_gmt":"2015-10-20T17:17:21","guid":{"rendered":"http:\/\/opentextbc.ca\/nutrition\/?post_type=chapter&#038;p=59"},"modified":"2019-08-19T19:12:19","modified_gmt":"2019-08-19T19:12:19","slug":"introduction-to-special-diets-allergies-intolerances-emergent-issues-and-trends","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/nutrition\/chapter\/introduction-to-special-diets-allergies-intolerances-emergent-issues-and-trends\/","title":{"raw":"Introduction to Special Diets, Allergies, Intolerances, Emergent Issues, and Trends","rendered":"Introduction to Special Diets, Allergies, Intolerances, Emergent Issues, and Trends"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Describe food allergies and intolerances<\/li>\r\n \t<li>Describe a variety of special diets<\/li>\r\n \t<li>Identify ingredients appropriate for special diets, allergies, and intolerances<\/li>\r\n \t<li>Discuss emergent issues and trends<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\nBakers prepare food for a wide audience, and that means addressing nutritional and dietary concerns has to be a top priority. The majority of issues facing bakers are related to allergies and intolerances to particular ingredients, such as gluten and lactose. Bakers and pastry chefs must also be aware of other dietary restrictions, such as the variety of vegetarian diets ranging from <strong>ovo-lacto [pb_glossary id=\"271\"]vegetarians[\/pb_glossary]<\/strong> who eat eggs and dairy to <strong>vegans<\/strong> who do not consume any animal products, including honey. Religion-based diets, such as <strong>kosher<\/strong> and <strong>halal,<\/strong> are also important to consider when producing baked goods that contain meat and dairy products, as is the ever-changing landscape of personal preferences and fad diets.","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Describe food allergies and intolerances<\/li>\n<li>Describe a variety of special diets<\/li>\n<li>Identify ingredients appropriate for special diets, allergies, and intolerances<\/li>\n<li>Discuss emergent issues and trends<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Bakers prepare food for a wide audience, and that means addressing nutritional and dietary concerns has to be a top priority. The majority of issues facing bakers are related to allergies and intolerances to particular ingredients, such as gluten and lactose. Bakers and pastry chefs must also be aware of other dietary restrictions, such as the variety of vegetarian diets ranging from <strong>ovo-lacto <a class=\"glossary-term\" aria-haspopup=\"dialog\" aria-describedby=\"definition\" href=\"#term_59_271\">vegetarians<\/a><\/strong> who eat eggs and dairy to <strong>vegans<\/strong> who do not consume any animal products, including honey. Religion-based diets, such as <strong>kosher<\/strong> and <strong>halal,<\/strong> are also important to consider when producing baked goods that contain meat and dairy products, as is the ever-changing landscape of personal preferences and fad diets.<\/p>\n<div class=\"glossary\"><span class=\"screen-reader-text\" id=\"definition\">definition<\/span><template id=\"term_59_271\"><div class=\"glossary__definition\" role=\"dialog\" data-id=\"term_59_271\"><div tabindex=\"-1\"><p>A diet that excludes meat, poultry, and fish products; a person whose diet does not include these food products<\/p>\n<\/div><button><span aria-hidden=\"true\">&times;<\/span><span class=\"screen-reader-text\">Close definition<\/span><\/button><\/div><\/template><\/div>","protected":false},"author":17,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-59","chapter","type-chapter","status-publish","hentry"],"part":58,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/chapters\/59","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/wp\/v2\/users\/17"}],"version-history":[{"count":6,"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/chapters\/59\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/chapters\/59\/revisions\/344"}],"part":[{"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/parts\/58"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/chapters\/59\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/wp\/v2\/media?parent=59"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/pressbooks\/v2\/chapter-type?post=59"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/wp\/v2\/contributor?post=59"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/nutrition\/wp-json\/wp\/v2\/license?post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}