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Avoid all foods containing peanuts or traces of peanuts; use alternatives like sunflower butter.

Avoid foods with any kind of tree nuts; consider seeds as a safe alternative.

Provide gluten-free options such as rice or quinoa-based dishes; avoid wheat, barley, and rye.

Substitute dairy with plant-based milk like almond, soy, or coconut milk.

Use egg substitutes such as applesauce or mashed bananas in baked goods.

Ensure meal options without fish or seafood; use alternative protein sources like legumes.

Avoid all shellfish and foods cooked in the same oil; offer meat or vegetarian proteins as alternatives.

Exclude soy-based products and use alternatives like almond milk or coconut amino for soy sauce.

Avoid sesame seeds and oils; use olive oil or other seed-based oils as substitutes.

Steer clear of corn and corn-derived products; offer grains like rice or quinoa instead.

Offer meat-free dishes, including options with proteins like beans, lentils, or tofu.

Exclude all animal products and offer plant-based alternatives for dairy, eggs, and meat.

Provide fish and seafood options while avoiding meat and poultry.

Focus on high-fat, low-carb options; avoid sugars and starches.

Focus on whole, unprocessed foods; avoid grains, legumes, and dairy products.

Limit foods high in certain sugars and fibers; offer suitable fruits, vegetables, and grains.

Balance carbohydrates and sugars; offer dishes with a low glycemic index.

Ensure meat and poultry are certified Halal; avoid alcohol and pork in meals.

Provide kosher-certified food products; separate meat and dairy kitchens and utensils.

Offer vegetarian options; avoid beef and certain animal-derived products.

Exclude meat, poultry, and fish; offer a variety of plant-based and dairy options.

Avoid root vegetables, meat, and sometimes dairy; offer grains, legumes, and other vegetables.

Avoid foods and beverages preserved with sulfites; offer fresh or frozen options without preservatives.

Avoid aged and fermented foods; provide fresh meat, fish, and produce options.

Avoid lupin flour and seeds; use traditional wheat or gluten-free flour alternatives if safe.

Exclude tomatoes, peppers, eggplants, and potatoes; offer alternative vegetables.

Limit high-fructose foods; offer glucose balanced foods or those with low fructose content.

Avoid foods high in nickel, such as legumes and certain grains; offer alternative protein sources.

Avoid foods high in salicylates like berries, tomatoes, and almonds; provide safe fruit and vegetable options.

Exclude grains, legumes, nuts, and dairy; focus on nutrient-dense whole foods.

Customize food options to the individual; avoid triggers like alcohol, high-histamine foods.

Avoid specific food triggers, often proteins; collaborate with guests for safe ingredients.

Limit high-protein foods and offer foods low in phenylalanine.

Avoid foods like fava beans and certain drugs; offer a broad range of other legumes and vegetables.

Highlight plant-based foods, whole grains, and healthy fats; offer seafood and modest amounts of dairy.

Limit salt and high-sodium foods; offer flavorful alternatives with herbs and spices.

Limit foods high in saturated fats; offer lean meats, whole grains, and plenty of fruits and vegetables.

Prepare foods that are easy to chew and swallow; avoid hard, crunchy, or very dry foods.