Chapter 9: Food Allergens and Special Dietary Requests

Celiac disease

A chronic, hereditary, intestinal disorder in which an inability to absorb gluten results in an immune response that damages the intestinal mucosa.

Allergen reaction

A condition that occurs when the immune system launches a defense against an allergen, causing an adverse reaction.

Malabsorption

A difficulty absorbing nutrients from food.

Meat analog

A food item that is made of plant proteins, usually textured soy, but fabricated to look and taste like meat, fish, or poultry.

Epinephrine

A hormone used to treat serious allergic reactions.

Food allergy

A negative reaction to a food protein.

Vegetarian

A person who doesn't eat meat, fish, or poultry.

Gluten

A protein found in wheat, rye, and barley.

Food-allergen program

A set of goals and actions with the objective of ensuring that customers who have indicated that they have a food allergy or food intolerance are not exposed to the offending substance through food or beverages in the operation.

Anaphylaxis

A severe allergic reaction with rapid onset that is usually accompanied by a drop in blood pressure, closing of the throat, and the loss of consciousness.

Cross-conduct

A situation in which one food item comes in contact with another, as when the same cooking vessel is used for both items.

Kosher

Food and dietary laws prescribed by Orthodox and Conservative Judaism.

Pareve

Food items defined by kosher laws that are neither meat nor dairy items.

Halal

Food that has been sanctioned by Islamic law.

Lactase

The enzyme that allows the digestion of lactose.

Lactose intolerance

The inability to digest lactose, the sugar found in milk and other dairy products, caused by a deficiency of lactase.