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Get vocabulary for dietary needs and allergies visualisation

Get vocabulary for dietary needs and allergies

Mastering Restaurant German: A Guide to Ordering Food & Drinks Like a Local: Get vocabulary for dietary needs and allergies
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Here is vocabulary related to dietary needs and allergies:

Dietary Needs Vocabulary:

  • Nutrition: The process by which the body takes in and uses food.
  • Nutrients: Substances in food needed for growth, repair, and energy.
  • Calorie: A unit measuring energy from food.
  • Carbohydrates: Starches and sugars providing the body’s main energy source.
  • Fiber: A complex carbohydrate that the body cannot digest.
  • Proteins: Nutrients for building and maintaining cells and tissues.
  • Vitamins: Compounds in food that regulate body processes.
  • Minerals: Elements used by the body from food.
  • Diet: A set of foods eaten to maintain health or achieve specific goals.
  • Dietary: Related to food and nutrition aspects of a person’s diet.
  • Nutritious: Food containing substances beneficial for health.
  • Vegan: A person who does not consume animal products.
  • Vegetarian: A person who avoids meat but may consume other animal products.
  • Low-carb, low-fat: Describing foods or diets with reduced carbohydrates or fats.
  • Elimination diet: A diet to detect food allergies by withdrawing potential allergens.

Allergy Vocabulary:

  • Allergen: A substance that causes an allergic reaction.
  • Allergic reaction: An immune response to a normally harmless substance.
  • Anaphylaxis: A severe, life-threatening allergic reaction that affects multiple organ systems.
  • Antibody: Protein in blood identifying and attacking foreign substances.
  • Antigen: Anything that provokes the immune system response.
  • Antihistamine: Medication that blocks histamine effects during an allergic reaction.
  • Food allergy: An immune system reaction to certain foods.
  • Food protein-induced enterocolitis syndrome (FPIES): A non-IgE mediated allergy causing vomiting and diarrhea.
  • IgE mediated allergy: Allergic reactions caused by IgE antibodies.
  • Non-IgE mediated allergy: Allergic reactions caused by immune components other than IgE.
  • Cross-contamination: Transfer of harmful microbes to food.
  • Cross-contact: Transfer of a food allergen to allergen-free food or surfaces.
  • Eczema (Atopic dermatitis): Skin condition often related to allergies.

Common Food Allergens Vocabulary:

  • Milk, eggs, tree nuts, peanuts, shellfish, wheat, soy, fish, sesame.

This vocabulary covers terms common in understanding dietary restrictions and allergy management for health and safety purposes. 1, 2, 3, 4, 5, 6

References

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