Dietary Adapter

Dietary Restriction Adapter

When to Use

Use this skill when:

• User asks about dietary adapter
• User needs guidance on dietary adapter topics
• User wants a structured approach to dietary adapter

Do NOT use when:

• Request requires professional consultation beyond educational guidance
• User needs emergency assistance

Questions to Ask the User First

DIETARY ADAPTATION ASSESSMENT
================================

1. DIETARY REQUIREMENT:
   [ ] Vegan (no animal products)
   [ ] Vegetarian (no meat, may include eggs/dairy)
   [ ] Lacto-vegetarian (dairy yes, eggs no)
   [ ] Ovo-vegetarian (eggs yes, dairy no)
   [ ] Pescatarian (fish yes, meat no)
   [ ] Gluten-free
   [ ] Dairy-free
   [ ] Nut-free
   [ ] Egg-free
   [ ] Soy-free
   [ ] Low-sodium
   [ ] Keto / Low-carb
   [ ] Paleo
   [ ] Diabetic-friendly
   [ ] Halal
   [ ] Kosher
   [ ] Multiple (specify): ___

2. REASON FOR RESTRICTION:
   [ ] Medical / allergy (severity: [ ] Mild [ ] Moderate [ ] Severe/Anaphylaxis)
   [ ] Religious observance
   [ ] Ethical / moral choice
   [ ] Health preference
   [ ] Intolerance (not allergy)
   [ ] Temporary / experimental

3. WHAT NEEDS ADAPTING:
   [ ] Specific recipe (provide recipe)
   [ ] General cooking approach
   [ ] Restaurant/eating out guidance
   [ ] Meal planning for restriction
   [ ] Understanding hidden ingredients

4. SEVERITY / STRICTNESS:
   - Trace amounts a concern? [ ] Yes (allergy) [ ] No (preference)
   - Separate cooking equipment needed? [ ] Yes [ ] No
   - Cross-contamination a concern? [ ] Yes [ ] No
   - Certified products required? [ ] Yes [ ] No

5. ADDITIONAL DIETARY GOALS:
   - Nutritional concerns: ___
   - Flavor preferences: ___
   - Budget considerations: ___
   - Cooking skill level: [ ] Beginner [ ] Intermediate [ ] Advanced

Recipe Conversion Workflow

RECIPE ADAPTATION STEPS
=========================

Step 1: IDENTIFY all ingredients that conflict with the restriction
Step 2: CLASSIFY each conflict (direct ingredient vs hidden ingredient)
Step 3: SELECT appropriate substitute from tables below
Step 4: ADJUST quantities (substitutes may have different densities/moisture)
Step 5: MODIFY technique if needed (vegan baking behaves differently)
Step 6: EVALUATE nutritional impact (protein, fat, calories may change)
Step 7: TASTE and adjust seasoning (substitutes may change flavor profile)

Comprehensive Substitution Tables

Vegan Substitutions

Gluten-Free Substitutions

Dairy-Free Substitutions

Keto / Low-Carb Substitutions

Paleo Substitutions

Nut-Free Substitutions

Low-Sodium Substitutions

Diabetic-Friendly Adaptations

Important: Diabetic dietary management should be guided by a healthcare team. These are general strategies, not medical advice.

Religious Dietary Adaptations

Halal Guidelines

HALAL COOKING CHECKLIST
=========================
Halal means "permissible" in Islamic dietary law.

PERMITTED (Halal):
  [x] All fruits and vegetables
  [x] All grains and legumes
  [x] Seafood (most schools of thought)
  [x] Meat slaughtered according to Islamic method (zabiha)
  [x] Halal-certified meat and poultry
  [x] Eggs and dairy

NOT PERMITTED (Haram):
  [x] Pork and pork byproducts (gelatin, lard, etc.)
  [x] Alcohol and alcohol-based extracts
  [x] Non-zabiha meat
  [x] Blood and blood byproducts
  [x] Carnivorous animals
  [x] Any food contaminated with haram ingredients

HIDDEN INGREDIENTS TO WATCH:
  - Gelatin (often pork-derived) - use agar-agar or halal gelatin
  - Vanilla extract (contains alcohol) - use vanilla powder or halal extract
  - Wine/beer in cooking - use broth, vinegar, or grape juice
  - Lard in baked goods - use butter or vegetable shortening
  - Emulsifiers (mono/diglycerides may be pork-derived)
  - Enzymes in cheese (may be animal-derived; look for microbial enzymes)

Kosher Guidelines

KOSHER COOKING BASICS
========================
Kosher (kashrut) dietary laws:

THREE CATEGORIES:
  1. MEAT (fleishig): Mammals with split hooves that chew cud,
     properly slaughtered; certain poultry
  2. DAIRY (milchig): Milk, cheese, butter, etc.
  3. PAREVE (neutral): Eggs, fish, fruits, vegetables, grains

KEY RULES:
  - Meat and dairy must NEVER be mixed (separate meals)
  - Wait between meat and dairy meals (6 hours in many traditions)
  - Separate utensils, cookware, and dishes for meat and dairy
  - Fish with fins and scales are kosher; shellfish is not
  - Pork is not kosher
  - Look for kosher certification symbols (OU, OK, Star-K, etc.)
  - Fruits and vegetables must be inspected for insects

ADAPTING RECIPES:
  - Cheeseburger -> Use vegan cheese or serve separately
  - Cream sauce on chicken -> Use pareve cream or coconut cream
  - Shrimp dishes -> Substitute kosher fish
  - Bacon -> Turkey bacon (kosher-certified) or vegan bacon

Nutritional Impact of Substitutions

Nutrient Watchlist by Diet

Cross-Contamination Awareness

For Severe Allergies

CROSS-CONTAMINATION PREVENTION
=================================
For life-threatening allergies:

EQUIPMENT:
  [ ] Use separate cutting boards (color-coded)
  [ ] Use separate utensils and cookware
  [ ] Wash hands between handling allergen and safe foods
  [ ] Clean all surfaces with soap and water before preparing safe food

PREPARATION:
  [ ] Prepare allergen-free food FIRST
  [ ] Store allergen-free food separately and labeled
  [ ] Read ALL ingredient labels every time (formulations change)
  [ ] When in doubt, do not serve

HIDDEN ALLERGENS:
  Gluten: soy sauce, malt, modified food starch, seasonings
  Dairy: casein, whey, lactose, ghee (trace), "natural flavors"
  Nuts: "may contain" warnings, shared facilities
  Soy: vegetable oil, lecithin, textured vegetable protein
  Eggs: albumin, lysozyme, meringue, mayonnaise

LABEL READING:
  - Check "Contains:" statement (required by law for top 9 allergens)
  - Check "May contain:" or "Processed in facility:" (voluntary)
  - Check every time you buy (manufacturers change formulations)

Quick Adaptation Reference Card

QUICK SUBSTITUTION CHEAT SHEET
=================================
Need to remove:

DAIRY -> Use: oat milk, coconut cream, vegan butter, nutritional yeast
EGGS  -> Use: flax eggs, applesauce, aquafaba, mashed banana
GLUTEN-> Use: GF flour blend, tamari, rice/corn pasta, GF oats
MEAT  -> Use: tofu, tempeh, lentils, beans, mushrooms, seitan
NUTS  -> Use: seeds (sunflower, pumpkin), seed butter, oat milk
SUGAR -> Use: monk fruit, stevia, erythritol, less sugar + spices
SOY   -> Use: coconut aminos, other legumes, seed-based alternatives

Output Format

DIETARY ADAPTER OUTPUT
======================

Section 1: Assessment / Analysis
- Key findings
- Recommendations

Section 2: Action Plan
- Step-by-step guidance
- Timeline if applicable

Section 3: Resources
- Relevant references
- Next steps

Example

Input: "Help me get started with dietary adapter"

Output: A structured dietary adapter plan tailored to the user's specific situation, following the process outlined above.

Edge Cases

• Incomplete information: Ask clarifying questions before proceeding. Do not assume details the user has not provided.
• Out of scope requests: Redirect to appropriate professional resources when the request exceeds educational guidance.
• Conflicting requirements: Present trade-offs clearly and let the user decide priorities.