Judy Dodd, MS, RD, LDN, Giant Eagle^® Corporate Nutritionist

The excitement of the holiday season generates a whirlwind of cooking and party planning. This year, you might have one or more guests with special dietary considerations on your guest list. Whether you're hosting a guest with celiac disease, a diabetic — or someone who's watching calories — our tips will get you started. (As always, please email our registered dietitians at Nutrition@gianteagle.com for more personalized help.)

• Start by asking guests for some ideas. Some guests may volunteer to bring the special foods they need, and others may volunteer recipes.
• Stock up on party staples that suit a wide variety of dietary plans. Some items that are good to have on hand include:
  • Decaffeinated coffee and tea
  • At least one type of alternative sweetener (Stevia, sucralose, aspartame, and saccharine are all options.)
  • Balsamic vinegar and olive oil for salads, as well as Giant Eagle^® olive oil spray and a lower-calorie salad dressing. (These will cover the bases for a well dressed salad!)
  • Soda water, diet beverages and caffeine-free beverages
  • Wedges of fresh lemon or lime for use on salads or in beverages
  • A “light” margarine or butter spread
  • Soy, almond or rice milk (for guests with milk allergies, lactose intolerance or who don't eat animal products)
  • Salt-free herbs and spices for seasoning
  • Cut fruit for dessert

Meal planning for allergies and celiac disease

Food allergies and gluten intolerance both require adhering to strict dietary guidelines. Allergies to peanuts, shell nuts, seafood, eggs, soy, wheat, and dairy foods can be severe, and guests with these allergies may require separate, allergen-free dishes. For guests with celiac disease, offering gluten-free dishes is important. These guidelines can help when preparing foods for guests with food allergies or gluten intolerance:

• All offending ingredients must be avoided. Read labels carefully, and avoid suspect ingredients when possible. If you are serving foods with an allergen or with gluten alongside “safe” foods, be careful in food handling and mixing to avoid cross-contact.
• Designate special allergen-free or gluten-free cookware and prep areas for guests. If even trace amounts of an allergen or wheat gluten remain on a toaster, a knife or a cutting board, “safe” dishes can become contaminated.
• Know the ingredients in everything you serve, and communicate them to your guests. You may even want to list ingredients in each dish by using place cards. (Hint: This is especially important when serving a meal buffet-style.)

Meal planning for diabetes and low-fat diets

For guests with Type II diabetes, or who follow low-fat diet plans, a few simple guidelines make all the difference.

• Keep portions reasonable.
• Allow people to serve themselves.
• Make savvy substitutions for higher-fat fare. Cream soups can be made with low-fat milk, and low-fat yogurt is a good replacement for sour cream.
• Serve sauces and dressings on the side.
• Broil, roast, stew, or grill meat, fish, chicken, and turkey.
• Keep vegetable dishes simple and avoid heavy sauces.
• Offer a green salad and non-starchy vegetables like green beans, asparagus, broccoli, or cauliflower.
• Offer fruit or low-fat, low-sugar desserts.
• Offer sugar-free and low-fat beverages and dressings.

Meal planning for sodium-restricted diets

When sodium is an issue, some foods become a challenge.

• Avoid ham, sausage and other processed meats and cheeses unless they are labeled as lower in sodium. The same rule applies to smoked and dried fish or meat.
• Condiments and pickled foods, including sauerkraut, pickles, mustard, and catsup are all high in sodium. Look for lower sodium versions of your favorite condiments at Giant Eagle^®.
• Meats that are labeled as “enhanced” or marinated may also be higher in sodium. Some pork products, frozen turkey and frozen chicken breasts may fall into this category. Check labels for marinades or other high-sodium flavorings — the high sodium percentages on the nutrition label will stand out.
• Fresh bread, such as Giant Eagle^® French bread or baguettes are better choices than packaged breads, since many packaged breads contain additives that are high in sodium.
• Season foods with herbs and cracked black pepper rather than salt.
• Giant Eagle^® canned vegetables, including tomatoes, are available without added salt. Rinsing canned vegetables that have added salt will reduce the sodium by about 40 percent. Most frozen vegetables and all fresh vegetables are low in sodium.
• Lower-sodium salad dressings are available, but it may be simpler to offer olive oil, vinegar and an herb mix — and create a vinaigrette you can make at the table.
• Check labels for monosodium glutamate (MSG), sodium nitrate, sodium benzoate, and other sodium-containing ingredients.
• Prepared gravy and soups can be a major issue. Either make your own or offer alternatives. Lower-sodium broths and stocks are available at Giant Eagle^®.
• Other than tomato or vegetable juice cocktail, most juices are low in sodium. You can often find low-sodium varieties of your favorite juice cocktails, too.

Sample meals for special diets

• Smart appetizers for guests on special diets include shrimp with sauce (unless a guest has a seafood allergy), raw veggies and salsa, hummus and pita chips, gluten-free crackers, and an antipasti assortment.
• For your main course, feature a roast or grilled turkey tenderloin glazed with pure fruit preserves.
• Add several side dishes to round out your meal with healthy servings of vegetables and grains.
• One side dish should be hearty enough to function as a main dish for any vegetarians in your group. Add a bean or grain dish and a side dish consisting of roasted or stir-fried vegetables.
• A green salad with plenty of vegetables adds balance at any meal. Offer a variety of dressings and let guests choose their favorites.
• Offer a basket of breads and flatbreads. If you like, you may designate a separate basket of gluten-free bread for guests with celiac disease.
• Offer fresh fruit topped with fruit ice and a sprig of mint for dessert, or a fruit-based frozen dessert. Serve with steaming cups of your favorite seasonal coffee or tea.

Need tips or recipes? Email Nutrition@gianteagle.com.

Important Physician Advice Disclaimer: The content provided by Giant Eagle®, including but not limited to, Web site, recipe and health information is for educational purposes only. This content is not intended as a substitute for professional medical advice, diagnosis or treatment. Consult your physician for professional guidance before changing or undertaking a new diet program. Advance consultation with your physician is particularly important if you are under the age of 18, pregnant, nursing or have health problems.

December 2010