PANTRY BAGS & MEALS for a Diverse New York City

PANTRY BAGS & MEALS for a Diverse New York City

How to Use The Guide Use this guide to stock foods that are culturally and religiously appropriate. Use this guide to stock foods that are appropriate for specific health conditions. Use this guide to provide meals and pantry bags that meet your client s needs. Call the Nutrition Resource Manager Katy Mitchell-Gilroy if you have any questions. (212) 566-7855 x 2277 or kgilroy@foodbanknyc.org

Special Food Needs Health Needs Diabetes High Blood Pressure Celiac Disease Allergies Religious/Cultural Needs Kosher Halal East Asian Haitian

Diabetes Foods to Encourage Vegetables Fruits Canned Fruit in water Brown Rice, Whole Wheat Bread, Other whole grains Baked or Broiled foods Grilled foods Foods to limit Sweets Fruit Juices Fruit Drinks/Sugared Drinks Pastries Canned Fruit in Light or Heavy Syrup or Juice High Salt Foods Fried Foods

High Blood Pressure Foods to Encourage Fresh Fruit, Canned Fruit in Juice or water, 100% Fruit Juice Fresh, Frozen or No added salt/low sodium vegetables 1% or less milk Low-Fat Yogurt and Cheese Brown Rice, Whole Wheat Breads and other whole grains Water Baked, broiled or grilled meats Unsalted Nuts and Seeds (Dry Roasted) Foods to Limit Added salt Very High Sodium Soups/Stews/Chilis frozen or in a can Deep Fried Foods Salt cured foods such as ham, hot dogs, cold cuts, etc.

Celiac Disease An Intolerance to Gluten Proteins (Wheat/Barley/Rye) Foods That Are Safe to Consume Almond Flour Buckwheat Carob Cassava Coconut Flour Corn and Cornmeal Eggs Flax Fresh Fruits and Vegetables Legumes (Nuts/Peas/Beans) Millet Pea Flour Polenta Potatoes Plain Meats/Fish (no breading/sauce/marinad e) Quinoa Rice Rice Flour Soy and Soy Flour Tapioca

Celiac Disease Barley Bran Bulgur Farina Cereal (Cream of Wheat) Flour (cake, enriched, wheat, Rye, self-rising) Graham Malt Beverages/ Flavorings/Milk Malt Vinegar/Syrup Foods to Avoid Matzo Marinades Oats (Unless Gluten Free) Rye Semolina Wheat: all types

Allergies Always let a client see the product package. Meal sites-always keep a copy of the recipe available for clients to review.

Allergies and Celiac Always Check with the manufacturer if you are not sure. Check the ingredients statement. By law they must list common allergens under the ingredient list. Cross-Contamination Even if a product does not contain an allergen, it might be contaminated by something that does. Example: trail mix-a person might be allergic to 1 of many ingredients. They still should not consume the trail mix because the foods touch each other.

Kosher-Jewish Dietary Law Kosher Foods People who keep Kosher follow the Torah s guidance Processed foods can be certified Kosher by an outside organization Meat and Dairy are not eaten together Utensils/Pots/Pans/Plates etc are designated Meat, Dairy or Parve (Neutral) Kosher Symbols on FB Inventory FB Inventory OU SKS Tri-K OK Cor Scroll-K Cof-K Star-K Moon-K

Kosher-Jewish Dietary Law Kosher Foods Cattle Sheep Goats Deer Bison Fresh Fruits and Vegetables Fish with Fins and Scales Chickens, Geese, Duck, Turkeys Non-Kosher Foods Pork Hare Lobsters Oysters Shrimp Clams Crab Hard Cheese *Rennet, the enzyme to harden cheese is often from a forbidden animal. Kosher Hard Cheese is available but difficult to find.*

Halal-Islamic Dietary Law Halal is the Islamic Dietary Law Foods are either Halal, Haram or Mashbooh. Halal is ok to eat. Haram is forbidden to eat. Mashbooh is foods that are not specifically Halal or Haram and require further investigation to make a determination.

Halal-Islamic Dietary Law Haram Pork Meats not drained of blood Meat of animals that kill with claws or talons Alcohol Animals not slaughtered in the name of Allah Specific Concerns Pork products are found in many foods (Gelatin, food preservatives, Rennet etc.) and are not always listed on the label as Pork Derivative No widespread certification exists as of now but the Muslim Consumer s Group is working on it.

Halal-Islamic Dietary law Halal All foods are considered Halal, except those that are specifically Haram. All fresh produce and nuts are considered Halal. All food with additives must be examined to determine if it is Halal or Haram.

East Asian Foods (Chinese, Korean, Japanese, Taiwanese) Staple foods Rice Fish/Seafood Rice noodles Peanut/Sesame or other nut/seed oils Legumes/seeds/nuts Fruits and Vegetables Soy products Pickled products (cabbage, peppers, cucumbers, etc) Foods Not Commonly Eaten Fluid milk (or cow s dairy products of any type) Bread

Haitian Foods Staple Foods Rice and Beans (pinto, garbanzo and pigeon pea) Epis- a sauce made from peppers, garlic and herbs. Lamb Fish, particularly red snapper Frequently have hearty vegetable stews with small amounts of meat. Hominy Typical meals are high in Carbohydrates/Starch Foods Not Commonly Eaten Pasta (besides spaghetti) Meat heavy meals Sugar (more often sugarcane is used)