Thanksgiving Dinner and Dietary Needs
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Nowadays it’s pretty tough to figure out alternatives to fit your guests’ dietary restrictions By Deborah Jeanne Sergeant
Y
ou didn’t know your niece is now vegan. Or that your son’s new girlfriend is allergic to tree nuts. Or that your new sisterin-law eats only gluten-free. But now that you’re all seated at the table, ready to eat Thanksgiving dinner, it’s pretty tough to figure out alternative foods to fit your guests’ dietary restrictions. Instead of that unfortunate scenario, it’s much easier to plan ahead, even if you don’t know what restrictions guests may bring to the table. Of course, ideally, your guests will let you know in advance if they have special dietary needs. “If family members or friends are bringing a guest, ask them to inquire about any food allergies in advance,” said Susan Branning, registered dietitian and manager of clinical nutrition at St. Joseph’s Hospital Health Center. “Most people with food allergies are more than willing to share what foods they can and cannot eat when going to someone else’s home for a meal, and most appreciate the inquiry. Eight allergens account for 90 percent of all food allergy reactions. They are peanuts, tree nuts, milk, egg, wheat, soy, fish, and shellfish. Gluten sensitivity or celiac disease is another common dietary concern. For many reasons, some people choose to abstain from animal-sourced food. If you’re unfamiliar with these and other dietary restrictions — and which of your guests may have them — a few meal strategies can help you feed everyone. Guests with special dietary needs may be willing to bring a dish to share or make some other arrangements with you. Familiarize yourself with some common holiday foods that are likely to include common allergens. These can include dressing, which may be made with bread cubes, egg, and nuts. Or gravy thickened with flour or creamed vegetables that contain milk. Maureen Franklin, registered dietitian at Upstate University Hospital Community Campus, advises thoughtful hosts to leave salt and pepper, butter, and other seasonings off so guests can choose whether or not they want them.
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“The least processing the better, and the more your meal is plant-based the more options you can offer,” she said. “It can also be fun to introduce new choices to your family and friends.” The more complex dishes you create, such as nuts in stuffing or cream sauces on vegetables, the greater the chance that someone in the group can’t eat it. “Simplicity is easiest,” said Karen Scanlon, nutrition and wellness counselor consulting with clients throughout Central New York. “Things like sauté greens with beans and olive oil, salt and pepper would work for most people. The more vegetable-heavy the meal is, the better you’ll be.” Offer some plain Jane options of fresh fruit salad, tossed salad and raw vegetables in addition to fancy dishes. These dressed-down dishes are healthful and easy to prepare, too. Label dishes that contain “surprise” ingredients, like pecans in the stuffing. Many prepared foods contain allergens and irritants that you wouldn’t consider, such as the wheat flour used as a thickening agent in some brands of salad dressing, ice cream, and marshmallows. If possible, serve condiments, seasonings and toppings on the side so people can add what they want. Don’t worry about fixing separate, low-sugar desserts for diabetics. Most may have some if they manage the portion size.
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