IATA CODE DBML Diabetic Meal In view of the cardiovascular complications of diabetes, avoid fatty foods.

ALTERNATE NAMES Sugar Free, Hyperglycaemic, Carbohydrate restricted, Low Calorie, No Sugar Added, Glucose Intolerance. Low Cholesterol.

TO AVOID Avoid food items with sugar and honey like cake, sweet cookies, and sweet sauces. Foods High in Fat. Avoid refined products. Avoid any items rich in fructose, sorbitol, mannitol, glycerol, and xylitol. Fried Foods, mayonnaise, cream. Fats, oils, including. Salad dressings, fatty meats, nuts, full cream dairy products,fat and skin on chicken, gravies made with meat drippings. Crackers, biscuits, pastries, cakes and chocolates.

MAY USE Use a high quantity of complex carbohydrates (wholemeal breads and cereals, fresh fruits and vegetables). Use unsweetened fruit juices. Use canned fruits packed in water or in their own juice. Low calorie Jellies Vegetables including dried beans, lentils. Polyunsaturated margarine. Fresh, frozen, and canned fruit (except avocados and olives) and vegetables, low fat dairy products, bread, crispbreads, and most breakfast cereals (not toasted muesli). Seasonings can be used.

LFML Low Fat Meal People who have high blood Cholesterol and/or triglyceride levels and also people who, for medical reasons, like gall- bladder or liver disorders whish to be on such a diet. LCML Low Calorie Meal This diet is for customers who have been advised by their doctors to lose weight. High blood fats and/ or Type II Diabetes may also be present.

Calorie Restricted, Weight Loss, Weight Reduction

Avoid gravy sauces and rich desserts. Avoid alcohol. Added fats, oils and sugar. Sweet spreads, cakes, pastries, biscuits, confectionery. Soft Driks, full cream dairy products. Rich desserts, gravies, sauces, fatty meats.

Use lean meat. Use low-fat dairy products. Use high-fiber foods whenever possible: fresh fruits and vegetables and wholegrain breads and cereals. Use canned fruits in water or in their own juice. Use unsweetened fruit products.Use wholegrain products, fruits and vegetables. Use special, commercially produced low-calorie products. Sugar substitutes are acceptable. Fresh or frozen vegetables. Fish, lean meats, lean skinless chicken. Seasonings.

BLML Bland Meal During/After chronic peptic ulcer disease or stomach/intestinal , bowel, liver, gall and after gastric surgery. LSML Low Sodium Meal People who have high blood pressure, fluid retention or some types of kidney problems. May be any age but high blood pressure is more common in older groups.

Low residue meal, Gastric meal, Soft Meal, Ulcer Diet , Light Meal (easy to digest) Low salt, No added salt, Restricted sodium

GFML Gluten Free Meal Gluten-free diets are applied in the management of the following diseases: gluten-sensitive enteropathy allergy to wheat dermatitis herpetiformis celiac disease.

Gliadin Free, NonTropical sprue, Coeliac disease, Wheat free, Gluten restricted, Gluten enteropatty, Gluten intolerance, Wheat free.

Avoid foods and beverages, which can cause gastric discomfort. Avoid gassy vegetables (those from the onion and cabbage family), serve only cooked vegetables and fruits. Avoid alcohol, beverages containing caffeine and decaffeinated coffee. Avoid irritants eg. Black pepper, chilli powder, caffeine, cola beverages, coffee, tea, cocoa, alcohol. Avoid fatty food. Salt, stock cubes, boosters, convenience suace /soup mixes, monosodium glutamate (MSG). Preservatives, artificial colours or artificial flavours. Vegetable salt, rock salt, sea salt, garlic salt, celery salt. Salty foods, bacon, ham, smoked meats, or fish, kidneys, sausages, shell fish, olives, anchovies, gravies, sauces, dressings, mayonnaise, meat and vegetable extract. Canned meats, fish, and vegetables. Cheese. Baked products using self-raising flour or baking powder. Most breakfast cereals. Do not use gluten-containing grains such as wheat, rye, oat, barley, spelt and unripe spelt grain as well as products derived from them such as flour, bruised grain, germs, bran, flakes, pot barley, grouts, semolina, pre-gelatinized flour, vital wheat gluten, malt flour, all sorts of pasta and baked goods) Pasta. Bread, bread crumbs, batter. Oat based breakfast cereals. Semolina. Soup, sauce and gravy mixes which have been made with flour. Cakes, muffins, pastries. Cheese spreads, sausages, Custard Powder, Luncheon meats, meat substitutes. Malt products, ovaltine. Starch-reduced foods. Confectionery including chocolates. Avoid products with HVP or TVP (hydrolyzed or textured vegetable protein).

Use low-fat foods (lean meat, chicken). Use fiber and seasoning in moderation.

Salt free polyunsaturated margarine. Meat, fish, poultry. Fresh, frozen or canned fruits. Fresh, frozen vegetables (except silverbeet). Herbs, spices, vinegar, vegetable oil. Grains, rice, pasta, unsalted nuts, cream.

Use products containing starches made from arrowroot, potato, rice, millet, buckwheat, Quinoa, amaranth or soybean flour. Use gluten-free bread and cake mixes instead of normal cereal products. Use all non-cereals (potatoes, vegetables, fruit, nuts etc.) Use foods of animal origin (egg, meat, fish if no grain products are added. Use prepackaged products labeled as gluten-free, which assures the person concerned that he/she can consume this food item. Fruits, vegetable, meat, fish poultry. Milk, cheese yogurt, cream butter, oil. Rice Bubbles, Cornflakes. Potato flour, cornflour, (ensure made with maize not wheat), soyflour, rice flour, sago, tapioca, rice, lentils and split peas.

NLML Non Lactose People who are allergic to the milk protein, casein, or those who cannot properly digest the lactose in milk products.

Dairy free.

All foods containing milk, dairy products, lactose and casein Milk (skim, low fat, powder, canned etc.) Cream, yogurt, cheese and cheese spreads. Ice cream, Custards, many dessert pre mixes. Butter, margarines not labeled milk free. Mayonnaise, many commercial salad dressings. Biscuits, cakes, (check labels for ingredients). Milk Chocolate, butterscotch. Some breakfast cereals (eg. Packet muesli can contain milk powder).

Fruit, vegetables, meat, fish, poultry, eggs, herbs and spices. Milk-free varieties of bread, breakfast cereals, margarine, salad dressings, desserts, biscuits, and cakes. Soy beverages as a substitute for milk. Supply nuts, dried fruits, fresh fruit in place of cheese.

IATA CODE

ALTERNATE NAMES
Gliadin Free, Non-Tropical sprue, Coeliac disease, Wheat free, Gluten restricted, Gluten enteropatty, Gluten intolerance, Wheat free.

TO AVOID
Do not use gluten-containing grains such as wheat, rye, oat, barley, spelt and unripe spelt grain as well as products derived from them such as flour, bruised grain, germs, bran, flakes, pot barley, grouts, semolina, pregelatinized flour, vital wheat gluten, malt flour, all sorts of pasta and baked goods) Pasta. Bread, bread crumbs, batter. Oat based breakfast cereals. Semolina. Soup, sauce and gravy mixes which have been made with flour. Cakes, muffins, pastries. Cheese spreads, sausages, Custard Powder, Luncheon meats, meat substitutes. Malt products, ovaltine. Starch-reduced foods. Confectionery including chocolates. Avoid products with HVP or TVP (hydrolyzed or textured vegetable protein).

MAY USE
Use products containing starches made from arrowroot, potato, rice, millet, buckwheat, Quinoa, amaranth or soybean flour. Use gluten-free bread and cake mixes instead of normal cereal products. Use all non-cereals (potatoes, vegetables, fruit, nuts etc.) Use foods of animal origin (egg, meat, fish if no grain products are added. Use prepackaged products labeled as gluten-free, which assures the person concerned that he/she can consume this food item. Fruits, vegetable, meat, fish poultry. Milk, cheese yogurt, cream butter, oil. Rice Bubbles, Cornflakes. Potato flour, cornflour, (ensure made with maize not wheat), soyflour, rice flour, sago, tapioca, rice, lentils and split peas.

GFML
Gluten Free Meal Gluten-free diets are applied in the management of the following diseases: gluten-sensitive enteropathy allergy to wheat dermatitis herpetiformis celiac disease.