One document matched: draft-barnes-healthy-food-01.txt
Differences from draft-barnes-healthy-food-00.txt
Network Working Group M. Barnes
Internet-Draft Nortel
Intended status: Standards Track March 8, 2009
Expires: September 9, 2009
Healthy Food and Special Dietary Requirements for IETF meetings
draft-barnes-healthy-food-01
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Copyright (c) 2009 IETF Trust and the persons identified as the
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Abstract
This document describes the basic requirements for food for folks
that attend IETF meetings require special diets, as well as those
that prefer to eat healthy. While, the variety of special diets is
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quite broad, the most general categories are described. There can be
controversy as to what constitutes healthy eating, but there are some
common, generally available foods that comprise the basis for healthy
eating and special diets. This document provides some
recommendations to meeting planners, as well as participants, in
handling these requirements.
Table of Contents
1. Introduction and Overview . . . . . . . . . . . . . . . . . . 3
2. Conventions and Terminology . . . . . . . . . . . . . . . . . 4
3. Requirements for Special Diets . . . . . . . . . . . . . . . . 5
4. Meeting Planner Recommendations . . . . . . . . . . . . . . . 8
5. Venue and Food Service Recommendations . . . . . . . . . . . . 8
6. Participant Recommendations . . . . . . . . . . . . . . . . . 9
7. Specific Food Recommendations . . . . . . . . . . . . . . . . 11
8. Security Considerations . . . . . . . . . . . . . . . . . . . 13
9. IANA Considerations . . . . . . . . . . . . . . . . . . . . . 13
10. Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . 13
11. Informative References . . . . . . . . . . . . . . . . . . . . 14
Author's Address . . . . . . . . . . . . . . . . . . . . . . . . . 14
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1. Introduction and Overview
While much of the success of IETF protocols can be attributed to the
availability of large cookies and readily available beer, there are
some IETF participants for whom such items aren't compatible with
dietary restrictions or the choice to eat a healthy diet. The
dietary restrictions are quite varied, but fall into general
catgories based typically on medical, religious, health and ethical
reasons.
Most folks are generally understanding of dietary restrictions for
medical conditions such as diabetes, celiac disease and folks with
severe allergies to foods such as peanuts that cause immediate
anaphylactic and often life threatening reactions. In general, folks
respect the special diets required for religious reasons and for
folks who have chosen to follow a healthy and vegan/vegetarian diet,
which for some folks also has a religious basis.
More subtle food allergies and sensitivies can sometimes be more
difficult to handle, both in terms of the understanding by the
general public and food service staff. Folks with these food
reactions typically are proficient at managing these situations
provided they have access to information or are able to talk directly
with food service staff, in particular the head cook.
In general, most folks on restricted diets are very resourceful in
terms of researching the meeting venue and determining availability
of "safe foods". However, in some cases, this can be more difficult
in terms of access to the "safe food" when folks are in foreign
countries where their native language (or a language in which they
are very fluent) is not widely understood or when the meeting venue
is in a more remote geograhic location. Indeed, many of the folks
with diet restrictions arrive at the meetings early enough to scout
out locations for finding "safe food". However, at times, the hotels
modify their typical food service offerings such as ordering from
menus to provide a more restricted subset to optimize the handling of
the large crowds and limited time during the lunch period in
particular.
The objective of this document is to summarize some common
requirements for all special diets. These requirements are followed
by some publically available references for standard practices to
meet these requirements, including practices that might be specific
for a particular dietary restriction (e.g., kosher meat for certain
religious reasons, no wheat for celiacs, etc.). The focus of this
document is to provide information to both meeting planners,
participants, as well as the meeting venue staff in working to meet
some basic requirements for these dietary restrictions. This
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document is no way intended to provide comprehensive information
about any of these dietary restrictions, but rather the restrictions
are described in a very general sense, with a few examples, to
provide the context for the recommendations in this document.
[Editor's note: this initial version of the document does not include
references for much of the information, as most of it is considered
common knowledge within the specific dietary community of interest.
However, if folks are concerned, specific example references can be
added. And, there are oodles of websites with tons of more
information on this topic and specific dietary restrictions. At
minimum, however, we should add references that provide further
details on Kosher/Halal diets, as well as further info on vegan
diets.]
Discussion of this document is targeted for the
ietf-food@employees.org mailing list. Comments may also be sent
directly to the author.
2. Conventions and Terminology
This document uses the following terms:
Celiac disease: A medical condition which requires a diet entirely
free of wheat, rye, barley and most oats. The reaction, as in
food allergies, is to the protein in these grains, which is
gliaden or most often referred to as gluten.
Food additives: Anything added to food which is typically not
natural in origin, such as artificial flavors, artificial colors/
dyes, nitrates/nitrites, sufites/sulfates, mono-sodium glutamate
(MSG). This list is not comprehensive and some of these additives
(i.e., the latter three) are naturally occurring in foods,
however, the levels/volume of the substance is a fraction of what
is typically added to foods.
Food allergies: Typically refers to a food to which one has a fairly
immediate and sometimes anaphylactic reaction. These allergies
are typically recognized in that folks produced IgE antibodies to
a specific food. There are also foods in which the reaction is
delayed and one typically produces IgG antibodies. There are also
acute mucousal reactions such as to gluten, in which case IgA
antibodies are produced. It is not uncommon for folks with food
allergies to also have food intolerances.
Food intolerances: Food intolerances can be less severe than food
allergies in that the reaction is often delayed and isn't
typically life threatening. The reactions cover a very broad
range of symptoms such as gastrointestinal reactions (e.g., from
dairy or gluten), oral reactions (swelling, mouth ulcers, etc.)
flu-like symptoms such as overall muscle aches, headaches,
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fatigue, sinus congestion, etc. In a small subset of folks, there
can be fairly severe neurological impacts producing ADD/ADHD
symptoms, severe anger, seizures, etc.
Halal: Halal is commonly used to refer to food that is permissible
according to Islamic law and is special diet followed by most
Muslims. One of the areas of most concern for this diet is the
source and processing of meat. In one sense, the Halal
requirements are extremely close to Kashrut standards followed by
those who consume a Kosher Diet. As with a Kosher diet, pork is
never acceptable.
Healthy: In the most general sense, healthy refers to a diet that is
typically void of processed foods, highly processed sweeteners,
food additives, food preservatives, hydrogenated oils, etc. In
some cases folks such as those on Vegetarian and Vegan diets would
add animal fats to this list. And, obviously, foods with wheat
are not considered healthy for celiacs, even foods with natural
sweeteners are often unhealthy and of course, any food to which
one is allergic is not healthy. So, in this document, the terms
is used to refer to a diet based on vegetables and some fruits,
along with appropriate proteins, grains, and healthy fats, all of
which are suitable for a variety of special diets.
Special Diet: Special Diet: Refers to any diet for which the source,
method of preparation, handling and serving of the food must all
be known. In this document, this term is used to refer to any of
the dietary restrictions discussed.
Kosher: A Kosher diet is based on specific rules for food source,
preparation and handling that are typically followed by many Jews.
The strictest rules are around the source and preparation of
meats. In particular meat and dairy must not be mixed and in most
cases utensils that have been used to prepare non-Kosher foods
cannot be used. Pork is considered non-kosher.
Vegan: A Vegan diet entirely excludes the use of animals for food
(including animal by-products such as cow's milk). Many folks
adopt a completely vegan lifestyle and eschew the use of animals
or animal by-products for any purpose (e.g., no leather shoes).
In terms of dietary restrictions, one can view a vegan diet to be
a subset of a vegetarian diet.
Vegetarian: A vegetarian diet is one which excludes the consumption
of meat products, usually including fish. Some vegetarian diets
also exclude animal by-products such as egg and dairy.
Vegetarians that do consume egg and dairy products are sometimes
referred to as lactoOvo-vegetarians and those that consume dairy
products, but no eggs, are referred to as lacto-vegetarians.
3. Requirements for Special Diets
In terms of the number of folks that require special diets, it is
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estimated that anywhere from 3% to 7% of the population has food
allergies. The top eight allergens are: milk (cow), eggs, peanuts,
tree nuts (such as almonds, cashews, walnuts), fish (such as bass,
cod, flounder), shellfish (such as crab, lobster, shrimp), soy and
wheat. A wide range of research has shown that about 10% of the
population prefer to eat a healthy diet. It is quite often the more
educated of the population that have a preference for consuming a
healthy diet. Thus, it is estimated that at least 10 percent of the
IETF participants would take advantage of healthy food offerings. A
subset of the folks in the healthy diet category may choose a
vegetarian or vegan diet. It's estimated that about 5 percent of the
U.S. population is vegetarian and about 0.2 percent of the U.S.
Population being vegan. Twenty-five percent of the population has
the genetic predisposition to develop celiac disease. It is
estimated that as little as 0.3 percent of the individuals with
celiac disease have been diagnosed. Both the U.S. and Europe are
actively working to educate the medical community on the high
prevalence of undiagnosed celiac. In some countries, the rate of
diagnosis has doubled in recent years. Thus, this trend is expected
to continue. A conservative estimate is that within the next 5
years, as many as 25% of the IETF attendees would need to follow a
special diet of some sort.
Dietary restrictions for religious reasons include those who follow
Halal, Kosher and some folks that follow Vegan/Vegetarian diets.
Halal is commonly used to refer to food that is permissible according
to Islamic law and is special diet followed by most Muslims. One of
the areas of most concern for this diet is the source and processing
of meat. In one sense, the Halal requirements are extremely close to
Kashrut standards followed by those who consume a Kosher Diet. As
with a Kosher diet, pork is never acceptable for a Halal diet. Fish
with scales are considered both Halal and Kosher. Shell fish are
controversial and are a common allergen, thus recommended to be
avoided as part of planning for foods to accomodate a broad range of
dietary restrictions.
Dietary restrictions due to medical conditions impose very stringent
requirements on the food, in particular for allergies and food
intolerances. Celiac disease a good example of a medical condition
that requires extreme care in the preparation and handling of the
food. In many cases, this requires that the food is not processed or
prepared anywhere near those grains. For example, it would not be
appropriate to use the utensils, bowls or pots/pans that have been
used to prepare foods containing those grains without thoroughly
cleaning and only metal or glass should be used since trace amounts
of the grains can attach to plastics and wood. For example, this
means that neither plastic nor wood cutting boards that have been
used for these grains can be used. Nor, can the foods be prepared in
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the same area or even near an area where the grains are being used
for food preparation. In general, this requires designating ahead of
time a specific area to be used for the preparation of these foods
and ensuring that the food preparer and anyone that handles or serves
the food uses appropriate methods to avoid cross contamination. In
terms of serving the food, providing plastic utensils and dishes,
that while not environmentally friendly, helps to avoid one potential
area of cross contamination for most of the diets.
In general, the same rules that are required for handling food for
medically restricted diets applies to all other special diets in
terms of avoiding cross contamination. Meat products require special
consideration in ensuring that food suitable for vegetarians/vegans
is not contaminated, that appropriate meat products are provided for
folks on Kosher/Halal diets and that the meat products are
unprocessed and thus suitable for most allergy/intolerance special
diets, with the obvious exception that folks that are allergic to
fish can't eat fish, etc..
There are laws in the U.S. that make it illegal to mislabel foods
that are Halal or Kosher. Standards for labeling of gluten-free
foods take effect in early 2009 in the U.S. At this time, food
manufacturers in the U.S. must include all ingredients on the labels
of any packaged food product. Many products also contain
designations as to whether the product is vegetarian or vegan,
however, the standards for these labels are not as clearly specified
or restricted. Manufacturers are required to specifically label the
food if it contains any of the top 8 allergens. [Editor's note: I'm
not sure of the laws in other countries, but the point here is that
there are fairly clear and broadly recognized industry standards and
laws to accomodate special diets.].
In terms of detailed information available to food service
establishments in order to accomodate these special diets, the
National Restaurant Association [NRA] has produced a comprehensive
guide for food service establishments to ensure that they
appropriately handle food specifically for allergies and intolerance,
but could be used to avoid cross contamination and ensure that only
"safe" foods are served.
The fundamental requirements for the provision of food to accomodate
special diets consists of the following:
o Having the right food available to the participants at the meeting
venue.
o Ensuring the food is prepared and served by appropriate methods
per Section 3.
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o Ensuring the staff are aware of participants requiring such food
and are willing to accomodate such requirements per Section 5.
4. Meeting Planner Recommendations
In the past, IETF meeting coordination staff have been pro-active in
meeting the needs of folks with special dietary restrictions when
they've been made aware. For example, at one venue which served many
cookies with nuts, the meeting staff was able to ask the food service
staff at the meeting venue to have some nut free cookies available
and labeled as such. More recently, the staff were very accomodating
in ensuring a special meal was available to a participant in the WG
chairs session. Most recently, the meeting planners have added a
field to the participant registration form to allow folks to indicate
dietary restrictions.
The following summarizes the recommendations for special diets that
meeting planners should be able to accomodate with some pre-planning,
and as noted above have already been pro-active in accomodating:
1. Negotiating with the venue staff the agreement to at least meet
the basic requirements in Section 3 in terms of availability of
food at the venue. Ensuring that specific foods for special
diets is available starting on the Friday nite prior to the
meeting week, since some folks arrive early for pre-meetings and
tools session. Note that the number of folks requiring special
diets can be estimated based on the numbers from previous
meetings.
2. Determining special dietary needs of participants during
registration and communicating any additional requirements to the
venue staff.
3. Providing information about the provisions for special diets in
the participants IETF registration packet and on the IETF meeting
attendee mailing list.
4. During the meeting, responding to the concerns raised by
participants in terms of the problems encountered. In general,
this requires serving as a facilitator between the participant
and the venue staff. It should be noted, that in general this
situation intervention should only be required in cases where the
participant has done their part with regards to the necessary
accomodations for their special diet per Section 6.
5. Venue and Food Service Recommendations
Since IETF meetings are typically held at full service venues,
accomodating special diets is a service can typically be provided, in
particular with advance notice that allows the venue to properly
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plan. Planning is required to ensure that the basic requirements
identified in Section 3
The following summarizes the recommendations for special diets that
the venue coordinator and food service staff should be able to
accomodate with some pre-planning and meet all the requirements:
1. Agreement with meeting planners during the contract negotiation
phase that they can at least meet the basic requirements in
Section 3.
2. Providing information about the provisions for special diets on
check-in and readily available at all food service locations
within the venue.
3. Ensuring that specific foods for special diets is purchased in
time to meet the dietary requirements starting on the Friday nite
prior to the meeting week, since some folks arrive early for pre-
meetings and tools session.
4. Training chefs if necessary to ensure food for special diets is
properly prepared. Noting, that the majority of chefs receive
training to accomodate special diets. There is a food service
training guide published by the National Restaurant Association
(the other NRA) [NRA] that provides explicit details for
restaurants in accomodating food allergies that applies generally
to other dietary restrictions.
5. Training waitstaff on the need to clearly document the special
dietary requirements when food is order.
6. Training waitstaff to effectively communicate with the food
preparers and servers (which are not always the waitstaff in some
food service locations) to ensure that the preparation, handling
and serving of the food for the specific dietary restriction is
understood.
7. During the meeting, ensuring food that is available at buffets is
arranged to avoid cross-contamination (e.g., nuts isolated, no
dairy near meat, etc.) and has a list of ingredients (including
source) readily available.
While this list might seem quite onerous, a similar approach is used
by a variety of organization including public schools, overnight
summer camps for kids, airlines that still provide meals for
international flights and a broad range of other conferences from
small to large.
6. Participant Recommendations
The following summarizes the recommendations for special diets for
which the participant is responsible. These recommendations allow
the individual to pro-actively ensure that adequate food is readily
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available during the meeting, for lunch in particular:
1. Ensuring that the accomodations booked for the meeting can
accomodate any food or medication which requires special handling
(e.g., insulin for diabetics and any other supplements,
medications or foods which are important for other special
diets). Many hotels will provide a refrigerator in the room.
Some hotels have microwaves in the rooms or in common areas. In
many cases, it can be a really good idea to stay at a hotel near
the venue, where food preparation items and refrigerators are
standard. For example, there was a Marriott Residence Inn right
next to the meeting venue in Philadelphia. The room rate was
identical. There were also two Whole Foods markets within
walking distance. Thus, for folks on special diets, we really
had an optimal setup. Typically, the Marriott Residence Inns and
Hilton's Homewood Suites will also do shopping for you (with a
list provided in the room).
2. Bringing special dietary items (including medications, etc.) that
are typically not generally available, especially in airports or
when arriving off hours in an unfamilar location, in carry on
luggage. It is often very, very helpful (and sometimes
necessary) to have a letter from your healthcare provider
documenting the need to travel with these items. Also, this will
typically allow you to go through security with a freezie pack in
a lunch cooler.
3. Indicating the dietary restriction when registering for the IETF
meeting.
4. Monitoring the IETF "food" mailing list for information as to
availability of specific special diet foods, including food
markets, nearby food service establishments, as well as at the
venue.
5. Gathering the available special diet information upon arriving at
the venue.
6. Sharing information on the IETF "food" or IETF meeting specific
mailing list as to local food service establishments and markets
near the venue during the meeting.
7. Communicating effectively with the food service personnel your
specific dietary needs. While the expectation is that the venue
and meeting planners have done their job, ensuring that one gets
the right food requires effective communication every step of the
way. Thus, the same approach that one uses elsewhere should also
be used at the meetings. One can never assume that everything
has been taken care of by someone else. And, as with anything
that involves many people doing the right thing, there is always
room for human error. A very effective tool for communicating
this information are food allergy cards available on several
websites, some of which allow you to enter all your restrictions
and print them yourself. Others are pre-printed and purchased
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from the vendor. These cards can be given to the food service
staff. This is very helpful for staff that are unfamiliar with
handling special dietary requests, as oftentimes these cards
trigger a visit from the chef. In virtually all cases a
discussion with the chef on your dietary requirements results in
the precise food that you have require.
8. Thanking the folks that do take the effort during the meeting to
accomodate your special dietary needs and ensuring that the food
service staff are adequately tipped in locales for which this is
a custom.
7. Specific Food Recommendations
While specific foods for the special diets can be quite diverse and
sometimes contradictory (e.g., meat for vegans/vegetarians, seitan
for celiacs, etc.), there are also sufficient readily available foods
that can meet the requirements of the majority of the special diets.
There are a plethora of recipes in cookbooks and on websites that
address all these various diets, including many that combine the
diets, such as [kosher-veg]. The Cornucopia restaurant in Dublin
[cornucopia] is a perfect example of how this can be done in an
extremely cost-effective efficient and gastronomically appealing
manner. Stores such as Whole Foods, with locations in virtually all
major U.S. cities, as well as in the U.K., typically handle this in
an exceptional manner, as well, as they often have a salad bar
section that consists of very plain and clearly labeled foods. Most
Whole Foods stores also have lists of specific foods in the store
that are safe for a variety of special diets. Many airlines that
provide special meals typically use the same basic meal to accomodate
all special diets, in many cases just substituting an alternative
protein such as the ubiquitous portobello mushroom for the meat to
accomodate a vegetarian/vegan diet. Also, many restaurants do have a
subset of their menu that can typically accomodate special diets and
in many cases the menus either labeled the items as such or include a
note indicating that dishes can be prepared to accomodate dietary
restrictions.
The following summarizes some basic foods that can accomodate the
majority of special diets that the venue coordinator and food service
staff should be able to accomodate with little pre-planning since
they are the foods that provide the basis for most healthy diets. In
addition, almost all of these items require very little preparation,
thus the potential for cross-contamination is fairly low by observing
the basics of a clean prep area and clean utensils, etc. Also, many
of these items can be delivered by the food service distributors
ready for serving (e.g., salads and even some meats). Virtually all
the foods can be served cold, as most folks find a cold meal
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acceptable for breakfast and lunch since dinners at IETF meetings
tend to be larger, hot meals:
o A variety of fresh fruits available at breakfast, lunch and for
breaks, when cookies, etc. are served. The fruit must be kept
separate from the cookies, etc. to avoid cross-contamination.
o A variety of fresh vegetables, either served raw or steamed and
served plain, available at lunch either on a buffet or on the
menu.
o At least two greens (without preservatives) for a salad base
available at lunch and dinner - e.g., Romaine and spinach - served
separately as some folks cannot tolerate the oxalates in fresh
spinach.
o Lean proteins such as beans, steamed fish and steamed, grilled or
deli meats such as chicken or beef, with at least one kosher
option and ensuring that the meats are unseasoned and without
fillers. Note, that the meats can be served cold, thus prepared
the night before and actually this may be very economical for the
food service establishment where fresh foods are typically more
desireable - e.g., fish spoils most quickly, thus cooking what's
left from the dinner the night before is economical and efficient.
For some folks, these foods are eaten for both breakfast and
lunch.
o Also, to accomodate folks that can handle various spices and
seasonings with their food, a range of condiments such as the
basic salt and pepper, ketchup, mustard, mayonnaise and Tabasco
sauce, as well as minimal salad dressings such as vinegar and oil.
These items are readily available at virtually any food service
establishment.
o Within the food preparation environment for these foods and in the
case of buffets, avoiding dairy altogether is recommended as it is
a common allergen, not eaten by vegans, has special rules for a
Kosher/Halal diet, 50 percent of celiacs cannot tolerate dairy and
the most health conscious of people typically recognize that cow's
milk is not a particularly healthy food.
The following food options would be nice to have available, but may
require some pre-planning depending upon the venue, but in general
can be purchased/prepared ahead of time, thus should not be
particularly difficult to support:
o Alternative grains such as Quinoa - can be served as a hot
breakfast cereal or served as a side dish as an alternative to
rice or cracked wheat salad (Tabbouleh) - the latter could be made
using leftovers from breakfast. In the case of breakfast, side
options such as maple syrup and dried fruits like raisins can be
used to sweeten (in the same manner as these items are served with
oatmeal).
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o Rice crackers as an alternative to wheat based grain products.
o Hummus as a protein alternative for breakfast and lunch. Hummus
keeps quite well, thus the food service staff would only need to
prepare a large enough batch to last the week.
o Sprouted beans as a salad/protein alternative for breakfast and
lunch.
o Soups that would accomodate all diets such as non-dairy Squash or
vegan lentil soup. As with the meats, this soup could be made
with leftovers served from the previous evening.
o Nuts and seeds (e.g., pumpkin, sunflower, etc.), including nut
butters, as alternative protein sources for folks. These are
suitable for all meals and snacks.
o Snack bars as an alternative to the cookie option at breaks.
There is a wide range of healthy snack bars available, with many
being either free of all allergens, vegan and kosher or at least
accomodating 2 of the 3 main restrictions. For example, bars with
honey are not vegan, but may be suitable for all the other special
diets. Many of the manufacturers of these snack bars will provide
a certain number to non-profit organizations for their events for
marketing and as a public service.
8. Security Considerations
This document neither defines nor extends any Internet protocol, thus
there are no particular security considerations. One could consider
the information as to which participant requires a special diet, but
in general, this isn't considered particularly private for most
folks.
9. IANA Considerations
This document requires no IANA registrations.
10. Acknowledgements
The authors appreciate the feedback from the individuals who
considered the discussion on the IETF-72 attendee list to be
constructive and provided good input. In addition, we also
appreciate the feedback from folks that considered this topic to be
only of concern for a small subset of participants and an onerous
task and expectation for consideration by both meeting planners and
the meeting venue. Feedback from these folks provided the motivation
for this document.
The author appreciates the support from Dan Wing in setting up the
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ietf-food mailing list. The list has been very helpful in
identifying restaurants, markets, etc. and allowing folks with
similar food interests to meet and dine together at recent meetings.
The authors appreciate the feedback from Dan Romascanu and Teemu
Huovila. As well, the author appreciates that the meeting planners
(including Ole Jacobsen) are using this document to provide input to
meeting hosts (Kaori Maeda and Akira Kato), so that these dietary
restrictions can be considered in meeting planning, in particular for
IETF-76 in Hiroshima.
11. Informative References
[NRA] Food Allergy and Anaphylaxis Network, "Welcoming Guests
with Food Allergies", 2008.
[kosher-veg]
Marks, G., "Olive Trees and Honey: A Treasury of
Vegetarian Recipes from Jewish Communities Around the
World", November 2004.
[cornucopia]
Heffernan, E., "Cornucopia at Home", October 2008.
Author's Address
Mary Barnes
Nortel
2201 Lakeside Blvd
Richardson, TX
Email: mary.barnes@nortel.com
Barnes Expires September 9, 2009 [Page 14]
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