Educational programming and patient advocacy regarding the use of and access to food needed for special meal plans (sugar-free, gluten-free, salt-free, lactose-free, nut-free, etc.) as part of the management of chronic illnesses and food allergies;

  • Educational programs to increase awareness in public places such as restaurants, supermarkets, public schools, colleges/universities, hotels, hospitals, nursing homes, and airports of the importance of accommodating people with chronic medical conditions that require adjusted eating plans about the importance of providing access, options, and flexibility for meals (restaurants), purchased snacks, and food products that fall into the categories of sugar-free/low carbohydrate, low-salt, gluten-free, lactose-free, low-fat, FODMAP, high-fiber, and low-fiber;
  • Motivational activities that support patients’ efforts to make the necessary lifestyle changes related to nutrition;
  • Illustrations, via cooking events, that “Special Diets” can still   include delicious food options;

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