3.2 Identify the special dietary requirements of 2 religious or ethnic groups

This guide will help you answer 3.2 Identify the special dietary requirements of 2 religious or ethnic groups.

Understanding the special dietary requirements of individuals from different religious and ethnic backgrounds is important when supporting nutrition and health. Religion and culture play a significant role in shaping people’s food choices, how they prepare food, and what they eat or avoid. Being respectful and knowledgeable about these needs helps workers offer the right support and prevents offence or harm.

Two groups often discussed in this area are people of the Islamic (Muslim) faith and people of the Jewish faith. Both religions have detailed dietary rules, with practical effects on everyday eating. This guide covers their main requirements, reasons for these practices, and examples of suitable foods.

Dietary Requirements in the Islamic (Muslim) Faith

Muslims belong to the Islamic faith, which is practised widely across the world. Islamic dietary laws are known as halal, which means “permissible” in Arabic. Any food or drink that is halal meets Islamic law.

Main Principles of the Halal Diet

Muslims follow guidance from the Qur’an (the holy book of Islam). The main rules include:

• Pork and pork products are not allowed.
• Animals for meat must be slaughtered using a specific method called zabiha or dhabiha. This involves invoking the name of Allah (God) and draining the blood from the animal.
• Blood and blood by-products, such as black pudding, are not permitted.
• Alcohol and any foods or medicines containing alcohol must be avoided.
• Only certain types of seafood are allowed, depending on interpretation and tradition.
• Gelatine, unless sourced from halal-slaughtered animals or plants, is not allowed.

Some Muslims follow more specific interpretations, such as only eating meat purchased from halal-certified suppliers. Special attention is needed when selecting processed or packaged foods as these may contain non-halal ingredients.

Food and Drink Not Permitted

Foods considered “haram” (forbidden) include:

• Pork, ham, bacon, gammon, and lard
• Food containing non-halal gelatine or animal fat
• Alcohol, including in sauces or desserts

Food Preparation and Cross-Contamination

Muslims are careful about how their food is handled. Cross-contamination with non-halal food, such as using the same cooking surfaces, cutlery, or oil as pork or non-halal meat, makes food unsuitable for consumption. In settings such as hospitals, schools, or care homes, separate storage and preparation areas may be required.

Special Times and Events

Muslims observe the holy month of Ramadan, during which they fast from sunrise to sunset. This means no eating or drinking during daylight hours. The pre-dawn meal is called suhoor, and the meal after sunset is known as iftar. During this time, meals outside fasting hours should be nourishing and often rich in fluids.

If a Muslim is unwell, elderly, pregnant, or a child, they may be exempt from fasting. Respect and sensitivity are needed to support individual choices at this time.

Suitable Foods

Food choices include:

• Halal certified meat and poultry
• Fish and seafood, if accepted by the individual or their community
• Fruit and vegetables
• Most grains, cereals, and pulses
• Milk, cheese and yoghurt made with microbial or halal rennet

When in doubt, ask the person directly, check product labels for halal certification, or consult with their family or faith leaders.

Dietary Requirements in the Jewish Faith

Jewish dietary rules are known as “kashrut,” with food described as kosher (meaning “fit” or “proper”). These rules come from the Torah (the holy book) and are important to many Jewish people, especially during religious festivals and family events.

Main Principles of the Kosher Diet

The kosher diet involves:

• Only eating meat from certain permitted animals. Mammals must chew the cud and have split hooves—such as cows and sheep. Pigs are not permitted.
• Meat and poultry must be from animals slaughtered under Jewish law (called shechita). A trained person called a shochet does this.
• Animals must be healthy and free from disease at the time of slaughter.
• All blood must be removed from meat; this is usually done by soaking and salting.
• Fish must have fins and scales to be kosher. Shellfish, such as prawns, crabs, and mussels, are not permitted.
• Dairy and milk products from kosher animals are allowed.
• Eggs must come from kosher birds and be free of blood spots.

Separation of Meat and Dairy

Jewish law requires that meat and dairy products are not eaten or prepared together. This applies to:

• Cooking, serving, and even storing
• Using separate sets of cooking dishes, plates, cutlery, and cleaning cloths
• Waiting a period of time (which can vary from one to six hours) between eating meat and dairy products

Some families also have separate sinks and dishwashers for meat and dairy.

Food and Drink Not Permitted

Foods that are not kosher, known as “treif,” include:

• Pork and pork products
• Shellfish and most seafood
• Meat from animals not slaughtered according to kosher law
• Any foods containing non-kosher ingredients (such as gelatine from non-kosher animals)
• Meals that mix meat and dairy

Special Times and Festivals

During Passover (Pesach), extra rules apply. Foods containing wheat or other grains that have been in contact with water for more than 18 minutes are avoided. This includes most bread, pasta, and baked goods. Special types of bread called matzah are eaten instead.

Other festivals and events, such as Shabbat (the Sabbath), can involve family meals made according to kosher practices.

Suitable Foods

Kosher foods include:

• Fruits, vegetables, nuts, and grains (as long as they are free from insects and suitable during Passover)
• Eggs from kosher birds with no blood spots
• Kosher-certified dairy products
• Kosher meat and poultry (prepared under rabbinical supervision)
• Fish with fins and scales, such as salmon, tuna, and haddock

Labels with a kosher symbol or certification are helpful for identifying suitable processed foods.

Hindu Example

Some religious or ethnic groups follow a completely vegetarian diet. Many Hindus do not eat meat, and others avoid certain types only, such as beef, as cows are sacred in Hindu tradition. Vegetarianism for religious reasons can mean avoiding eggs, rennet (from animal sources in cheese), and even certain root vegetables during festivals.

Food to Avoid

• Beef and beef products by all Hindus
• Some may avoid chicken, lamb, fish, and eggs
• Foods cooked with or beside meat or animal fats

Suitable Foods

• Fresh fruit and vegetables
• Grains, rice, and pulses
• Dairy, as long as animal welfare standards are met

Practical Approaches when Supporting People

Supporting individuals from different religious and ethnic groups means more than knowing what foods are allowed or not allowed. It includes recognising the importance of food in people’s lives and treating their beliefs with respect.

Some good practices include:

• Speaking directly and privately with the individual, or their family if appropriate, about their needs
• Reading food labels and checking for hidden ingredients, such as animal fats or gelatine
• Using separate equipment, utensils, and storage where needed
• Observing food and fasting rules, especially during holy festivals such as Ramadan or Passover
• Being careful with menu planning in group settings to offer a suitable range of options

It’s helpful to ask people what they prefer if you are not sure. Always listen and offer choices where possible.

Faith and Culture: More Than Diet

Food choices are affected by other beliefs, customs, and traditions. For example, some people may not be allowed to eat out, may require their meal to be prepared by someone of the same faith, or may have certain rituals or prayers before eating. These are deeply personal issues, so sensitivity and privacy must be respected.

Some people may relax their food requirements due to personal choice, illness, travel, or circumstances outside their control. Providing supportive care means not judging and always offering dignity.

Typical Dietary Rules

Faith/Ethnic Group	Food Allowed	Foods Forbidden	Special Preparation Needed	Fasting Periods
Islam (Muslim)	Halal meat, fish (type varies), grains, veg	Pork, alcohol, non-halal meat, blood	Halal slaughter; avoid contamination	Ramadan
Judaism (Jewish)	Kosher meat, fish with fins/scales, plants	Pork, shellfish, non-kosher meat, mix of meat/dairy	Kosher slaughter; separate utensils	Yom Kippur, Passover
Hinduism (some traditions)	Vegetarian foods, dairy, grains	Beef; some avoid all meat, eggs	No special slaughter	Festival fasting days

Labelling and Menus

Many foods in the UK now show halal or kosher symbols. Kosher food has symbols such as a “U” in a circle (Pareve or Parve) or other signs. Halal food may have an Arabic word or a green logo.

Always check:

• Ingredients list for animal-based additives
• Preparation and sourcing information if possible
• Presence of trusted certification labels

In large care settings, keep one set of utensils for halal only, one for kosher, separate knives and chopping boards for vegetarian food, and so on.

Final Thoughts

Respecting dietary requirements according to religion or ethnicity is part of high-quality care. It helps people feel valued and safe. Workers who pay attention to these rules show respect and build trust.

Remember, people’s views on diet can change over time. Regular and open conversations about food needs are helpful. Take time to read labels and talk to suppliers where food is bought in bulk.

Staff training and clear policies help avoid mistakes. Making sure everyone involved in food preparation understands these requirements is key.

Always remember that diet is much more than nutrition or avoiding allergens. Food is linked to dignity, community, and personal identity. Listening to what people say about their needs helps provide care that is sensitive and supportive.

If you are ever unsure, ask respectfully for advice. Often, religious leaders or family members are happy to clarify specific questions. Treat every request as important, and you will provide the support people want and need.