• Intolerances are an important component of a Resident's Dietary Information.
  • Intolerances are different, however, from Dietary Restrictions.
  • Food Intolerances involve the digestive system, while Food Allergens impact the immune system.


Unlike Dietary Restrictions, Intolerances do not automatically restrict meal choices, but they can still be shown on Order Forms, Reports and Tray Tags.


In the example below, we can see this Resident has Chestnuts listed under Intolerances in the Dietary Information section of their Resident profile:


This information can then also be seen in their Resident Meal Choice Summary Report:


In our Catering module there is a large list of possible Intolerances:

  1.  Alcohol
  2.  All nuts
  3.  Almond
  4.  Animal milk
  5.  Apples
  6.  Apricot
  7.  Apricots
  8.  Asparagus
  9.  Avocado
  10.  Bacon
  11.  Banana
  12.  Barley
  13.  Beef
  14.  Brazil nut
  15.  Broccoli
  16.  Buckwheat
  17.  Butter
  18.  Cabbage
  19.  Caffeine
  20.  Calamari
  21.  Capsicum
  22.  Carrot
  23.  Cashew nut
  24.  Celery
  25.  Cheese
  26.  Cherry
  27.  Chestnuts
  28.  Chia
  29.  Chicken
  30.  Chickpea
  31.  Chilli
  32.  Chocolate
  33.  Citrus
  34.  Clam
  35.  Coconut
  36.  Corn
  37.  Cornflakes
  38.  Crab
  39.  Crayfish
  40.  Cream
  41.  Crocodile
  42.  Crustaceans
  43.  Dairy
  44.  Date
  45.  Eel
  46.  Egg white
  47.  Egg yolk
  48.  Eggs
  49.  Emu
  50.  Fig
  51.  Fish
  52.  Fructose
  53.  Garlic
  54.  Gluten
  55.  Gluten (in wheat; oats; rye and barley)
  56.  Goat
  57.  Grape
  58.  Green Bean
  59.  Green Pea
  60.  Ham
  61.  Hazelnut
  62.  Histamine
  63.  Kangaroo
  64.  Kidney bean
  65.  Kiwi fruit
  66.  Lamb
  67.  Legumes
  68.  Lentils
  69.  Lettuce
  70.  Linseed
  71.  Lupin
  72.  Macadamia nut
  73.  Maize
  74.  Mango
  75.  Melon
  76.  Mint
  77.  Molluscs
  78.  Mushroom
  79.  Mushrooms
  80.  Mussel
  81.  Mustard
  82.  Oats
  83.  Onion
  84.  Orange
  85.  Oyster
  86.  Parsley
  87.  Pastry Products
  88.  Peanut
  89.  Peanut Butter
  90.  Pears
  91.  Peas
  92.  Pecan nut
  93.  Pepper
  94.  Peppercorn
  95.  Pineapple
  96.  Pistachio nut
  97.  Poppy seed
  98.  Pork
  99.  Potato
  100.  Prawns
  101.  Pumpkin
  102.  Pumpkin seed
  103.  Rice
  104.  Rye
  105.  Salmon
  106.  Salt
  107.  Scallop
  108.  Scampi
  109.  Seafood
  110.  Seaweed
  111.  Sesame seed
  112.  Shellfish
  113.  Shrimp
  114.  Silverbeet
  115.  Soya
  116.  Spices
  117.  Spinach
  118.  Strawberry
  119.  Sugar
  120.  Sulphur dioxide and sulphites
  121.  Sunflower seed
  122.  Tomato
  123.  Tomato based food
  124.  Tomato Sauce
  125.  Tomato skin
  126.  Tree nuts
  127.  Tuna
  128.  Turkey
  129.  Vasoactive amines
  130.  Venison
  131.  Walnut
  132.  Watermelon
  133.  Wheat
  134.  Wheat gluten (gliadin)
  135.  White Bread
  136.  Yeast
  137.  Zucchini


One or more of the above Intolerances can be selected for a Resident by ticking the checkbox against the ingredient name.


In some cases, a Resident may also need to include an intolerance in addition to the above list.  


In this case, the Site (org) can add further Intolerances in Dietary Settings. Once a new Intolerance is added in Dietary Settings, it becomes available for selection in a Resident's Dietary Information profile, under Intolerances: 

To learn how to add to Dietary Settings, click here.


To learn more about Food Intolerances, click on the PDF below.