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SPML flight catering special meals
- 2. Special meals have become an important part of the airline food service regime although the percentage uptake is still small. For instance, US Airways has 2.1 per cent of its passenger taking special meals, which translates into about 3,000 special meals served per month in first class and 36,000 meals in economy class (Lundstrom, 2001). Passengers pick a special meal for a variety of reasons, some of them pertaining to religion and health and diet requirements . When passengers place their order through travel agent bookings or direct reservations, these special meals are generally coded into four letter International Air Transport Association (IATA)’s designations
- 3. AVML ASIAN VEGETARIAN MEAL BBML INFANT/BABY FOOD BLML BLAND MEAL CHML CHILD MEAL DBML DIABETIC MEAL FPML FRUIT PLATTER GFML GLUTEN-FREE MEAL HNML HINDU (NON VEGETARIAN) MEAL JPML JAPANESE MEAL (LH SPECIFIC) KSML KOSHER MEAL LCML LOW CALORIE MEAL LFML LOW CHOLESTEROL/LOW FAT MEAL LSML LOW SODIUM, NO SALT ADDED MOML MOSLEM MEAL NFML NO FISH MEAL (LH SPECIFIC) NLML NON LACTOSE MEAL OBML JAPANESE OBENTO MEAL (UA SPECIFIC) ORML ORIENTAL MEAL RVML RAW VEGETARIAN MEAL SFML SEA FOOD MEAL SPML SPECIAL MEAL, SPECIFY FOOD VGML VEGETARIAN MEAL (NON-DAIRY) VLML VEGETARIAN MEAL (LACTO-OVO) VOML VEGETARIAN ORIENTAL MEAL
- 4. Vegetarian Meals VLML Vegetarian Lacto-Ovo Meal VGML Vegetarian Vegan Meal AVML Vegetarian Hindu Meal RVML Vegetarian Raw Meal FPML Fruit Platter Meal VOML Vegetarian Oriental Meal
- 5. VLML Vegetarian Lacto-Ovo Meal The ovo-lacto diet is a mixed and in terms of nutritional physiology full-fledged diet without meat, meat products, sausage, poultry, fish or shellfish. Eggs and dairy prod ucts and all plant-derived foods are allowed.
- 6. VLML Vegetarian Lacto-Ovo Meal The principle Do not use meat, meat products, sausage, poultry, fish and shellfish Prefer fresh, low-processed foods Check ingredient lists on convenience items Some vegetarians also do not drink alcohol or beverages containing caffeine Meal preparation Use vegetable oils and fats Attention regarding margarine, since it can contain animal fat or fish oil No animal fats (lard) and therefore also check the labels of food such as bread, biscuits, cake, pastry, etc. Only use gravies, soups or broth produced on a vegetable basis Attention to convenience products because they can contain meat- or chicken broth, gelatin or fish oil
- 7. VLML Vegetarian Lacto-Ovo Meal Meat Fish Poultry Saussage Cold cuts Gravy Beef broth All milk products Eggs Grains All kind of vegetables All kind of fruits Butter , Plant oil All kind of pastries Sauces and soups from vegetables basis DO NOT USE USE
- 8. HBF Omelet Mushrooms Herbed roasted potato Low fat yogurt Fruit salad whole grain toast VLML Business class HLD Pumpkin ravioli with balsamic reduction Quinoa and Cherry Tomato Salad, Bell Pepper, Arugula, Coriander Vinaigrette Vegetables & beans enchiladas with Mexican rice Fruit salad
- 9. Snacks Cheese sandwich (whole grain bread ) Olives Fruit salad Hot meal Homemade mixed pickles Vegetables lasagna Rice pudding VLML Economy class
- 10. VGML Vegetarian Vegan Meal You know that people who refrain from eating any animal products (or anything derived from animal products) or using animal products such as leather, silk, or wool. It is a more strict form of vegetarianism. People who are vegan are often passionate about their veganism.
- 11. VGML Vegetarian Vegan Meal principles Prefer fresh, low-processed foods Do not use foods of animal origin and foods that were produce from animals, as well as all foods that contain additives thereof Prefer fresh, low-processed foods Check ingredient index of convenience products Meal preparation Use vegetable oils and fats Only use plant margarine and be aware of possible constituents such as whey, animal fat and/or fish oil, vitamin D as well as mono- and di-glycerides from fatty acids (E471) Only use gravy and broth that is produced on a vegetable basis No usage of highly processed foods such as sugar, white flour products and candy
- 12. VGML Vegetarian Vegan Meal Milk and dairy products Eggs and egg products Meat, sausage, poultry, game, intestines Fish, seafood Worcester sauce Meat broth Fish broth Egg dough products Desserts with milk and eggs Chocolate Products with omega-3 fatty acids (usage of fish oil!!!), whey or vitamin D All kinds of vegetables. High iron & calcium vegetables: lentils, beans, peas, green cabbage, broccoli, tofu . All kinds of fruits Nuts Sesame Pasta with no eggs All kind of grains Plant oil and fats Soy sauce DO NOT USE USE
- 13. Business class HLD Marinated grilled vegetables Quinoa and Cherry Tomato Salad, Bell Pepper, Arugula, Coriander Vinaigrette Egyptian style moussaka tagine Seasonal fruits bowl VGMLHBF Egyptian Ful Medames sautéed mushrooms Roasted potato Baladi bread Seasonal fruits bowl
- 14. economy class Snacks grilled vegetables tower olives Seasonal fruits bowl Hot lunch Homemade mixed pickles Egyptian mossaka Fruit salad VGML
- 15. AVML ASIAN VEGETARIAN MEAL A non‐strict vegetarian meal typically prepared Asian style. This meal does not contain meat, seafood, egg or dairy products. This menu has an Indian accent and is prepared with oriental herbs and spices
- 16. AVML ASIAN VEGETARIAN MEAL The principle of the Asian vegetarian / Hindu diet Prefer fresh, low-processed foods (fresh fruits and vegetables ) Avoid highly-processed foods (sugar, white flour products) Avoid meat and fish Avoid eggs and egg dishes Avoid milk and milk products if possible Avoid onions, garlic and mushrooms Avoid products containing caffeine Meal preparation Use different spices such as cardamom, cloves, chili and chili powder, saffron and turmeric Use vegetable oil and fat Attention regarding margarine, it can contain whey Use gravy and broths that are produced on a vegetable basis Avoid animal fat If available, please supply supari and mango chutney on tray Avoid meat, meat products and fish
- 17. AVML ASIAN VEGETARIAN MEAL Lab cheese Yoghurt with gelatin Eggs Meat Seafood Poultry Mushrooms Onion Garlic Pasta with eggs Animal fats Worcester sauce Oyster sauce Meat broth, broth cubes All kind of diary products Should be decided individually All kind of vegetables except the mentioned in the do not use list lentils, beans, peas, green cabbage, broccoli, tofu . All kinds of fruits Nuts Sesame Pasta with no eggs All kind of grains Plant oil and fats DO NOT USE USE
- 18. rmmedenucc Business class AVML HLD Spiced vegetables samosa with mint chutney Seasonal vegetables kachumbe salad with fresh ginger dressing Vegetables biryani Naan bread Sweet Candied Orange and Lemon bowl HBF Curried grilled vegetables Herbed cottage cheese Naan bread Fruit salad
- 19. rmmedenucc Economy class Snacks Toasty Paneer Sandwich olives Sweet Candied Orange and Lemon bowl Hot meal Housemade spiced pickled cucumber Allo gobi served with saffron rice Candied fruits samosa AVML
- 20. rmmedenucc RVML Vegetarian Raw Meal Usage of foods without additives and preservatives Exclusive usage of fruits
- 21. rmmedenucc RVML Vegetarian Raw Meal Everything except raw vegetables and fruits DO NOT USE USE
- 22. rmmedenucc Business class Breakfast crudité Mix green salad Raw vegetables tacos Mix fruit bowl lunch Mix green salad Raw vegetables taco Fruit salad RVML
- 23. rmmedenucc Economy class Lunch crudité Mix green salad Raw vegetables tacos Mix fruit bowl RVML snacks crudité Raw vegetables tacos Mix fruit bowl
- 24. FPML Fruit Platter Meal
- 25. VOML Vegetarian Oriental Meal To be used for oriental vegetarians Vegetarian foods prepared Chinese style
- 26. VOML Vegetarian Oriental Meal Meat Fish Poultry Diary produts Butter Eggs Animal fats Cream Omega 3 products Oyster sauce Fish sauce Meat broth Butter All kind of vegetables and fruits Grains DO NOT USE USE
- 27. rmmedenucc Business class HBF Chinese scallions pancakes Stir fried mushrooms Mix fruit bowl HLD Gingered vegetables spring roll Thai vegetables salad With honey soy dressing Stir fried vegetables With fried rice Mix fruit bowl VOML
- 28. rmmedenucc Business class SNACKS Veggie Thai Wraps with Spicy Peanut Sauce Sesame toasted pickled cucumber Fruit salad HLD Sesame toasted pickled cucumber Stir fried broccoli & mushrooms With gingered rice Fruit salad VOML
- 30. rmmedenucc Ethnic food HNML Hindu Meal VJML Vegetarian Jain Meal MOML Moslem Meal KSML Kosher Meal Ethnic meals are offered to different communities of religious beliefs. The foods as well as the preparation of dishes underlie strict ethnical rules and traditional habits
- 31. rmmedenucc HNML Hindu Meal It contains 2 kinds district vegetarian Hindu meat meals The principle Avoid pork, beef and veal and/or foods which contain elements of these animals Prefer fresh low processed foods Regarding convenience products check the list of ingredients Meal preparation Use lamb, mutton, goat, poultry and fish Vegetarian Hindus can order an VJML Use hot spices Avoid alcohol and egg dishes Avoid root vegetables Do not use beef, veal or pork meat
- 32. rmmedenucc HNML Hindu Meal Eggs Beef Pork Veal Game Root vegetables: ( Carrots • Celery • Garlic • Potatoes • Onions • Turnips • Radish ) Raw fish Smoke fish Gravy Beef broth All kind of diary products Lamb Chicken Goat Mutton Cooked fish Cooked seafood All kind of fruits All kind of vegetables Grains DO NOT USE USE
- 33. rmmedenucc Business class HBF Chicken sausage Cottage cheese Steamed green beans Naan bread Fruit salad HLD Spicy pickled cucumber Corn kachumbe salad Butter chicken with Saffron trice Fruit salad HNML
- 34. rmmedenucc Economy class Snack Chicken tikka sandwich Cottage cheese sandwich Curried pickled calliflower Rice pudding HNML HLD Gingered vegetables samosa with homemade chutney Lamb brainy Gulab Jamun
- 35. rmmedenucc VJML Vegetarian Jain Meal based on the Indian cuisine. It is required not to eat foods that grow below earth PRINCIPLES Abnegation of foods of animal origin and groceries that are produced from animals as well as all foods that contain animal supplements Abnegation of vegetables that grow or germinate below earth (asparagus, carrots, potatoes, celery, onions, ginger, garlic, turnips
- 36. Root vegetables: • Carrots • Celery • Garlic • Potatoes • Onions • Turnips • Radish VJML Vegetarian Jain Meal Milk and dairy products Eggs and egg products Meat, sausage, poultry, game, intestines Fish, seafood Tuber-/ root vegetables: • Asparagus • Carrots • Celery • Onions • Potatoes • Turnips • Garlic • Ginger Mushrooms Ginger Cumin Animal fats honey Rice Pasta with no eggs Spices except cumin All kind of vegetables except the mentioned All kind of fruits Plant fats DO NOT USE USE
- 37. rmmedenucc Business class HBF Coriander Roti Paratha Fruit salad HLD Spiced vegetables samosa Mix vegetables kachumbe salad Vegetables biryani Paratha bread Gulab Jamun VJML
- 38. rmmedenucc VJML Vegetarian Jain Meal SNACKS mint chutney Paratha FRUIT SALAD HLD Spicy pickled cucumber Vegetables biryani Fruit salad VJML
- 39. rmmedenucc MOML Moslem Meal There are many different forms of a mixed diet in Islam, which are practised very dif ferently in the various regions. Muslims are prohibited from eating pork meat and all other products originating from the pig. Animals are slaughtered according to a religious butchering rite, during which the blood is flushed entirely out of the body. Meat from carnivores, raptors, dogs, frogs and snails, blood and baking fat of animal origin as well as foods produced with pork gelatin are forbidden. Alcohol is prohibited for Muslims. Special procedures apply in the month of Ramadan. During this period Muslims fast from daybreak until sundown. Do not use alcohol for flavoring or essence while preparing food Do not use products from „forbidden“ animals All cooking methods are permissible Use typical spices: coriander, cardamom, Tandoori, garlic and ginge
- 40. rennet MOML Moslem Meal Cheese with rennet Pork Sausage (originated from pig or non Halal certified meat) Gelatin (originated from pig or non Halal certified meat) Blood Meat from carnivore, raptors, dogs, frogs, snails Meat and poultry not ritually slaughtered Poisonous fish or seafood Alcohol Everything except the mentioned in the DO NOT USE list DO NOT USE USE
- 41. rmmedenucc MOML Moslem Meal Business class Mix oriental mezza Harvest Artisan Greens, Pecans, Apples, Cherry tomatoes Balsamic Vinaigrette, Herbed Ranch Kebab halla Egyptian style beef stew with vegetables Vanilla Crème Brûlée Economy Spicy pickled cucumber Shish tawook , saffron rice, steamed vegetables Fruit salad MOML
- 42. rmmedenucc KSML Kosher Meal The Hebrew word “kosher” means “fit or proper regarding dietary (kosher) laws”. It means that a given product is permitted and acceptable. The Jewish Talmud religious law lays down numerous rules, which must be kept if food is to be considered kosher, which requires special preparation and component assortment Some species of animals are not kosher, such as pigs, rabbits, horses, camels, carnivores and rodents. Additionally, the sciatic nerve is forbidden, meaning that a filet steak can not be offered, because the so called Jacob’s tendon is the sciatic nerve. Kosher animals and poultry e.g. cows and chicken must be slaughtered by a be lieving Rabbi. Only fish with fins and scales are allowed for consumption
- 43. rmmedenucc KSML Kosher Meal Pork Horse Camel Carnivores Rodents Blood Intestinal fat filet steak Pizza Brandy vinegar Anymix between diary and meat or seadfood Beef Goat Sheep Birds(except scavengers and raptors) All kind of fish All kind of vegetables Fruits Herbs DO NOT USE USE
- 44. rmmedenucc Business class HBF Cheese Blintzes Labnah Shakshuka Pita bread Fresh fruit bowl KSML HLD Mix mezza Mix green salad Mix grill Vegetables & rice Fresh fruit bowl
- 45. rmmedenucc Economy class snack Cheese & chicken sandwiches In begal bread Olives Fresh fruit bowl Hot meal Spicy pickled cucumber Shish tawook , saffron rice, steamed vegetables Fruit salad KSML
- 46. rmmedenucc Child Meals CHML – Child Meal BBML Baby Meal
- 47. rmmedenucc CHML – Child Meal Meat with bones, tough skin Fatty food Fish with bones Nuts & seeds Uncut grapes Heavily sugared and fatty breakfast cereals (crunchy granola, crunchy, chocolate granola, etc.) Butter cream pies Heavily spiced foods Hard candy All kinds of vegetables and fruits All kinds of diary products Except the extra sugary All sorts of eggs All kinds of skimmed meat Fish &seafood Plant oil Butter DO NOT USE USE
- 48. rmmedenucc Business class For children ages 2 – 5 Usage of soft and easily chewable foods healthy” diet HLD Vegetables sticks Grilled cheese sandwich Mac n chesses Brownies CHML HBF French toast w berries Cheese quesadilla Fruit salad
- 49. rmmedenucc Economy class For children ages 2 – 5 Usage of soft and easily chewable foods healthy” diet Snacks Grilles cheese sandwich Brownies HLD Vegetables sticks Mac ’ cheese Fruit salad CHML
- 50. rmmednucc BBML Baby Meal Meat with bones , tough skin Citrus fruits Fruits & vegetables As retail baby food DO NOT USE USE
- 51. rmmedenucc BBML Baby Meal For Used for children younger than 2 years Usage of baby food (specially produced baby food that can be purchased in retail markets) children ages 2 – 5 Usage of soft and easily chewable foods healthy” diet Business class Baby food Economy Baby food BBML
- 52. rmmedenucc Dietetic Meals Dietetic meals are ordered by passengers who are forced to keep various diets for med ical reasons. These meals are specifically adjusted to the nutritionally medical require ments of an individual disease in order to support the healing process or to prevent illnesses and pain. Dietetic Meals LSML Low salt Meal NLML Low Lactose Meal GFML Gluten Intolerant Meal LFML Low Fat Meal LCML Low Calorie Meal BLML Bland Meal DBML Diabetic Meal NFML No Fish Meal
- 53. rmmedenucc LSML Low salt Meal The sodium constancy of an adult person with average weight is approximately 70 g. Sodium is contained in all cells and body secretions and is important for maintaining the acid-base metabolism, body water balance, blood pressure regulation, muscular contractions as well as neural functions There are no constraints regarding the cooking methods, but flavor sustaining (steaming, blanching, cooking in foil) or flavor adding procedures (broiling, frying, roasting) often are preferred. The utilization of fresh herbs (where applicable also deep frozen or dried products with no salt added), spices (no convenience blend with salt), lemon- and limejuice as well as vinegar in order to add taste is very sensible. No use of salt during the meal preparation. No use of salt, seasoned salt (garlic or herbal salt), soup or sauce powder (bouil lon cubes), canned food and convenience products. No use of monosodium glutamate, sodium glutamate (flavor enhancers) and bak ing powder. No use of conventional bakery products (bread, rolls, etc.) Maximum amount of sodium: 120mg sodium per 100g food
- 54. rmmednucc LSML Low salt Meal All customary cheese varieties Savory dairy products Cured, salted, smoked or marinated meat varieties Ready-to-serve meat meals All customary sausage products Canned vegetables, vegetables in glass (salads and similar), pickled or in vinegar • Gherkins, mixed pickles • Sauerkraut • Olives • French fries, ready-to-serve puffers, -hash browns and croquettes • Mashed potatoes and dumpling powder • Industrial vegetable juices Fresh milk Natural Yoghurt Natural low fat curd cheese or cream curd Unsalted butter, unsalted margarine Cream Egg dishes without salt Cooked, fried or grilled fish / seafood, with no seasoned salt or salt added Fresh vegetables and fruits Unfilled pasta Rice Vegetables oil USEDO NOT USE LSML
- 55. rmmedenucc Business class HBF Homemade granola Cheese omelet ( no salt ) Herbed Cottage cheese bowl Fruit salad LSML HLD Stuffed mushrooms Mix fresh greens , apple , cherry tomato and balsamic dressing Herbed grilled chicken with baked vegetables and steamed rice Chocolate Truffle Cake
- 56. rmmedenucc Economy Snacks Grilled chicken sandwich ( no salt ) Cream cheese sandwich Fruit salad bowl HLD Fresh vegetables fingers Italian meatballs w pasta Oriental dessert LSML
- 57. rmmedenucc NLML Low Lactose Meal Use of selected especially lactose free milk and milk products Avoidance of ready-meals: canned foods or deep frozen meat and vegetables can contain milk sugar. No usage of peanut butter, nut-nougat creams or convenience salad dressings. Low amounts of butter (breakfast portion 10 g) are often tolerated because butter only contains 0.7 g lactose. Avoidance of baking mixes some breakfast cereals (check ingredients), all varie ties of bread including cream, milk and butter. Avoidance of omelets, crepes, pancakes and scrambled eggs that could contain milk, cream or butter. Avoidance of chocolate, caramel candy, ice cream. Sugar substitutes may not consist of milk substances and they increasingly lead to digestion problems such as flatulence and diarrhea. Since milk and dairy products represent our major sources for calcium, a suffi cient intake of high calcium food (e.g. mineral water with added calcium, broccoli, green cabbage, and fennel) should be ensured. Black tea is considered a “calci um robbe Important! ⇒ Always read labels . ⇒ In case of doubt do without the product .
- 58. rmmednucc NLML Low Lactose Meal • Milk (-powder), whey (-powder), puddings and dishes prepared with milk and cream, sweets, pastries Sour milk products such as soured milk, curdled milk, butter milk, kefir, yoghurt Curd, cooking cheese, processed cheese (-mixes), cream cheese, grainy cream cheese, Chester (cheddar), cheese pastry Chocolate, chocolate bars, ice cream, caramel candy, nougat cream No lactose milk- and milk products (especially produced products with clear labeling) • Hard-, sliced- and soft cheese contain less than 0,1 g lactose / 100 grams Lactose free meat- and sausage products (attention to production and seasoning or ask All lactose free varieties ( attention regarding convenience products) USEDO NOT USE NLML
- 59. rmmedenucc Business class HBF Plain omelet ( no butter ) Roasted potato grilled mushrooms Fruit salad Pita bread HLD Shrimp cocktail Mix fresh greens , apple , cherry tomato and balsamic dressing Chicken fajita Mexican rice Fruit platter * No butter on the tray please ) NLML
- 60. rmmedenucc Economy snacks Grilled chicken sandwcih Roasted beef sandwich Make sure your bread doesn’t contain powder milk Fruit platter HLD Homemade Spicy pickled cucumber Shish kabab w khalta rice Oriental dessert NLML
- 61. rmmenucc GFML Gluten Intolerant Meal Relinquishing of foods containing gluten such as wheat, barley, oat, pelt, rye, un ripe spelt grain and products made thereof, i.e. bread, rolls, pastry, snacks, etc. When purchasing products check for the official “gluten free“ seal (slashed wheat ear) Assurance, that gluten is not contained in groceries Groceries that cannot be clearly identified via the ingredient list, may not be used Use of gluten free groceries: rice, corn, potato- or soy flour, millet, buckwheat, chestnuts, chickpeas No limitations regarding the cooking methods Attention when thickening sauces and soups: only use gluten free thickeners such as corn- or potato starch, Agar-Agar, Tabioka, St. John’s bread pip flour Always check the ingredient index of spices and herbs Avoid contamination with gluten
- 62. rmmenucc GFML Gluten Intolerant Meal Wheat wheat flour Rye Oats barley Bread bread seeds Semolina Malt products Attention regarding commercial products Pastries Baking goods • Cake, muffins Granola • Cornflakes • Starch reduced groceries Nuts and nut product Special gluten free product Rice Corn Buckwheat Millet Puffed rice Potato starch Soy flour Rice flour Sago (palm marrow) Lentils Peas DO NOT USE USE
- 63. rmmedenucc Business class HBF Cheese omelet roasted potato roasted mushrooms Cheese plate Gluten free bread Fruit salad HLD Lemon-Caper Parmesan Potato Bites Traditional Greek Salad Grilled Lemon Chicken Breast Rice Pilaf, Thyme Sauce Gluten free bread Fruit platter GFML
- 64. rmmedenucc Economy Snacks grilled chicken sandwich Cheese sandwich Gluten free bread Fruit salad HLD Homemade Spicy pickled cucumber Moroccan beef tagine Gluten free bread Fruit salad GFML
- 65. rmmedenucc LFML Low Fat Meal Animal fats such as butter, lard, bacon should be replaced by plat fats and oils. Exceptions are cocoa- and palm fat, since they contain an unfavorable fatty acid pattern. Fatty animal foods should be replaced with skimmed ones. Skimmed plant foods should be preferred. Scarcely use sugar foods containing sugar, because an increased intake of car bohydrates can also cause increased blood lipid levels. Avoid alcohol or even alcohol abstention Use of food with high amounts of dietary fibers ( whole meal products, fresh fruits, and vegetables) High fat seafood such as herring, mackerel, salmon and tuna should be eaten at least twice a week, due to their high levels of ω-3-fatty acids. Plant oils with high levels of monounsaturated fatty acids (olive oil, rapeseed oil) and polyunsaturated fatty acids (pumpkin seed-, corn seed-,soy-, sunflower-, walnut-, wheat germ- and linseed oil) and margarines made of these should be used as cooking- and spreading fats. Avoidance of hardened fats, since these are much suspected of expediting car diovascular diseases. They can mainly be found in ready-to-serve soups, pastry. Chips, candy, sweets, soup- and sauce powder, French fries, egg yolk, meat, sausages, chees
- 66. rmmedenucc LFML Low Fat Meal rmmnucc High fat cheese varieties (more than 45% fat) Butter High fat milk products such as butter oil, cream, crème fraiche, sour cream Omelet • Scrambled eggs • Egg yolk Bacon Processed meat products Coconuts Chocolate French fries Seafood Sugar Caviar and roe Low fat milk products Low fat & lean meat Poultry without skin All verities of vegetables Low fat puddings, curds, Yoghurt Sweetener Plant fats and oils Single- or multiple unsaturated oils (olive-, peanut, canola, thistle, sunflower- or soy bean oil Low fat sauces DO NOT USE USE LFML
- 67. rmmedenucc Business class HBF Banana & oats pancakes Good morning granola No oil plain omelet Whole grains bread Fruit salad LFML HLD Hummus dipping with homemade crisp flat bread Chef garden green salad with light lemon dressing No skin grilled chicken Steamed rice and ratatouille Whole grains bread Fruit platter
- 68. rmmedenucc Economy Snacks No skin , no oil grilled chicken No fat beef fillet sandwich Whole grains bread Fruit salad HLD Homemade Spicy pickled cucumber No oil baked chicken breast Steamed rice and baked vegetables Whole grains bread Fruit salad LFML
- 69. rmmedenucc LCML Low Calorie Meal Calorie reduced diets should be conceived to cover the required amount of essential nutrients and provide a sufficient satiation, although containing lower energy levels. It has to be kept in mind that the body has to be sufficiently supplied with vitamins, minerals and fluids. Overweight occurs when the energy intake is higher than energy usage. The required energy amounts differ individually. Preferred cooking method: steaming, cooking in foil, grilling, poaching, braising Avoid cooking methods such as: baking, deep-frying, roasting, frying No sugar, only sweetener as a substitute Produce low fat sauces on a vegetable basis and possibly avoid thickening with flour. Also skim excess fat. Moderate use of fat
- 70. rmmedenucc LCML Low Calorie Meal rmmedenucc All sweet and fatty milk products Fatty sausage Intestines Fried food Canned vegetables & fruits All sweets containing high amounts of fat and sugar Cake, pie , Puddings and creams Animal fat (bacon, butter, lard) Mayonnaise Sugar Fatty meat Skimmed milk products Skinned chicken low fat meat Plant fats and oil All kinds of vegetables All kind of fruits DO NOT USE USE
- 71. rmmedenucc Business class LCML HLD Steamed spring rolls Chef garden green salad with light lemon dressing No skin GRILLED chicken breast Mushrooms and broccoli Fruit platter HBF Cheese omelet roasted potato roasted mushrooms Cheese plate Gluten free bread Fruit salad
- 72. rmmedenucc LCML Low Calorie Meal LCML HLD Homemade Spicy pickled cucumber No oil baked chicken breast Steamed rice and baked vegetables Whole grains bread Fruit salad Snacks No skin , no oil grilled chicken No fat beef fillet sandwich Whole grains bread Fruit salad
- 73. rmmedenucc BLML Bland Meal Use low fat foods (lean meat, chicken) Avoid vegetables that cause flatulence (radish, bell pepper, onions, garlic, all cabbages, pulse, corn, cucumbers) Avoid raw dupes and pomes Avoid alcohol, beverages containing caffeine and carbonic acid. Avoid foods and beverages, which can cause gastric discomfort. Do not eat food too hot/cold Do not use foods that have spicy seasoning Preferred cooking methods: broiling, cooking, cooking in foil, light grilling, poaching, steaming and blanching Avoid baking, frying, deep-frying, roasting No intake of raw, unripe fruit Avoid hard-boiled eggs and fatty egg dishes Avoid fatty sauces (gravy, mayonnaise), skim visible fat Avoid hot spices such as chilli, curry, pepper, Tabasco, hot mustard, bell pepper, horseradish Avoid fresh, warm bread and crude wholegrain bread
- 74. rmmedenucc BLML Bland Meal Fatty milk and dairy products hard-boiled eggs Fatty meat Deep-fried foods Sausage Poultry skin Fish / seafood smoked in oil, cream or mayonnaise All cabbage varieties Vegetables causing flatulence Pulse Mushrooms bulbous plants Olives • Radish • Cucumber • Beans • Paprika • Sunchoke Fresh drupe and pome • Pears • Grapes • Nuts Low fat milk Low fat dairy products Lean meat Lean chicken Lean sausage All kind of fish • Spinach • Carrots • Celery • Pumpkin • Tomato concasse • beetroot • Fennel • Artichokes • Peeled Potatoes • Chard • Parsley root • Zucchini Fruits Compote • Ripe and low-acid fruit (except dupes and pomes) • Canned fruit (except dupes and pomes) Grain DO NOT USE USE
- 75. rmmedenucc BLML Bland Meal Crude wholegrain products Fresh bread and rolls Fatty desserts Chocolate Cream- and butter cream pies Fatty cakes and pastries (puff paste, short crust, cake mix) Fresh yeast pastry • Hot spices • Black pepper • Chili powder • Chives, garlic, onions • Fatty sauces • Rice • White flour products • Day old bread Low fat, low-sugar desserts Day old low fat yeast pastry Plant fats and oils Herbs DO NOT USE USE
- 76. rmmedenucc BLML Bland Meal HBF Low fat yougart granola Plain mashed potatoes No butter scrambled eggs MAKE SURE YOUR BREAD IS WHITE AND DOESN’T CONTAINSEEDS Skimmed rice pudding BLML HLD German potato salad Boiled chicken breast plain noodles and green beans MAKE SURE YOUR BREAD IS WHITE AND DOESN’T CONTAINSEEDS Skimmed rice pudding
- 77. rmmedenucc Economy snacks Pulled boiled chicken sandwich Cottage cheese sandwich MAKE SURE YOUR BREAD IS WHITE AND DOESN’T CONTAINSEEDS Skimmed rice pudding HLD Loaded potato salad Poached fish On a bed of boiled vegetables MAKE SURE YOUR BREAD IS WHITE AND DOESN’T CONTAINSEEDS Skimmed rice pudding BLML
- 78. rmmedenucc DBML Diabetic Meal Balanced, healthy whole meal diet with high amounts of wholegrain and wholegrain products, plenty of vegetables, fruit and at least two portions of fish per week Avoid sugar in isolated form as in candy, lemonade and other sugared beverages, honey, ice cream, because they lead to a rapid increase in blood sugar Replace sugar by sweeteners Avoid sugar substitute products Avoid heavily processed food Avoid fatty food of animal origin Use high grade plant oils Use fresh vegetables and fruit Alcohol should be avoided (under circumstance can lead to blood sugar anomalies) Eat as little as possible animal protein (exception: fish) The average cholesterol intake per week should not exceed 300 mg / day. Avoid hardened fats, since they especially suspected of bringing forward cardio vascular diseases. They can mostly be found in ready-to-serve soups, pastry, chips, candy, soup- and sauce thickener, French fries, egg yolk, meat, sausage, cheese
- 79. rmmedenucc DBML Diabetic Meal Sweetened milk products Fish / seafood smoked in oil, cream or mayonnaise Deep-fried, breaded or crusted fish / seafood French fries, hash browns, croquettes Sugared canned fruits Fresh bread and rolls Fatty desserts Chocolate Ketchup Mayonnaise Honey Fruit juices Milk products without sugar All sorts of eggs 2 per week Low fat, low-sugar desserts Low fat meat and sausage Skinned chicken fish from the open sea wholegrain products (pasta, bread, cereals, rice) Plant oil Non-sweetened fruit juices herbs DO NOT USE USE
- 80. rmmedenucc Business class HBF Strawberry muesli Olive oil omelet Cinnamon crusted French toast Whole-grain bread Fresh seasonal fruit platter DBML HLD Roasted garlic hummus Apple and Cilantro Quinoa Salad Herb crusted salmon fillet steam basmati rice and olive oil sautéed spinach Whole-grain bread Fresh seasonal fruit platter
- 81. rmmedenucc DBML Diabetic Meal Business class Tuna sandwich grilled chicken sandwich Whole-grain bread Fresh seasonal fruit platter Economy Homemade mixed pickles Olive oil & herb grilled fish fillet steamed rice and broccoli Whole-grain bread Fruit salad DBML
- 82. rmmedenucc NFML No Fish Meal No limitations regarding the cooking methods Products containing fish / seafood / mussels / crustaceans as well as commodi ties or components thereof (oyster sauce, fish gelatin, fish sauce, crawfish meat substitute, margarine containing fish oil) are forbidden Always cross reference the list of ingredients on convenience products as well as the labeling of the allergen products.
- 83. rmmedenucc NFML No Fish Meal Business class Roasted garlic hummus Apple and Cilantro Quinoa Salad Herb crusted beef fillet steam basmati rice and potato medallion Vanilla Crème Brûlée Economy Homemade mixed pickles Meatball mashed potato and steamed vegetables Oriental dessert NFML
- 84. rmmedenucc SFML Seafood Meal Meals should contain fish, seafood or shellfish predominantly All cooking methods are permitted No use of meat
- 85. rmmedenucc Business class Business class Classic shrimp cocktail ceviche salad with avocado Alexandria style baked fish sayadeya rice and baked vegetables Vanilla Crème Brûlée Economy Homemade mixed pickles Baked vegetables w sayadeya rice Oriental dessert SFML
- 86. rmmedenucc SFML Seafood Meal Business class Classic shrimp cocktail ceviche salad with avocado Alexandria style baked fish sayadeya rice and baked vegetables Vanilla Crème Brûlée Economy Homemade mixed pickles Baked vegetables w sayadeya rice Oriental dessert SFML