A nutrition department representative should visit the client early in his or her stay, acknowledge his or her religious status, and determine food preferences.
Menu items prepared with alcohol might be a concern to Latter-day Saints (extract flavorings are allowable) because alcohol retention in foods varies depending on cooking method, cooking time, and size of cooking dish, and ranges from 4% to 85%. Alcohol retention is highest in uncooked foods or those that are briefly cooked and in foods cooked in smaller cooking dishes (15). Some members do not consider this a violation of the Word of Wisdom, while others do. The patient should be made aware of foods prepared with alcohol so he or she can decide whether or not to order or consume these foods. During one-on-one client nutrition counseling, ask if any religious or cultural factors should be considered. If the client is known to be a Latter-day Saint, LDS food practices should be considered in designing the appropriate diet or meal plans.
