Dietary identity

A grouping of common dietary identities and practices that may be ethical, religious, cultural, or health-based. These labels are conventional self-descriptions used across food culture, nutrition, and everyday life, sorting people by what foods they include or exclude and the reasons behind those choices.

These are self-reported dietary practices and identities, not a validated psychological taxonomy; they describe what a person eats and why, and the boundaries between them are informal and overlapping. (Common dietary terminology from nutrition, religious tradition, and food culture; no single originator)

Groups

Omnivore — Eats both plant and animal foods without restricting major food groups.
Flexitarian — Eats a mostly plant-based diet while occasionally including meat or fish.
Pescatarian — Avoids meat and poultry but eats fish and other seafood, often alongside plant foods.
Vegetarian (lacto-ovo) — Eats no meat, poultry, or fish but does eat dairy and eggs.
Vegan — Eats no animal products at all, including meat, fish, dairy, eggs, and honey, often extending to non-food uses.
Plant-based — Centers the diet on foods derived from plants, with little or no animal-derived food.
Halal — Follows Islamic dietary law, eating only permitted foods prepared in prescribed ways and avoiding pork and alcohol.
Kosher — Follows Jewish dietary law (kashrut), including permitted foods and rules such as separating meat and dairy.
Raw food — Eats foods that are uncooked or heated only below a set temperature, emphasizing unprocessed ingredients.
Carnivore — Eats primarily or exclusively animal foods such as meat, fish, eggs, and some dairy, excluding plant foods.
Gluten-free — Avoids gluten, a protein found in wheat, barley, and rye, often for celiac disease or sensitivity.
Dairy-free — Avoids milk and dairy products, often due to lactose intolerance, allergy, or preference.

Dietary identity

Groups

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