Abstract: In various embodiments, a menu item identification service may provide a system user with information on acceptable restaurant menu items based on ingredients the system user prefers or is trying to avoid. The menu item identification service may receive information on ingredients the system user prefers or wants to avoid and information on a restaurant of interest to the system user. The menu item identification service may use a database to identify menu items of the restaurant and their associated ingredients. The menu item identification service may present the system user with menu items the restaurant offers that have preferred ingredients and/or do not have ingredients to avoid or that have limited quantities of the ingredient. Menu items with the ingredients to avoid may be shown along with avoidance indicators. The system user may then use this information to select a menu item and/or restaurant.