From School Nutritionists to Food Scientists | BeyondCeliac.org
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From School Nutritionists to Food Scientists

NFCA Educates Far and Wide

The next few days will be particularly busy for our president, Alice Bast. She’s speaking at two conferences – the School Nutrition Association (SNA) Annual National Conference and the Institute of Food Technologists (IFT) Annual Meeting and Food Expo – in the course of 48 hours.

The two audiences are vastly different, but they both play critical roles in keeping our community safe. School nutrition teams are key advocates in coordinating gluten-free school lunches for children with celiac disease and other gluten-related disorders. Food technologists make sure we have gluten-free options in the first place, spending months testing new formulations and making adjustments to create gluten-free products that are tasty and safe.

I’ve had the privilege to work on both presentations, gathering facts, creating slides and rehearsing with Alice to make sure we are delivering the most up-to-date information and explaining why this topic is so important. With so much attention on the gluten-free “fad,” we believe it’s more important than ever to emphasize the medical necessity of the gluten-free diet and the serious health concerns associated with that need.

Alice will not be alone in sharing this information. She’ll be joined by some incredible people who are leaders in their industries.

At the SNA Conference, Alice will be presenting with Gabriela Pacheco, RDN, LD, SNS, a school nutrition consultant with a keen interest in accommodating special dietary needs. You may remember Gabriela from last year’s Back-to-School webinar; she served as our panelist and shared a number of helpful tips that parents can use when working with school nutrition teams.

At the IFT Meeting and Expo, Alice will be presenting with Jennifer Williams of Penford Food Ingredients, which produces the gluten-free starches found in many of your favorite gluten-free foods. Penford is constantly developing new ingredients to help manufacturers improve the taste, texture and nutrition of gluten-free products. It falls under the category of “things I never knew existed before I worked at NFCA,” but it’s a critical step in making sure your gluten-free food is not only safe, but also something that you’ll want to eat.

Giri Veeramuthu of PacMoore Products, a contract manufacturer that works on gluten-free products, will also share his insights during the presentation.

Our trade show presentations are one of those behind-the-scenes functions that make a big difference in our mission to increase diagnoses and improve quality of life. It’s our chance to bring the voice of all people affected by celiac disease and gluten sensitivity to the forefront, and we wish we could bring you all along to see the education in action!

What are you interested in learning about the trade shows that NFCA attends? We are interested in hearing your thoughts, so leave a comment below!

- Cheryl

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