Healthcare & Foodservice Professionals
Celiac disease expert Dr. Alessio Fasano, Director of the Center for Celiac Research at Massachusetts General Hospital once referred to celiac disease as a “clinical chameleon.” That’s because celiac disease has many signs and symptoms. Some people with celiac disease won’t have any symptoms at all.
Quickly and accurately diagnosing people with celiac disease is of the utmost importance. Left untreated, this serious genetic autoimmune disease can cause serious long-term health consequences, like reproductive health problems, thyroid disease, osteoporosis, depression and even certain cancers.
People must be on a normal, gluten-containing diet in order for test results to be accurate. Because celiac disease is a serious genetic autoimmune disease, it’s important that people get an accurate medical diagnosis.
Use these links to find more information on celiac disease:
- Celiac Disease Symptoms
- Getting Tested for Celiac Disease
- Celiac Disease Symptoms in Children
- Celiac Disease Runs in Families: Information on Family Testing
- Women’s Health
- Follow-Up Testing
- Gluten in Medications
- Organizations for Medical Professionals
Prior to 2013, Beyond Celiac offered a free continuing medical education (CME) program for physicians. Nearly 600 family physicians, nurse practitioners, physician assistants, gastroenterologists and other medical providers actively participated, and more than 6,440 additional copies of the PDF version were downloaded.
Note: At the time this CME program was created, Beyond Celiac was known as the National Foundation for Celiac Awareness. Learn more about the name change here.
As a foodservice professional, you play a key role in keeping people with celiac disease healthy. Celiac disease is a serious genetic autoimmune disease that affects 3 million Americans. Gluten-free food is the only medicine for people with celiac disease. When people with celiac disease eat gluten, the body launches a violent attack on itself. This damages the small intestine, making it difficult to absorb nutrients from food. This leads to a whole host of problems ranging from diarrhea and migraines to depression, infertility, osteoporosis and even certain cancers.
Backing Up Gluten-Free Menu Claims
People with celiac disease need to clearly understand if a meal is safe or unsafe for them. Foodservice professionals need proper training in order to safely serve this community. Cross-contact is a big issue for the community. In fact, just a crumb of gluten is enough to make people sick and cause serious damage to their bodies.
The solution? GREAT Gluten-Free Training
GREAT Kitchens and GREAT Schools, Colleges and Camps
GREAT Kitchens and GREAT Schools, Colleges and Camps are two separate online gluten-free training courses for foodservice professionals in restaurants, hospitals, nursing homes, hotels, schools, day cares and any other establishment serving food. These important programs are run by Beyond Celiac, formerly known as the National Foundation for Celiac Awareness (NFCA).
Learn how this program can help you learn the right way to do gluten-free while gaining the trust of the celiac disease community.
Visit www.greatGFkitchens.org for more information.
Contact Beyond Celiac Director of GREAT Kitchens Beckee Moreland at [email protected] or 215-325-1306 ext. 105.