Celiac Survival Guide. Are you already diagnosed with celiac disease and look for help with managing your daily gluten-free diet? The NFCA Celiac Disease Survival Guide is a comprehensive guide for living a happy and healthy gluten-free lifestyle. The guide provides suggestions for food choices during the early healing process and also explores the fast-expanding marketplace. There is even information about pizza and beer, birthday party planning and the best tasting products on the market! Medical tips are also provided, as well as a step-by-step guide for ensuring ongoing health. www.beyondceliac.org/What_is_Celiac_/Celiac_Survival_Guide/416/
Gluten in Medications. Do you know all of the ingredients in all of the medicines that you take? Probably not! Current United States regulations do NOT require manufacturers to label the inactive ingredients in drugs. These inactive substances are called excipients and can be any one of a number of starches including wheat, corn, potato or tapioca. To learn all about the inactive ingredients in medications, download this short and simple flyer that the NFCA developed with the help of the American Society of Health-System Pharmacists. You can download an extra copy to give to your local pharmacist as well. www.beyondceliac.org/What_is_Celiac_/Gluten_in_Medication/434/
School Lunches. Are you the parent of a child with celiac? If so, this resource is for you! With the help of the United States Department of Agriculture, the NFCA developed guidelines to help children and parents navigate their school’s meal program. The guidelines explain federal laws and provide step-by-step instructions for getting a child special gluten-free meals at school. www.beyondceliac.org/What_is_Celiac_/School_Lunches/464/
Related Diseases. Celiac disease is directly related to several other diseases and conditions. The NFCA has worked with leading researchers and organizations to provide the latest information on how celiac disease and the gluten-free diet is related to these conditions. Diseases include: Dermatitis Herpetiformis, Type 1 Diabetes, Thyroid Disease, Infertility, Osteoporosis, Depression, Sjogren’s Disease, Juvenile Idiopathic Arthritis, Intestinal Cancer, Peripheral Neuropathy, Down Syndrome, Turner Syndrome, William Syndrome, Liver disease and migraine headaches. www.beyondceliac.org/What_is_Celiac_/Related_Diseases/98/
Gluten-Free Cooking Sprees. Mark your calendars and sharpen your knives! If you love food, be sure to check the NFCA website for a Gluten-Free Cooking Spree near you! Watch top doctors, chefs and dietitians compete to cook the best gluten-free food! And, the best part is that you get to eat it too! Cities for 2008 include San Francisco, St. Louis, Washington, DC, Buffalo, Boston and West Palm Beach. www.beyondceliac.org/Events/Gluten_Free_Cooking_Sprees/331/
Cooking Videos. Watch NFCA’s Gluten-Free Cooking Show Alternative Appetites 24/7 on the website. I’ll teach you to cook delicious food that no one will ever guess is gluten-free! All of the recipes are super easy and even a college boy could master these techniques! Current episodes feature pizza, risotto and of course the Brazilian Cheesebread Company. www.beyondceliac.org/Other/Alternative_Appetites_1/466/
These are just some of the amazing resources available at the National Foundation for Celiac Awareness. Be sure to visit www.beyondceliac.org to see even more fabulous documents and articles that can help you live the fullest and most delicious gluten-free life!
A huge thank you to all of the NFCA sponsors who make having these events possible and to all of the vendors who graciously donated food for the event! We couldn’t have done it without you! An extra special thank you to Bob’s Red Mill, Bio-Rad, Quest Diagnostics and Pamela’s Products for going above and beyond to make the event a huge success.
And, a HUGE ROUND OF APPLAUSE for the San Francisco Celiac Community for making this one of the largest attended cooking sprees yet! And of course, thank you to the Cougars for providing fabulous entertainment!
Testimonials From the Winning Teams: Anne Louise Santoro is a Registered Dietitian with the American Dietetic Association. She holds a degree in Literature from Harvard University and a degree in Nutrition from the University of Massachusetts at Amherst. Ms. Santoro brings to her nutrition practice over 15 years of experience in the food service industry. She has been a Food Service Manager, Cafe Manager, Pastry Chef, and Vegetarian Cook. She has an on-going private practice as The Food Coach…Your Personal Food Trainer where she provides a variety of nutrition services tailored to meet client’s specific needs.
Anne says, “I had a lot of fun participating in the cooking spree! All the teams seemed to be having a blast cooking their meals with such dedication. I have to say I’ve never tasted so many delicious gluten-free foods, especially the desserts! I learned so much more about celiac disease by participating in this event. I knew there were classic symptoms, but I had no idea about the extent to which one can suffer from Celiac disease, how it can affect ones life in so many ways. Before the spree I wouldn’t have even thought about cross-contamination, but now I see how celiac disease extends beyond the food itself to how it is prepared and under what circumstances.”
Nancy Wei is a Registered Dietitian with experience in weight management, diabetes, nutrition during pregnancy and childhood obesity. Nancy’s nutrition background ranges from improving health status through individual nutrition consultations to implementing large-scale research studies and public health programs. As current Operations Manager at Revolution Foods, Inc, a company specializing in providing fresh, home-style school lunches, Nancy is passionate about improving access to healthy food and the way children eat. Nancy completed her graduate training in Public Health Nutrition at University of California at Berkeley.
Nancy says, “The Gluten-Free Cooking Spree was a fun and rewarding experience. The moment Chef Glenn handed me the vegetable peeler and the bag of organic carrots, I knew he was going to work us hard! It was wonderful to talk to the guests about the delicious gluten-free food we had prepared and see their satisfied smiles of approval after their first bite of the winning dish. The best way to raise awareness and increase support for the celiac community is to bring together delicious food, medical knowledge, and nutritional expertise, which was exactly what this event did. I learned that you can be really creative with safe grains without compromising taste.”
With more advanced screening and testing for celiac disease and gluten intolerance, more Americans will be finding themselves relying on a gluten-free diet. This is the future — more people living on a gluten free diet, each seeking education and resources.
Dietitians are one of the most valuable sources of food and nutrition services. With more people living a gluten-free life, it is essential that dietitians have practical information for the preparation of gluten-free foods. The detailed manual was originally prepared for food service providers and adjusted for the use of dietitians in both clinical and institutional settings. This is practical information for the implementation of a gluten-free diet, which addresses the top concerns of awareness, supplies, and cross contamination, which will each lead to allowing someone with celiac disease to eat well, thrive, and become healthy again.
SUMMARY: GREAT Dietitians Basic Course (3CPEUs) provides the basics of gluten-free kitchen protocols. GREAT Dietitians Advanced Course (7) is a train the trainer program. Utilizing already trained dietitians we build a cooperative relationship with you as you help train others in the GREAT program.