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Celiac Disease

Celiac Disease. Katelyn Quealy Morrison Chartwells Dietetic Intern. Gluten Free Trends. Celiac Disease is gaining much attention lately! Some people cannot eat gluten because of Celiac Disease. Others give gluten up for supposed health benefits.

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Celiac Disease

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  1. Celiac Disease Katelyn Quealy Morrison Chartwells Dietetic Intern

  2. Gluten Free Trends • Celiac Disease is gaining much attention lately! • Some people cannot eat gluten because of Celiac Disease. • Others give gluten up for supposed health benefits. • What we know: Celiac Disease is on the rise. • 1 out of every 133 people are diagnosed with CD.

  3. Celiac Disease • Celiac Disease is an autoimmune disease. • People who have Celiac Disease have an intolerance to gluten. • Your genetics can play a role in being diagnosed with CD. • When a person with CD eats gluten, their immune systems reacts negatively. • The intestines become inflamed and damaged. • Most diagnosis occur in infancy and around 40-60 years of age.

  4. Celiac Disease • Nutrients cannot be absorbed as easily if the digestive tract is damaged. • Many times, CD patients need to take supplements to boost their nutrient stores. • CD is diagnosed with a biopsy of the intestinal walls. • If the walls are damaged, CD is diagnosed.

  5. Gluten Free Diet • The only cure for Celiac Disease is a gluten free diet. • Gluten is a protein found in wheat, rye and barely. • No wheat, rye or barley! • Spelt, farina and couscous all contain wheat, so read labels closely. • Read oat labels (sometimes oats are processed in a factory with wheat).

  6. Gluten Free Diet

  7. Acceptable Grains and Flours • Amaranth, arrowroot, bean flours, buckwheat, cornstarch, corn flour, coconut flour, quinoa, tapioca, millet, potato flour, rice flour

  8. Tips for avoiding gluten in foods • Read all food labels, gluten can be used in the processing and production of many foods that normally do not contain gluten! • Be wary of breaded or battered meats. • Many sauces and gravies contain gluten.

  9. Preventing Cross Contamination • Clean and sanitize all utensils and cooking areas. • Change your gloves after each task, and wash hands frequently. • Use a separate toaster for gluten-free foods. • Use separate condiment jars for gluten-free people.

  10. Preventing Cross Contamination • Use separate utensils for gluten-free foods. • Label all foods that can be contaminated easily as gluten free. • Deep fried foods are often fried with other foods that contain batter. • Buffets foods can cross into each others compartments. • Can you think of anymore?

  11. Questions?

  12. References: • Mahan KL, et al. Krause’s Food and The Nutrition Care Process. 13th Edition. St. Louis, Missouri: Elsevier Inc; 2012 • CeliacNow. The Celiac Disease Center Website. Available at: http://www.bidmc.org/Centers-and- Departments/Departments/Digestive-Disease-Center/Celiac- Center.aspx. Published in 2013. Accessed September 11, 2013. • Celiac Disease. The Celiac Disease Foundation Website. Available at:http://www.celiac.org/index.php?option=com_content&viewarticle&id=3&Itemid=9. Published in 2013. Accessed September 11, 2013.

  13. Outline • Topic: Celiac Disease: The Gluten Free Diet • Objectives of the presentation: The objectives for this presentation are to have the participants: Explain what celiac disease is Identify foods that contain gluten. Describes ways to prevent cross contamination • Key points/messages: What it is: Celiac disease is a disease that consists of an intolerance to gluten, the cure is a gluten free diet. What the gluten free diet consists of: Which means no wheat, rye and barley. How to prevent cross contamination: Cross contamination can contaminate gluten free food, special precautions can be taken to prevent cross contamination. Activity: sample gluten free products

  14. Evaluation • I passed out a 5 question survey to determine if my objectives were met. All participants had an increase in knowledge, all the participants thought it was helpful because of the growing number of students with celiac disease, all the participants thought the information was interesting, they thought it was easy to follow and understand and if they could change one thing they would have liked me to talk in detail about how to use the flours and grains I listed as alternatives. • Sheryn asked me to do this topic because there was a great need for the food service staff to learn more about CD. Overall, I had a great time and I thought it went really well!

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