1 / 8

Gluten-free

Gluten-free. Kristen Estima Sodexo Dietetic Intern July 2013. What is Gluten?. Gluten are proteins found in wheat, barley and rye.

steve
Télécharger la présentation

Gluten-free

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Gluten-free Kristen Estima Sodexo Dietetic Intern July 2013

  2. What is Gluten? • Gluten are proteins found in wheat, barley and rye. • For people who have Celiac Disease or Gluten Sensitivity, whenever they ingest gluten, their immune system attacks the body (such as the intestines) and causes inflammation. Food not allowed on a gluten-free diet: -Wheat -Barley -Rye -Oats (unless gluten-free) These ingredients are found in flour, breads, pasta, cereals, cakes, pastries and cookies.

  3. Recommended foods • Potatoes • Quinoa • Buckwheat • Rice • Corn • Nuts • Beans • Soy • Seeds • Rice/almond flour

  4. Meal substitutions • Breakfast: Instead of toast, you can have an omelet. • Lunch: Instead of a sandwich, you can have a bean taco made of corn tortillas. • Snacks: Instead of crackers and cookies, you can have yogurt and fruit. • Dinner: Instead of fried chicken, you can have baked chicken (not breaded) with vegetables and rice.

  5. Common foods that contain wheat • Bouillon cubes • Brown rice syrup • Hot dogs/sausages • French fries • Gravy • Certain processed soups • Soy sauce • Most store bought sauces

  6. Avoid cross contamination • Whenever foods containing gluten come in contact with gluten-free foods, they become contaminated and put people with gluten intolerance in danger. • Using separate utensils for each food is recommended. Ex: On the salad bar, if the crouton utensil is used for the raisins, the raisins which are naturally gluten-free, become contaminated. • When making a gluten-free meal for a customer, if the same gloves are used, there is a chance you just contaminated that person’s food. (After making sandwiches, for example) • Gluten-free foods must be stored separate from gluten containing foods.

  7. NOT Sure? • If a customer comes to you with the request for a gluten-free meal and you’re not sure what foods are allowed. Make sure to ask for your manager, supervisor or dietitian on staff. Do not chance it! • Giving someone with Celiac Disease a meal with gluten, can make them very ill.

  8. The end • Thanks for your attention!! • Questions??

More Related