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Asheville, NC - Gluten-Free Dining Services

Event details

As more consumers are diagnosed with celiac disease and gluten-related

disorders, food service facilities will be called on to provide them with

safe, gluten-free meals. This seminar will provide the knowledge and tools

you need to prepare gluten-free meals with confidence.

AUDIENCE: Food service staff and facility managers in retirement

communities, long-term care, schools, colleges and universities, daycare,

hospitals and camps.

Time: Saturday, April 27, 2013

Registration 8:30am

Program 9:00-11:00am

Gluten-Free Expo 11:00am - 1:00pm

Location: Sherrill Center, UNC-Asheville Campus, 227 Campus Drive,

Asheville, North Carolina

Cost: $30 first attendee (15% discount when 2 or more attendees register

together from same facility)

Attendance includes admission to the Asheville Gluten-Free EXPO, featuring

over 50 national and local gluten-free vendors, cooking demos and

educational information.

Purpose: To provide managers and staff in institutional food service

settings with the knowledge and skills to provide safe meals for their

patrons living with celiac disease and gluten intolerance.

Program Objectives: The participant will be able to:

1. Summarize the different types of gluten-related disorders.

2. Properly identify gluten-containing ingredients and apply this knowledge

to reading food labels for gluten.

3. List gluten-free grains, common gluten-free substitutions and other

gluten-free foods to create a safe and balanced diet.

4. Identify proper procedures to prepare gluten-free menu items in a safe

environment using "no to low cost solutions".


9:00 - 9:20 Gluten-Related Disorders - Cynthia Kupper, MS, RD

9:20 - 9:30 Understanding the needs of Gluten Free Consumers - Cynthia

Kupper, MS, RD

9:30 - 10:00 Ins and Outs of the Gluten Free Diet - Laurie Steenwyk, M.Ed.,


Identify gluten containing grains, and food ingredients.

Identify gluten-free grains, common substitutions, and what a balanced

gluten-free diet should contain.

Discuss food label regulations.

Explain how to properly read food labels to identify gluten containing


10:00 - 10:10 Break with Gluten-free Snack

10:10 - 10:40 Producing Gluten-free Meals in a Non-dedicated Kitchen - Chef

Aaron Flores

Walk through facility transitions to gluten-free menu planning and food


Menu planning



Staff training and education

Discuss perceived barriers, gluten free menu options.

Provide example of one week gluten-free menu.

10:40 - 11:00 Question and Answer


Cynthia Kupper, MS, RD is Executive Director of the Gluten Intolerance Group

of North America (GIG), the nation's first non-profit association with the

mission to improve the health and lives of those living gluten-free.

Laurie Steenwyk, M.Ed., RD, LDN is a clinical dietitian at Pardee Hospital

in Hendersonville. She specializes in celiac disease and the gluten-free

diet and directs the Hendersonville celiac support group.

Chef Aaron Flores is the Food & Beverage Director/Executive Chef, Embassy

Suites Crystal City, Arlington, VA. He specializes in planning large

conference menus for those with multiple severe food allergies.


Registered Dietitians - application has been made for 2 CEUs from the CDR.

Certified Dietary Managers - application has been made for 2 CEs from CBDM.

Directions: The Sherrill Center is easily accessible by I-40, I-240, I-26,

and multiple city streets. Located in North Asheville, NC the facility is

only minutes from Downtown. For directions visit:

http:/ /


Register on the Gluten Intolerance Group (GIG) Website:

Please pay with a credit card

For more information:

GIG Customer Service

Laura Steenwyk: 828-696-1000 ext 3654


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