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Event: Asheville, NC - Gluten-Free Dining Services

in Gluten-Free Community Calendar
Added by admin, 18 Mar 2013


Taking place 27 Apr 2013 (Single Day Event)

admin


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".



SEMINAR AGENDA

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.,
RD, LDN

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
ingredients.



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
preparation.

Menu planning

Purchasing

Preparation

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



FACULTY

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.



CONTINUING EDUCATION:

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:/ /sherrillcenter.com/directions



REGISTRATION:

Register on the Gluten Intolerance Group (GIG) Website:

http://tinyurl.com/acgonqc



Please pay with a credit card



For more information:

GIG Customer Service

customerservice@gluten.net

Laura Steenwyk: 828-696-1000 ext 3654

Laura.steenwyk@pardeehospital.org
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