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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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".

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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