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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

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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