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Found 4 results

  1. Celiac.com 04/05/2017 - To mark the start of Coeliac Awareness Week, Coeliac Australia and Nestlé Professional have launched Gluten Free Online Training – an interactive learning resource for foodservice professionals looking to expand their understanding of gluten free food practice throughout the hospitality industry. Under the guidance of Australian chef and author Tobie Puttock, the project will train up to 30,000 students at all TAFEs and culinary institutes in the protocols for gluten-free food preparation and service. People who successfully complete the training earn a Certificate of Achievement, which covers them for three years under Coeliac Australia's Gluten Free Standard for Foodservice Providers. Cathy Di Bella, special projects officer at Coeliac Australia, says training in safe gluten-free food prep and handling practices is a huge stepping stone to meet the future needs of the foodservice industry. Karen Kingham, dietitian and brand nutritionist at Nestlé Professional, says that the online training is intended to help people working in foodservice to become familiar with gluten-free customer and prep and server issues. The goal is to promote gluten-free awareness and protocols to culinary and food industry workers, to benefit them, the industry, and its patrons. "As most of us know celiac disease is real and symptoms are easily triggered, and I believe this should be treated the same as someone with perhaps a peanut allergy, and therefore food handling is of the utmost importance," said Puttock. It's good to see such influential figures in the food industry bringing such seriousness and professionalism to the preparation and handling of gluten-free foods. Stay tuned for more on this and other gluten-free stories. For more information: Australia's Gluten Free Online Training.
  2. Pop Sugar published an article today called "Please Stop Asking For Organic and Gluten-Free Makeup." The link is below. The author claims that people with Celiac do not need gluten-free makeup unless, in her words, "you intend to drink your foundation." What do you think of articles like this? https://www.popsugar.com/beauty/Why-You-Dont-Want-Organic-Makeup-43262535#comments
  3. amitaitos

    Online Doctor

    Hi. I'm looking for an experienced doctor who has experience and is up to date with the latest research about celiac. I don't want to go to him, but rather chat with him online or send him an e-mail with some questions I have. Any suggestions? Thanks.
  4. Celiac.com 05/08/2013 - A team of researchers recently set out to test determine if an interactive online intervention might help to improve gluten free diet adherence in adults with celiac disease. The research team included Kirby Sainsbury BA/BEd, DCP (candidate), Barbara Mullan PhD and Louise Sharpe PhD. They are affiliated with the School of Psychology, and the Clinical Psychology Unit at the University of Sydney in Sydney, New South Wales, Australia For their controlled trial, the researchers recruited 189 adults with biopsy-confirmed celiac disease. They randomly assigned 101 adults to receive the intervention, and 88 adults to a wait-list control condition. They retrieved post-intervention data for 70 intervention subjects and 64 wait-list participants, along with three month follow-up data for 46 of 50 who completed the intervention period. The team first measured overall gluten-free diet adherence, then measured gluten-free diet knowledge, quality of life and psychological symptoms. The researchers based their results on intention-to-treat analysis, which bases their calculations on initial treatment assignment and not on the treatment eventually received. ITT analysis helps avoid various misleading factors that can color intervention research, such as non-random attrition of participants from the study or crossover. Overall, the intervention group showed strong improvement in gluten-free diet adherence, and gluten-free diet knowledge following the treatment period compared to the wait-list control group. However, changes in knowledge had no effect on adherence. These improvements continued through the 3-month’ follow-up period. The results show that the online intervention program helped improve adherence to a gluten-free diet for people with celiac disease. Such a program can be developed into a valuable resource for celiacs who are struggling with gluten-free diet adherence. Source: Am J Gastroenterol advance online publication 5 March 2013;
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