Presentation is loading. Please wait.

Presentation is loading. Please wait.

ADJUSTING TO THE GLUTEN FREE LIFESTYLE Margaret Roberts CDN 1605 October 31, 2011.

Similar presentations

Presentation on theme: "ADJUSTING TO THE GLUTEN FREE LIFESTYLE Margaret Roberts CDN 1605 October 31, 2011."— Presentation transcript:

1 ADJUSTING TO THE GLUTEN FREE LIFESTYLE Margaret Roberts CDN 1605 October 31, 2011

2 What is Celiac disease? Damages lining of small intestine Prevents small intestine from absorbing parts of food Genetic disorder Occurs at any age, usually set off by stress, physical injury, infection, childbirth or surgery MFR CDN 1605 10/31/2011

3 Celiac Disease MFR CDN 160510/31/2011

4 Celiac Disease Treatment Currently there is no treatment The only way is to treat the side effects Strict adherence to a gluten-free diet makes the disease manageable. MFR CDN 1605 10/31/2011

5 Objectives: After instruction, participants will be able to read food labels to determine if a food choice is gluten-free or not or not using the available information. After instruction, the particpants will be ablt to plan a balanced meal with gluten-free foods using the MyPlate tool. MFR CDN 1605 10/31/2011

6 Where’s Gluten? MFR CDN 1605 10/31/2011

7 Where’s Gluten? 10/31/2011

8 There’s the gluten! 10/31/2011

9 Food Labels: How they can help The 2006 Food Allergen Labeling and Consumer Protection Act means Wheat MUST BE LISTED IN THE INGREDIENTS Read the Ingredients list carefully If a bad ingredient is listed, DO NOT EAT IT Gluten free= 20 parts per million of gluten 10/31/2011

10 Steps to Reading the Food Label STEP ONE: Is wheat in the ingredients list OR is it listed in an allergen statement beneath the ingredients list? IF YES: Sorry, you cannot eat this product. Briefly Mourn it and move on. IF NO: Keep Reading, you never know what you find in the ingredients list… STEP TWO: Read the ingredient list. Is there Barley, Rye, Malt, or Oat listed? IF YES: Sorry, you two just were not meant to be together. IF NO: This product is ok! MFR CDN 1605 10/31/2011

11 AVOID THESE INGREDIENTS! Barley Barley malt Bran Brewers yeast Bulgur Couscous Cracked wheat Durum wheat / flour Einkorn Emmer Enriched flour Farina Farro Flour Flour, self-rising Graham flour Kamut Malt extract Malt flavoring (corn malt OK) Malt vinegar Oats (unless “GF”) Oat bran Orzo Rye Semolina Spelt Triticale Wheat Wheat bran Wheat flour Wheat germ Wheat gluten Wheat starch Whole wheat Whole wheat flour White flour MFR CDN 1605 10/31/2011

12 Questionable Ingredients Corn starch Dextrin Maltodextrin, Modified food starch Fillers, Natural flavoring Hydrolyzed vegetable protein (HVP) Emulsifier Stabilizer Hydrolyzed plant protein (HPP) MFR CDN 1605 10/31/2011

13 Permitted foods! Agar Amaranth Annatto Arrowroot Aspartame Bakers yeast Bean flour Brown rice flour (Buckwheat ) (Caramel Color) Carob Carrageenan Cellulose powder Chia seed Citric acid Corn Corn bran Corn flour Cornstarch Flax Gum acacia Gum arabic Gum tragacanth Guar gum Hominy / Hominy grits High fructose corn syrup (HPP, HVP, TVP) (Maltodextrin) Maltol Methyl cellulose Millet Montina (Indian rice grass) MSG Nut flours Pectin Potato flour Psyllium Quinoa MFR CDN 1605 10/31/2011

14 More Permitted Foods! Rice bran Rice flour Rice starch Sago Sodium saccharin Sorghum Soy Soybean Soy flour Spices (pure) Splenda Starch Tapioca Flour / Starch Teff Vanilla extract Vanillin Vinegar: Apple; Apple Cider; Distilled; White; Wine Whey Yeast Yeast (autolyzed) Xanthan gum MFR CDN 1605 10/31/2011


16 Social Tips Never eat anything unless you have read the bag yourself A lot of churches have gluten-free wafers Cross Contamination might be an issue Call ahead and talk to manager of restaurant or party host to discuss possible options. Hand out information sheets to family members Good hand outs at (Celiac disease foundation) Bring your own food if necessary. MFR CDN 1605 10/31/2011

17 Meal Planning MFR CDN 1605 10/31/2011

18 Meal Planning Meat: Avoid breaded meats Frozen, gluten-free breaded chicken and fish available Dairy: After staying on strict gluten-free diet, slowly introduce cheese back into the diet Sharp cheeses Soy milk, almond milk (FORTIFIED) Vegetables: All fresh, frozen, dried varieties MFR CDN 1605 10/31/2011

19 Meal Planning Fruits: All dried, fresh, frozen varieties are permitted Grains: The issue Many gluten free options available Quinoa, rice, gluten-free bread, corn tortillas Condiments: Many Salad dressings are gluten free Avoid soy sauce MFR CDN 1605 10/31/2011

20 Closing remarks Always read the food labels-you never know where gluten is lurking It is possible to have a balanced meal while on a gluten-free diet STAY POSITIVE!!! There are many more foods that are allowed on the gluten-free diet than are disallowed. MFR CDN 1605 10/31/2011

21 References Celiac Disease Foundation. (n.d.). Retrieved October 10, 2011, from Diet and Lifestyle: Dinga, M. (2011, October 17). Celiac Disease and the Gluten Free Diet. Pittsburgh, PA: University of Pittsburgh Medicine. Lempert, P. (2005, October 26). MSNBC. Retrieved October 10, 2011, from Celiac Disease: What to look for on food labels: food/t/celiac-disease-what-look-food-labels/#.Tpw- ouyRmSo MFR CDN 1605 10/31/2011

Download ppt "ADJUSTING TO THE GLUTEN FREE LIFESTYLE Margaret Roberts CDN 1605 October 31, 2011."

Similar presentations

Ads by Google