1. 1 Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Lesson 5: Managing Celiac Disease

2. 2 Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Lesson 5: Managing Celiac Disease Define celiac disease and explain dietary treatment. Explain ways foodservice assistants can prevent exposing students with celiac disease to gluten. Learning Objectives

3. 3 Definition of Celiac Disease Celiac disease is a genetically-based autoimmune disease characterized by sensitivity to the protein gluten.

4. 4 Dietary Treatment The only treatment for celiac disease is a gluten-free diet. Gluten is a protein in wheat, barley, rye, and hybrids of these grains. A gluten-free diet does not include protein from these grains. The grains corn, rice, sorghum, teff, wild rice, millet, amaranth, quinoa, and buckwheat may be eaten.

5. 5 Where Is Gluten Found? Gluten is found in flour, bread, bread products (e.g., pizza crust), pasta, and breakfast cereal. Gluten also may be an ingredient in many other foods, including soups, hotdogs, gravies, and French fries.

6. 6 Reading Food Labels for Gluten Many products are labeled gluten- free. For products not labeled gluten- free, read the ingredients list and Contains statement.

7. 7 FDA Food Labels Wheat Rye Barley Malt Oats (due to gluten contamination) Brewer’s Yeast

8. 8 USDA Food Labels Modified food starch Dextrin Semolina, farina, durum flour, enriched flour, graham flour, white flour, and plain flour In addition to wheat, rye, barley, malt, oats and brewer’s yeast, also look for:

9. 9 Preventing Exposure at School Read food labels, including ingredients list and Contains statement. Know the ingredients that must be avoided. Take steps to avoid cross- contamination in the kitchen.