1. Gluten Free Diet Basics
Nadia Steinbrecher, BS, DTR
Sodexo Dietetic Intern

2. What do you know about the gluten free diet?

3. Protein found in wheat, rye, and barley grains.
What is gluten?
Protein found in wheat, rye, and barley grains.
Gives bread it’s elasticity and helps
dough rise.
That’s why many gluten free products have different textures from regular foods!

4. What is celiac disease? Affects 1 in 133 Americans Autoimmune disorder
Causes malabsorption, diarrhea, constipation, and many other health problems.
People diagnosed with celiac disease MUST follow a gluten free diet for life, or can face serious health problems.

5. Why do some people go gluten free if they don’t have Celiac Disease?
Irritable bowel syndrome
Chronic fatigue
Thyroid problems
Family members have Celiac Disease
Wheat or gluten allergies
Some people just feel better on the diet!

6. Why is this important?
Patients in the hospital are already sick or immunocompromised! If they must follow a gluten free diet and get sick, it can be very harmful to them!

7. What should I do if someone says they’re gluten free?
Unless they state otherwise, assume they must follow a strict gluten free diet.
We have many gluten free menu options.
Inform the cook that the patient is gluten free.
If the patient has many questions, you can refer them to the RD.
If the patient follows a gluten free diet but wants to order something NOT gluten free, you may want to check with the RD or RN. Many people follow a gluten free diet but will still eat gluten occasionally-this is fine UNLESS the person has Celiac Disease.

8. Other things to keep in mind
Patients who are gluten intolerant may have other food sensitivities-dairy, soy, corn, etc.
Hospitalized patients may bring food from home. Many celiac resources recommend this.
People who are gluten sensitive
can get sick from a tiny crumb
of gluten.
When in doubt, ask the RD!

9. What is cross contamination?
When gluten free foods come in contact with foods that contain gluten, thus making the gluten free item no longer gluten free and “contaminated” with gluten.
It only takes a crumb!!

10. Avoiding cross contamination
First, communicate to everyone involved in meal prep that the patient is gluten free.
Work areas need to be
CLEAN
Change gloves between preparing gluten and gluten free meals.

11. More food prep….
Gluten free food items need to be stored separately from gluten foods and clearly marked. Some items can be easily mixed up!
Grills, pans, and other cooking surfaces need to be cleaned before preparing gluten free items.

12. Don’t use the same cooking utensils to prepare or serve gluten and gluten free foods!
Toasters and fryers must be dedicated to making only gluten free food items.

13. Is the salad bar safe?
Naturally gluten free items such as lettuce and other vegetables can be cross contaminated with crumbs from things like crackers and croutons!

14. What about condiments?
Read the label. Most are gluten free, but it’s good to check. Soy sauce and Worcestershire sauce are NOT gluten free!
To avoid cross contamination with condiments, use single-serve packets rather than large jars that may be contaminated with gluten crumbs!

15. And what about oats? Oats are grown in the same field as wheat.
Oats are naturally gluten free but can become contaminated during harvest.
Only oat products labeled “gluten free” are truly safe!

16. Questions?
When in doubt, ask the RD!