1. Gluten & Gluten-free Food Production

2. Agenda O Definition of gluten O Gluten-containing foods O Indications for GF diet O Contraindications for GF diet O Gluten-free (GF) foods O What we can do

3. What is Gluten? O Storage proteins found in wheat, rye & barley O Helps dough rise, preventing bread from falling apart & making it chewy

4. Gluten-containing Foods O Wheat, barley, rye O Spelt, durum flour, couscous, semolina, bulgur, triticale O Barley malt, barley malt extract, brewer’s yeast, malt vinegar, and barley-based ale, beer & lager O Oats

5. Gluten-containing foods O Soup base O Vegetarian meat substitutes O Commercial cake frostings O Soy sauce, barbeque sauce, salad dressings & other prepared sauces O Seasoning blends, such as taco seasonings O Processed meats

6. Tools for Identification O As of January 2006, the top 8 allergens must be labeled on food products O After or next to ingredient list should be a “contains” statement O “Gluten-free” food labeling is voluntary O FMS

7. Indications for GF Diet O Gluten sensitivity O Gluten intolerance O Gluten allergy O Celiac disease

8. Contraindications for GF Diet Everyone else O Whole grains are eliminated from the GF diet, increasing risk for constipation and associated medical conditions such as diverticulitis and diverticulosis

9. Gluten-free Foods O Protein, dairy, fruits, and vegetables O Rice: all varieties except seasoned or flavored O Corn, 100% cornmeal, grits, corn flour, polenta, quinoa, lentils, kidney and other dry beans, split peas, hummus, soy beans, popcorn, buckwheat, millet flour O Potatoes

10. Being a Gluten-sensitive Person Means … O More limited food choices O Symptoms & complications resulting from a gluten-containing diet O Diarrhea or constipation O Bloating & gas O Weight loss O Irritability O Extreme fatigue O Migraines O Depression O And much more…

11. What Can We Do? O Be aware of the basics of a GF diet, its food restrictions, and preparation requirements O Educate all staff about gluten and the need for this restrictive diet O Prepare a policy or procedural plan for handling a gluten-free meal requests O Talk to our customers & assess their dietary needs

12. Provide gluten-free meal options O Buckwheat → flour & noodles; adds an interesting flavor to GF waffles & pancake mixes O Millet flour → improves the texture and taste of pizza crusts; millet porridge as a hot cereal alternative O Quinoa → substitute for Couscous O 100% Cornmeal & corn flour → make great cornbread and tortillas O Arborio rice → can be used to make GF risotto

13. Sodexo Training Manual O Training resources available on Sodexo Net to help Sodexo employees better understand the GF diet O A better understanding of the GF diet will help students dining with us feel confident in our capability of meeting their dietary needs