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The Gluten Free Diet Keene State College Dietetic Interns
Andrea Cropley & Gabriela Espinoza
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Objectives Define gluten
Identify who should follow a gluten free diet and how it relates to Celiac Disease List at least 3 naturally occurring foods on the gluten free diet Today we will be giving you an overview of the gluten free diet. During this presentation we will define what gluten is, identify who should follow the gluten free diet and how gluten relates to celiac disease, and to give you examples of naturally occurring foods on the gluten free diet. We have a few activities plus a tasty gluten free treat at the end. Before we go further into our presentation, we would like to know what you have heard about the gluten free diet.
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What does gluten free mean to you?
Ask the participants what they know about gluten free or what they have heard. What does gluten free mean to you?
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What is Gluten? A protein found in wheat, barley, rye, and triticale.
Gives dough its elastic texture. Acts as a glue to hold ingredients together. References: Nutrition-Concepts and controversies Image:
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Should you be Gluten Free?
Ask if anyone is on a gluten free diet? Does anyone know why someone would follow a gluten free diet?
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Celiac Disease Chronic inflammatory condition resulting from an immune system reaction to gluten. Signs and Symptoms vomiting diarrhea abdominal bloating Weight loss Anemia Fatigue Headaches Joint and muscle pain 3 million americans have celiac disease 18 million americans have a sensitivity to gluten Some people may not be diagnosed with celiac disease but could have a sensitivity to gluten. Symptoms-in-Children1.jpeg Children1.jpeg
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Diagnosing Celiac Disease
Blood Test tTG-IgA Celiac disease antibodies Biopsy Small intestine Gluten sensitivity vs allergy Gluten sensitivity does not damage the small intestine but may still experience GI distress. If blood test suggests celiac disease, a biopsy would be the next step to confirm the disease A biopsy is taken from the small intestine in an outpatient facility. The biopsy will help physicians analyze the small intestine for any damage. Patients who are going in for the biopsy test must NOT be on a gluten free diet, the test results may be altered. Patients who have gone through tests and do not have celiac disease may still have a sensitivity to gluten. A sensitivity is when a patient cannot tolerate gluten BUT do not have celiac disease. When gluten is consumed= some may experience GI symptoms but will not have damage to the small intestine. An allergy to gluten will damage the small intestine. Can cause weight loss, vomiting, and anemia in severe cases. If not treated, can lead to malnutrition. - picture
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Where is gluten found? Wheat, Rye, and Barley: Pasta Couscous Bread
Flour Tortillas Cereal Crackers Beer Gravies Dressings Sauces Malt Soy Sauce Oats references: Image:
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Cross-Contamination Cross contaminated by wheat, barley, and rye
Occurs at home or in restaurants Storage in the kitchen Use separate cookware and appliances Keep surfaces clean Avoid “double dipping” People who are not able to consume gluten need to look at the ingredients list for any possible cross contamination. Gluten can be cross contaminated by being mixed with wheat, barley, and rye. This can occur at home or in restaurants. Store gluten free items on the top shelf to decrease chances of cross contamination Do not use wooden spoons or cutting boards that have also been used to prepare foods that contain gluten. The wooden spoons and boards can harbor residual gluten. It is advised to use metal or plastic spoons. Using separate toasters, waffle and bread makers can decrease chances of cross contamination. Avoid “double-dipping”= Using a spoon or knife the first time is ok but once the utensil has touched a food item containing gluten, you can contaminate the container if the same utensil is used. For people with celiac disease, it may be safer to have their own jar of peanut butter, jelly, mustard, etc. -picture
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The Scoop on Oats Oats themselves do NOT contain gluten.
Avoided due to cross-contamination with wheat, barley or rye. Gluten Free oats are specifically produced. Look for oats labeled “Gluten Free”
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What Foods are Naturally Gluten Free?
Fruits Vegetables Meat and Poultry Fish and Seafood Dairy Beans Legumes
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What Grains are naturally Gluten Free?
Quinoa Millet Corn Potato Flax Chia Rice Nut flours Tapioca
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Nutrition Fact Label Key words to look out for: Oats Wheat Rye Barley
Malt Brewers Yeast Natural Flavorings Part of the nutrition fact label is the ingredient list. This label will be able to tell you whether an item is gluten free. There are seven key words to look out for when looking at a label. We are now going to have you all look at two different ingredients labels to figure out which item is gluten free.
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Option A INGREDIENTS: WATER, TAPIOCA STARCH, BROWN RICE FLOUR, CANOLA OIL, EGG WHITES, POTATO STARCH, MODIFIED FOOD STARCH, TAPIOCA MALTODEXTRIN, DRIED CANE SYRUP, TAPIOCA SYRUP, YEAST, GUM (XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), SALT, LOCUST BEAN GUM, CULTURED CORN SYRUP SOLIDS AND CITRIC ACID (MOLD INHIBITOR), ENZYMES. CONTAINS: EGG Ask participants to identify if this bread is gluten free. What ingredients can you pick out of the ingredient list.
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Option B Ask participants to identify if this bread is gluten free. Have them pick out specific key ingredients.
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Positives Negatives Alleviate symptoms of Celiac Disease
More energy Alleviate digestive problems Regain lost weight Reverse Nutrient Deficiencies Consists of healthy whole foods: Fresh Fruits and vegetables Meat and Poultry Fish and Seafood Dairy Beans and Legumes Consuming fewer products enriched with nutrients Deficiencies in iron, calcium, thiamine, riboflavin, niacin and folate Inadequate intake of fiber Cost Requires time and dedication Potentially decrease the amount of beneficial bacteria in the gut which can negatively impact the immune system. Gluten free products tend to be more expensive than gluten containing products Following the gluten free diet takes time and dedication-required to closely look at nutrition fact labels for gluten ingredients. Image:
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Not All Gluten Free Options are Healthy!
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Which Foods Are Gluten Free?
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Couscous Vs Rice
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Baked Beans Vs Pasta
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Corn Vs. Bagel http://www.chinwijaya.com/?page_id=50
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Conclusion Gluten gives dough its elastic texture. Celiac disease
Choose naturally occurring gluten free foods. Avoid processed gluten free products.
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References
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