This products is free for those who attended FNCE® 2019.
Parallel to a sharply increasing popularity of gluten-free foods, consumers, patients and the media have focused increased attention on "gluten sensitivity" in the context of disease and diet. While recent research has provided novel insights into our understanding of how gluten and other components of wheat and related cereals can trigger intestinal and extraintestinal symptoms, a preponderance of misinformation has generated considerable confusion among patients and the general public, not to mention dietitians and physicians. This session will provide a comprehensive and evidence-based review of the science of gluten sensitivity and gluten-related disorders, including diagnostic issues and dietary needs, specifically tailored for dietitians. Potential contribution of non-gluten components of wheat and related cereals to the associated symptoms, including FODMAPs and amylase trypsin inhibitors (ATIs), will also be discussed in the context of nutrition therapy.
CPE Level: 2 - Intermediate
Learning Need Codes: 3020, 5110, 5220
- 8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
- 8.4.4 Considers customers choice, beliefs, food sensitivities, allergies, wants and needs.
- Differentiate fact from myth regarding gluten toxicity, explaining why and how gluten (and other components of wheat and related cereals) can trigger symptoms.
- Demonstrate a clear understanding of the differences among the various gluten-related disorders, and identify dietary needs of each condition.
- Assess nutritional risks associated with gluten-related disorders, and determine appropriate dietary options to improve nutritional status and to benefit the amelioration of clinical symptoms.
- Armin Alaedini, PhD
- Jimin Yang, PhD, MD, RDN, FAND