Brought to you by the Center for Lifelong Learning with a special thank you to the content developers, Alessio Fasano, MD and Tricia Thompson, MS, RD. Planned with the Dietitians in Medical Nutrition Therapy DPG (DMNT).
Module 1 focuses on the current research related to gluten-related disorders including celiac disease, non-celiac gluten sensitivity, dermatitis herpetiformis and gluten ataxia. The prevalence, pathophysiology, symptoms, and diagnosis co-morbidity will also be discussed. An overview of the gluten-free diet (GFD) as followed in the U.S., including allergen and gluten-free labeling laws as they pertain to the various governmental agencies (FDA, USDA, TTB), will be presented in detail. Issues related to cross-contact with gluten-containing grains and key topics causing consumer confusion, such as gluten-free status of certain ingredients, will also be discussed.
CPE Level: 2
Suggested Learning Need Codes: 1080, 2000, 4050
Performance Indicators: 1.5.1, 8.1.2, 8.3.6
- Identify clinical, epidemiological, and diagnostic characteristics of celiac disease, wheat allergy, and gluten sensitivity.
- Differentiate between the clinical reasons for the gluten-free diet versus the misconceptions on the benefit of the diet.
- Identify the areas of consumer confusion around the gluten-free diet and labeling law and determine how to successfully address these issues with clients.
The Certificate of Training program consists of five separate modules that build on each other. To receive the certificate associated with this training, all modules and related tests must first be completed and a subsequent final post test exam after the final module must be passed with a minimum of an 80%. The Certificate of Training can then be downloaded and printed from the site.
This product is approved for individual use only. Only the registered participant is eligible for continuing professional education units.
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