Celiac Disease, Gluten Sensitivity & the Gluten-Free Diet Webinar

Credits: 1.5
Course Expiration: March 28, 2020
Professional Approvals: CDR, NCBDE, CBDM
Availability:Currently Available
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Listen as international expert Shelley Case, BSc, RD teaches nutrition professionals how to stay up to date with the latest research about gluten-related disorders so they can effectively manage the nutritional needs of this growing population. 

Celiac disease is an inherited autoimmune disorder affecting 1-2% of the population. An increased prevalence of celiac disease is seen in other associated disorders such as Type 1 diabetes, autoimmune thyroid and liver diseases, Sjogren’s syndrome and Down syndrome.

Non-celiac gluten sensitivity (NCGS) is another condition thought to be triggered by the ingestion of gluten, although othercomponents in wheat and FODMAP carbohydrates also have been implicated. Due to conflicting research, the lack of diagnostic biomarkers, and overlapping symptoms with celiac disease and IBS, the true prevalence of NCGS is unknown. In addition, it has been found that some individuals with NCGS actually may have undiagnosed celiac disease.

This session will provide evidence-based and practical information about celiac disease and NCGS, including clinical presentations, diagnosis, dietary management; North American gluten-free labeling regulations; nutritional quality and safety of gluten-free products; and client education resources.

All facility owners should require this course yearly for RDNs, CDMs, and all dining service staff. Other facility staff who prepare or serve foods to residents/patients should also be required to take this course so they understand the risks of foodborne illness. - Marne Keeler, RDN,... Read More
- Food Code 2017 Course

After completing this continuing education course, the learner should be able to:

  1. Identify symptoms and discuss diagnostic challenges in order to differentiate between celiac disease and non-celiac gluten sensitivity.
  2. List associated conditions with a high risk for celiac disease.
  3. Describe the gluten-free diet including grains/foods allowed and to avoid.
  4. Explain the dietary management strategies for celiac disease and non-celiac gluten sensitivity.
  5. Discuss the key components of gluten-free labeling regulations and their impact on client education.
  6. List key resources and products for clients.

CDR Level: II

Suggested CDR Learning Needs Codes:

  • 3000 Nutrition Assessment
  • 5000 Medical Nutrition Therapy
  • 5110 Allergies, Sensitivities, Intolerances
  • 5220 Gastrointestinal Disorders

Suggested CDR Performance Indicators:

  • 8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions
  • 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
  • 10.1.3 Works collaboratively with the interdisciplinary team (including NDTRs) to identify and implement valid and reliable nutrition screening to support access to care

Additional CDR Learning Needs Codes and Performance Indicators may apply.

CBDM

This course has been submitted for approval by the Certifying Board of Dietary Managers (CDBM).

Hours: 1.5 General CE

Approval Number: 164307

Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.

CDMs are to retain a copy of the certificate of completion in the event they are audited.

Shelly Case Webinar SpeakerShelley Case, BSc, RD is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States and the Professional Advisory Council of the Canadian Celiac Association.

A popular speaker and educator, her articles have appeared in many medical journals, magazines and other publications. Shelley has been featured on radio and television including NBC’s Today show and frequently quoted in major print media. In recognition for her dedication to educating health professionals and individuals with celiac disease in North America, Shelley received the Queen Elizabeth Golden Jubilee Medal.

Disclosures:

Shelley Case reports the following relevant disclosures: she serves on the Professional Advisory Council: Canadian Celiac Association; Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group; Scientific Advisory Board: Grain Foods Foundation; Ask the Celiac Expert Columnist: Allergic Living Magazine; Publisher and Author of Gluten Free: The Definitive Resource Guide. She has certified that no conflict of interest exists for this program.

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