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The Scoop on Gluten Free: Research and Practice Tips

Tuesday Feb 14, 2017 at 11:00 am-12:00 pm EST

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Sliced loaf of bread

To receive your CDR CPEU certificate, please click here.

CPEUs for RDNs are no longer available for this event.

You will need to complete a brief survey about today’s webinar. Afterwards, you will be prompted to input your name and email address and the CDR CPEU certificate will be emailed directly to you. Please direct any questions to milfamln@gmail.com.

Gluten-free diet: fad or life-saving? Do you have patients asking about gluten-free diets? Or patients who are on a self-imposed gluten-free diet who may not need to be? Tune into this free webinar to discover when a gluten-free diet is necessary, accurate testing methods to determine need, and additional facts about gluten sensitivity.

At the end of this session, attendees should be able to:

  • State the etiology, symptoms, and diagnostic process of both celiac disease and non-celiac gluten sensitivity (NCGS).
  • Discuss the “fad” of gluten-free and the risks to eating gluten-free without medical necessity.
  • Summarize the gluten-free labeling rules including controversial and confusing ingredients.
  • Discuss three challenges gluten-free patients have when eating away from home.
  • Identify two other food intolerances that could cause continued symptoms in gluten-free patients.

Approved for 1.0 CPEU for Registered Dietitians. Suggested learning need codes: 5090, 5220, 3060, 5460

Presenter

Amy Jones, MS, RDN, LD
Chief Clinical Dietitian
Mary Rutan Hospital, Ohio

Amy Jones, M.S., R.D., L.D. has been a registered dietitian for 15 years, working primarily in community hospitals. She has a special interest in celiac disease and is the current chair of the Dietitians in Gluten Intolerance Disorders practice group for the Academy of Nutrition and Dietetics. In 2010, she founded the Logan County Celiac Support group in Bellefontaine, Ohio. Amy holds a bachelor’s degree in Nutrition from West Virginia Wesleyan College, and a master’s degree in Nutrition from Ball State University. She has also completed additional training in Celiac disease at the University of Chicago.

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