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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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 Posted: Wed Sep 20, 2006 7:27 am Post subject: Dietitian's Gluten Free Resources |
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Dietitian's Gluten Free Resources
Along the way I have been hearing stories about RD's and their Celiac/Gluten Free Diet knowledge. Some have been good, some have been not so good. Like any field, information changes and things get updated.
I've been assembling resources for RD's [and their clients] that might help them get up to date.
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American Dietetic Assoc. - http://www.eatright.org/
Celiac Disease Evidence Analysis Project - http://www.adaevidencelibrary.com/topic.cfm?cat=2826
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Celiac Disease Nutrition Guide
by Tricia Thompson, MS, RD and Merri Lou Dobler, MS, RD
http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/3926_1234_ENU_HTML.htm
| Quote: | | This new edition provides essential information for people diagnosed with Celiac disease. This easy to read “survival guide” outlines how to follow a gluten-free diet, identify food products and medications that might contain harmful grains, shop for gluten-free products at the market and online, locate companies that manufacture and/or distribute gluten-free products, safely choose foods when eating away from home and avoid cross contamination in your kitchen. Also includes information on support groups, online resources and a “Frequently Asked Questions” section. |
| Quote: |
Provides essential, start-up information about celiac disease in a handy, easy-to-read format. Outlines how to follow a gluten-free diet, identify food products that may contain harmful grains, establish a healthy diet using sample menu ideas and delicious gluten-free recipes, choose foods when eating away from home, locate companies that manufacture and/or distribute gluten-free products, and how to find support groups, additional resources and useful Web sites.
40 PP, 2003 |
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Tricia Thompson , MS, RD has compiled a list of dietitians around the US that provide services for gluten intols.
| Quote: | | The following is a state by state listing of dietitians who provide counseling services to persons with celiac disease. The inclusion of a dietitian in this list does not constitute endorsement of their services. If you are a dietitian who specializes in celiac disease and you would like to be included here, please email me your contact information and a brief descripton of your services. This service is provided free of charge by glutenfreedietitian.com. |
http://glutenfreedietitian.com/newsletter/?page_id=14
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The Gluten-Free Nutrition Guide
by Tricia Thompson, MS, RD
| Quote: | From now on, a gluten-free diet doesn't have to mean taste-free, nutrition-free, and convenience-free. Yes, you must avoid a host of foods containing wheat, barley, rye, and even most oats. But nutritionist and gluten-free-diet researcher Tricia Thompson has assembled an army of food choices for you that are not just gluten-free but also tasty and packed with nutrients!
The Gluten-Free Nutrition Guide is filled with new gluten-free eating strategies, the latest research, and dozens of tips on living better with celiac disease. Inside you will find:
Fifty delicious gluten-free recipes, many from noted celiac disease experts
Advice for living with and controlling celiac disease
Information on safe and delicious foods that boost your fiber intake
The best ways to avoid the common pitfalls of a gluten-free diet, such as high fat intake and low intakes of B vitamins, iron, and calcium
About the Author
Tricia Thompson, M.S., RD, is a graduate of Tufts University and an independent nutrition consultant specializing in celiac disease. She has written many peer-reviewed journal articles as well as the American Dietetic Association's Celiac Disease Nutrition Guide. She has also participated in some of the only U.S.-based research studies on gluten-free diets and nutrition. She lives in Massachusetts. |
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Diet.com - Living Gluten-free Blog
by Tricia Thompson, MS, RD aka "The Gluten-free Dietitian"
This is a nice blog. It has short, easy to understand articles on living gluten free. Tricia has been gluten free for many years hence her title of "The Gluten-free Dietitian".
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Gluten-Free Diet: A Comprehensive Resource Guide, by Shelly Case, RD
Book at Amazon.com or http://www.glutenfreediet.ca/
I recently had a chance to thumb thru this book. It appears to be a really good resource. I wish I would've gotten 
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Going Gluten Free - A Primer for Clinicians
by Melinda Dennis, MS, RD, LDN, Ambulatory Dietitian
Shelley Case, B.Sc., RD, Case Nutrition Consulting,
Medical Advisory Board Member
http://www.glutenfreediet.ca/Pract%20Gastro%202004.pdf
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Shelly Case, RD - GF Resources: http://www.glutenfreediet.ca/about_gf.php
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THE CELIAC DIET: Introduction to a New Series from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006
by Carol Rees Parrish, R.D., M.S., Series Editor
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/Sept06ParrishIntro.pdf
| Quote: | | As the number of patients diagnosed with celiac disease continues to grow, patients are clamoring for timely, reliable information that allows them to individualize their diet for their particular needs and lifestyle. Knowledgeable dietitians who are adept in the complexities of the gluten free diet and translating it to meet different lifestyles, budgets, and concomitant disease processes have contributed to this new mini-series. The series will run September 2006–May 2007 |
The Celiac Diet #1 - The Gluten-Free Diet: An Update for Health Professionals from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006
by Nixie Raymond, MS, RD, LDN, CSP, Clinical Dietitian
Jenny Heap, MS, RD, LN, Clinical Dietitian
Shelley Case, B. Sc.,RD,Consulting Dietitian, Case Nutrition Consulting
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/Sept0601.pdf
| Quote: | | A strict, lifelong gluten-free (GF) diet is currently the only treatment for celiac disease. The diet requires the elimination of all forms of wheat, barley and rye and their derivatives. This article reviews the specifics of the diet, including recommendations regarding the use of pure, uncontaminated oats. The GF diet may be lacking in B vitamins, fiber, calcium and other nutrients, but these may be obtained from nutrient dense GF foods and supplements if needed. To successfully implement and adhere to the diet, individuals need to learn how to avoid gluten contamination and manage the diet while eating out. They must become skilled in label reading and should benefit from the new food allergen labeling laws. Gluten-free cookbooks and a wide variety of GF specialty foods make meal preparation easier. Comprehensive diet education and follow-up from an experienced registered dietitian is a key element in the successful management of celiac disease. |
The Celiac Diet #2 - Whole Grains and the Gluten-Free Diet
Practical Gastroenterology October 2006
by Amy E. Pagano, M.S., R.D., Outpatient Nutritionist,
University of Virginia Health System, Charlottesville, VA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/PaganoArticle.pdf
| Quote: | | Recent attention to whole grains has increased with the Dietary Guidelines for Americans 2005 recommendation to eat at least three servings of whole grains daily. This new emphasis follows research linking whole grains to reduction of chronic disease risk. The American population in general is not meeting this recommendation. For a person diagnosed with celiac disease, a gluten-free diet and the elimination of one of the most common grains in the U.S. makes meeting those recommendations even more challenging. Many gluten-free whole grain options are available and several are exceptionally nutrient dense. Familiarity with these grains, however, is limited. Educating patients on gluten-free whole grains and helping them to incorporate these foods can improve the nutrient profile and add fiber to a gluten-free diet. |
The Celiac Diet #3 - Gluten-Free Dining Out: Is it Safe?
Practical Gastroenterology October 2006
by Pam Cureton, RD, LDN, Center for Celiac Research,
Growth and Nutrition Clinic, Baltimore, MD.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutrition/CuretonArticle.pdf
| Quote: | Dining out is one of life’s simple pleasures that most of us take for granted. However, for your patient with celiac disease, it can be an overwhelming task. The simple act of ordering off the menu becomes a complex challenge to achieve a safe, gluten-free meal. Some individuals on the gluten-free diet are fearful of dining occasions and worry that the outing may leave them ill with reoccurring celiac symptoms. Some dread the challenge of communicating their dietary restriction to the waiter, manager, or chef. Patients do not feel confident in their abilities to detect sources of gluten in restaurant food and sources of possible contamination. Given the right tools and educational support, their health care providers can turn dread into delight. Giving the patient confidence
to eat away from home will increase his or her quality of life and improve compliance with the gluten-free diet. |
The Celiac Diet #4 - Heart Health and Celiac Disease
Practical Gastroenterology Decemeber 2006
by Mark Dinga, MEd, RD, LDN, Outpatient Dietitian University of Pittsburgh Medical Center, and Andrea Dinga, MEd, RD, LDN, Clinical Studies Dietitian, University of Pittsburgh, both in Pittsburgh, PA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/DingaArticle.pdf
| Quote: | Following diagnosis of celiac disease, the focus of dietary modification is on gluten elimination. A person with celiac disease may feel entitled to eat anything gluten-free, even if high in fat, sugar, and calories, in an attempt to compensate for the restrictions of a gluten-free diet. Unfortunately, being gluten-free does not guarantee nutrition principles recommended to protect the heart. Prudent advice for individuals with celiac disease follows public policy initiatives and programs such as the National Cholesterol Education Program and the Dietary Guidelines for Healthy Americans. Considering the focus toward prevention and recognition of multiple risk conditions such as metabolic syndrome, early assessment and intervention is critical to cardiovascular health promotion. Individualized assessment of cardiovascular risk, maintenance of gluten-free diet principles and appropriate addition of heart healthy diet recommendations are critical to successful nutrition intervention, often requiring consultation with a registered dietitian.
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The Celiac Diet #5 - Medications and Celiac Disease - Tips From a Pharmacist
Practical Gastroenterology January 2007
by Steven Plogsted, Pharm.D, BCNSP, Clinical Pharmacist, Nutrition Support Service, Columbus Children’s Hospital, Clinical Assistant Professor of Pharmacy, Raabe College of Pharmacy, Ohio Northern University, Columbus, OH
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/PlogstedArticle.pdf
| Quote: | | Celiac disease is a chronic, generically linked, autoimmune disorder that is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Although celiac disease primarily affects the small intestine, deleterious effects can occur throughout the entire body. Patients with celiac disease are unable to tolerate the ingestion of gluten. Gluten is an insoluble protein found in all cereal grains. The gluten that is found in wheat, rye, and barley is the offending culprit for celiac disease patients. The prevalence in the United States is estimated to effect 1% of the population. The following article is designed to help identify medications that may contain gluten. |
The Celiac Diet #6 - Kids & the Gluten Free Diet
Practical Gastroenterology February 2007
by Mary K Sharrett, MS, RD, LD, CNSD, Nutrition Support Dietitian, Children’s Hospital, Columbus, OH.
Pam Cureton, RD, LDN, Center for Celiac Research,
Growth and Nutrition Clinic, Baltimore, MD.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/SharrettArticle207.pdf
| Quote: | The gluten-free diet presents unique challenges for children with celiac disease and their families. Prior to diagnosis, children may be quite ill, suffering from poor growth and developmental delay. Upon accurate diagnosis and treatment, children usually improve quickly; however despite rapid improvement of symptoms, compliance with diet may be less than optimal, putting the child once again at risk for the complications of untreated celiac disease. Because children may feel uncomfortable being singled out as “different,” a diet that calls attention to their condition, and thus their differences, presents a unique challenge to parents and caregivers trying to meet the treatment guidelines. Frequent follow-up and monitoring, along with educational resources and support groups can aid families in maintaining a gluten-free diet and provide creative ways to deal with the challenges inherent in a gluten-free lifestyle.
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The Celiac Diet #7 - Combining Diabetes and Gluten-Free Dietary Management Guidelines
Practical Gastroenterology March 2007
Cynthia Kupper, R.D., C.D., Executive Director, Gluten Intolerance Group of North America, Auburn WA.
Laurie A. Higgins, M.S., R.D., L.D.N., C.D.E., Pediatric Nutrition and Diabetes Educator, Pediatric Adolescent and Young Adult Section, Joslin Diabetes Center, Boston, MA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/KupperArticle.pdf
| Quote: | | The association of celiac disease and type 1 diabetes is well documented in the literature. Type 1 diabetes, celiac and thyroid diseases are a triad of autoimmune conditions with a significant co-morbidity. However, very little is written about the management of celiac disease and type 1 diabetes and clear guidelines are not available. This article reviews nutrition recommendations for diabetes management by the American Diabetes Association (ADA) for healthy meal planning, carbohydrate counting, and potential use of glycemic index/glycemic load, as well as practical tips and suggestions for transitioning to a gluten-free, diabetes meal plan. |
The Celiac Diet #8 - The Gluten-free Diet: Can Your Patient Afford It?"
Practical Gastroenterology April 2007
Pam Cureton, RD, LDN, Center for Celiac Research,
Growth and Nutrition Clinic, Baltimore, MD.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/CuretonArticle.pdf
| Quote: | | Currently, the only treatment for celiac disease (CD) is a strict gluten-free diet (GFD) for life. This means the elimination of products containing wheat, rye and barley. Following a GFD presents significant challenges and many barriers to compliance. One of the most significant challenges patients face is the cost of certain components of the diet. Great tasting gluten-free alternatives are essential to help patients comply with the diet, but come at a much higher cost than their gluten containing counterparts. Helping patients manage the cost of the diet is as important as understanding the basic concepts of the GFD. |
The Celiac Diet #9 - The Gluten Free Vegetarian
Practical Gastroenterology May 2007
by Amy E. Pagano, M.S., R.D., Outpatient Nutritionist,
University of Virginia Health System, Charlottesville, VA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/PracGastroMay2007.pdf
| Quote: | | It is estimated that approximately 1% of the U.S. population has celiac disease. Currently the only treatment for celiac disease is a strict gluten-free diet, requiring the elimination of many staple grains. For a vegetarian, who has already eliminated meat, poultry, fish, seafood and possibly eggs and/or dairy products, further limitations may be particularly unwelcome. A plant-based vegetarian diet may rely more heavily on grains to provide both macro- and micronutrients, so the elimination of wheat and other gluten-containing foods may seem especially restrictive. However, with thought and planning, a vegetarian gluten-free diet can be a healthful way to meet one’s nutrient needs. |
The Celiac Diet #10 - Management of Dialysis Patients with Celiac Disease
Practical Gastroenterology June 2007
by Thessa Obrero, RD, CSR, Outpatient Renal Dietitian, University of Virginia—Kidney Center, Charlottesville, Virginia.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/ObreroArticle.pdf
| Quote: | | Although rare, celiac and kidney disease have been reported in the same individual. Because of its rare occurrence (or underdiagnosis), there are no written guidelines for managing these combined diseases. Celiac disease is characterized by inflammation of the small intestine, and in some, malabsorption, after the ingestion of gluten in susceptible individuals. It is managed by life-long avoidance of gluten in the diet. Kidney disease is manifested by fluid and electrolyte imbalance, which also involves life long dietary restrictions. This article reviews the renal dietary guidelines and provides suggestions on how to combine this with managing celiac disease |
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Practical Gastroenterology July 2009: CELIAC DISEASE: A COMPREHENSIVE REVIEW AND UPDATE, SERIES #3
Nutritional Complications of Celiac Disease
by Jennifer Autodore, Muralidhar Jatla
| Quote: | | Celiac disease affects the absorptive capacity of the small intestine and can lead to specific nutrient deficiencies such as iron, calcium and folate. This article details these deficiencies and how best to treat them. |
http://practicalgastro.com/pdf/July09/AutodoreArticle.pdf
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Today’s Dietitian Articles
October 2009 Issue
Give ’Em Options — RDs Can Help Restaurants Cater to Gluten-Free Customers
By Lindsey Getz
Today’s Dietitian
Vol. 11 No. 10 P. 10
http://www.todaysdietitian.com/newarchives/100509p10.shtml
| Quote: | Not long ago, most people had not heard of a gluten-free lifestyle. In fact, many probably didn’t know what gluten was. Many suffered with undiagnosed celiac disease, left ill and without answers.
With all of this focus on gluten-free lifestyles, it’s no surprise that the restaurant industry has taken notice. Many restaurants are beginning to recognize the potential for attracting a whole new market. While that is fantastic news for those with celiac disease, it also raises the need for awareness of other issues—namely, that going gluten free isn’t a simple feat. Restaurants that wish to add gluten-free items to their menu have much to consider, and dietitians may have new educational opportunities as a result.
Gluten Guidance
Many restaurant owners who are interested in the gluten-free movement are turning to dietitians for help—and those who aren’t should be, according to celiac experts. “If a restaurant is going to offer a gluten-free menu or even highlight gluten-free menu options, they should ideally work with a dietitian who is well versed in celiac disease and the gluten-free diet,” says Tricia Thompson, MS, RD, an independent nutrition consultant for celiac disease and the author of The Gluten-Free Nutrition Guide. “Restaurants must know how to read labels for gluten and prevent cross-contamination in their kitchen. They also must educate all of their staff. I’ve had numerous occasions where my gluten-free sorbet was served with cookies or my gluten-free entrée or salad had a piece of bread stuck in it.” |
August 2009 Issue
Double Trouble — Counseling Clients With Diabetes and Celiac Disease
By Maggie Moon, MS, RD
Today’s Dietitian
Vol. 11 No. 8 P. 32
http://todaysdietitian.com/newarchives/072709p32.shtml
| Quote: | People with this dual diagnosis present a unique challenge to RDs, who must help them not only control their blood glucose but also successfully avoid gluten.
Two women walk into a bar. One has type 1 diabetes; one has celiac disease. How many gluten-free, carb-controlled meals do they order? Two, naturally: One for the woman with both conditions and one for her friend, who orders it purely out of sympathy. |
June 2009 Issue
Understanding Celiac Disease
By John Libonati and Cleo Libonati, RN, BSN
Today’s Dietitian
Vol. 11 No. 6 P. 50
Suggested CDR Learning Codes: 5110, 5120, 5210, 5220, 5290; Level 2
http://www.todaysdietitian.com/newarchives/060109p50.shtml
| Quote: | | Celiac disease is a debilitating autoimmune disorder that affects an estimated 1% of the world’s population, including more than 3 million Americans. Only a small percentage of these people are currently diagnosed, but recent improvements in testing methods and greater public and professional awareness are expected to increase diagnoses by tenfold during the next few years.1 Because treatment is dietary, dietitians can expect to see a substantial increase in clients with celiac disease. This article will help dietitians identify the symptoms of nutrient deficiencies associated with celiac disease and provide guidance to meet their clients’ nutritional needs. |
June 2009 Issue
Free of Gluten, Full of Flavor
By Maura Keller
Vol. 11 No. 6 P. 28
http://www.todaysdietitian.com/newarchives/060109p28.shtml
| Quote: | In an effort to meet growing demand for gluten-free products and keep competitive, manufacturers are getting creative and delivering more variety, better textures, increased nutritional value, and, most of all, bigger tastes.
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May 2008
Too Much Information? New Labeling Regulations for 2008
By Cynthia Kupper, RD, CD
Today’s Dietitian
Vol. 10 No. 5 P. 8
http://www.todaysdietitian.com/newarchives/tdmay2008pg8.shtml
| Quote: | Gluten-Free Labeling
The regulation of gluten-free labeling has been a hot topic of discussion for several years. Both consumers and the food industry are awaiting formal regulations from the FDA, which are expected this fall. |
May 2008 Issue
Traveling Gluten Free: Proper Planning Is Paramount
By Carol M. Bareuther, RD
Vol. 10 No. 5 P. 40
http://www.todaysdietitian.com/newarchives/tdmay2008pg40.shtml
| Quote: | “Toto, I’ve a feeling we’re not in Kansas anymore.”
— Dorothy in The Wizard of Oz
This may be how your clients with celiac disease feel—like Dorothy in The Wizard of Oz—when traveling abroad. On one hand, celiac disease knows no boundaries, so kindred spirits abound worldwide. However, the local cuisine may present a challenge: a lack of gluten-free products and labeling differences that require research and planning before a trip.
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Help Clients Hurdle Gluten-Free Diet Dilemmas
By Sharon Palmer, RD
Today’s Dietitian
Vol. 7 No. 8 P. 28
http://www.todaysdietitian.com/newarchives/td_0805p28.shtml
I felt this was great artcle! Plus it has many links for those RD's wanting to know more about CD.
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Today's Dietitian
| Quote: | Oct. 12 - Potential Link Between Celiac Disease and Cognitive Decline Discovered by Mayo Clinic
Mayo Clinic researchers have uncovered a new link between celiac disease, a digestive condition triggered by consumption of gluten, and dementia or other forms of cognitive decline. The investigators' case series analysis -- an examination of medical histories of a group of patients with a common problem -- of 13 patients will be published in the October issue of Archives of Neurology. |
http://www.todaysdietitian.com/tdnews10122006.shtml
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April, 2007
Today’s CPE — Gluten-Free Labeling: Decisions and Dilemmas
By Cynthia Kupper, RD, CD
Vol. 9 No. 4 P. 10
Learning Codes: 4030, 5110, 7100, 7120; CDR Level I
| Quote: | | Intact storage proteins in wheat, rye, barley, and hybrids of these grains, such as kamut and triticale, are known by the generic term gluten. Gluten is the insoluble protein component of wheat and other grains. Intolerance to these proteins produces various diagnoses, including celiac disease (CD), an immune-mediated disease of malabsorption caused by inflammation that damages the microvilli and villi of the small intestine. |
http://www.todaysdietitian.com/newarchives/tdapril2007pg10.shtml
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April, 2007
Putting the Healthy into Gluten-Free
Today’s Dietitian
By Sharon Palmer, RD
Vol. 9 No. 4 P. 40
| Quote: | Nutrition educators instructing patients on the gluten-free diet tend to place an emphasis on a “don’t list,” often leaving out the important message of eating a nutritionally adequate and healthy diet.
It has probably caught your attention that the gluten-free (GF) diet is basking in the public glow. You’ve likely noticed a widening GF specialty section in supermarkets, a surge in products bearing GF labeling, and more restaurants displaying GF items on their menus and Web sites. And it’s hard to miss Internet information on the GF diet and products. A recent Google search for the phrase gluten-free diet yielded 1.1 million results. In fact, GF is so hot that some food manufacturers are betting it will replace the recently vacated low-carb niche, and high-profile companies such as Walt Disney World Resorts are hiring chefs to integrate GF food into their operations. |
http://www.todaysdietitian.com/newarchives/tdapril2007pg40.shtml
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Search of Gluten in Today's Dietitian Articles: http://www.todaysdietitian.com/sphider/search.php?query=gluten&search=1
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Misc. Articles
December 2003
A Wining Attitude Toward Living Gluten-Free
By Kate Jackson
| Quote: | | Celiac disease (CD) is characterized by an inability to tolerate gluten, a protein found in rye, barley, wheat, and perhaps oats. All that’s needed to tame the disease is a diet free of gluten. It sounds simple enough, but as anyone who’s tried it will testify, coping with gluten intolerance is no easy matter. To fully escape the symptoms and consequences, affected individuals must adhere strictly—and for life—to diets that do not permit bread, cookies, crackers, cake, pasta, pizza, and a host of other foods. |
http://www.todaysdietitian.com/newarchives/td_1203.shtml
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Evidence-based Nutrition Practice: Gluten-Free Diets
By Cynthia Kupper, RD, CD
Today’s Dietitian
Vol. 8 No. 6 P. 12
http://www.todaysdietitian.com/newarchives/june2006pg12.shtml
| Quote: | | In my work with the Gluten Intolerance Group of North America and the American Dietetic Association (ADA), I have firsthand experience with the development of evidence analysis and evidence-based practice guidelines and have seen how this process can radically change the way dietitians think about and treat nutrition-related conditions. The current controversy about the inclusion or exclusion of oats and wheat starch in gluten-free diets (GFDs) is a prime example of how evidence evaluation can affect dietetic practice. Because it is the field with which I am most familiar, I’ll use it as an example to illustrate and explain the process. |
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CSA Dietitian Day
“Becoming Part of the Team ~
Dietitians and Celiac Disease”
http://www.csaceliacs.org/Conferences/CSAsDietitianDay.php
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Melinda Dennis MS, RD, LDN Website: http://www.deletethewheat.com/bio.html
| Quote: | | I am the Nutrition Coordinator of the Celiac Center at Beth Israel Deaconess and co-investigator of celiac-related research taking place in our Gastroenterology Division. I have authored several journal articles on the nutritional management of celiac disease and greatly enjoy nationwide public speaking to the celiac and medical communities. One of my greatest joys was founding and chairing the Healthy Villi Greater Boston Celiac/DH Support Group for several years. Now, I act as one of their Nutrition Advisors. |
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Recognizing Celiac Disease
Signs, Symptoms, Associated Disorders and Complications
By Cleo J. Libonati, RN BSN
Forward by David M. Capuzzi, MD PhD
www.glutenfreeworks.com
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa
Last edited by aklap on Tue Oct 20, 2009 1:00 am; edited 52 times in total |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Fri Sep 29, 2006 6:45 pm Post subject: |
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THE CELIAC DIET: Introduction to a New Series from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006
by Carol Rees Parrish, R.D., M.S., Series Editor
The Celiac Diet #1. The Gluten-Free Diet: An Update for Health Professionals from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006
by Nixie Raymond, MS, RD, LDN, CSP, Clinical Dietitian
Jenny Heap, MS, RD, LN, Clinical Dietitian
Shelley Case, B. Sc.,RD,Consulting Dietitian, Case Nutrition Consulting
Thanks Anne for finding these!! They will be a valuable!
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Thu Oct 12, 2006 10:24 pm Post subject: |
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The Gluten-Free Diet: How to Provide Effective Education and Resources by Shelly Case - RD
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Mon Nov 20, 2006 10:59 pm Post subject: |
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Whole Grains and the Gluten-Free Diet - #2
by Amy E. Pagano, M.S., R.D., Outpatient Nutritionist,
University of Virginia Health System, Charlottesville, VA.
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Tue Nov 21, 2006 11:58 pm Post subject: |
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The Celiac Diet #3 - Gluten-Free Dining Out: Is it Safe?
Practical Gastroenterology October 2006
by Pam Cureton, RD, LDN, Center for Celiac Research,
Growth and Nutrition Clinic, Baltimore, MD.
Man!! I haven't even had a chance to read #2 yet!!
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Sat Dec 16, 2006 9:11 am Post subject: |
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added to 1st post:
The Celiac Diet #4 - Heart Health and Celiac Disease
Practical Gastroenterology Decemeber 2006
by Mark Dinga, MEd, RD, LDN, Outpatient Dietitian University of Pittsburgh Medical Center, and Andrea Dinga, MEd, RD, LDN, Clinical Studies Dietitian, University of Pittsburgh, both in Pittsburgh, PA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/DingaArticle.pdf
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Fri Jan 12, 2007 6:19 pm Post subject: |
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back to the top
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Fri Jan 12, 2007 8:32 pm Post subject: |
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WhooHoo!! Article #5 added to 1st post...
The Celiac Diet #5 - Medications and Celiac Disease - Tips From a Pharmacist
Practical Gastroenterology January 2007
by Steven Plogsted, Pharm.D, BCNSP, Clinical Pharmacist, Nutrition Support Service, Columbus Children’s Hospital, Clinical Assistant Professor of Pharmacy, Raabe College of Pharmacy, Ohio Northern University, Columbus, OH
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/PlogstedArticle.pdf
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Tue Jan 16, 2007 11:39 am Post subject: |
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I had a chance to read thru the Medications & CD article. I have printed it out and will be taking it to my pharmacy. In the light of my recent escapade to find a GF anti-imflam - they need some help 
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Wed Feb 14, 2007 9:15 am Post subject: |
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I added Article #6 to the series. Only 3 more article left in this series
The Celiac Diet #6 - Kids & the Gluten Free Diet
Practical Gastroenterology February 2007
by Mary K Sharrett, MS, RD, LD, CNSD, Nutrition Support Dietitian, Children’s Hospital, Columbus, OH.
Pam Cureton, RD, LDN, Center for Celiac Research,
Growth and Nutrition Clinic, Baltimore, MD.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/SharrettArticle207.pdf
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Tue Mar 20, 2007 12:26 am Post subject: |
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Add #7
The Celiac Diet #7 - Combining Diabetes and Gluten-Free Dietary Management Guidelines
Practical Gastroenterology March 2007
Cynthia Kupper, R.D., C.D., Executive Director, Gluten Intolerance Group of North America, Auburn WA.
Laurie A. Higgins, M.S., R.D., L.D.N., C.D.E., Pediatric Nutrition and Diabetes Educator, Pediatric Adolescent and Young Adult Section, Joslin Diabetes Center, Boston, MA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/KupperArticle.pdf
| Quote: | | The association of celiac disease and type 1 diabetes is well documented in the literature. Type 1 diabetes, celiac and thyroid diseases are a triad of autoimmune conditions with a significant co-morbidity. However, very little is written about the management of celiac disease and type 1 diabetes and clear guidelines are not available. This article reviews nutrition recommendations for diabetes management by the American Diabetes Association (ADA) for healthy meal planning, carbohydrate counting, and potential use of glycemic index/glycemic load, as well as practical tips and suggestions for transitioning to a gluten-free, diabetes meal plan. |
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Fri Apr 13, 2007 6:56 pm Post subject: |
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Added #8
The Celiac Diet #8 - The Gluten-free Diet: Can Your Patient Afford It?"
Practical Gastroenterology April 2007
Pam Cureton, RD, LDN, Center for Celiac Research,
Growth and Nutrition Clinic, Baltimore, MD.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/CuretonArticle.pdf
| Quote: | | Currently, the only treatment for celiac disease (CD) is a strict gluten-free diet (GFD) for life. This means the elimination of products containing wheat, rye and barley. Following a GFD presents significant challenges and many barriers to compliance. One of the most significant challenges patients face is the cost of certain components of the diet. Great tasting gluten-free alternatives are essential to help patients comply with the diet, but come at a much higher cost than their gluten containing counterparts. Helping patients manage the cost of the diet is as important as understanding the basic concepts of the GFD. |
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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prayermum
Joined: 31 May 2005
Posts: 22
Location: AL
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Fri Apr 20, 2007 10:29 pm Post subject: |
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Hi PM,
Thanks for catching that! Try this link...
http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/3926_9102_ENU_HTML.htm
| Quote: | | This new edition provides essential information for people diagnosed with Celiac disease. This easy to read “survival guide” outlines how to follow a gluten-free diet, identify food products and medications that might contain harmful grains, shop for gluten-free products at the market and online, locate companies that manufacture and/or distribute gluten-free products, safely choose foods when eating away from home and avoid cross contamination in your kitchen. Also includes information on support groups, online resources and a “Frequently Asked Questions” section. |
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA
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| Posted: Fri May 18, 2007 12:10 am Post subject: |
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Added:
The Celiac Diet #9 - The Gluten Free Vegetarian
Practical Gastroenterology May 2007
by Amy E. Pagano, M.S., R.D., Outpatient Nutritionist,
University of Virginia Health System, Charlottesville, VA.
http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/PracGastroMay2007.pdf
| Quote: | | It is estimated that approximately 1% of the U.S. population has celiac disease. Currently the only treatment for celiac disease is a strict gluten-free diet, requiring the elimination of many staple grains. For a vegetarian, who has already eliminated meat, poultry, fish, seafood and possibly eggs and/or dairy products, further limitations may be particularly unwelcome. A plant-based vegetarian diet may rely more heavily on grains to provide both macro- and micronutrients, so the elimination of wheat and other gluten-containing foods may seem especially restrictive. However, with thought and planning, a vegetarian gluten-free diet can be a healthful way to meet one’s nutrient needs. |
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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