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aklap
Joined: 02 Oct 2004
Posts: 10972
Location: WI, USA
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Fidissimus
Joined: 17 Mar 2006
Posts: 1975
Location: Portland, OR.
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 Posted: Thu Aug 30, 2007 12:13 am Post subject: |
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Al, can I just say I love this resource... makes doing our support group newsletter so much easier! 
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Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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aklap
Joined: 02 Oct 2004
Posts: 10972
Location: WI, USA
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| Posted: Thu Aug 30, 2007 12:19 am Post subject: |
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Glad to be of help!
Sadly I think the Series have come to an end 
Thanks!
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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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Fidissimus
Joined: 17 Mar 2006
Posts: 1975
Location: Portland, OR.
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| Posted: Thu Aug 30, 2007 10:23 pm Post subject: |
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Yeah, but we only publish quarterly so there's a few years life left in it for me! Nyuck, nyuck, nycuk! 
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Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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aklap
Joined: 02 Oct 2004
Posts: 10972
Location: WI, USA
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| Posted: Sun Nov 04, 2007 8:23 pm Post subject: |
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Stumbled into this and added it in main post...
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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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: 10972
Location: WI, USA
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| Posted: Wed Dec 05, 2007 3:36 pm Post subject: |
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bump for Katetastic
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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: 10972
Location: WI, USA
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| Posted: Wed Jan 16, 2008 10:03 am Post subject: |
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To add Tricia Thompson's list of RD's that specialize in CD.
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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: 10972
Location: WI, USA
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| Posted: Sun Apr 05, 2009 4:01 pm Post subject: |
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To add Celiac Disease Evidence Analysis Project - http://www.adaevidencelibrary.com/topic.cfm?cat=2826
to the ADA's 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: 10972
Location: WI, USA
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| Posted: Wed Jun 17, 2009 6:24 pm Post subject: |
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Add this:
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. |
Thanks Deb!! A very extensive article!
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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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foureight
Joined: 18 Jul 2009
Posts: 7
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| Posted: Mon Jul 20, 2009 1:51 am Post subject: |
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Wow, thanks for another great thread. Some of these links are absolutely outstanding. I've printed several out to take with me to my first visit to a nutritionist tomorrow.
She's not a celiac specialist, so I'm not expecting much. Let's hope I'm surprised but otherwise I have these fantastic resources to take with me! |
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aklap
Joined: 02 Oct 2004
Posts: 10972
Location: WI, USA
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| Posted: Sun Aug 23, 2009 8:09 am Post subject: |
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Added:
http://todaysdietitian.com/newarchives/072709p32.shtml
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
| 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. |
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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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Deb
Joined: 23 Oct 2004
Posts: 457
Location: Long Island, New York
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| Posted: Sun Aug 23, 2009 9:08 am Post subject: |
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Amazing, 1 in 20 type 1 diabetics are celiac. One day, they will be telling stats for all diseases connected to gluten intolerance.
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You can't discover new oceans unless you have the courage to lose sight of the shore! |
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aklap
Joined: 02 Oct 2004
Posts: 10972
Location: WI, USA
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| Posted: Sun Aug 23, 2009 3:14 pm Post subject: |
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| Deb wrote: | | Amazing, 1 in 20 type 1 diabetics are celiac. One day, they will be telling stats for all diseases connected to gluten intolerance. |
The more they look, the more they find - that day is coming..
Added...
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 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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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: 10972
Location: WI, USA
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| Posted: Tue Oct 13, 2009 8:35 pm Post subject: |
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Added above:
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.” |
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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: 10972
Location: WI, USA
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| Posted: Tue Oct 20, 2009 1:01 am Post subject: |
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To add this article above...
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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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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