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    This document discusses gluten and the gluten-free diet. It begins by defining gluten as a protein found in wheat, barley, and rye, and explains that a gluten-free diet is prescribed to treat celiac disease, Crohn's disease, ulcerative colitis, and gluten sensitivity. Celiac disease is described as an autoimmune disease requiring lifelong adherence to a gluten-free diet, with symptoms like anemia and digestive issues. The effects of consuming gluten are then outlined. Key ingredients to avoid like wheat and ingredients that may contain gluten are listed. Foods that commonly contain gluten are provided as examples. The document concludes by discussing gluten-free substitutes and the importance of preventing cross-contamination.

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    This document discusses gluten and the gluten-free diet. It begins by defining gluten as a protein found in wheat, barley, and rye, and explains that a gluten-free diet is prescribed to treat celiac disease, Crohn's disease, ulcerative colitis, and gluten sensitivity. Celiac disease is described as an autoimmune disease requiring lifelong adherence to a gluten-free diet, with symptoms like anemia and digestive issues. The effects of consuming gluten are then outlined. Key ingredients to avoid like wheat and ingredients that may contain gluten are listed. Foods that commonly contain gluten are provided as examples. The document concludes by discussing gluten-free substitutes and the importance of preventing cross-contamination.

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    359 views17 pages

    Gluten-Free Inservice

    Uploaded by

    api-278142738
    This document discusses gluten and the gluten-free diet. It begins by defining gluten as a protein found in wheat, barley, and rye, and explains that a gluten-free diet is prescribed to treat celiac disease, Crohn's disease, ulcerative colitis, and gluten sensitivity. Celiac disease is described as an autoimmune disease requiring lifelong adherence to a gluten-free diet, with symptoms like anemia and digestive issues. The effects of consuming gluten are then outlined. Key ingredients to avoid like wheat and ingredients that may contain gluten are listed. Foods that commonly contain gluten are provided as examples. The document concludes by discussing gluten-free substitutes and the importance of preventing cross-contamination.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 17

    Gluten-Free

    By: Briana Kiyonaga

    What is Gluten?
    Gluten

    is a protein found in wheat,


    barley, and rye.
    Gluten is what gives dough its elasticity.

    Why be Gluten-Free?

    A gluten-free diet is prescribed as a


    treatment for:
    o
    o
    o
    o

    Celiac Disease
    Crohns Disease
    Ulcerative Colitis
    Gluten Sensitivity or Wheat Allergy

    *The gluten protein is not digested properly and causes


    inflammation in the gastrointestinal tract. Prescribing a
    gluten-free diet may help to minimize intestinal damage.

    Celiac Disease
    An

    autoimmune disease

    Currently, the only treatment for celiac


    disease is lifelong adherence to a strict
    gluten-free diet.

    Symptoms include:
    o
    o
    o
    o

    Unexplained iron-deficiency anemia


    Fatigue
    Digestive symptoms
    Irritability

    What Happens if Gluten is


    Consumed?
    Abdominal

    cramping & pain

    Bloating
    Gas
    Diarrhea
    Constipation

    Normal

    Total Villous Atrophy

    Key Ingredients to AVOID


    Wheat
    Barley
    Rye
    Malt
    Oats

    Brewers
    Yeast

    Gluten-Free Labeling
    Products

    labeled gluten-free must follow


    specific rules
    New FDA ruling indicates that
    ingredients derived from a gluten
    containing grain, which have been
    processed for the removal of gluten,
    must not contain more than 20 parts per
    million (ppm) gluten.

    Foods to Avoid: wheat, barley,


    rye

    Breads
    Cakes
    Cereals
    Cookies
    Pastas
    Sauces
    Chicken Noodle Soup
    Regular Gravy
    Soy Sauce unless specified gluten-free

    Read the labels

    More Ingredients to AVOID


    Enriched

    Flour

    Dextrin
    Modified

    Starch
    Starch

    Food

    Gluten-Free unless
    made with gluten
    product:
    Maltodextrin
    Monosodium Glutamate
    Modified food Starch
    Flavorings
    Carmel Coloring
    Imitation Meats
    Seasonings

    BEWARE:

    these items have gluten

    Sauces with soy (UNLESS SPECIFIED GLUTEN-FREE)


    Regular Gravy
    Beef Stew
    Beef Pot Roast w/ Gravy
    Turkey w/ Gravy
    Mashed Potatoes w/ Gravy
    Panko Mahi
    Certain soups
    Somen Salad
    Saimin
    Oatmeal & Cream of Wheat
    Bread products
    Breaded items

    GlutenFree soy
    sauce

    VS

    Gluten-Free Starches
    Rice
    Corn
    Potato
    Soy
    Tapioca
    Bean
    Amaranth
    Quinoa
    Buckwheat
    Millet
    Tef
    Nut Flours
    Mesquite
    Sorghum
    Arrowroot
    Wild Rice
    Cassava
    Flax
    Lentils
    Sago
    Seeds
    Yucca

    What about Oats?


    Oats

    are not okay unless label says


    gluten-free
    Specified on the label

    Not specified
    on the room
    service
    oatmeal

    Diet Aides
    Follow the diet strictly if
    entered as a diet order:

    If listed as a room
    service note and not a
    diet order, let the
    dietitian know! If unsure
    about an item you can
    check the ingredients:

    Cooks: Prevent CrossContamination


    Make sure to clean
    Pans
    Grill
    Utensils
    Cutting boards
    To prevent cross-contamination with
    gluten containing products.

    Is this product
    gluten-free?

    Teriyaki Marinade
    Ingredients
    Naturally brewed soy
    sauce (water, wheat,
    soybeans, salt), wine,
    high fructose corn syrup,
    water, vinegar, salt,
    spices, onion powder,
    succinic acid, garlic
    powder, sodium benzoate

    Be Aware of the Components


    of a Gluten-Free Diet
    Diet Aides: Follow the
    gluten-free diet order
    Tray line: Be accurate
    Cooks: Follow recipes,
    use only gluten-free
    sauces, read labels,
    and avoid crosscontamination

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