[aklap]

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 that might help them get up to date.

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American Dietetic Assoc. - http://www.eatright.org/

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Gluten-Free Diet: A Comprehensive Resource Guide, by Shelly Case, RD

Book at Amazon.com or http://www.glutenfreediet.ca/

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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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The Gluten-Free Diet: How to Provide Effective
Education and Resources by Shelly Case - RD http://www.beansforhealth.org/downlo...20resources%22

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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...rrishIntro.pdf

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...s/Sept0601.pdf

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...anoArticle.pdf

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...tonArticle.pdf

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...ngaArticle.pdf

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.

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...tedArticle.pdf

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...Article207.pdf

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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Help Clients Hurdle Gluten-Free Diet Dilemmas
By Sharon Palmer, RD
Today’s Dietitian
Vol. 7 No. 8 P. 28

http://www.todaysdietitian.com/newar..._0805p28.shtml

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CSA Dietitian Day
“Becoming Part of the Team ~
Dietitians and Celiac Disease”

http://www.csaceliacs.org/Conference...etitianDay.php

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Melinda Dennis MS, RD, LDN Website: http://www.deletethewheat.com/bio.html

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.

[aklap]

Added:

THE CELIAC DIET: Introduction to a New Series from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006
The Celiac Diet #1. The Gluten-Free Diet: An Update for Health Professionals from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006


Thanks Anne for finding these! They will be valuable!

Oh...and...Thank goodness for unlimited edits!!!

[aklap]

Added:

The Gluten-Free Diet: How to Provide Effective Education and Resources by Shelly Case - RD

[aklap]

Added:

Melinda Dennis' website

[aklap]

Added:

Whole Grains and the Gluten-Free Diet - #2
Practical Gastroenterology October 2006
by Amy E. Pagano, M.S., R.D., Outpatient Nutritionist,
University of Virginia Health System, Charlottesville, VA.

[aklap]

Added:

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!!

[aklap]

Added:

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...ngaArticle.pdf

[loisba]

Al, you do find the best stuff. This will keep me reading for a while! I especially love the excerpt at http://www.glutenfreediet.ca/Pract%20Gastro%202004.pdf since it was downloadable, and contained all of the basics.
Since I'm on a limited income, things like that are a life-saver for me.
Again, thanks and a big hug!!

[aklap]

Whooohooo Article #5 is here. I added it in the 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...tedArticle.pdf

[KimS]

Awesome Al!! Thanks bunches!