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Gluten Free: The Definitive Resource Guide
Book by Shelley Case, BSc, RD
Study Guide by Patti H. Perks, MS, RDN, CNSC
Edited by Wolf J. Rinke, PhD, RDN

C338
18 CPEUs
HARD COPY
$159.95

Book, 348 pgs and Study Guide with 1 Reporting Form, 25 pgs.
This comprehensive and practical CPE program provides accurate, evidence-based information for you to share with clients/patients to help them adhere to a gluten-free diet. More specifically you will be better able to:

  • Discuss the symptoms and diagnostic standards for celiac disease, non-celiac gluten sensitivity and dermatitis herpetiformis;
  • Identify potential nutrient deficiencies of individuals with celiac disease;
  • Recommend food choices and meal plans which include sources of key nutrients;
  • Identify guidelines for grocery shopping and preparing foods at home consistent with a gluten-free diet;
  • Recommend strategies to successfully navigate restaurants, social functions, and travel while maintaining a gluten-free diet, plus much, much more.

For more information and customer comments, click here.

Approved/Accepted by CDR

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Learning Need Codes:
2000, 2020, 2050, 2070, 2100, 3000, 3020, 3080, 3090, 4000, 4040, 4150, 4190, 5000, 5110, 5120, 5220, 5270, 5280, 5460, 6000, 8090, 8100

SUGGESTED Performance Indicators (PIs):
6.3.11, 7.2.6, 8.1.2, 8.1.3, 8.1.4, 8.1.5, 8.2.1, 8.2.2, 8.2.3, 8.3.1, 8.3.6, 8.4.1, 8.4.2, 8.4.4, 10.1.2, 10.2.1, 10.2.7, 10.2.9, 10.4.2, 12.4.6, 13.2.3, 13.2.8

DON'T SEE your Performance Indicators or Code Listed here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI or CODE as long as it relates to your Learning Plan.
For details
click here.

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To order an ADDITIONAL Reporting Form click below:

C338F
18 CPEUs
REPORTING FORM
$60.00

Gluten Free: The Definitive Resource Guide
Book by Shelley Case, BSc, RD
Study Guide by Patti H. Perks, MS, RDN, CNSC
Edited by Wolf J. Rinke, PhD, RDN

Copyright 2020 Wolf Rinke Associates, Inc. All rights reserved for this self-directed, accredited learning program. Reproduction in whole or part without written permission from the publisher is prohibited.

OVERVIEW AND INSTRUCTIONS

Welcome to the pre-approved, accredited CPE program for Gluten Free - The Definitive Resource Guide. The program consists of a book of the same title by Shelley Case and this study guide. This CPE program is designed to help you understand the indications for a gluten-free diet and have accurate, evidence-based information for you to share with your clients/patients to help them adhere to a gluten-free diet. It is also designed to help you earn 18 Level 2, Continuing Professional Education Units (CPEUs).
To get the most out of this CPE program, it is suggested that you adhere to the following four steps:

  • Review the objectives in this study guide.
  • Read and study the book.
  • Assess what you have learned by answering the self-assessment questions in this study guide.
  • Compare your answers to the answer key, which you will find at the end of the study guide. If you scored at least 80% (40 questions) correct, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM in front of this study guide. If you scored less than 80% correct, re-read the appropriate sections of the book and re-test yourself until you score at least 80% (40 questions) correct.

After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit online at www.easyCPEcredits.com,
Or fax to (410) 531-9282,
Or mail to Wolf Rinke Associates, Inc., 13621 Gilbride Lane, Clarksville, MD 21029.

Upon receipt of your CPE Reporting Form, we will email you a Certificate of Completion
within 3-5 business days.

LEARNING OBJECTIVES

Upon completion of this CPE program you will be better able to:

  • Discuss the symptoms and diagnostic standards for celiac disease, non-celiac gluten sensitivity and dermatitis herpetiformis;
  • Define gluten and identify sources of gluten in foods, ingredients, and additives;
  • Apply findings from recent research about treatment for celiac disease;
  • Identify potential nutrient deficiencies of individuals with celiac disease;
  • Recommend food choices and meal plans which include sources of key nutrients;
  • Provide recommendations regarding the incorporation of dairy products for patients with celiac disease;
  • Identify gluten-free whole grains and ideas for inclusion in a gluten-free diet;
  • Recommend sources of gluten-free, high-fiber foods for meals and snacks;
  • Provide guidelines for grocery shopping and preparing foods at home consistent with a gluten-free diet;
  • Teach clients the fundamentals of reading food labels as a necessity to adhere to a gluten-free diet;
  • Provide clients with useful tips for baking or cooking with gluten-free grains;
  • Teach clients how to prevent cross-contamination between gluten-free and gluten-containing foods and ingredients;
  • Recommend strategies to successfully navigate restaurants, social functions, and travel while maintaining a gluten-free diet;
  • Help clients distinguish between wheat-free and gluten-free when choosing safe foods;
  • Provide clients with resources to assist with eating gluten-free when traveling;
  • Encourage clients to use company directories and contact information to enable them to adhere to a gluten-free diet.

TABLE OF CONTENTS

CHAPTER 1: Celiac Disease, Dermatitis, Herpetiformis and Non-Celiac Gluten Sensitivity
CHAPTER 2: The Gluten-Free Diet
CHAPTER 3: Oats
CHAPTER 4: Alcohol
CHAPTER 5: Frequently Questioned Ingredients
CHAPTER 6: Gluten Threshold Levels, Parts Per Million and Testing
CHAPTER 7: Food Labeling
CHAPTER 8: Nutrition and the Gluten-Free Diet
CHAPTER 9: Gluten-Free Alternatives (Grains, Legumes, Seeds and Starches)
CHAPTER 10: Gluten-Free Meal Planning
CHAPTER 11: Gluten-Free Shopping
CHAPTER 12: Cross-Contamination: Home and Away from Home
CHAPTER 13: Gluten-Free Cooking and Baking
CHAPTER 14: Recipes
CHAPTER 15: Gluten-Free Products
CHAPTER 16: Company Directory
RESOURCES
APPENDICES
REFERENCES
INDEX

ABOUT THE AUTHOR OF THE BOOK

A leading international expert on the gluten-free diet, Shelley Case is a registered dietitian, author, speaker and consultant with more than 30 years experience. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States; Professional Advisory Council of the Canadian Celiac Association; and serves on the Scientific Advisory Board of the Grain Foods Foundation. Shelley has been featured on radio and television including NBC s Today show, CBC, CTV and Global TV, as well as frequently quoted in major print media such as the Wall Street Journal, WebMD, National Post, Globe and Mail, Food Business News, Chatelaine and Canadian Living. A popular speaker, she delivers presentations at medical, nutrition, celiac and food industry conferences throughout North America. Shelley s best-selling book is highly recommended by health professionals, celiac organizations, consumers and the food industry. Author of many journal articles on celiac disease and the gluten-free diet, she also contributes to a variety of other publications for health professionals and consumers. Her column Ask the Celiac Expert is featured in Allergic Living magazine. In recognition of Shelley's major contributions to the field of celiac disease and her dedication to educating health professionals and individuals with celiac disease in North America, she was awarded the Queen Elizabeth Golden Jubilee Medal. Professionally, Shelley is a member of the Academy of Nutrition and Dietetics, as well as the Nutrition Entrepreneurs, Dietitians in Business and Communications, Food and Culinary Professionals and the Medical Nutrition Practice Groups of the Academy of Nutrition and Dietetics. She is also a member of the Dietitians of Canada.

ABOUT THE AUTHOR OF THE STUDY GUIDE

Patti H. Perks, MS, RDN, CNSC is a nutrition support specialist in the Neonatal ICU at the University of Virginia Children’s Hospital and assistant manager of Pediatric Nutrition Services. Patti obtained her BS in Nutrition Science from Cornell University and her MS in Nutrition Science from James Madison University. She completed her internship in Clinical Dietetics at the University of Virginia Health System. Patti has been a certified nutrition support specialist since 2001. In addition to teaching interns, residents, nurse practitioners, and dietitians in clinical settings, she is a founding and active member of the Virginia Neonatal Nutrition Association, a nonprofit, educational organization for health care providers who provide nutritional care to infants and young children.

ABOUT THE EDITOR OF THE STUDY GUIDE

Wolf J. Rinke, PhD, RDN is the president and founder of Wolf Rinke Associates, Inc., a company that has provided high-quality CPE programs to nutrition and dietetics practitioners since 1990.
Dr. Rinke earned a BS at Drexel University, an MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Dr. Rinke is a past Adjunct Associate Professor, Graduate School of Management & Technology at the University of Maryland, and a former Adjunct Faculty Member of the School of Continuing Studies at The Johns Hopkins University.
He has served as past president of the District of Columbia (DC) Dietetic Association and has been honored by the Academy of Nutrition and Dietetics with the Award for Excellence in the Practice of Management, the Outstanding Dietitian of the Year Award, and the Outstanding Service Award, in addition to delivering the Lenna Frances Cooper Lecture.
Dr. Rinke has served in numerous leadership roles at the Academy of Nutrition and Dietetics: Chair of the Scholarship Committee for Dietitians in Business and Communications; Chair of the Communication Committee, Honors Committee, and Licensure Panel and Ethical Practices Task Force for the Commission on Dietetic Registration; Chair of the Area Coordinating Committee and Chair for the Code of Ethics; Member of the Resource for Education Programs Committee; Member of the House of Delegates; and Member of the Board of Directors.
Dr. Rinke is the author of more than 500 articles, numerous CPE self-study programs, and several popular books including Make It a Winning Life: Success Strategies for Life, Love and Business; Winning Management: 6 Fail-Safe Strategies for Building High-Performance Organizations; and Don’t Oil the Squeaky Wheel and 19 Other Contrarian Ways to Improve Your Leadership Effectiveness.

ACKNOWLEDGEMENTS

Special thanks to the following individuals for their careful review of this CPE program.

Tegan Medico, MS, MPH, RDN, CNSC
Division of Pediatric Gastroenterology, Hepatology, and Nutrition
Pediatric Liver Transplant Program
University of Virginia Health System
Charlottesville, VA

Marina Park, MS, RDN
Pediatric Dietitian/NutritionistPediatric Gastroenterology Associates
Bon Secours Mercy Health System
Richmond, VA 23226

Rebecca Vander Veer, RDN, LD, CNSC, CLC
Pediatric Dietitian Specialist
Neonatal ICU
Children’s National Hospital
Washington, DC

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