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Gluten-Free, Hassle-Free, Second Edition
Marlisa Brown, RD, CDE, CDN

20 CPEUs

Book, 455 pgs and Study Guide with 1 Reporting Form, 23 pgs.
About 1% of the world population is suffering from celiac disease, and that rate is increasing at an alarming rate. Yet patients are often confronted with complicated and conflicting information. This down-to-earth program provides a wealth of practical solutions, strategies and shortcuts that will enable you to help your patients live gluten-free and eat their way back to health. More specifically you will learn how to:

  • Evaluate appropriate tests to diagnose celiac disease.
  • Distinguish between celiac disease and non-celiac gluten-sensitivity.
  • Plan safe gluten-free meals.
  • Recognize potential nutritional issues associated with gluten-free foods.
  • Plus much, much more.

For more information and customer comments, click here.

Approved/Accepted by CDR,CBDM

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, 5280, 5460, 8090, 8100

SUGGESTED Performance Indicators (PIs):
6.3.11, 8.1.5, 8.2.1, 8.2.3, 8.3.1, 8.3.6, 8.4.4, 10.2.7, 10.2.9, 12.4.6

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:

20 CPEUs

Gluten-Free, Hassle-Free, Second Edition
Marlisa Brown, RD, CDE, CDN

©2014 Wolf Rinke Associates, Inc. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the Publisher.


Jacqueline Gutierrez: "The book did a great job of explaining the symptoms and issues related to the the diagnosis of celiac disease. It also provided advice that could immediately benefit clients."

Terri L Sakelaris: "I am seeing more and more patients and this is a great way to get the education with my busy life."

Teresa Gallagher: "For my counseling needs, the recipes and food substitutions were excellent. It is an excellent course without getting too scientific with information I will use on a daily basis."

Marianne Tomashefski: "My sister has been diagnosed with celiac disease. My mother has a non-celiac gluten sensitivity; this course was invaluable to me because I am more confident that I have the best information to educate them. Thank you for offering this course!"

Camille Hoy: "I learned a lot of new information in an easy to follow format! Good course!"

Frances Townsend Gilmore: "My husband has been on a gluten free diet and this was most helpful of all I've seen."


Celiac disease is a relatively new disease. Approximately 10,000 years ago gluten was not even part of the human diet. After people began cultivating their food supply, they began to include grains, i.e. gluten, into their diet. (Gluten is a protein found in wheat, rye and barley, which is not only found in foods but also in supplements, medications, cosmetics, dental products, etc.) More recently, cross breeding of different types of grains has increased the amount of gluten found in some of these grains. It has been estimated that currently about 1% of the population in the world suffer from celiac disease, and there is evidence that the prevalence continues to increase at an alarming rate. It is estimated that the prevalence of celiac disease is four to five times as high today as it was 50 years ago.
Those who have celiac disease cannot consume any gluten. Celiac disease is an autoimmune disorder which attacks the body after ingestion of gluten. It attacks through the gastrointestinal system and can cause a wide range of symptoms, disorders, and diseases which will vary from person to person. Over half of those suffering from celiac disease will experience gastrointestinal problems after the ingestion of gluten which may manifest in symptoms such as gas, bloating diarrhea or constipation. Those who don't suffer from gastrointestinal problems may exhibit other health issues including nutritional deficiencies and autoimmune challenges. Others can seem to be symptom free, even though their immune system may be attacked. Symptoms often do not occur immediately after exposure to gluten, making it difficult to link reactions to a specific food. Hence these individuals may suffer from a wide range of seemingly non-related symptoms which often makes it difficult to identify those who have celiac disease. In addition there are many limitations in current diagnostic methods, which cause many people to suffer without having been diagnosed.
Those who are diagnosed will improve on a gluten-free diet, which currently is the only treatment for celiac disease. In addition, there are many people who do not have celiac disease who also need to follow a gluten-free diet. Included are people with a gluten allergy, (celiac disease is not an allergy), and those with non-celiac gluten sensitivity, which has recently been discovered. These individuals may have many symptoms which are similar to those who suffer with celiac disease and sometimes it is difficult to determine if it is one of these issues or simply undiagnosed celiac disease. Others are using a gluten-free diet to help treat children with behavioral disorders. Ongoing research is being conducted in this area, as well as on the relationship between wheat or gluten on patients suffering with schizophrenia.
Yet others have adapted a gluten-free diet as a new diet plan, because it makes them "feel better." As a result the demand for gluten-free foods is increasing at an incredible rate.
Following a gluten-free diet 100% of time can be a seemingly overwhelming task since it requires avoiding obvious gluten and all cross contamination. This includes knowing how to prepare "safe" foods, as well as dealing with the challenges of reading food labels, and identifying safe food sources at school, work, restaurants and while traveling.
This self-directed accredited CPE program will help you identify clients who need to follow a gluten-free diet, enable you to diagnose gluten related health disorders, and provide you with tools to assist clients determine safe foods, address cross contamination issues found in many settings, and determining strategies for planning healthier and diverse meal plans.
To get the most out of this learning program, it is suggested that you follow these steps:

  • Review the objectives in the study guide.
  • Read and study the Gluten Free, Hassle Free book.
  • Assess what you have learned by answering the self-assessment questions in this study guide.
  • Compare your answers to the answer key, which is located at the end of the study guide. If you scored at least 80% (60) correct, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM. If you scored less than 80% (60) correct, re-read the appropriate sections of the book until you score at least 80% correct.

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

We will e-mail your Certificate of Completion.

When you submit your CPEU Reporting Form to us via mail, fax or www.easyCPEcredits.com, be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your e-mail address clearly.

To ensure that our e-mails are delivered to your inbox (instead of your junk/spam folders), please add cpesupport@wolfrinke.com to your Address Book or Safe List of allowed email senders. Also, be sure to allow attachments from this email address.

Gluten-Free Regards,
Marlisa Brown MS RD CDE CDN

Upon completion of this accredited, self-directed learning program you will be better able to:

  • Identify typical symptoms of celiac disease.
  • Evaluate blood tests used to screen for celiac disease.
  • Evaluate appropriate tests to diagnose celiac disease.
  • Explain the issues involved with diagnosing celiac disease.
  • Distinguish differences between celiac disease and non-celiac gluten-sensitivity.
  • Assess genetic tests used in testing for inherited risk for celiac disease.
  • Identify non typical symptoms of celiac disease.
  • Recognize diseases associated with celiac disease.
  • Plan safe gluten-free meal plans.
  • Recommend safe gluten-free food choices.
  • Assess emotions associated with adhering to a gluten-free diet.
  • Implement recipe modifications for gluten-free recipes.
  • Recommend changes to make cooking equipment and foods safe for gluten-free preparation.
  • Recognize potential nutrition issues associated with gluten-free foods.
  • Monitor and evaluate patients' compliance to gluten-free meal plans.
  • Suggest strategies for dining out gluten-free.
  • Plan for outside eating events such as travel, work meetings, and family events.
  • Provide a checklist for parents with child feeding issues for day care, parties, and outside events.
  • Teach clients to read food labels to identify safe gluten-free choices, and help them recognize when to call a manufacturer.
  • Specify issues associated with the proposed gluten-free labeling laws.
  • Discuss safe gluten-free choices on ethnic menus.


Step I Getting Started

1: Is Your Diet Putting Your Health at Risk?

Are You at Risk?
What Is Celiac Disease?
Recognizing Symptoms of Celiac Disease
Useful and Not-So-Useful Medical Tests
Another Sign of Celiac Disease
Celiac Sprue vs. Refractory Sprue
Misdiagnosis and Multiple Conditions
Non-Celiac Gluten Sensitivity
Gluten Allergies
Can Eating Less Gluten Improve Everyone's Health?
Following a Gluten-Free Diet and Having Stomach Problems
Quick Tips for Diagnosing Celiac Disease: What You Need to Know
Quick Tips on Non-Celiac Gluten Sensitivity: What You Need to Know

2: Learning the Basics and Getting Started Living Gluten Free

What Does Gluten-Free Living Really Mean?
Getting Started
Why Can't I Cheat Sometimes?
Simple Gluten-Free Eating
Picking Off the Shelf
Easy-Start Gluten-Free Meal Plan
Foods and Additives That Contain Gluten
Gluten-Free Shopping List

3: Discovering What You Can and Can't Eat

Safe Supermarket Shopping
What to Eat and What Not to Eat
Safe, Not Safe, and Questionable Foods Chart
Basic Gluten-Free Foods and Where to Find Them
30-Day Meal Plan
Essential Do's and Don'ts

4: Planning and Cooking Simple Gluten-Free Meals

Tips for Gluten-Free Cooking
Stocking a Gluten-Free Kitchen
Budgeting Tips
Quick-and-Easy Gluten-Free Recipes

Quick-and-Easy Gluten-Free Meal Tips

5: Quick-and-Easy Substitutions

Finding Quick Substitutes for Your Favorite Foods
Using Gluten-Free Grains and Flour Blends
Easy Mix-and-Match Meals: Combining
Gluten-Free Dishes and Ingredients
Easy Mix-and-Match Meals at Home

6: Reading and Translating Labels

What You Need to Know about Reading Labels
Understanding the New Gluten-Free Labeling
Laws in the United States and Canada

7: Handling Your Feelings--and Knowing You're Not Alone

It's Okay to Get Upset
Dealing with Anger
Dealing with Culinary Boredom
Dealing with Depressed Feelings
Dealing with Embarrassment
Dealing with Hurt Feelings
Dealing with Feeling Overwhelmed
Tips for Living Gluten Free by The Allergic Girl, Sloane Miller, MSW, LMSW, Food Allergy Counselor

Step II Living Gluten Free

8: Finding the Hidden Gluten Beyond Food

From Toothpaste to Cosmetics and More
How to Gluten-Proof Your Home
How to Be Gluten Free at Work
Gluten in the Air

9: Eating a Balanced Gluten-Free Diet

Easy Replacements for Missing Nutrients
Adding Extras: Fiber, Probiotics, and Omega-3 Fatty Acids

10: Where to Find Gluten-Free Products

Gluten-Free Products Are Everywhere
What's Available
Where to Find Gluten-Free Items in Stores
Where to Find Gluten-Free Items on the Internet

11: Cooking Gluten-Free Dishes with Flair

Making Family Favorites Gluten Free
The Gluten-Free Gourmet: Best Recipes
Creating Your Own Gluten-Free Recipes

12: Dining Out Gluten Free

Tips for Stress-Free Dining Out
A Look Inside a Restaurant Kitchen
Safe Choices to Order
Mixing Up Gluten-Free Sauces and Seasonings when Dining Out
Mixing Up Gluten-Free Desserts when Dining Out
The Gluten-Free Traveler
International Celiac Organizations
When Dining Out
Dining Out Cards

13: Gluten-Free, Hassle-Free Entertaining

The Basics
Preventing Cross-Contamination
Menu Plans

Step III Resolving Complications

14: Making It Easy for Family, Friends, and You

Telling Others about Your Gluten Sensitivity
How Not to Be a Party Pooper
Making Social Events Easier for Everyone
Making It Easy for Yourself
Easy-to-Carry Gluten-Free Snacks
Gluten-Free Eating in Unexpected Situations

15: Making It Easy for Children

Cross-Contamination Tips
At School
Field Trips and Picnics
Holidays and Family Events
Eating on the Go
Gluten-Free Snacks
Throwing Together Treats
Nonfood-Related Issues
Zero Tolerance to Bullying

16: The Bottom Line on Losing Weight on a Gluten-Free Diet

Losing Weight on a Gluten-Free Diet
A Gluten-Free Weight-Loss Plan

17: Learning More about Gluten and Your Health

The Hidden Faces of Celiac Disease
The Dangers of Untreated Celiac Disease
Gluten Sensitivities and Autism
Resources for Gluten-Free Living

Recipe Directory with Allergy Information


Marlisa Brown is a registered dietitian, certified diabetes educator and chef. She is also an international speaker, with over thirty years of culinary experience. Marlisa has made numerous television appearances, including five years on "International Healthy Cooking" for The American Heart Association. In addition she is a member of the dLife TV Professional Council. Marlisa has a graduate degree in nutrition and a bachelor's degree in marketing from C.W. Post/Long Island University, and has also studied at the Culinary Institute of America.

Marlisa is president of Total Wellness Inc., a private nutrition consulting company specializing in culinary programs, corporate wellness, gastrointestinal disorders, celiac disease, diabetes, weight loss, preventive medicine, medical nutrition therapy, food allergies, and sports nutrition. Some of her corporate contacts include the NY Jets, Kennedy Space Center, Pratt and Whitney, Honeywell, Hofstra & Adelphi Universities Lilco, Guardian Life, Brookhaven National Labs, Goldman Sachs, Dean Witter Reynolds, Pall Corp, Bank of New York, Sony, Liz Claiborne, and Ethicon. As part of her foodservice background Marlisa has worked as a Wellness Coordinator for Lackmann Culinary Services over a ten year period and she has over 30 years culinary experience.

Marlisa author of "Gluten-Free Hassle Free" and "Easy, Gluten-Free". In addition she has contributed to many publications including, Salute, Scholastic, Shape, Food Service Management, Newsday, Parenting Magazine, Weight Training for Dummies, and Sports Nutrition Medicine and Rehabilitation. She has also written many programs including, Richard Simmons' Food Mover Program, cookbooks, recipe cards and web site, Kathy Smiths' Project You II for Diabetes, Jorge Cruises' The 3-Hour Diet Cookbook, Leslie Sansones' Walk Away the Pounds and the Turbo Cooker.

She is the current nominating chair for Dietitians Integrative and Functional Medicine with The American Dietetic Association, chair of the nutrition section for The International Association of Culinary Professionals, and has served as an officer on many boards, including past president, media representative, and public relations chair of the New York State Dietetic Association. Marlisa is a recipient of the 2011 Diabetes Educator of the Year from the Diabetes Care & Education Practice Group of The American Dietetic Association, The Emerging Dietetic Leader Award from the American Dietetic Association, Dietitian of the Year from The Long Island Dietetic Association, Best Of Long Island from the L.I. Press 2008/2009/2010/2011, and the community service award from C.W. Post/Long Island University.

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