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T370

18 CPEUs

HARD COPY

$179.95

This comprehensive and practical CPE activity 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.

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To order an ADDITIONAL Reporting Form click below:

T370F

18 CPEUs

REPORTING FORM

$60.00

© 2024 Wolf Rinke Associates. All rights reserved for this self-directed accredited learning activity. Reproduction in whole or part without written permission, except for brief excerpts, is prohibited.

CUSTOMER COMMENTS

Jean Luther, "Very good review, especially in regard to finding hidden gluten in a client's diet."

Sylvia Grimes, "This increased my knowledge of nutrient deficiencies of individuals with celiac disease and I now will be able to recommend food choices & meal plans to include those nutrients on a gluten free diet."

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, 721 Valley Forge Road #486, Valley Forge, PA 19481

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

Upon completion of this CPE activity 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.

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