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Celiac Disease and Gluten-Intolerance

WEBINARS IN THE CELIAC DISEASE SERIES

A Happy, Healthy Gluten-Free Pregnancy and Baby Feeding May 16 2 PM to 4 PM EST

Help momma and baby have a happy, healthy gluten-free pregnancy!

Celiac disease makes a healthy pregnancy challenging, but with a strict gluten-free diet, pre-pregnancy testing for nutrient deficiencies and the support of an RD to ensure a balanced gluten-free diet, it's absolutely possible.

While all babies of parents with Celiac disease are at increased risk of developing Celiac disease themselves, breastfeeding, timing and quantity for introduction of solids and more can affect the babies' risk of developing Celiac later in life. We'll talk about the current research as well as ongoing studies relevant to clients on a gluten-free diet.

Upon successful completion of this one-hour course, the participant should be able to:
  • Name critical nutrients for pregnancy.
  • Identify nutrients commonly deficient in celiac disease & on a gluten-free diet.
  • Describe recommendations for infant feeding and introduction of solids.

Learning Need Codes (LNC): 4130, 41500, 4180, 5000, 5220
Target Audience: RDs, DTRs Sign up for webinar entitled A Happy, Healthy Gluten-Free Pregnancy and Baby Feeding
Number of Credits: 2
Level(s): 1, 2
Total Cost: $24

TOPICS COVERED:

  • Brief review of a both Celiac disease and a gluten-free diet
  • Link between Celiac and infertility for women AND men
  • Nutrient deficiencies common in Celiac & pregnancy
    • Iron
    • B vitamins (folate)
    • Vitamin D
    • Calcium
    • Fiber
  • Recommended testing
  • And how to address this through food
  • What to look for in supplements
  • Infant feeding recommendations
    • Impact of breastfeeding
    • timeline for introducing solids (current controversies)
Gluten Sensitivity Given April 18

[This 1 hour webinar was presented on April 18, 2012 and is now available as a recorded webinar.]

Gluten-free is one of the biggest food trends out there. People ranging from Oprah, Madonna, sports stars, and others have started to advocate for a gluten-free diet for weight loss and performance. How much of this is real and how much is hype?

Fortunately, new papers have come out in 2012 to shed more light on this hot topic. We'll discuss the current research and controversies on testing for gluten sensitivity. We'll discuss conditions for which a gluten-free diet may be effective, as well as ones that the diet does not usually address. Most importantly, we'll discuss the role of an RD in supporting clients who suspect gluten sensitivity.

Upon successful completion of this one-hour course, the participant should be able to:
  • Differentiate between gluten sensitivity and celiac disease.
  • Identify conditions often associated with gluten sensitivity.
  • Identify at least three benefits of testing prior to going gluten-free.
  • Identify conditions where a gluten-free diet is usually NOT indicated.

Learning Need Codes (LNC): 2070, 5000, 5110, 5220
Target Audience: RDs, DTRs Sign up for webinar entitled Gluten Sensitivity
Number of Credits: 1
Level(s): 1, 2
Total Cost: $12

TOPICS COVERED:

  • Brief review of a Celiac disease
  • Discussion of current testing
  • Estimated prevalence for gluten sensitivity
  • Possible tests for gluten sensitivity
  • Current research:
    • IBS
    • Type 1 DM
    • Thyroid disease
    • Schizophrenia
  • What's an RD to do?
Gluten-Free and Healthy! Given March 21

[This 2 hour webinar was presented on March 21, 2012 and is now available as a recorded webinar.]

Do you know how to use millet? How are bean flours used on a gluten-free diet? Did you know that brown rice, wild rice and quinoa can be cooked in bulk and frozen?

As RDs, we encourage our clients to eat more whole grains, but we need to give them the practical understanding of how these foods fit into their lives. It's no longer enough to tell people to avoid wheat, barley and rye. Clients need to know what to eat for good health, and concrete ideas of how to do it, too!

We'll focus on the nutrients lacking in a gluten-free diet, like B vitamins, iron, calcium, fiber and grains, and easy, enjoyable ways to add them in. We'll also talk about weight balance, which is an increasingly large challenge on a gluten-free diet.

Upon successful completion of this one-hour course, the participant should be able to:
  • Name nutrients commonly lacking in a gluten-free diet.
  • Identify the best gluten-free sources of fiber.
  • Identify a wide variety of gluten-free grains and means of preparation.
  • Identify sources of gluten and lactose-free dietary sources.

Learning Need Codes (LNC): 2070, 5000, 5220
Target Audience: RDs, DTRs Sign up for webinar entitled Gluten-Free and Healthy
Number of Credits: 2
Level(s): 2
Total Cost: $24

TOPICS COVERED:

  • Brief review of a gluten-free diet
  • Nutrients commonly lacking on a gluten-free diet
  • Enrichment & the difference it makes
  • Fiber
  • Iron sources
  • Calcium
    • Lactose intolerance and non-dairy sources
  • Nuts, seeds
  • Great gluten-free packaged foods, snacks, cookbooks, etc
  • Discussion of ALL gluten-free grains/pseudograins & nutritional benefits and how to prepare and use them:
    • Rice
    • Wild Rice
    • Corn
    • Buckwheat
    • Millet
    • Teff
    • Quinoa
    • Sorghum
    • Amaranth
  • Beans, lentils and great resources
  • Other gluten-free fiber sources and add-ins
  • RD Resources
  • Websites, books and more
Celiac Disease: What Every RD Should Know Given February 15

[This 2 hour webinar was presented on February 15, 2012 and is now available as a recorded webinar.]

About 1% of people in the U.S. have Celiac disease. So, regardless of your area of expertise, the odds are that you will be working with clients with Celiac Disease. Since it’s gotten a huge amount of press lately, many clients are turning to RDs for information. It is vital for all RDs/DTRs to know the basics of testing and dietary management.

We’ll discuss the symptoms, prevalence and diagnosis, and testing for Celiac disease. We’ll talk about a gluten-free diet and current laws, and you’ll have the opportunity to test drive your skills on specific examples of food labels to allow hands-on practice and increase your comfort level.

Upon successful completion of this two-hour course, the participant should be able to:
  • Identify populations at risk for Celiac Disease.
  • Describe the appropriate testing sequence before beginning a gluten-free diet.
  • Correctly identify gluten on labels.
  • Describe current labeling standards.

Learning Need Codes (LNC): 5000, 5010, 5110, 5200, 5410
Target Audience: RDs, DTRs Sign up for webinar entitled Celiac Disease: What Every RD Should Know
Number of Credits: 2
Level(s): 1, 2
Total Cost: $24

TOPICS COVERED:

  • Definition
  • Symptoms
  • Prevalence
  • Testing
  • Naturally gluten-free foods
  • FALCPA labeling
  • Words to watch for
  • Sample labels
  • Cross-contamination
  • Oats
  • Alcohol
  • USDA Labeling
  • Medications
  • Seals and Certifications
  • RD Resources
  • Websites, books and more

About the Presenter

Cheryl Harris, MPH RD has been teaching clients how to live and love a gluten-free diet for the past 7 years. She was recently selected as the "Emerging Dietetics Leader of the Year" for 2012 for Virginia. She has presented widely on Celiac Disease and a gluten-free diet for an FDA Panel, at the Virginia Dietetics Association Annual Meeting, and numerous support groups. Her articles on Celiac disease have appeared in Today's Dietitian, Gluten Intolerance Group, MNPG Newsletter and more, and she has served as a content editor for the Dietitians in Gluten Intolerance since 2007.

She is a Board Member for the Celiac Sprue Association for the Mid-Atlantic region and is the Nutrition Advisor for the Washington Area Celiac Sprue Support Group. She has recently taught in nationally released videos on a gluten-free diet, which were supported by a grant through the Celiac Sprue Association. She has been quoted by many media outlets, including the Washington Post and MSNBC.com.



1. Should I just take one course or all of them?

All of the courses will be different, and each "stand alone." If you're not very familiar with Celiac Disease, we'd recommend taking "Celiac Disease: What Every RD Should Know" before any of the other courses.

2. What if I can't make the live session? Can I still have access to view the webinar?

Absolutely. All our webinars are recorded in their entirety. So, even if you cannot attend the 'live' webinar session, you can still have access to the recorded webinar. Once you've purchased a webinar, the site will remember this for as long as you are a member. You can access the webinar you've purchased by going to the CPE Courses section.

3. How long will I have access to a recorded webinar once I've purchased it?

As a member of this web site, all recorded webinars are always available to you when you log in and go to the CPE Courses section.

4. I've attended the webinar and viewed the recorded webinar. Now, how do I get my Certificate of Completion?

Once you have attended the webinar or reviewed the recorded webinar, you will be able to take an online multiple choice test. The test is available in the Course Details section accessible from CPE Courses. Once you achieve a passing grade, you will be given the option to display or print the Certificate of Completion for your records as proof that you attended and passed the webinar course.

5. What if I fail the multiple choice test?

The system will allow you to take the test as often as necessary until you achieve a passing grade. Your Certificate of Completion will be available once you have passed the online test.

6. I've already passed the test. How often can I view or print my Certificate of Completion?

As often as you like. When you log in and go to the CPE Courses section, you'll notice that a link to print the CertificatE of Completion will be available to you on the left panel under the title of the webinar.