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The University of Chicago and the Gluten Intolerance Group are pleased to
announce:
The University of Chicago Medical Center - Nation's Leader in Gluten Free
Food Service
As home to one of the nation?s most comprehensive centers on celiac
disease, The University of Chicago Medical Center takes the lead in serving the
gluten free population
August 17, 2009 - Chicago - The University of Chicago Medical Center today
announced that its kitchens are now accredited gluten-free by the
Gluten-Free Food Service Accreditation Program, making them the nation's leader in
meeting the best practices and highest standards for gluten-free food
service. Patients and visitors who require a gluten-free diet can now enjoy safe
gluten-free meals from their hospital bed, in the food court of the
Duchossois Center for Advanced Medicine, at Jazzman's Cafe‚ in the Knapp Center
for Biomedical Discovery and in the Billings Cafeteria.
Approximately 3 million Americans suffer from celiac disease, the world's
most common genetic autoimmune disorder, triggered by the ingestion of
gluten - the protein found in wheat, barley and rye. Its only treatment is
adherence to a strict, life-long gluten-free diet. Left untreated celiac disease
can lead to osteoporosis, thyroid disease and cancer.
"This is a major accomplishment," remarked Cynthia Kupper, RD and Executive
Director of the Gluten Intolerance Group of North America which oversees
the Gluten-Free Food Service Accreditation Program. "Few have been able to
meet and exceed our rigorous standards so quickly."
"As a center of excellence for Celiac Disease, it is appropriate that those
with the disease are able to eat safely when they visit The University of
Chicago Medical Center," said Mark Urquhart, Vice President of Facilities
with the Medical Center. "We are going to great lengths, with the help of
our partner Sodexo, to make certain that our kitchens can safely and
consistently provide gluten-free foods that are nutritionally balanced and taste
good too."
Dr. Stefano Guandalini who founded The University of Chicago Celiac Disease
Center in 2001 is delighted at this latest development, "Our patients have
always received the best care in diagnosing the disease, it is wonderful
that we can now participate fully in their treatment as well," remarks
Guandalini.
The University of Chicago Medical Center, in partnership with Sodexo, is
offering a variety of gluten free foods for in-patient menus as well as at
the retail level. While the list of options is sure to expand, it now
includes trail mix, snack bars and chocolate bars and cookies from Enjoy Life
Natural Brands, french fries and lasagna from Moo Moo's as well as cheese and
sausage pizzas from Marcello's Father & Son Restaurants. For visitors, these
and more items can be found in dedicated cases along with a dedicated
preparation station for gluten free foods.
About the University of Chicago Celiac Disease Center:
The University of Chicago Celiac Disease Center is the first of its kind
in the country. It has been dedicated to raising awareness and meeting the
needs of those affected by the disease nationwide through education,
research and advocacy since 2001. The Celiac Disease Center has fundamentally
improved the care, diagnosis and awareness of celiac disease. In addition, it
provides the infrastructure and support that is needed to advance
cutting-edge celiac research, including investigations into structure of gluten
peptides and the mechanisms by which gluten modifies self molecules. The
University of Chicago Celiac Disease Center is a 501-c3 non-profit organization,
completely funded by donor contributions. For more information please visit:
_www.CeliacDisease.net_ (http://www.CeliacDisease.net)
About the Gluten-Free Food Service Accreditation Program:
Gluten-Free Food Service Accreditation Program set the standard for Best
Practices in gluten-free food production for all types of food service
operations. The process requires businesses to meet high standards for all
aspects of food service that could impact safe gluten-free food production.
Critical to the program is quality control through internal and external
audits. For more information please visit _www.GFFoodService.org_
(http://www.GFFoodService.org)
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