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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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