<<Disclaimer: Verify this information before applying it to your situation.>>
As more consumers are diagnosed with celiac disease and gluten-related
disorders, food service facilities will be called on to provide them with
safe, gluten-free meals. This seminar will provide the knowledge and tools
you need to prepare gluten-free meals with confidence.
AUDIENCE: Food service staff and facility managers in retirement
communities, long-term care, schools, colleges and universities, daycare,
hospitals and camps.
Time: Saturday, April 27, 2013
Registration 8:30am
Program 9:00-11:00am
Gluten-Free Expo 11:00am - 1:00pm
Location: Sherrill Center, UNC-Asheville Campus, 227 Campus Drive,
Asheville, North Carolina
Cost: $30 first attendee (15% discount when 2 or more attendees register
together from same facility)
Attendance includes admission to the Asheville Gluten-Free EXPO, featuring
over 50 national and local gluten-free vendors, cooking demos and
educational information.
Purpose: To provide managers and staff in institutional food service
settings with the knowledge and skills to provide safe meals for their
patrons living with celiac disease and gluten intolerance.
Program Objectives: The participant will be able to:
1. Summarize the different types of gluten-related disorders.
2. Properly identify gluten-containing ingredients and apply this knowledge
to reading food labels for gluten.
3. List gluten-free grains, common gluten-free substitutions and other
gluten-free foods to create a safe and balanced diet.
4. Identify proper procedures to prepare gluten-free menu items in a safe
environment using "no to low cost solutions".
SEMINAR AGENDA
9:00 - 9:20 Gluten-Related Disorders - Cynthia Kupper, MS, RD
9:20 - 9:30 Understanding the needs of Gluten Free Consumers - Cynthia
Kupper, MS, RD
9:30 - 10:00 Ins and Outs of the Gluten Free Diet - Laurie Steenwyk, M.Ed.,
RD, LDN
Identify gluten containing grains, and food ingredients.
Identify gluten-free grains, common substitutions, and what a balanced
gluten-free diet should contain.
Discuss food label regulations.
Explain how to properly read food labels to identify gluten containing
ingredients.
10:00 - 10:10 Break with Gluten-free Snack
10:10 - 10:40 Producing Gluten-free Meals in a Non-dedicated Kitchen - Chef
Aaron Flores
Walk through facility transitions to GF menu planning and food
preparation.
Menu planning
Purchasing
Preparation
Staff training and education
Discuss perceived barriers, gluten free menu options.
Provide example of one week gluten-free menu.
10:40 - 11:00 Question and Answer
FACULTY
Cynthia Kupper, MS, RD is Executive Director of the Gluten Intolerance Group
of North America (GIG), the nation's first non-profit association with the
mission to improve the health and lives of those living gluten-free.
Laurie Steenwyk, M.Ed., RD, LDN is a clinical dietitian at Pardee Hospital
in Hendersonville. She specializes in celiac disease and the gluten-free
diet and directs the Hendersonville celiac support group.
Chef Aaron Flores is the Food & Beverage Director/Executive Chef, Embassy
Suites Crystal City, Arlington, VA. He specializes in planning large
conference menus for those with multiple severe food allergies.
CONTINUING EDUCATION:
Registered Dietitians - application has been made for 2 CEUs from the CDR.
Certified Dietary Managers - application has been made for 2 CEs from CBDM.
Directions: The Sherrill Center is easily accessible by I-40, I-240, I-26,
and multiple city streets. Located in North Asheville, NC the facility is
only minutes from Downtown. For directions visit:
http:/ /sherrillcenter.com/directions
REGISTRATION:
Register on the Gluten Intolerance Group (GIG) Website:
http://tinyurl.com/acgonqc
Please pay with a credit card
For more information:
GIG Customer Service
[log in to unmask]
Laura Steenwyk: 828-696-1000 ext 3654
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