<<Disclaimer: Verify this information before applying it to your situation.>> This is one you won't want to miss. Taking the Fear out of Gluten-Free Dining Services 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 [log in to unmask] * Send administrative questions to mailto:[log in to unmask] * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC