Event created by Scott Adams
Event details
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 gluten-free 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:
Please pay with a credit card
For more information:
GIG Customer Service
customerservice@gluten.net
Laura Steenwyk: 828-696-1000 ext 3654
Laura.steenwyk@pardeehospital.org