COLLEGE OF EDUCATION AND HUMAN ECOLOGY Program overview Gluten and related disorders Considerations in eating gluten free Gluten free shopping Gluten free cooking amp baking What is Gluten ID: 926852
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Gluten Free Eating
COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES
COLLEGE OF EDUCATION AND HUMAN ECOLOGY
Slide2Program overview:Gluten and related disordersConsiderations in eating gluten free
Gluten free shoppingGluten free cooking & baking
Slide3What is Gluten?
A sticky protein found in
Wheat
Rye
Barley
Slide4Why are some people concerned about gluten?Wheat AllergyCeliac Disease
Non-Celiac Gluten Sensitivity
Slide5Wheat AllergyOverreaction of immune system to protein in wheatRange of symptoms from mild to severe or even fatal
Occurs in 0.4% of the US population
Slide6Celiac DiseaseAutoimmune disease Triggered by the consumption of gluten
Causes damage to the villi in the small intestineOver 200 possible symptoms
1 in 100 people worldwide
Slide7Non-Celiac Gluten SensitivitySymptoms similar to CeliacNegative Celiac tests
Estimated 18 million Americans have gluten sensitivity
Slide8What sparked your interest in gluten free eating?
Increased demand for gluten free foodsOne of the most popular diet trends in US1 in 5 people looking to reduce or eliminate gluten
In 2015, Americans spent $4 million on gluten free foods
Slide10Naturally gluten free foodsFruitsVegetables
Meat and poultryFish and seafood
DairyBeans, legumes, and nuts
Slide11Naturally gluten free grains and starchAmaranthArrowrootBeans
Buckwheat groatsCassava
ChiaCorn Flax
Gluten-free oats*
Millet
Nut flours
Potato
Quinoa
Rice
Sorghum
Soy
Tapioca
Teff
Yucca
Slide12Where is gluten found in food?These are common sources:Bread
CrackersCereal
PastaBaked Goods
Slide13Which of the following sources may have gluten?Processed meatSeasonings
Salad DressingsSoup stock
Granola barsChips
Candy
All
of these must be verified by checking the label and/or manufacturer!
Soy sauce
Toothpaste
Medications
Supplements
Play dough
Slide14Sources of Cross ContactToastersColanders
Cutting boardsFlour sifters
Shared containersCondiments
Airborne wheat flour
Slide15Gluten Free does NOT always mean healthyDepends on how you go gluten freeGluten free substitutes may add more fat or sugar
Gluten free diets tend to be lower in fiber
Slide16What you should know before gluten free
Talk with your doctor first
Consult a dietitianConsider other family members
Slide17Where to find gluten free foods
Gluten free section
Specialty section
Throughout the storeSpecialty storesOnline stores
Slide18Gluten Free Shopping
Always read list of ingredients
Look for ‘GLUTEN FREE’ on the package
Understand labeling lawsSmartphone apps may not be accurate or complete
Slide19Which of the following terms fall under FDA regulation?
Gluten-free
Free of gluten
No gluten
Without gluten
Slide20Gluten Free Labels
Avoid Confusing Labels
8 Major Allergens
Milk
Eggs
Fish
Shellfish
Tree nuts
Peanuts
Wheat
Soybeans
Those with Celiac and gluten sensitivity must also avoid rye and barley and their derivatives
Slide23Allergen & advisory statements
Gluten free cooking tipsThickening remains the same amount
Mix cornstarch first with cold water for thickeningMake breading out of dried sandwich bread
Cornflakes can be used as breading
Slide25Baking gluten free
Nutrition
Moisture
Flavor
StructureFat
Slide26Gluten free flour blends
Commercial
Make your own
Use blend of different flours and starches (2:1 ratio)
Slide27Gluten free floursGrain FloursAmaranth flour
Buckwheat flourOat flour
Quinoa flourRice flour, white
Rice flour, brown
Sorghum flourTeff flour
Nut Flours
Almond flour
Hazelnut flour
Peanut flour
Grain Free and Nut Free
Coconut flour
Chickpea flour
Soy flour
Slide28Gluten free starches
Starches
Cornstarch
Potato starch
Tapioca starch
Arrowroot powder
Slide29Gluten Free Dining
Look for restaurants that offer gluten free options
Web search
Smartphone appsGluten free menus
Slide30Program summary:Wheat Allergy, Celiac, Gluten SensitivityConsiderations in eating gluten free
Gluten free shopping & label readingGluten free cooking & baking
Gluten free dining
Slide31Please share one idea you learned today that will be helpful to you.
SourcesAcademy of Nutrition and Dietetics eatright.org
Beyond Celiac beyondceliac.orgCeliac Disease Foundation celiac.org
Complete Food and Nutrition Guide, Fifth Edition by Roberta Larson Duyff, MS, RD, FADA, CFCS, and the Academy of Nutrition and Dietetics
US Food and Drug Administration “Gluten Free Labeling”.
fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/UCM445233.pdfNutrition 411 nutrition411.com
Slide33This program was developed by:
Shannon Carter, M.S.
Extension Educator, Family and Consumer Sciences, Ohio State University Extension
Fairfield County831 College Avenue, Suite D
Lancaster, OH 43130740-652-7270carter.413@osu.edu
CFAES provides research and related educational programs to clients on a nondiscriminatory basis. For more information: http://go.osu.edu/cfaesdiversity.