Maun Lemke Maun Lemke Maun Lemke

Donna Manring DTR

Quality healthcare facilities are expected to effectively manage complex patients, some requiring a gluten-free diet. Are you prepared to handle these cases at a momentís notice? Do you understand what gluten-free is? In addition to celiac disease, non-celiac gluten intolerance is now being recognized and some people are choosing a wheat-free diet as a lifestyle choice. The growing prevalence of celiac disease has increased the need for all facilities to be able to competently manage residents who require this special diet.

Successfully managing gluten-free diets, like other food allergies, depends on facility-wide awareness. Ingredient labels must be scrutinized, dishes must be prepared and plated separately to avoid cross-contamination, and patients must be assured that the meals being served to them are safe. Participants at this session will receive resource information on foods that contain gluten and an educational handout for training their teams.

Objectives:
Upon completion of this program, participants will be able to:
  1. Learn which foods and medications to flag as possibly containing gluten
  2. Learn techniques to prevent cross contamination while preparing meals
  3. Learn symptoms and signs of gluten intolerance
  4. Develop and implement facility policy and procedures on gluten-free diets
This session will utilize lecture, group discussion, case study, and question/answer.


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