The Gluten Intolerance Group of Asheville will sponsor an educational program, “Taking the Fear out of Gluten-Free Dining Services” from 9:00-11:00 am, Saturday, April 27th 2013 at UNC-Asheville's Sherrill Center.
Celiac disease and gluten-related disorders are thought to affect
at least 6% of Americans. The only available treatment is a strict
gluten-free diet. Gluten is the protein found in wheat, rye, barley and
many processed foods containing these ingredients. 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.
The seminar is aimed at food and facility managers for
organizations providing food services in long-term care, retirement
communities, schools, colleges, hospitals, camps and daycare facilities.
Restaurant chefs and cooks would also benefit by attending this course.
Participants will gain the knowledge and tools to prepare
gluten-free meals with confidence. Topics to be covered include a review
of the various types of gluten-related illnesses, how to identify gluten-containing
ingredients, food labeling
regulations, menu planning, purchasing, food preparation techniques to avoid
cross-contact with gluten, and staff training and education.
Seminar faculty bring a wide range of expertise to the program.
Cynthia Kupper is the Executive Director of the Gluten Intolerance Group of
North America (GIG), the nation’s first non-profit associated with the mission
to improve the health and lives of those living gluten-free. Laurie
Steenwyk, a registered dietitian, is a clinical dietitian at Pardee Hospital
and specializes in celiac disease and the gluten-free diet. Aaron Flores
is Executive Chef with Embassy Suites and specializes in planning and
implementing large conference menus for those with multiple severe food
allergies.
Program attendees will receive free admission to the Asheville
Gluten-Free Expo held the same day from 10:00 am-1:00 pm. The Asheville
Gluten-Free Expo features tastings, samples, coupons, cooking demos, local
restaurants and bakeries. The event is in its 6th year and is
sponsored by Ingles Supermarkets, the Gluten Intolerance Group of Asheville and
the Hendersonville Celiac Support Group.
The program will be held at the Sherrill Center on the UNC-A
Campus, 227 Campus Drive, Asheville, NC. Cost is $30 for the first
attendee with a 15% discount when two or more attendees register together from
the same facility.
Pre-registration is required. Register on
the GIG website: http://tinyurl.com/acgonqc . For more
information contact Laurie Steenwyk: 828-696-1000 extension 3654 or laura.steenwyk@pardeehospital.org .
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