Operational Considerations for Providing Gluten-Free Meals

For individuals with celiac disease (CD), adherence to a gluten-free (GF) diet is the only way to manage this serious medical condition. This means avoiding all foods containing gluten, a protein found in wheat, barley and rye, and all foods that may have had contact with gluten in the production process. Many commercial food establishments successfully produce safe GF meals even in kitchens where gluten-containing ingredients are also used. With the right training, policy and procedures you can safely and inexpensively produce GF meals in a non-dedicated facility, and avoid excluding vulnerable seniors who have a medical need to eat gluten-free. Join the National Resource Center on Nutrition and Aging (NRCNA) on Tuesday, November 19 at 3:30 p.m. EDT for the second webinar in a two-part series all about supporting gluten-free seniors.

At the conclusion of the presentation, the learner will be able to:

  • Be able to describe what the term gluten-free means on product labels;
  • Be able to identify foods that are gluten-free; and
  • Be able to identify key risk areas in the kitchen, and understand how to prevent cross-contact and keep food gluten-free from purchasing to serving.

Part One of this webinar series – Making the Case for Gluten-Free Senior – will take place on Thursday, November 14 at 3:30 p.m. EDT. Register here

Missed the webinar? Click here to the slide deck, recording, and resources.