Are you getting ready for your fall seasonal sport? Preparing for a race? Incorporating the right gluten-free foods into your diet can make all of the difference in your performance! Announcing NFCA's Webinar: "The Gluten-Free Effect on Athletes: Improving Performance Through Diet" on Tuesday, September 21 at 8:30PM EST.
Pistachio, Walnut, and Pecan encrusted goat cheese trio with mixed greens, balsamico and sliced baguette (The bread was sliced thin and grilled, we asked for seconds!)I enjoyed a shrimp risotto dish that was excellent. Others devoured a GF vegetarian burger, Grilled chicken breast sandwich and fries and gluten free pasta for the kids! Note Posana has recently been given the stamp of approval by the Gluten Free Restaurant Program.
According to their site:
The GFRAP resources have been written under the auspices of a Registered Dietitian, who has been working with both chain and independent restaurants for over fourteen years, helping restaurants with food preparation, kitchen procedures, menu development, training and marketing to meet the needs of gluten intolerant diners.
So plan a trip this fall to the mountains to see the leaves, but make sure you stop at Posana for a real treat!
Review contributing factors for developing and acquiring food allergies, from
genetic propensity to dietary consumption and environmental exposure.
Summarize the incidence of food allergies and percentage of those
“outgrowing” them.
Define and describe the diagnosis of celiac disease (CD) versus gluten
sensitivity or intolerance.
Describe other diseases’ incidences and correlations with CD, such as autism
and the autistic spectrum, diabetes, Downs Syndrome, etc.
Discuss whether we are over or under diagnosing CD and other food allergies.
Describe the dietitian’s role, as part of a team and in individual patient counseling,
in addressing food allergies and CD.
