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 27th2013 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 Floresis 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.