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(eArticle) Going Gluten Free: Separating Fact From Fad (1 CPEU/CEU)
(eArticle) Going Gluten Free: Separating Fact From Fad (1 CPEU/CEU)

(On-demand eArticle) One of the hottest topics in the world of nutrition. Learn the must-know's about the gluten-free diet before your next client walks into your office!

Learning Objectives:
At the conclusion of this article, readers will be able to:
1. define gluten and where it is found
2. define celiac disease, and how it differs from non-celiac gluten sensitivity
3. list two triggers for celiac
4. list two ways the RDN can be helpful in guiding a client to a healthy gluten-free lifestyle
5. identify specific attributes of the gluten-free diet

1 CPEU/CEU. Must be completed for CPEU before 8/31/23.

PRICE: $20.00

Availability: Available for download now

Course Specifics Continuing Education Specifics Performance Indicators and Learning Needs Codes
(On-demand course) This free CE article will give you an evidence-based, up-to-date look at the gluten-free diet craze.
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Learning Needs Codes Performance Indicators
Level 1
Suggested Learning Codes:
(1000) Professional skills
(2000) Science of Food and Nutrition
(2020) Composition of Foods
(2060) Immunology
(2070) Macronutrients: carbohydrate, fat, protein, fiber, water
(2100) Nutritional biochemistry
(3000) Nutrition assessment & Diagnosis
(5000) Medical Nutrition Therapy
(5120) Autoimmune diseases, arthritis, lupus
(5220) Gastrointestinal disorders
1.1 Identifies with and adheres to the code of ethics for the profession.
1.2 Works within personal and professional limitations and abilities.
2.1 Utilizes appropriate communicationmethods and skills to meet the needs ofvarious audiences.
7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.
7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff, customers and public.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
*NOTE: This CE course expires 8/31/23. You must complete the course (and submit the online exam and feedback survey) before that date.

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