Is gluten-free really 100% gluten-free? Why it matters.
|Date & Time|
|Performance Indicators||8.1.5, 8.3.1, 8.3.6|
US dietitians: 1.0 CE from CDR. CPD/CEU hours are applicable for Australian and New Zealand dietitians. Check your local country requirements to see if you can claim for continuing education. To obtain your CEU certificate/certificate of attendance, click the ‘Get it now’ button and follow the prompts to register. Then go to your Dashboard on your Dietitian Connection account and download the certificate for this webinar.
About the webinar:
Dr Kim Faulkner-Hogg, Advanced APD and gluten-free nutrition specialist, will cover the science of gluten sensitivity in affected individuals, practical advice for navigating the challenges of a gluten-free diet and tips to ensure wellbeing in patients. The topics include:
- What is gluten
- Who is avoiding wheat or gluten and why
- Explain the terminology gluten-free
- In Australia and Internationally
- Accidental and contaminant gluten
- Emerging tests to measure background gluten ingestion
- Quality of Life
- Non-Diet therapies to combat contamination
- Enzyme therapies to break down undigested gluten
About the speaker:
Dr Kim Faulkner-Hogg (BSc, Grad Dip Nutr & Diet, Adv APD, PhD (USYD)) is an Advanced Accredited Practising Dietitian with more than 20 years experience with coeliac disease and food intolerances. Kim completed her PhD in Coeliac disease and the minutia of gluten free diet in 2004. She was part of the original working party defining the low gluten and gluten free food standards and was a consultant dietitian to Coeliac Australia for a number of years. An important focus for Kim is educating people about coeliac disease, intolerances, gluten and the gluten free diet and she takes opportunities to address dietitians, other health professionals, the food industry and the public on this topic.
Supported by Glutagen
- Presented By
- Kim Faulkner-Hogg