Gluten Free, 5th Ed.

The Definitive Resource Guide

Best edition yet! This book is a must-have for any health practitioner or patient with celiac disease or gluten-sensitivity. It contains evidence-based research and over 3700 listed gluten-free foods by brand name. Shelley has been a popular speaker at the Academy’s annual convention. This is a myth-dispelling, easy to read, and comprehensive book on what we need to know and how to live with the diagnosis.

“This book is absolutely outstanding – one of the best resources on the gluten-free diet I have ever read for completeness of information!” Dr. Carlo Catassi, MD, co-Medical Director, Center for Celiac Research and Treatment, Boston, MA

“Shelley Case’s book exceeds expectations. It provides very readable information that is valuable to any person with celiac disease.”  Dr. Peter H.R. Green, MD, Director of the Celiac Disease Center, Columbia University, NY, NY  

Course Expiration Date
Grouped product items
Product Name Price Qty
Book Only (040)
8 CE Online Test Only (W041)
15 CE Online Test Only (W042)
8 CE Book & Online Test (W043)
15 CE Book & Online Test (W044)

Book Details

Year Published
5th Edition
Case Nutrition Consulting, Inc.
Page Count
Learning Code
  • (2000) Science of food and nutrition
  • (2010) Botanicals, phytochemicals
  • (2020) Composition of foods, nutrient analysis
  • (2030) Food preservation, additives, irradiation
  • (2040) Food science, genetically modified food
  • (2050) Genetics
  • (2060) Immunology
  • (2070) Macronutrients: carbohydrate, fat, protein, fiber, water
  • (2080) Microbiology, food toxicology
  • (2090) Micronutrients: vitamins, minerals
  • (2100) Nutritional biochemistry
  • (2110) Physiology, exercise physiology
  • (3000) Nutrition assessment & Diagnosis
  • (3005) Nutrition Diagnosis
  • (3010) Assessment methodology
  • (3020) Assessment of target groups, populations
  • (3040) Food consumption, fluid balance
  • (3060) Laboratory tests
  • (3070) Pharmacological, drug/nutrient, herbal interaction
  • (3080) Physical: blood pressure, pulse, bowel sounds
  • (3090) Screening parameters, methodology, and surveillance
  • (3100) Supplemental nutrients, botanicals
  • (4000) Wellness and public health
  • (4040) Disease prevention
  • (5000) Medical Nutrition Therapy
  • (5110) Allergies, sensitivities
  • (5120) Autoimmune diseases, arthritis, lupus
  • (5130) Bone diseases, osteoporosis
  • (5150) Cancer
  • (5220) Gastrointestinal disorders
  • (5230) Hematological disorders, anemia
  • (5280) Nutrient deficiencies, Failure to thrive
  • (5290) Metabolic disorders, Inborn errors
  • (5300) Neurological: stroke, Alzheimer's, dementia, Parkinson's spinal cord injuries
  • (5370) Weight management, obesity
  • (8000) Food Service Systems and Culinary Arts
  • (8010) Child and Adult Food Programs
  • (8015) Cultural/ethnic food and culinary practices
  • (8018) Environmental, agricultural and technologic influences on food systems
  • (8040) Food safety, HACCP, and sanitation
  • (8060) Culinary skills and techniques
  • (8070) Food production, quantity purchasing
  • (8090) Menu planning and development, nutrient analysis
  • (8100) Food and recipe development and modification
  • (8110) School foodservice

Course Objectives

Level 2 CPE

Suggested Performance Indicators: 1.3.1, 2.1.3, 4.1.2, 8.1.1, 8.4.1, 10.2.11

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests


Upon successful completion, the users will be able to:

1. Discuss the major differences between celiac disease, gluten intolerance, and wheat allergy.

2. Identify four unusual sources of gluten besides in baked goods.

3. Give more accurate individualized nutritional care to clients on choosing the correct foods for gluten-free or wheat-free diets.

4. List five alternative grains that can be used instead of wheat and other gluten-containing grains.

Recommended For...
  • Registered Dietitian (RD/RDN)
  • Dietetics Technician Registered (DTR/NDTR)
  • Certified Diabetes Educator (CDE)
  • Registered Nurse (RN)
  • Integrative & Functional Nutrition Academy Professional
Why we chose this book

We want to use the top books on a subject as the basis for our courses. Whenever celiac and gluten disorders are discussed, invariably Shelley Case’s statements and product ingredients are mentioned as the gold standard.

About the author

Shelley Case is known in the U.S. and Canada as the first dietitian to bring gluten-free to the forefront of our awareness at annual convention and with her books. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten intolerance Group.