Courses

Gluten Freedom

Dr. Fasano is the nation’s leading expert on celiac disease and gluten-related disorders. He founded the Center for Celiac Research at Massachusetts General Hospital in 1996. This is a myth-dispelling, easy to read, and comprehensive book on what we need to know and how to live with the diagnosis. “In an era when a gluten-free diet has become the panacea for relief of symptoms for a large number of clinical decisions (GI, neurological, and inflammatory), evidence-based information is sorely needed for both the public and the practicing physician to appropriately decide when gluten should be removed from the diet. This book, Gluten Freedom, …provides the appropriate objective evidence to make that decision.” –W. Allan Walker, MD, Director, Div. of Nutrition, Harvard Medical School

Course Expiration Date
Jan-31-2021
Grouped product items
Product Name Price Qty
Book Only (430)
$16.00
15 CE Paper Test Only (431)
$124.00
25 CE Paper Test Only (432)
$144.00
15 CE Book & Paper Test (433)
$135.00
25 CE Book & Paper Test (434)
$155.00
15 CE Online Test Only (W431)
$114.00
25 CE Online Test Only (W432)
$134.00
15 CE Book & Online Test (W433)
$125.00
25 CE Book & Online Test (W434)
$145.00

Book Details

Author
Year Published
2014
Edition
1st Edition
Publisher
Wiley General Trade
ISBN
978-1-118-42310-3
Format
Paperback
Page Count
327
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: 2.1.3, 4.1.2, 6.1.2, 8.3.7

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 five unusual sources of gluten besides in baked goods.

3. Give accurate individualized nutritional care to patients and clients on how to improve their diets through choosing the correct foods for the gluten- or wheat-related diagnosis.

4. List three psychological aspects of the diagnosis of celiac that affect patients and their families the most.

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

Very simply, we want to use the top books on a subject as the basis for our courses. Whenever celiac and gluten disorders are discussed, invariably Dr. Fasano’s research or his statements are mentioned as a source of reason and evidence.

About the author
Dr. Alessio Fasano is a world-renowned pediatric gastroenterologist and research scientist who founded the Center for Celiac research at Massachusetts General Hospital in 1996, the first research and treatment center in the U.S. Susie Flaherty is a medical writer.