Description
Top selling book! The author, Shelley Case, is a leading nutrition expert on celiac disease, food ingredients, and the gluten-free diet. Wonderful resource to share with clients with gluten-sensitivity and celiac disease. The book has 367 pages: 208 pages of science and guidelines and 159 pages of resources, buying lists, product information, and recipes!
Course Objectives
OBJECTIVES for SELF-STUDY COURSE
Upon successful completion of this self-study course, the users will be able to:
1. Identify how to diagnose celiac disease and list five symptoms.
2. Better assess their patients’ needs and eating habits associated with the diagnosis of celiac disease.
3. Better determine appropriate therapy intervention for clients needing to begin or heal their relationship with gluten-free foods.
4. Discuss the guidelines for eating away from home while minimizing exposure to gluten.
Learning Codes
- (2000) Science of food and nutrition
- (2020) Composition of foods, nutrient analysis
- (2070) Macronutrients: carbohydrate, fat, protein, fiber, water
- (2100) Nutritional biochemistry
- (3000) Nutrition assessment & Diagnosis
- (3020) Assessment of target groups, populations
- (3080) Physical: blood pressure, pulse, bowel sounds
- (3090) Screening parameters, methodology, and surveillance
- (4000) Wellness and public health
- (4040) Disease prevention
- (4150) Infancy & Childhood
- (4190) Elderly nutrition
- (5000) Medical Nutrition Therapy
- (5110) Allergies, sensitivities
- (5120) Autoimmune diseases, arthritis, lupus
- (5210) Dysphagia
- (5220) Gastrointestinal disorders
- (5280) Nutrient deficiencies, Failure to thrive
- (5460) Self-care management
- (8000) Food Service Systems and Culinary Arts
- (8090) Menu planning and development, nutrient analysis
- (8100) Food and recipe development and modification
Recommended for...
- Registered Dietitians (RD)
- Dietetic Technicians Registered (DTR)
- Registered Nurses (RN)
- Certified Dietary Managers (CDM)
Book Details
| Author | Shelley Case, BSc, RD |
|---|---|
| Year Published | 2010 |
| Edition | 4th Edition |
| Publisher | Case Nutrition Consulting Inc. |
| ISBN | 978-1-897010-54-9 |
| Format | Paperback |
| Page Count | 368 |
About the Author
Shelley Case, BSc, RD, is a leading international nutrition expert on celiac disease and the gluten-free diet. She has received the Queen Elizabeth Golden Jubilee Medal for her dedication to educating individuals and health professionals on celiac disease, and is a popular speaker, writer, and educator. Member of the Professional Advisory Board of the Canadian Celiac Association, the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group.
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Winner of 2011 "CE for Life" Contest is Lindsay Vettleson and Winner of 2011 FNCE "CE for Life" Drawing is Joan Lewis!
Newsletter
Continuing Educations for RDs & DTRs with selected courses for RNs, CDEs & CDMs.
Self-Study tests written by author, publisher, & private practitioners Kathy King, RD, LD.
Our course reviewers are highly qualified expert practitioners.
