This is a guide for registered dietitians to use when teaching individuals about a gluten-free meal plan. It provides recommendations, food lists, menus, and resources to combine a gluten-free diet with meal planning.
To provide information about a gluten-free meal plan and evidence-based nutrition to aid the treatment of numerous medical disorders.
This book is written specifically for registered dietitians.
This pocket guide covers the gluten-free meal plan as it applies to food allergies, type 1 diabetes, disorders of lipid metabolism, lactose intolerance, weight management, and vegetarianism.
The author is an internationally recognized authority on the subject of celiac disease and the gluten-free diet. The text is written at a level that is appropriate for the audience. Text boxes and tables make information easy to read and locate. References are sufficient, pertinent, and current. The index is quite helpful. This is an excellent resource for registered dietitians, whether they work exclusively with patients with celiac disease or not. The chapter that covers the gluten-free diet contains an excellent ingredient guide with advice regarding “words to avoid on a food label.” This chapter also identifies individual ingredients “of frequent concern” that may contain gluten, such as blue cheese, maltodextrin, and smoke flavoring.
Reviewed by:Amy Hess-Fischl, MS, RD, LDN (University of Chicago Medical Center Chicago, IL)