Recorded Webinar: Gluten Related Disorders: People Shall Not Live on Bread Alone

Suggested CDR Learning Codes: 3000, 5000, 5110, 5220; Level 2

With a prevalence of around 1% and growing, celiac disease is the most common genetically induced food intolerance worldwide. This autoimmune condition causes damage to the mucosa of the small intestine, which results in a variety of clinical presentations. As many dietitians have seen in their clients, celiac disease can lead to complications and increased mortality when left untreated.

The live version of this webinar was presented on Wednesday, May 28, 2014, at 2 pm ET by Alessio Fasano, RD and Pam Cureton, RD, LDN. This recorded version is approved for one hour of continuing education credit. RDs should list code 175, Recorded Pre-Approved Self-Study Materials, for this activity type.

This complimentary 1-credit continuing education webinar is brought to you with support from the Dr. Schär Institute and the NASPGHAN Foundation. Please note that the Dr. Schär Institute provided financial support only and did not have input into the information provided in this course. Alessio Fasano reports the following relevant disclosure: he is a stock shareholder of Alba Therapeutics. Pam Cureton reports the following relevant disclosure: she is a brand ambassador for Dr. Schär. Both presenters have certified that no conflict of interest exists for this program. View our disclosure policy.

Learning Objectives

After completing this continuing education course, nutrition professionals should be better able to:

  1. Identify clinical, epidemiological, and diagnostic characteristics of celiac disease, wheat allergy, and gluten sensitivity.
  2. Learn the most cost-effective means of testing for gluten-related disorders.
  3. List similarities and differences in implementing a gluten-free diet for the three different forms of gluten-related disorders.
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Alessio Fasano, MD, is chief of pediatric gastroenterology and nutrition, director of the Center for Celiac Research, and director of the Mucosal Immunology and Biology Research Center at Massachusetts General Hospital in Boston. He is also a visiting professor of pediatrics at Harvard Medical School.



Pam Cureton, RD, LDN, is chair of the Academy's Dietitians in Gluten Intolerance Diseases subunit of the Medical Nutrition Practice Group and works closely with Dr. Fasano at the MassGeneral Center for Celiac Research and the University of Maryland Celiac Program in Baltimore.



Available Credit

  • 1.00 CDR


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