Celiac Disease, Nonceliac Gluten Sensitivity, and Nutrient Deficiencies Associated With the Gluten-Free Diet

Suggested CDR Learning Codes: 3005, 3020, 5110, 5220
Suggested CDR Performance Indicators: 8.1.4, 8.1.5, 8.2.2, 8.3.3
CPE Level 2


This continuing education course reviews the history of the gluten-free (GF) diet, nutrient deficiencies commonly associated with celiac disease (CD) and nonceliac gluten sensitivity (NCGS), and nutrient fortification in the United States. Also discussed are clinical manifestations of CD and NCGS by body systems and sources of nutrients that can be used to replace those often insufficient in the GF diet.

 

Learning Objectives

After completing this continuing education course, nutrition professionals should be able to:
1. Explain the history of celiac disease (CD) and the evolution of treatment.
2. Categorize nutrient deficiencies commonly associated with CD.
3. Elucidate the relevance of nutrient enrichment and fortification in the context of the gluten-free (GF) diet and associated deficiencies.
4. Enumerate by body system the clinical manifestations of CD and nonceliac gluten sensitivity.
5. Plan appropriate food sources to replace nutrients commonly insufficient in the GF diet.
 

Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
01/02/2020
Course expires: 
01/01/2023
CE Club cost:
$12.00
CE Club cost:
$0.00
Cost:
$24.00
Rating: 
0

Tony Pipkin, MS, RDN, is a Little Rock, Arkansas–based freelance writer focused on nutrition topics associated with celiac disease, nonceliac gluten sensitivity, and the gluten-free diet.

The author has no relevant disclosures to report regarding this program. He has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 2.00 CDR

Accreditation Period

Course opens: 
01/02/2020
Course expires: 
01/01/2023

Price

CE Club cost:
$12.00
CE Club cost:
$0.00
Cost:
$24.00
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