Celiac Disease, Nonceliac Gluten Sensitivity, and Nutrient Deficiencies Associated with the Gluten-Free Diet
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.
After completing this continuing education course, nutrition professionals should be able to:
- Explain the history of celiac disease (CD) and the evolution of treatment.
- Categorize nutrient deficiencies commonly associated with CD.
- Elucidate the relevance of nutrient enrichment and fortification in the context of the gluten-free (GF) diet and associated deficiencies.
- Enumerate by body system the clinical manifestations of CD and nonceliac gluten sensitivity.
- Plan appropriate food sources to replace nutrients commonly insufficient in the GF diet.
Course content was written by Tony Pipkin, MS, RDN, a Little Rock, Arkansas–based freelance writer focused on nutrition and autoimmune disorders.
The faculty and planners for this educational activity have no relevant financial relationship(s) with ineligible companies to disclose.
An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
- 2.00 CDR