September 30-October 2, 2005

Vienna , Virginia

Speaker List

Detlef Schuppan, M.D., Ph.D.

Co-presenter of Keynote Address   

Professor of Medicine, Division of Gastroenterology and Hepatology

Harvard Medical School , Beth Israel Deaconess Medical Center , Boston , MA

Ciaran P Kelly, M.D. Co-presenter of Conference Keynote Address    Associate Professor of Medicine, Harvard Medical School Chief, Blumgart Firm & Director Gastroenterology Fellowship Training at Beth Israel Deaconess Medical Center, Boston , MA

"Celiac Disease: Today's Diagnosis and Treatment"

Friday, September 30, 2005     9:00-11:45

Upon completion of this activity, participant should be able to :

1) recognize the histological lesions of celiac sprue, explain the key determinants of celiac sprue (gluten, genetic predisposition, autoimmunity) and list the disease mechanisms and therapeutic interventions;

2) interpret the spectrum of silent vs classical celiac sprue, develop strategies to diagnose or exclude celiac sprue, and define groups of patients to be screened;

3) implement basic counseling and gluten-free diet; critically apply non-invasive vs invasive tests for therapy control; and

4) classify novel diagnostic tools, e.g., capsule endoscopy, explain non-dietary approaches to treat celiac sprue, critically assess the usefulness of future therapeutic options.

Presentation methods : didactic lecture, case study, question and answer session

Teaching Aids : powerpoint presentation, educational handout

Barbee Bancroft, RN, MSN, PNP

General Session Presenter

Executive Director and President, CPP Associates Inc., a continuing education firm for health professionals. Award-winning speaker and author of several books including "Medical Minutiae" and the "ABC's of Infectious Disease".  

"The ABC's of Diet and Disease"

Friday, September 30, 2005

1:15 pm - 2:15 pm

Upon completion of this activity, participant should be able to :

1) describe the importance of vitamins and minerals in the maintenance health

2) discuss the role of various foods in health and disease

Presentation methods : didactic lecture, question and answer session

Teaching aids : powerpoint presentation, handouts

Melinda Dennis, R.D., L.D.N.

Afternoon Seminar Speaker

Nutritional Coordinator/Clinical Dietitian, Celiac Center at Beth Israel Deaconess Medical Center, Boston , MA

Nutrition Advisor to the Healthy Villi Greater Boston Celiac/DH Support Group and through her nutrition consulting service, Delete the Wheat ®

"Nutritional Considerations on the Gluten-Free Diet: A Focus on Calcium, Vitamin D, Iron and Fiber"

Friday, September 30, 2005

2:30 - 3:30 pm

Malabsorption of important vitamins and minerals is common in celiac disease due to a decrease in the absorptive area of the small intestine and in digestive enzymes. The gluten-free diet, depending on how it is followed, can be low in iron, calcium, vitamin D, B vitamins, other micronutrients and fiber. An additional nutritional concern is the relative shortage of gluten-free products enriched/fortified with iron and B vitamins. Nutritional therapy should focus on the nutritional quality of the gluten-free diet, in addition to the food choices. 

Upon completion of this activity, participant should be able to :

1) identify at least three key nutrients often found in low amounts in the gluten-free diet and gluten-free products,

2) list two or more gluten-free food sources of heme- and nonheme iron and the means for best absorption,

3) list two or more gluten-free, dairy-free alternatives for those with lactose intolerance

Presentation methods : didactic lecture, question and answer session

Teaching aids : powerpoint presentation, handouts

Mark Dinga, R.D., L.D.N.

Afternoon Seminar Speaker

Outpatient dietitian at the University of Pittsburgh Medical Center, Pittsburgh, PA Member/consultant for the Greater Pittsburgh Celiac Support Group, CSA Chapter #48

"How to Achieve Gluten-Free Diet Safety in Hospital Meal Service: The University of Pittsburgh Medical Center Experience" Friday, September 30, 2005    2:30 - 3:30 pm

Mark brings the nutritional expertise of a registered dietitian and the personal experience of having celiac disease. He will explain his involvement in the development and implementation of a gluten-free diet protocol to eliminate the potential for gluten cross-contamination in hospital meal service.

Upon completion of this activity, participant should be able to :

1) describe the roles of food service and clinical nutrition staff in the implementation of a gluten-free meal service and education protocol,

2) explain the process of implementation of a gluten-free meal service and education protocol, and

3) identify the patient and institution benefits associated with implementation of a specific gluten-free service protocol.

Presentation methods: didactic lecture; question and answer session; case study

Teaching Aids : powerpoint, handouts

Meredith McEver, LCSW 

Afternoon Seminar Presenter

Licensed clinical social worker with a masters degree in the behavioral sciences; she has provided training on the use of meditiation or creativity in the healing process for NIH continuing education workshops; her work with individuals traumatized by 9/11 has been published in Journal of Law and Religion.

"Transcending the Emotional Effects of Celiac Disease" Friday, September 30, 2005   2:30-3:30 pm

This experiential workshop utilizes mindfulness meditation, group discussion and a creativity exercise to help participants increase their awareness of the emotional impact of celiac disease in order to help them deal more successfully with their illness and the stress of everyday life.

Upon completion of this activity, participant should be able to:

1) be more aware of the emotional effects of celiac disease and be able to state common emotional reactions,

2) describe the range of similarities and differences in the emotional reactions to celiac disease,

3) demonstrate an increased awareness of the positive changes that occur as individuals learn to deal with the disease.

Presentation methods: didactic lecture; discussion; question and answer

Teaching Aids:  handouts

Kim Zimmerman, Senator Ben Nelson's Staff 

Afternoon Seminar Presenter

"How to Effectively CONNECT with Washington - Tips from the Capitol" Friday, September 30, 2005  2:30-3:30 pm

Upon completion of this activity, participant should be able to:

1) contact their congressional representatives' offices successfully

2) understand that their congressional representatives' office staff is available and willing to receive their comments

3) better express their viewpoints with their congressional representatives.

Presentation Methods:  panel discussion; didactic lecture; question and answer;

Teaching aids: handouts

Martha Lee Palotta

R.D., L.D.N., C.D.E.  

Afternoon Seminar Speaker

Outpatient nutrition counselor/clinical dietitian at East Jefferson General Hospital, Metairie, LA; Advisor to Celiac Sprue Support Group CSA Chapter $64; Chairperson of Diabetes Management Center Advisory Committee; Author of 2005 "Gluten-Free Diet" chapter in Louisiana Dietetic Association Diet Manual; Radio show co-host, "Living and Loving It" on WSHO-AM Radio, New Orleans

"Making it Personal . . . Your Gluten-Free Diet" Friday, September 30, 2005      2:30 - 3:30 pm

Gluten-free living is personal to ech individual. No two people are alike in the food intolerances and preferences that may alter the incorporation of the gluten-free diet into their lifestyle. The existence of other medical conditions or the desire to prevent future health problems may affect food choices. All can benefit from a healthy eating lifestyle.

Upon completion of this activity, participant should be able to:

1) state basic principles of the gluten-free diet,

2) individualize the diet based on other food allergies or intolerances,

3) adapt the diet to prevent or manage other medical conditions including diabetes, Heart disease, weight gain, constipation, osteoporosis and cancer

4) identify appropriate eating strategies for a healthy lifestyle.

Presentation methods : didactic lecture; question and answer session

Teaching Aids : powerpoint, handouts

Donna Washburn and Heather Butt      

Afternoon Seminar Presenters

Professional home economists, acknowledged experts in the field of gluten-free recipe development and bread machine baking, partners in Quality Professional Service, and authors of nine (9) cookbooks most recently "The Best Gluten-Free Family Cookbook" (2005) and "250 Best Canadian Bread Machine Baking Recipes" (2004)

"Grains of Truth" Friday, September 30, 2005    3:45 - 4:45 pm

Presentation is designed to provide in depth information about nutritious gluten-free grains and flours will be discussed including origin and description of grains and flours, uses, recipes containing each, baking qualities, how to cook the grain, charts comparing flours as to protein, carbohydrate, fiber, calcium and iron content, storage, organizing a gluten-free kitchen and baking tips.

Upon completion of this activity, participant should be able to:

1) list a variety of gluten-free grains and flours,

2) compare the nutritive value of gluten-free flours, and

3) explain the baking qualities of amaranth, bean, pea, quinoa, sorghum and soy flours

Presentation methods: didactic lecture, question and answer session

Teaching aids : Powerpoint presentation

David L Limauro, MD   

Afternoon Seminar Presenter

Pittsburgh Gastroenterology Associates; Pittsburgh, PA

"Celiac disease-A Physicians Perspective"

Friday, September 30, 2005     3:45 - 4:45 pm

Early diagnosis is a vital first step toward the assurance of living a long and healthy life with celiac disease.  Dr. Limauro is a physician who has experienced both his own diagnosis of celiac disease and his young son's diagnosis.  His presnetation will include strategies to effectively partner with your physician(s) to not only promote more effective communication but also develop healthy living habits.

Stasia L Miaskiewicz, M.D.    

Afternoon Seminar Presenter

Chief, Endocrinology, Diabetes and Metabolism, University of Pittsburgh Medical Center, McKeesport Hospital, McKeesport, PA

"I Already Have Celiac Disease - What Else Can Happen?" Friday, September 30, 2005    3:45 - 4:45 pm

Upon completion of this activity, participant should be able to:

1) explain the risk of thyroid disease in patients

with celiac disease

2) define the risk of diabetes in patients with celiac disease

3) demonstrate an understanding of the association of celiac disease and osteoporosis.

Presentation methods:  didactic lecture, question and answer

Teaching aids: powerpoint presentation, handouts

Teen panel members to be announced

"Growing Up with Celiac Disease: Panel Discussion

  with College-age Teens"

Friday, September 30, 2005     3:45 - 4:45 pm

Kenneth C Haugk, Ph.D., M.Div., B.A.       

General Session Presenter

Pastor and clinical psychologist; founder and Executive Director of Stephen Ministries; instructor at Fuller Theological Seminary, Pasadena, CA; author; conference and workshop presenter.

"Grief Reflections: What Personal Experience and the Experiences of Others Have Taught Me about Caring for Those Who Mourn" Saturday, October 1, 2005  9:30-10:30 am

When people experience a loss, whether the death of a loved one, divorce, uprooting a family and moving - or the loss of what was considered an ordinary lifestyle due to a disease like celiac sprue - grief is the result. Helping others to deal with grief is a very challenging area.

Upon completion of this activity, participant should be able to:

1) describe some of the dynamics of grief,

2) accept grief as a normal and healthy process

3) demonstrate caring for those who are grieving losses

Presentation methods; didactic lecture, case study, question and answer session

Teaching aids: powerpoint presentation, recipes, handouts

Martha Lee Palotta , L.D.N., R.D., C.D.E      

General Session Presenter

Outpatient nutrition counselor/clinical dietitian at East Jefferson General Hospital, Metairie, LA; Advisor to Celiac Sprue Support Group CSA Chapter $64; Chairperson of Diabetes Management Center Advisory Committee; Author of 2005 "Gluten-Free Diet" chapter in Louisiana Dietetic Association Diet Manual; Radio show co-host, "Living and Loving It" on WSHO-AM Radio, New Orleans

"Survivor . . . CELIAC" Saturday, October 1, 2005      10:45 - 11:45 am

Being a survivor of any challenge in real life requires the ability to be flexible and have a good understanding of the obstacles one faces. The first major hurdle will be overcoming the shock of the diagnosis of celiac disease and adjusting one's attitude to succeed. Being a survivor in the real world of gluten-free eating will require skill in managing hospital admissions, grocery shopping, restaurant eating and special occasions.

Upon completion of this activity, participant should be able to:

1) identify strategies for surviving the diagnosis of Celiac Disease,

2) verbalize a plan to survive a trip to the hospital,

3) develop skills in surviving grocery shopping, and

4) state guidelines for eating out in restaurants and celebrating special occasions.

Presentation Methods : didactic lecture, question and answer sessions

Teaching Aids : powerpoint, handouts

Susan L Hefle, Ph.D.

General Session Presenter

Associate Professor and Co-Director of the Food Allergy Research and Resource Program in the Department of Food Science and Technology at the University of Nebraska; Dr. Hefle is frequent consultant to the food industry and government agencies on the issues of food allergens and the safety of food derived from biotechnology.

"Testing and Controlling for Gluten in the Food Manufacturing Environment: Approaches, Limitations, and Research on Gluten Content of Food Ingredients." Saturday, October 1, 2005      1:15 - 2:15 pm

Upon completion of this activity, participant should be able to:

1) describe the various available testing methods for gluten residues in foods and ingredients,

2) describe testing limitations and new types of testing on the horizon,

3) classify research into what types of ingredients might be naturally gluten-free(ex. vinegars, alcohol),

4) summarize food industry approaches to controlling gluten when making non-gluten containing foods, and

5) identify how USDA grain standards affect possible gluten presence in commodity grain.

Presentation Methods : didactic lecture, question and answer session

Teaching aids : powerpoint presentation, handouts

David C Sands, Ph. D.

General Session Presenter

Dr. Sands is a professor of plant pathology in the department of plant science and plant pathology at Montana State University; he is a panel member of the Environmental Protection Agency panel for Pesticides; he is founder of Nutribiotech LLCI, a US corporation dealing with international marketing of high lysine bacteria; co-founder of Montana Turfgrass Technologies Inc (non-mowing turfgrass)

"Galaxy of Healthier New Grains: Nutrient Dense Alternatives to the WBRO Constellation" Saturday, October 1, 2005      2:30 - 3:30 pm

Upon completion of this activity, participant should be able to:

1) view new information about nutrient dense foods through a filter of personal health benefits,

2) critically evaluate new "foods" introduced into the celiac diet based on personal health benefits, and

3) question the benefits of the public agriculture policy related to production of cheap food and nutrient dense foods.

Presentation Methods : didactic lecture, case study, question and answer session

Teaching Aids : powerpoint presentation, handouts  

Meredith McEver, LCSW 

Afternoon Seminar Presenter

Licensed clinical social worker with a masters degree in the behavioral sciences; she has provided training on the use of meditiation or creativity in the healing rocess for NIH continuing education workshops; her work with individuals traumatized by 9/11 has been published in Journal of Law and Religion.

"Transcending the Emotional Effects of Celiac Disease"

Saturday, October 1, 2005   2:30 - 3:30 pm

This experiential workshop utilizes mindfulness meditation, group discussion and a creativity exercise to help participants increase their awareness of the emotional mpact of celiac disease in order to help them deal more successfully with their illness and the stress of everyday life.

Upon completion of this activity, participant should be able to:

1) be more aware of the emotional effects of celiac disease and be able to state common emotional reactions,

2) describe the range of similarities and differences in the emotional reactions to celiac disease,

3) demonstrate an increased awareness of the positive changes that occur as individuals learn to deal with the disease.

Presentation methods: didactic lecture; discussion; question and answer

Teaching Aids:  handouts

Kenneth C Haugk, Ph.D.

Afternoon Seminar Speaker

Pastor and clinical psychologist; founder and Executive Director of Stephen Ministries ; instructor at Fuller Theological Seminary, Pasadena , CA ; author; conference and workshop presenter.  

"The Power and Benefits of Level 5 Leadership" Saturday, October 1, 2005      3:45 - 4:45 pm

Leadership is empowering others to fulfill a mission. Leadership can be carried out by the majority of people instead of reserved for a select minority. This is good news for anyone who has even wondered if he or she has what it takes to be an effective leader.

Upon completion of this activity, participant should be able to:

1) recognize one's ability to break the leadership stereotype

2) comprehend why there are so few leaders,

3) express a new paradigm of leadership

Presentation methods: didactic lecture, case study, questions and answer session

Teaching methods: powerpoint presentation, handouts

Stefano Luccioli, M.D.

Afternoon Seminar Speaker

Senior Medical Advisor in the Office of Food Additive Safety in the Center for Food Safety and Applied Nutrition of the Food and Drug Administration; assistant professor of medicine at Georgetown University Medical Center

"Food Hypersensitivity" Saturday, October 1, 2005      3:45 - 4:45 pm

Upon completion of this activity, participant should be able to:

1) list an overview of disorders associated with adverse reactions to foods,

2) restate the concept of food hypersensitivity, with special emphasis on IgE-mediated food allergic disorders, and

3) explain the scientific approach to safety assessment of food ingredients.

Presentation Methods : didactic lecture, question and answer session

Teaching Aids : powerpoint presentation, handouts

Jean E. Guest, M.S., R.D., L.M.N.T.

Afternoon Seminar Speaker

CSA Dietitian Advisor; private practice in nutrition therapy; completing doctoral thesis at University of Nebraska - Lincoln

"Celiac Disease: Winning withSelf-Management - A Three-Step Approach" Saturday, October 1, 2005      3:45 - 4:45 pm

Upon completion of this activity, participant should be able to:

1) describe self-management in celiac disease,

2) identify at least two strategies for self-management in celiac disease

3) develop an individual care plan using the three-step approach.

Presentation Methods : didactic lecture, question and answer session

Teaching Aids : powerpoint presentation, handouts

Rebecca Reilly

Afternoon Seminar Speaker

Author of Gluten-Free Baking member of staff at Torte Knox Recreational Cooking School and Culinary Resource Library,

Hawley, PA;

"Traditional French and Italian Cooking" Saturday, October 1, 2005      3:45 - 4:45 pm

Presentation Methods: didactiac lecture, baking/cooking demonstration, question andanswer session

Teaching Aids: fully equipped action station with overhead mirror, handouts,

Lee Tobin

General Session Presenter

Gluten Free Bakehouse Team Leader; Chef and baker at Whole Foods Market since 1993; nicknamed "gluten-free Lee", Tobin enjoys a nationwide reputation for his healthy and natural gluten-free fare, making a variety of muffins, breads and desserts available to celiacs or anyone with gluten intolerance

"Cooking with Alternative Grains" Sunday, October 2, 2005      8:45 - 9:45 am

Upon completion of this activity, participant should be able to:

1) prepare recipes at home using a variety of alternative grains,

2) distinguish various cooking techniques using these grains, and

3) differentiate flavors and textures from tasting the recipes prepared and provided as samples.

Presentation Methods : didactic lecture, cooking demonstration, question and answer session

Teaching Aids : fully equipped action station with overhead mirror, handouts

Aaron Flores

General Session Presenter

Established Chef Aaron, Inc. to provide special diet consulting to restaurants and food manufacturers; Ex. Chef for Doubletree Hotel Chicago-Oakbrook. Oakbrook, IL

"Gluten-Free Cooking Goes UpScale"  Sunday, October 2, 2005     10:15 - 11:15 am

Upon completion of this activity, participant should be able to:

1) describe various cooking tasks involved in the preparation of "Chipotle-rubbed Chicken Breast with Orange Glaze, Grilled Polenta with Spring Mix Greens and Lemon Oil"

2) demonstrate more creativity in preparation and presentation of gluten-free meals

3) explain the nutritional benefits of cooking with unprocessed ingredients/whole foods that are naturally gluten-free.

Presentation Methods: cooking demonstration, question and answer session

Teaching Aids: fully equipped action station with overhead mirror, handouts with recipes

Summary of Conference and Attendee Conerence Evaluations