Jean Guest, MS, RD, LMNT, PhD Candidate

CSA Dietitian Advisor

Lincoln, Nebraska

Upon completion of this activity:

1. The learner will be able to identify at least two historical events important  in celiac disease and the gluten-free diet.
2. The learner will be able to list at least two components essential for the development of celiac disease. 
3. The learner will be able to describe at least two factors important in the diagnosis of celiac disease.
4. The learner will be able to describe least three functions of a skilled dietitian providing medical nutrition therapy to people with celiac disease.

Dee Sandquist, MS, RD

Director of Nutrition, Diabetes, and Weight Management

Southwest Washington Medical Center
Vancouver, Washington

Upon completion of this activity:

1. Learner will be able to identify three key components to include in educating celiac patients on a gluten-free diet.
2. Learner will identify foods allowed on the gluten-free diet.
3. Learner will identify five key questions to ask the patient regarding celiac disease.
4. Learner will be able to identify at least two components to include in educating celiac patients on current food labeling legislation

Veronica Alicea, MBA, RD
Dietitian Consultant

Bridgewater, New Jersey

Upon completion of this activity:

1. Learner will be able to identify at least three reasons why providing GF diets is an interdepartmental concern.
2. Learner will be able to state the two food allergen additions to the 2005 Federal Food code that supervisors are responsible to know.
3. Learner will be able to plan a day menu meeting CMS menu planning F-TAG 363.
4. Learner will analyze preparation techniques consistent with gluten free cooking.

Monica Zatarski, PharmD, RPh
MD Custom Rx

Glendale, Wisconsin

Upon completion of this activity:

1. Learner will be able to list two or more information sources regarding prescriptions and their ingredients.
2. Learner will recognize prescription compounding and the role it plays in meeting the unique needs of the celiac patient. 
3. Learner will be able to list at least three ways prescription compounding can be used in the gluten-free diet.
4. Learner will be able to list at least one study illustrating that even small amounts of gluten can be detrimental in the diet of persons with celiac disease and/or dermatitis herpetiformis.