Dr. Henry G. Bone

Endocrinologist

Michigan Bone and Mineral Clinic
Detroit, Michigan

Upon completion of this activity:

1. Learner will be able to identify two nutrition deficiencies that affect bone strength in patients with gluten enteropathy.
2. Learner will be able to identify the most important hormonal mechanism for low bone density in gluten enteropathy.
3. Learner will be able to identify at least four important tests for the assessment of bone health in patients with gluten enteropathy.
4. Learner will be able to list at least two treatment options for improving bone health in patients with gluten enteropathy.

Dr. Frank A. Hamilton, MPH

Chief, Digestive Diseases Program Branch

Division of Digestive Diseases and Nutrition

National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

National Institutes of Health (NIH)

Bethesda, Maryland

Upon completion of this activity:

1. Learner will be able to define the true incidence of celiac disease in the United States.
2. Learner will be able to state the most cost-effective diagnostic tools to test for celiac disease.
3. Learner will identify which population should be tested for celiac disease
4. Learner will recognize the best treatment options for celiac disease
5. Learner will recite  the long-term consequences of celiac disease.

Dr. Joseph A. Murray
Professor of Medicine, Gastroenterology
Mayo Clinic
Rochester, Minnesota

Upon completion of this activity:

1. Participant will be able to describe the consequences of celiac disease and list associated diseases.
2. Participant will be able to recognize when celiac disease can affect survival and demonstrate an understanding of its relationship with cancers.
3. Participant will be able to state the need for a positive attitude toward life-style changes

Thomas Sullivan

President of Celiac Sprue Association

Grosse Pointe Woods, Michigan 

Mary Schluckebier, BS, MA               

CSA Executive Director

Omaha, Nebraska

Upon completion of this activity:       

1. The learner will be able to identify the mission and purpose of the Celiac Sprue Association.
2. The participant will identify the structure of the CSA organization and its Board of Directors.
3. The participant will describe the elements of a successful CSA chapter.
4. The participant will recognize the value of membership in a local CSA chapter.

Kim Koeller

Gluten Free Passport, Ltd.

Chicago, Illinois

Robert La France

Gluten Free Passport, Ltd.

Chicago, Illinois

Upon completion of this activity:

1. Learner will state the global factors driving celiac awareness.
2. Learner will explain the adverse impact on quality of life for those required to follow a gluten-free diet.
3. Learner will recite two of the positive changes happening around the world that are helping to make life easier for those following a gluten-free diet.
4. Learner will be able to state two of the ingredients and culinary preparation techniques that may be of concern.
5. Learner will recite one strategy that will help to manage a gluten-free diet while traveling.
6. Learner will state one lesser-known gluten-free resource.

Dee Sandquist, MS, RD

Director of Nutrition, Diabetes, and Weight Management

Southwest Washington Medical Center
Vancouver, Washington

Upon completion of this activity:

1. The learner will identify two changes to help manage diabetes and celiac disease.

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.

Dr. Maria I. Brown
Assistant Professor of Family Medicine
Rush Medical College
Rush University Family Physicians
Chicago, Illinois

Upon completion of this activity:

1. Learner will be able to state one reason why the gluten free diet is required to achieve health.
2. Learner will be able to explain why it is important to completely resolve pre-diagnosis symptoms.
3. Learner will be able to identify two common diseases associated with celiac disease.
4. Learner will be able to state two ways celiacs can reduce their risk of heart disease.
5. Learner will be able to recall essential elements in maintaining good health for celiacs.

Aaron Flores
Executive Chef/Special Diet Consultant
Oakbrook Terrace, Illinois

Lee Tobin

Chef, Whole Foods Market Gluten-Free Bakehouse

Morrisville, North Carolina

Upon completion of this activity:

1. Learner will be able to compare professional experiences with the needs of the individual with special dietary needs
2. Learner will be able to recall common gluten-free substitutions for traditional family favorite recipes.
3. Learner will discover methods for utilizing gluten-free substitutions in preparation of family favorite recipes.

Jean Guest, MS, RD, LMNT
CSA Dietitian Advisor

Lincoln, Nebraska

Gary Iverson, BA

Great Northern Growers Co-operative

Sunburst, Montana

Tracy B. Perry, MSc

Cream Hill Estates

Quebec, Canada

Seaton Smith, BA

Gluten Free Oats

Powell, Wyoming

Upon completion of this activity: 

1. Participant will be able to describe composition of oats.
2. Participant will distinguish the different procedures used by growers in the planting, harvesting, processing  and monitoring purity of uncontaminated oats.
3. Participant will identify two key criterion for evaluating research studies and their implications.
4. Participant will be able to verbalize the risks involved with ingesting oats.
5. Participant will have opportunity to ask panel questions related to personalizing their celiac diet management.

Thomas Sullivan

President of Celiac Sprue Association 

Grosse Point Woods, Michigan

Mary Schluckebier, BS, MA,

CSA Executive Director

Omaha, Nebraska

Rebecca Moreland

Co-Chair of CSA Star City Chapter

Lincoln, NE

Loretta Jay Stepanskiy

Co-chair, Connecticut Children's Celiac Group

Cel-Kids Network - CSA Greater New haven Celiac Group # 75

Fairfield, CT

Upon completion of this activity:

1. The participant will recognize the importance of fundraising to promote the mission of CSA.
2. Participant will recognize two methods of communication to connect with newly diagnosed celiacs.
3. Participant will identify three subjects to address during an initial meeting for newly diagnosed celiacs.

Chef Jeff Igel

Culinary Arts and Hospitality Department

Fox Valley Technical College

Appleton, Wisconsin

Upon completion of this activity:

1. The learner will be able to effectively communicate his/her dietary needs to food service professionals.
2. The learner will be able to recognize a gluten-free menu option from a sample menu.
3. The learner will be able state two commonly used culinary terms that may indicate gluten.
4. The learner will be able to explain the most common reason for dissatisfaction when dining out gluten free.

Dr. Gail Pyle

Gastroenterologist and Clinical Instructor

Stanford University Medical Center

Stanford, California

Upon completion of this activity:

   1. The learner will be able to describe the harmful effect of gluten    

       on the digestive system of celiac patients.

   2. The learner will be able to list one non-traditional therapy   

       beyond the medically prescribed diet.

   3. The learner will be able to describe the scope of current enzyme

       research.

David C. Sands, PhD
Professor of Plant Pathology
Department of Plant Science and Plant Pathology
University of Montana
Bozeman, Montana

Rebecca Reilly
Author of Gluten-Free Baking
Hawley, Pennsylvania

Upon completion of this activity:

1. Learner will be able to identify (a) two of the benefits of the  production of “nutrient dense foods” including timothy, an alternative grain in research and (b) development studies being jointly supported by CSA and university researchers.
2. Learner will be able to recite the best new “foods” introduced into the celiac diet based on personal health benefits.
3. Learner will be able to describe one practical application of newer alternative grains.