Gluten-Free Food
There is an estimate of 3 million people in the United States that have celiac disease (CD). Individuals with CD, any foods that contain gluten trigger the production of antibodies that attack and damage the lining of the small intestine; thus, limiting nutrient absorption (U.S. FDA, 2013). On August 2, 2013, the U.S. Food and Drug Administration (FDA) issued a final rule that defines “gluten-free” for food labeling. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health,” said the FDA Commissioner Margaret A. Hamburg, M.D. (Burgess, 2013).
Regulations
Restaurant Accreditation
The attitudes and beliefs of restaurant owners is essential in the slow, yet steadily growing industry of gluten-free products (Glazer, 2013). Since it is a voluntary process, the manager needs to have a clear understanding on the needs of those individuals who have gluten-related disorders, gluten sensitivity, and individuals who are on the diet based on personal beliefs regarding gluten (National Foundation for Celiac Awareness, 2014a).
Management Training
The Florida Restaurant & Lodging Association (FRLA) and its subsidiary Regulatory Compliance Services (RCS) are committed to providing an easy, one-stop solution for business regulatory compliance and trainings needs through the use of SafeStaff® and ServSafe, the gold standards of Florida Regulatory training materials (FRLA, n.d., A). FRLA’s, RCS is Florida’s leader in providing management and regulatory compliance training programs in the state’s hospitality industry. RCS offers world-class training programs in areas of Responsible Vendor Training, Employee Foodhandler Training, Fo...
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GREAT Kitchens, (21, March 2014). Great Benefits. Retrieved from http://www.celiaccentral.org/About/GREAT-Benefits/1050/
National Foundation for Celiac Awareness (NFCA), (2014, May 16). Gluten-Free Certification. Retrieved from http://www.celiaccentral.org/gluten-free-certification/
National Foundation for Celiac Awareness (NFCA), (2014, May 16). Gluten-Free Certification Program. Retrieved from http://www.gf-cert.org/
National Foundation for Celiac Awareness (NFCA), (2014, May 16). Great Gluten-Free FoodSerivice Training. Retrieved from http://www.celiaccentral.org/great-gluten-free-foodservice-training/
U.S. Food and Drug Administration FDA, (2013, November 11). Gluten-Free Labeling of Foods. Retrieved from http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362510.htm
They will apply for certification when they are sure that their high standards and FDA regulations have been met. They added that they are also doing an in-depth review of their entire supply chain. This will ensure that there is no potential exposure to gluten. The assessment is not complete as yet.
... determine lactose levels. Maybe a lactose quotient could be developed and printed on lactose based products to indicate their relative impact on lactose intolerant people. I think this would be a valuable service to lactose intolerant people in choosing products that contain considerable lactose but have different digestibility factors because of lactase or other additives. I believe study should focus on two major areas. First, alternate methods of processing milk products should be explored, such as making yogurts, cheeses and low-lactose products, and adding lactase to unadulterated milk products to help lactose digestion. Second, alternatives to foods containing lactose should be studied and promoted. This is especially important in food relief programs where our current efforts of sending high- milk diets to hungry people seem wasteful as well as dangerous.
While conducting my research, I found it pretty alarming that allergy labeling on products wasn’t mandated by the government until ten years ago. If allergens were not required to be clearly labeled on the products we consume, people with nut or gluten allergies for example, would have extreme difficulty in purchasing food products. Studies show that around 30,000 people require emergency room care in the United States due to allergy related incidents and around 150 deaths occur as a result of allergic reactions to food, in addition, approximately 2% of adults in the US and 5% of children have food allergies. Judging by these allergy demographics, it’s safe to assume that if allergen labeling was not mandated for consumer products, we’d see a tremendous amount of hospital treatment and deaths in the US and all over the world.
Food, a necessity for all and something very delicious, but also deadly for some people. Not everyone can live free of food allergies. Food allergies occur in 1 out of every 13 children. This indicates over fifteen million people in the world suffer from food allergies. The food epidemic poses a threat to many citizens that live with food allergies because of incorrect labeling, distribution and safety in the preparation of food. My research highlights two key items: (1) definition of food allergies and how they affect the daily lives of those living with them and (2) the importance of food allergy knowledge and how educating people about food allergies will hopefully jumpstart the progress to find a cure.
"Another painful allergic reaction is called Celiac Disease. This reaction is caused by a chronic adverse reaction to gluten, a protein found in grain, wheat and corn. Children who have this disease, are sickly, have chronic diarrhea and fail to grow properly until all gluten containing products are taken out of the child's diet" (Edelson, 49).
A non-GMO label doesn’t necessarily mean “healthy”. White sugar, flour, and processed ingredients if not genetically modified are considered non GMO. Recently Cheerios made their ingredients GMO free. This label made Cheerios seems as a “healthy conscience choice” when in fact they are not healthy at all. The truth is that this breakfast cereal is highly processed and is best to be avoided despite the “healthy halo” of being approved by the National Heart Association and GMO free. The truth appears on the nutrition label and the ingredients (Wartman). “If you can’t pronounce it, don’t buy it” The voluntary labeling places a burden on the consumer. The average Americans are forced to navigate confusing and cluttered food landscape” (Wartman). A mandatory labeling law is vital to give clear and concise information to citizens.
Food allergies, particularly gluten, are more common now than ever because of the increased quality of medical testing and the decreased quality of food. Many people who follow a gluten-free diet have Celiac’s Disease, gluten intolerance, or are following a fad diet. The University of Southern Indiana currently does not meet the dietary needs of students who must follow a gluten-free diet. The University of Southern Indiana should accommodate to those who need to be on a gluten-free diet because the meal plan is expensive, the accommodations would be cheap and easy, and the number of people following a gluten-free diet is greatly increasing.
Senauer, Benjamin. “Mandatory Labeling of Genetically Engineered (GE) Foods: The Showdown Begins.” Choices. 2013. Web. 2 May. 2014.
... all prepared without a lot of additives such as bread crumbs even soy sauce can have gluten in it. Spices are a huge offender when it comes to additive such as gluten or monosodiumgluminate (MSG). It is very important to know the source of where your spices come from and if they are pure with no additives. Often times it’s just best to either grown your own or buy individual single spices and mix them into blends such as “taco seasoning” and “Italian seasoning.” To live a true GF diet, you must read labels as gluten is in many items as an additive. There are lots of gluten free products on the market today to include, rice pastas and cereals. There are lots of Celiac Disease Support Groups for individuals to join or become affiliated with as many suffers have difficulty managing especially when there conditions include painful and irritable bowel symptoms.
Vineyard, M. L., & Olson, A. (2008). P27: Nutrition College for Food Bank Clients. Journal of
Have you ever heard about what Celiacs Disease is? Celiacs Disease is a disease in which someone is not able to in take gluten products such as cakes,pies,and noodles all of the things that we eat and love to enjoy. Those with Celiacs Disease who come in contact with gluten and just to eat the slightest amount of gluten.The villi in the small intestine can get damaged and flattened. If the villi is damaged it will take up to six months or longer in order to heal fully and correctly.During World War II no know knew what was wrong with the soldiers when they would come in injured and constantly would be getting sick when nurses would feed them things with gluten because back during different times they did not have the technology that we have now a days to diagnose people with Celiacs Disease, Celiacs Disease is normally an under-diagnosed disease, there is many different ways to check if someone has Celiacs Disease.They do blood tests, endoscopy,and biopsy.Celiacs Disease can turn out to be a life threatening situation so try as hard as possible to stick to a gluten-free diet.Celiacs Disease is on the rise due to chemicals in modern-day foods and everyday products,an increase in the consumption of whole grain foods, and an increase in awareness and diagnosis within the medical community. With their being many more diagnosis and their being more of an awareness of what Celiacs Disease is doctors know more about what they are looking for and how to diagnose Celiacs Disease.Those with Celiacs Disease know more of the things that they are and are not able to eat the product if the person is not able to eat the product they tend to stay away from it unless that person is like me and are not ready to change their diet if they are not ready to change their diet quite yet than the symptoms will increase and get worse and worse each time. If someone tends eats something that
The first factor for the rising number of gluten-free individuals, which is likely the leading cause of the increase, is due to the exponentially growing number of people with a gluten-related allergy. The current s...
United State Department of Agriculture and U.S. Department of Health and Human Services (2010, December). Dietary Guidelines for Americans, 2010, 7th Edition, Retrieved from http://www.cnpp.usda.gov/Publications/DietaryGuideli
Nowadays, Celiac disease has been very common, and more and more people begin to a vegetarian diet. It is very necessary for baker to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product. I made Gluten-free Raspberry Chocolate Cake and Chestnut Rice Tarts for my signature products.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.