Celiac Disease and Beyond: The Universe of Wheat and Gluten-Related Disorders
Certificates
California Board of Registered Nursing
Provider approved by the California Board of Registered Nursing, CEP# 13791
Nurses will receive 1.25 contact hours for participating in this course.
District of Columbia Board of Nursing
DC-RN -- District of Columbia Board of Nursing Approved Continuing Education program (CE Provider #50-290).
Nurses will receive 1.20 contact hours for participating in this course.
Florida Board of Nursing
Florida Board of Nursing CE Provider #: 50-290
Nurses will receive 1.00 contact hours for participating in this course.
American Nurses Credentialing Center
Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation.
Nurses will receive 1.25 contact hours for participating in this course.
Florida Council of Dietetics and Nutrition
Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.20 contact hours.
Georgia Board of Nursing
Georgia Board of Nursing CE Provider #: 50-290
Nurses will receive 1.25 contact hours for participating in this course.
South Carolina Board of Nursing
This program was approved by the South Carolina Board of Nursing Approved Continuing Education Program (CE provider #50-290) CE Broker Course # 20-[Custom_Code]
Commission on Dietetic Registration
Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.
This activity is approved for 1.00 Continuing Professional Education units (CPEUs).
Activity Number: 141872
Learning Need Code(s): 5220, 5280, 3005
CPE Level: Level II
Dietitians/nutritionists may submit activity evaluations directly to CDR; [email protected] or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.
Kansas Department of Aging and Disability Services (Dietary)
Approved for 1.25 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.25 contact hours.
West Virginia Board of Registered Nursing
Course Details
Describe the different categories of adverse reactions to wheat and their associated diagnostic criteria.
Explain how to assess the nature of an adverse reaction to wheat/gluten-containing foods and the appropriate medical nutrition therapy for each type.
List key components of comprehensive patient education on the gluten-free diet and best practices for success.
Describe challenges and controversies related to educating and monitoring patients with celiac disease.
Outline:
Celiac Disease and Beyond: The Universe of Wheat and Gluten-Disorders
Meet Wheat
The Universe of Adverse Food Reactions
What is Gluten?
Immune Mediated Reactions: IgE Wheat Allergy
Cell-Mediated Reaction: Celiac Disease
Celiac Disease Diagnosis
When to Suspect Celiac Disease
Dermatitis Herpetiformis (DH)
IgE and Cell Medicated: Eosinophilic Esophagitis (EoE)
RD Typically Leads EoE Elimination Protocol
Knowledge Check
Non-Immune Mediated: Fructan-Sensitive Irritable Bowel Syndrome (IBS)
What About “Non-Celiac Gluten Sensitivity”? (NCGS)
Evidence-Based Clinical Indications for Wheat-Restricted Diets
Knowledge Check
Risks Associated with Gluten-Free Diet
Pillars of Comprehensive Gluten-Free Diet Education
Food & Beverage
Current Controversies in Gluten-Free Diets
Medication and Supplement Label Reading
Knowledge Check
Eating Out on GF Diet
Eating Out on GF Diet: Tips for Patients
Knowledge Check
Cross Contamination
Challenges of Monitoring Compliance with Gluten-Free Diet
What if a Celiac Patient Doesn’t Respond to GFD?
Summary
References
Tamara Duker Freuman is a nationally-known expert in digestive health and medical nutrition therapy for gastrointestinal diseases. She is a Registered Dietitian (RD) and New York State Certified Dietitian-Nutritionist (CDN) who holds a Master of Science degree in Clinical Nutrition from New York University. Tamara is a member of East River Gastroenterology & Nutrition (www.eastrivergastro.com), a private Manhattan-based practice known for its expertise in functional bowel disorders and specialized diagnostics.
In addition to her clinical work, Tamara is a high-profile nutrition writer whose advice on healthy living and dietary management of digestive disease is read by hundreds of thousands of people each month via leading online media platforms, U.S. News & World Report's eat + run blog, and its syndicate, Yahoo! Health. Her forthcoming book, The Bloated Belly Whisperer, will be published in February 2019 by St. Martin's Press. She has also co-authored the chapter on Gastrointestinal Problems in the Older Adult for the second and third editions of the textbook Nutrition for the Older Adult (Jones & Bartlett Learning, 2014 and 2018).
Tamara graduated summa cum laude from Duke University and completed a Master's of Science degree from Georgetown University's School of Foreign Service. She lives in Nyack, NY with her husband and twin children.
Disclosure: Tamara Duker Freuman, MS, RD, CDN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
The target audience for this course is: intermediate level Dietitians; Nurses; in the following settings: Acute Care Facility.
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
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All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
If you require special accommodations to complete this module, please contact Relias Customer Support here.
