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in THIS course
Dr. Kim Faulkner-Hogg provides and in-depth presentation about the evolution of the gluten free diet to what it is today. You will learn about how we teach gluten avoidance and the impact on quality of life, and how to apply this into patient/ client lifestyles.
By the end of this presentation you will be able to
Appreciate the evolution of the gluten free diet to what it is today
Recognise that not all gluten is equal and not all gluten sensitivities are equal
Understand there can be trace gluten in gluten derived ingredients, and how the different quantities will or will not affect the average person with Coeliac Disease
Understand the ‘gluten free oat’ terminology disparity
Be cognisant about how we teach gluten avoidance and the impact on quality of life, and how to apply this into patient/ client lifestyles
