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
Shakeology ingredients do not contain gluten. There are some clients who complained about developing celiac symptoms after drinking Shakeology though. They may have bought a pack that was contaminated with gluten. They could also be allergic to some of the ingredients in gluten. If you have celiac disease, it is advisable to exercise caution. You could begin by using half of the dosage. If it does not work for you, remember there is a money back
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
There is a strong family genetic predisposition for this condition, specifically with the Human Leukocyte Antigen (HLA) genes DR3, DQ2 and DQ8. The Caucasian population and people of European descent experience celiac disease. Moreover, women seem to have a higher prevalence than males for this illness. Incidence within the general population is 1 in 3,000 citizens. People from Mediterranean and African ancestries, Jews, and Asian cultures rarely suffer from this disease. Children can also be affected. Patients who suffer from celiac disease may also experience additional autoimmune diseases like arthritis, systemic lupus, sojourn syndrome, down syndrome, intestinal cancer, lactose intolerance, type I diabetes, intestinal insuffici...
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
...“Proposed Changes to the Nutrition Facts Label.” U.S. Food and Drug Administration. U.S. Department of Health & Human Services, 7 Mar. 2014. Web. 21 Apr. 2014.
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 Allergy - MayoClinic.com." Mayo Clinic Medical Information and Tools for Healthy Living - MayoClinic.com. Mayo Clinic, 14 Feb. 2009. Web. 7 Mar. 2014.
set my gluten free." . Fox News, 08 Jan 2013. Web. 1 Feb 2014. .
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...
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.
REFLECTIVE JOURNALING FOR GLUTEN-FREE & SPECIAL DIETARY SMALL DESSERTS & PASTRIES. Nowadays, Celiac disease is very common, and more and more people are beginning to a vegetarian diet. It is very necessary for bakers to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product.
A food label is a source of advertising a food product. Manufacturers try their best to make their product food label as attractive as possible, by using bright colours, bold text, food claims, and a lot of information. Too much information on a food label might have caused a lot of painful headaches for consumers; but it's all worth it, due to many health and nutrition problems. By law, manufacturers must abide by the standard code terms of what is put on their food label. By this, a food label must have no false claims or information, be in English and legible and easy to see. Also must contain a barcode, name of food, list of ingredients in descending order of weight, net weight, any additives in the food, country of origin, use of imported ingredients, name and address of manufacturer, date marking and nutrition panel if any claims are made.
So watching out for oats and cereals that state gluten free. Calcium is nutrients for the growth and development of bones. Patients with Celiac Sprue lack calcium which can lead to osteoporosis. Sucrose is and artificial sweetener and sugar substitute that can be found in sweet peas, dried fruit, and peaches. Sucrose and lactose contain disaccharides, disaccharides cannot be absorbed for the small intestine which can cause diarrhea, gas, and bloating (Thompson, 2008). That’s why we want to watch intake of sucrose and lactose in Celica Sprue
As many people are trying to put the blame of obesity on restaurants, others, like myself, have a strong opinion that the restaurants have nothing to do with obesity and the customer has the right to order what they would like. Some supporters believe that government should take action to...
Food safety culture society can be considered of comparable significance (3)to administrative consistence and client benefit . On the off chance that any of these three perspectives fizzle , the business itself could come up short (Ungku Zainal Abidin et al , 2013 ) . Numerous businesses additionally lift security to the same or even a larger amount of significance than these as no business can exist without representatives . Food safety highlights in the work environment is another great case of the significance of value affirmation in the public eye today (Taylor , 2011 ) . Regardless of whether it is the honesty of a security bridle for working at statures or the water testing for the city , quality estimations , preparing and framework arrangement can all straightforwardly influence workers and even open (4)wellbeing (Griffith , 2012 ) . Food safety is a logical idea portraying and dealing with , readiness , and capacity of foods in ways that anticipate foodborne disease . This incorporates various schedules that ought to be taken after to stay away from conceivably extreme (5)wellbeing perils (Roberts et al , 2012 )