Re: Executive Director of the Gluten Intolerance Group (GIG) in Walnut Creek-July 8

[Guest guest]

Kupper came and spoke to our Eugene Gluten Intolerance Group and it was amazing.  I strongly recommend going to meet her.Michie PageOn Thu, Jun 24, 2010 at 3:50 PM, glutenfreewc <glutenfreewc@...> wrote:

 

The July 8th regular meeting will be from 9:30 to 11:30 AM in Multi-purpose room #1, at the Gateway Complex in Rossmoor (1001 Golden Rain Road, Walnut Creek, CA). For additional details, please email us at GlutenFreeWE@... or phone Walter at 925-930-8875.

Kupper, dietitian, with expertise in celiac disease, gluten intolerances, and the gluten-free diet. She has been an invited expert speaker on the NIH Celiac Consensus Panel, Health Canada/FARRP testing meetings, and before the FDA. She is a national speaker for patients, health care professionals and the food industry. Her publications include numerous peer-reviewed journal articles, a continuing education manual for dietitians and patient education materials. led the team of experts who wrote the American Dietetic Association's Recommendations for dietitians in the management of celiac disease.

In her job as the Executive Director of the Gluten Intolerance Group (GIG) of North America, a national nonprofit organization, she has successfully launched three food industry-related programs: the Gluten-Free Restaurant Awareness Program, the Gluten-Free Certification Organization, and the Gluten-Free Food Service Accreditation. For 13 years, she has worked with large corporate restaurant chains to provide gluten-free menu options to their patrons. With the acquisition of a similar program, she also works with individual eateries. The Gluten-Free Certification program provides a high quality, third party certification program for gluten-free certification. The success of these programs allows consumer to have a higher level of trust and confidence in dining out and shopping for gluten-free products. The Gluten-Free Food Service Accreditation program helps all type of food services to establish Best Practices for gluten-free food production, through policies, procedures, training and monitoring.

Ms. Kupper will be discussing " Meeting the Needs of Mature Persons with Gluten Sensitivities. " This presentation will focus on the special needs of mature persons with celiac disease or other forms of gluten intolerances, especially as it relates to adequate nutrition and easy, low cost healthy meals. Time will also be allotted to answer questions from the audience.