Nutrition Project

Richie Espino
VN 34 Term 1
11/05/11
Gluten Free Diet

A gluten free diet is a diet that does not include the protein gluten. Foods that contain gluten are grains such rye, wheat, barley, gram flour, and spelt (form of wheat). A person following a gluten free diet needs to avoid the following foods unless they are labeled gluten free: Beers, breads, candies, cakes and pies, cereals, cookies, crackers, pastas, salad dressings, process luncheon meats, and soups. Usually, gluten is used as a food additive in the form of flavoring, thickening/stabilizing agent. Patients with celiac disease are prescribed to this diet to alleviate their symptoms. In patients with celiac disease, gluten causes inflammation in the small intestines. Symptoms that may be experienced are abdominal pain and diarrhea. And other times people may not experience any signs and symptoms at all, but it doesn’t mean that they’re not damaging their intestines. When the small intestines become inflamed, this decreases the area in the intestine that can absorb nutrients. The inability to absorb nutrients can lead to illnesses such as, iron deficiency anemia, folic acid deficiency anemia, rickets, or osteoporosis. Celiac disease is an autoimmune disease; therefore, the only way to lessen the symptoms is to follow the gluten free diet.
Examples of gluten free foods are fresh meats, fish and poultry (not breaded or marinated), fruits, most dairy products, potatoes, rice, and vegetables; however, there have been an increasing amount of gluten free products such as bread and pasta that are becoming available. It’s important to have your dietician review your diet if you’re on a gluten free diet because these diets may have lower levels of certain vitamins and nutrients that may be otherwise found in grains. Examples of these vitamins/nutrients are iron, calcium, fiber, thiamine, riboflavin, niacin, and folate.

Richie Espino
VN 34 Term 1
11/05/11
Gluten Free Menu for the Day
Breakfast – 3 slices...