Nutrition & Foodservice Edge Magazine - September/October 2021 - 27
For more information, visit www.gluten.org
major improvements in quality. Whereas
grain-based, gluten-free products used
to consist primarily of refined rice flour
and potato starch, today's options are
much more likely to include nutritionallydense,
gluten-free whole grains. The
improvements in quantity and quality
aren't just restricted to the retail market.
Distributors for institutions are offering
more gluten-free products as well.
With growth in demand for these items,
every institution has a real opportunity
to attract gluten-free consumers from all
walks of life. College-age students access
a wealth of information through social
media and other technology. Compared
to other generations, Gen Z is probably
the most knowledgeable about nutrition
and the latest food trends. Hospital
patients, on the other hand, are less
interested in following trends than having
access to healthy options that are prepared
safely. Assisted living facilities generally
fall somewhere in between these poles.
Many residents are consumers who want
good quality menu options. Regardless of
their stage of life, most people who adopt
a gluten-free diet prioritize the availability
of gluten-free options over location, and
will likely choose an institution that
serves a gluten-free menu over one that
does not.
ADDI T IONAL
CONS IDERATIONS FOR
YOUR GLUTEN - FREE
DINERS
Providing a well-rounded gluten-free
diet is particularly important for people
in the early stages of being treated for
celiac disease because newly-diagnosed
individuals often experience nutritional
deficiencies. When developing glutenfree
meal plans, make sure they include
Continued on page 28
NUTRITION & FOODSERVICE EDGE | September-October 2021 27
Lola O'Rourke, MS,
RDN is Education
Coordinator for the
Gluten Intolerance
Group (GIG). O'Rourke
develops programs
and materials on the
gluten-free diet, celiac
disease, and gluten
sensitivity. She also
identifies nutrition
science and trends
relevant to particular
demographics and
health needs, and
executes targeted
communication
programs.
Lindsey Yeakle is
the Gluten-Free
Food Service (GFFS)
Program Manager,
Food Safety, for GIG.
Yeakle has a culinary
history working at
top-rated restaurants.
A celiac disease
diagnosis encouraged
her to attend
Indiana University of
Pennsylvania Academy
of Culinary Arts. In
2016, Yeakle decided to
use her education and
experience by working
with GIG.
http://www.gluten.org
http://28
Nutrition & Foodservice Edge Magazine - September/October 2021
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - September/October 2021
My Recipe for Success
Food Molding and Shaping: The Benefits of Puree Cuisine Enhancements
Dinner is Served: Why Gluten-Free Options Should be on Your Menu
Self-Compassionate Leadership: Turning Your Care for Others Inward
Enhance Your Nutrition Knowledge Through Targeted Education
Lessons Learned From the COVID-19 Pandemic
Management Connection: Social Media and School Food Service
Nutrition Connection: Nutrition Best Practice for Preventing and Managing Pressure Injuries
Nutrition Connection: The Case for Zinc
Top 10 Medical Conditions That Benefit from Medical Nutrition Therapy
What CDM, CFPP Means to Me
ANFP Returns to Live Meetings with 2021 ACE
ANFP Applauds 2021 Award Recipients
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover1
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover2
Nutrition & Foodservice Edge Magazine - September/October 2021 - 1
Nutrition & Foodservice Edge Magazine - September/October 2021 - 2
Nutrition & Foodservice Edge Magazine - September/October 2021 - 3
Nutrition & Foodservice Edge Magazine - September/October 2021 - 4
Nutrition & Foodservice Edge Magazine - September/October 2021 - 5
Nutrition & Foodservice Edge Magazine - September/October 2021 - Management Connection: Social Media and School Food Service
Nutrition & Foodservice Edge Magazine - September/October 2021 - 7
Nutrition & Foodservice Edge Magazine - September/October 2021 - 8
Nutrition & Foodservice Edge Magazine - September/October 2021 - 9
Nutrition & Foodservice Edge Magazine - September/October 2021 - 10
Nutrition & Foodservice Edge Magazine - September/October 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - September/October 2021 - Nutrition Connection: Nutrition Best Practice for Preventing and Managing Pressure Injuries
Nutrition & Foodservice Edge Magazine - September/October 2021 - 13
Nutrition & Foodservice Edge Magazine - September/October 2021 - 14
Nutrition & Foodservice Edge Magazine - September/October 2021 - 15
Nutrition & Foodservice Edge Magazine - September/October 2021 - 16
Nutrition & Foodservice Edge Magazine - September/October 2021 - Top 10 Medical Conditions That Benefit from Medical Nutrition Therapy
Nutrition & Foodservice Edge Magazine - September/October 2021 - Nutrition Connection: The Case for Zinc
Nutrition & Foodservice Edge Magazine - September/October 2021 - 19
Nutrition & Foodservice Edge Magazine - September/October 2021 - 20
Nutrition & Foodservice Edge Magazine - September/October 2021 - 21
Nutrition & Foodservice Edge Magazine - September/October 2021 - Food Molding and Shaping: The Benefits of Puree Cuisine Enhancements
Nutrition & Foodservice Edge Magazine - September/October 2021 - 23
Nutrition & Foodservice Edge Magazine - September/October 2021 - 24
Nutrition & Foodservice Edge Magazine - September/October 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - September/October 2021 - Dinner is Served: Why Gluten-Free Options Should be on Your Menu
Nutrition & Foodservice Edge Magazine - September/October 2021 - 27
Nutrition & Foodservice Edge Magazine - September/October 2021 - 28
Nutrition & Foodservice Edge Magazine - September/October 2021 - 29
Nutrition & Foodservice Edge Magazine - September/October 2021 - Self-Compassionate Leadership: Turning Your Care for Others Inward
Nutrition & Foodservice Edge Magazine - September/October 2021 - 31
Nutrition & Foodservice Edge Magazine - September/October 2021 - 32
Nutrition & Foodservice Edge Magazine - September/October 2021 - 33
Nutrition & Foodservice Edge Magazine - September/October 2021 - Enhance Your Nutrition Knowledge Through Targeted Education
Nutrition & Foodservice Edge Magazine - September/October 2021 - 35
Nutrition & Foodservice Edge Magazine - September/October 2021 - 36
Nutrition & Foodservice Edge Magazine - September/October 2021 - 37
Nutrition & Foodservice Edge Magazine - September/October 2021 - ANFP Returns to Live Meetings with 2021 ACE
Nutrition & Foodservice Edge Magazine - September/October 2021 - 39
Nutrition & Foodservice Edge Magazine - September/October 2021 - Lessons Learned From the COVID-19 Pandemic
Nutrition & Foodservice Edge Magazine - September/October 2021 - 41
Nutrition & Foodservice Edge Magazine - September/October 2021 - 42
Nutrition & Foodservice Edge Magazine - September/October 2021 - ANFP Applauds 2021 Award Recipients
Nutrition & Foodservice Edge Magazine - September/October 2021 - 44
Nutrition & Foodservice Edge Magazine - September/October 2021 - 45
Nutrition & Foodservice Edge Magazine - September/October 2021 - 46
Nutrition & Foodservice Edge Magazine - September/October 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2021 - 48
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover3
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover4
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