Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances

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This self-study module has been approved by the Commission on Dietetic Registration for 1 hour of level 2 continuing professional education units (CPEUs)

Module Description:

Gluten sensitivity and Celiac Disease have been increasing in prevalence over the past 20 years.  Numerous celebrities, talk show hosts, athletes and authors have touted the benefits of a gluten-free diet for the non-Celiac population.  

Julie Miller Jones will present the science, incidence and mechanism behind food intolerances, gluten sensitivity, and Celiac Disease.  She will explain the etiology of poor gut health, the role of the microbiome, and the mechanisms by which poor gut health can lead to food intolerances and sensitivities. She will also examine the concept that a gluten-free diet is healthful for everyone, even those who are not gluten sensitive or who do not have Celiac’s Disease.

Self-Study Module Objectives:

After reviewing this presentation and its accompanying handouts, dietitians will be able to
  • Describe adverse reactions to food, and especially to wheat and gluten;
  • State myths and facts with respect to wheat, gluten and health in normal individuals and who must eliminate gluten from the diet;
  • Discuss the role of gut microflora and gut dysbiosis in health and disease;
  • Provide useful tips for those with gluten sensitivities, allergies, celiac disease and other digestive disorders. 
  • Summarize the role of a healthy gut and gut microbiome in health and wellness.