Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet

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1 Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet Brought to you by Blue Diamond Growers

2 Melissa Marek, RD, LD Bachelor s in both Nutritional Sciences and Food Science & Technology Dietetic Internship in Houston GREAT Dietitian Nutrition Associate at Axxya Systems

3 Nutritionist Pro: A comprehensive nutrition software suite Allows you to analyze foods/recipes, track diet menus, create diet records and create food labels NutriDIET Pro: A line of meal plan books and meal planning software Pre-set meal plans come in a variety of calorie, diet and cuisine preferences

4 What is a nutrient dense diet? How can a nutrient dense diet improve the health of a person with celiac disease? What are the effects of malabsorption? What are some common nutrients missing from the gluten-free diet? How can nutrient dense foods be incorporated into the glutenfree diet? Answers to YOUR questions!

5 People with celiac disease are at greater risk of suffering from nutritional deficiencies A large percentage of the American diet relies on processed foods People with celiac disease have less processed food options that are enriched and/or fortified Main Concern: Some gluten-free products are not nutritionally sound

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7 When certain grains are eaten they trigger a response from the immune system that results in inflammation and damage to the lining of the small intestine The lining (mucosa) of the small intestine contains tiny hair like projections which help with the absorption of nutrients These villi become shortened, which results in malabsorption

8 Anemia Bone disease Lactose intolerance

9 Anemia refers to low levels of hemoglobin in blood It is caused by the body s inability to properly absorb the mineral iron or vitamins folate and B12

10 1. Iron 2. Folate 3. Vitamin B12

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12 Heme (animal product) Non-heme (plant foods)

13 Whole & enriched grains Teff, Amaranth, Buckwheat flour, Wild Rice, Corn Flour Lean red meat, poultry & seafood Legumes Vegetables, especially green leafy veggies Fruits, including dried fruits & prune juice Nuts & Seeds Dark Chocolate, but look for bars with at least 60% cocoa

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15 Heme iron is better absorbed than non-heme iron Eat a source of heme iron with a source of non-heme iron at the same meal Don t take antacids or calcium supplements at meal time Tea, coffee and wine decrease absorption of non-heme iron Vitamin C increases absorption of non-heme iron Choose sources such as: Citrus fruits & juices, Kiwi, Strawberries, Cantaloupe, Broccoli, Tomatoes, Potatoes, Green & Red Peppers, Cabbage

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17 Found in foods in both natural and synthetic forms Food folate is less easily absorbed than synthetic folic acid The body needs enough folate to make red blood cells and metabolize protein During pregnancy, folate also ensures proper growth and development of the fetus

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19 Legumes: Chickpeas, kidney beans, lentils, split peas Green leafy vegetables: Collard greens, turnip greens, spinach Fruit juices: Orange, tomato, pineapple

20 ENJOY LIFE FOOD: Bagels Snack bars GENISOY: Soy bars Enriched foods are important for the gluten-free population!

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22 Found only in animal foods Vegetarians must rely on a B12 supplement or fortified foods

23 Anemia Bone disease Lactose intolerance

24 Osteomalacia Osteopenia Osteoporosis

25 Early diagnosis Strict gluten-free diet Supplementation to get adequate amounts of both Calcium & Vitamin D Bone enhancing medicines Limit caffeine intake & sodium intake Restoring Health. Reclaiming Lives.

26 Formation and maintenance of your bones Aids in blood clotting Plays a role in contraction and relaxation of muscles Nerve transmission Regulation of heartbeat Secretion of enzymes and hormones Restoring Health. Reclaiming Lives.

27 Milk Products: Dietary guidelines recommends 3 cups of milk per day 1 cup milk is equivalent to: 1 cup yogurt 1.5 oz hard natural cheese 2 cups cottage cheese 1 cup frozen yogurt 1.5 cups ice cream Restoring Health. Reclaiming Lives.

28 Vegetables, i.e. rhubarb, collards, spinach, broccoli Soybeans Fish, i.e. ocean perch, salmon, sardines (canned with bones), halibut, trout Legumes, i.e. white beans, navy beans, pinto beans, great northern beans, chick-peas Almonds Tahini Blackstrap molasses Oranges Tofu prepared with calcium sulfate Restoring Health. Reclaiming Lives.

29 Orange Juice Energy bars Soy products Non-milk beverages, including those made from rice and nuts Some gluten-free grain foods Restoring Health. Reclaiming Lives.

30 Found in a limited number of foods: Naturally found in fatty fish, fish oils & egg yolk Found in some fortified foods such as milk, margarine, yogurt and yogurt-based beverages Most non-dairy beverages made from soy, potato, rice or nuts are fortified Orange juice and other fruit juices may also be fortified along with some breakfast cereals Can also be produced naturally by the body when the skin is exposed to sunlight Restoring Health. Reclaiming Lives.

31 Restoring Health. Reclaiming Lives.

32 Anemia Bone disease Lactose intolerance

33 A secondary form of lactose intolerance occurs due to damage to the lining of the small intestine As the small intestine heals your lactose intolerance will naturally resolve Restoring Health. Reclaiming Lives.

34 Our body requires B vitamins for the proper metabolism of food and the production of energy Choose enriched gluten-free flour, bread, pasta & cereal Choose whole grain, gluten-free foods over refined gluten-free products Eat more non-grain sources of these nutrients Consider taking a gluten-free multivitamin National Foundation for Celiac Awareness All rights reserved.

35 The gluten-free diet often lacks: Riboflavin Niacin Thiamin Fiber Restoring Health. Reclaiming Lives.

36 Pork chops Fish, i.e. salmon, trout Orange juice Legumes, i.e. black beans, split peas, lentils Nuts, i.e. brazil, pistachios, pine nuts Soy milk National Foundation for Celiac Awareness All rights reserved.

37 Dairy products, i.e. cottage cheese, yogurt, milk Legumes, i.e. kidney beans, soybeans, black-eyed peas Pork chops Soybeans Nuts, i.e. almonds Mushrooms Green leafy vegetables, i.e. spinach National Foundation for Celiac Awareness All rights reserved.

38 Fish, i.e. tuna, swordfish, salmon, halibut Turkey breast Pork chops, i.e. lean cuts Seeds, i.e. sunflower seeds Legumes, i.e. lentils, peanuts National Foundation for Celiac Awareness All rights reserved.

39 A carbohydrate that cannot be digested and therefore is not absorbed into the body. Newly diagnosed celiacs may suffer from symptoms of diarrhea due to malabsorption Some may have problems with constipation because of inadequate fiber intake National Foundation for Celiac Awareness All rights reserved.

40 Plant foods, i.e. fruits, vegetables Legumes, i.e. dry beans, peas, lentils Whole grains Seeds Nuts National Foundation for Celiac Awareness All rights reserved.

41 1. Choose a variety of high-fiber gluten-free foods on a regular basis 2. Choose gluten-free flour mixes or recipe with high fiber flours and starches 3. Choose high fiber snacks such as dried fruits, nuts, seeds, popcorn and gluten-free snack bars National Foundation for Celiac Awareness All rights reserved.

42 4. Choose high fiber pastas, such as bean, brown rice, lentil, quinoa, soy or wild rice, over white rice 5. Add dried fruits nuts or seeds to: Hot cereal Salads Stir-fry dishes Muffin, cookie or bread recipes 6. Note: Add fiber into your diet gradually National Foundation for Celiac Awareness All rights reserved.

43 National Foundation for Celiac Awareness All rights reserved.

44 A gluten-free diet has the potential to be high in fat, including trans and saturated fat When you follow a gluten-free diet, the nutritional composition of your diet may change Another reason to try and consume more naturally gluten-free foods over buying processed foods! National Foundation for Celiac Awareness All rights reserved.

45 Eliminating gluten means that no further damage will occur Your body will begin to heal from any damage that has already occurred Your villi will start to grow back and you will start to absorb more nutrients Symptoms will begin to decrease You can start to deal with vitamin and mineral deficiencies National Foundation for Celiac Awareness All rights reserved.

46 Start with naturally gluten-free foods Fill in the holes with retail products Make sure that the gluten-free company is reputable and that their products are nutritionally sound Provide tips and recipes with more spices and stronger tasting ingredients to make sure the food is flavorful National Foundation for Celiac Awareness All rights reserved.

47 Incorporate changes slowly Start with recipes and foods that are closer to your patients current diet, and slowly add in less common alternative ingredients Provide your client with a gluten-free grocery list full of naturally occurring gluten-free foods National Foundation for Celiac Awareness All rights reserved.

48 Consume 6-11 svgs per day (depending on caloric intake) of gluten-free grain products Emphasis on whole grain or enriched Increase intake of non-grain food sources of thiamin, riboflavin, niacin, folate, and iron Consume 3 svgs per day of low fat or nonfat dairy products Consider the use of gluten-free calcium and multivitamin and mineral supplements National Foundation for Celiac Awareness All rights reserved.

49 Gluten-Free Diet, a Comprehensive Resource Guide by Shelley Case, BSc, RD The Gluten-Free Nutrition Guide by Tricia Thompson, MS, RD Celiac Disease Nutrition Guide, Second Edition by Tricia Thompson, MS, RD National Foundation for Celiac Awareness All rights reserved.

50 Q&A: Top 3 Concerns Gluten-Free Grain Alternatives Snack Tips/Recipes National Foundation for Celiac Awareness All rights reserved.

51 GREAT Dietitians Food Service Healthcare & Clinical National Foundation for Celiac Awareness All rights reserved.

52 This webinar was proudly sponsored by Blue Diamond Growers! Please visit their website to obtain coupons for your next Blue Diamond purchase: National Foundation for Celiac Awareness All rights reserved.

53 National Foundation for Celiac Awareness All rights reserved.

54 Thank you! Questions? Comments? Feedback? National Foundation for Celiac Awareness All rights reserved.

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