Policy and Advocacy

Public Health and Wellness

FNCE 2018

407. Regulatory Runaround: Does the Gluten Free Label Really Protect the Public?

Monday, October 22
1:30 PM - 3:00 PM
CE: 1.5

Session Level 2 - Intermediate

The Food and Drug Administration’s (FDA) gluten-free labeling rule essentially established the definition of the term ‘gluten-free.’ Though the term is intended to help consumers easily identify gluten-free foods and provide assurance that gluten-free labeled foods are safe to consume, recently there have been multiple incidences of food labeled gluten-free that contain ingredients disallowed under the rule ("facial misbranding"). This presentation will explore this issue and detail efforts to encourage more enforcement by the FDA of its own labeling rule. The session will also analyze precautionary statements on labels, such as the Allergen Advisory Statement, which may confuse patients and professionals alike and have not reliably predicted gluten contamination.

Planned with the Medical Nutrition Practice Group

Learning Objectives:

Learning Need Codes:

  • 5220 - Gastrointestinal disorders (disease/disorder)
  • 4030 - Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
  • 1080 - Legislation, public policy

Amy Keller

Amy Keller, M.S., R.D., L.D. has been a registered dietitian for 17 years, working primarily in community hospitals. She is currently the chief clinical dietitian at Mary Rutan Hospital in Bellefontaine. She has a special interest in Celiac disease and is the past chair of the Dietitians in Gluten Intolerance Disorders subunit of the Medical Nutrition Practice group. She founded and has led the Logan County Celiac Support group in Bellefontaine, Ohio since 2010. She is a popular speaker, regularly presenting at regional and national Celiac disease events. She is a frequent contributor to Gluten-Free Living magazine and serves on the magazine's dietetic advisory board. She recently published an article on the gluten-free diet for Diabetes Spectrum and the was the co-author of two articles in the European Journal of Clinical Nutrition on Allergen Advisory Statements. Amy holds a bachelor’s degree in nutrition from West Virginia Wesleyan College and a master’s degree from Ball State University. She has also completed additional training in Celiac at the University of Chicago.

Presentation(s):

Send Email for Amy Keller

Mary Sharrett, MS, RD, LD

Mary K Sharrett MS RD LD CNSC is a clinical dietitian at Nationwide Children’s Hospital for over 30 years. She works on the Nutrition Support Service with children who require parenteral nutrition and is the dietitian for the Nationwide Children’s Hospital Celiac Disease Center and a member of the Intestinal Rehab Service. Mary Kay is the founder of the local support group the Gluten-Free Gang. She has co-chaired 30 annual Celiac Conferences at Nationwide Children’s. She is also active with the Academy of Nutrition and Dietetics serving in many roles including on the Celiac disease workgroup for the Academy ‘s Evidence Analysis Library and current Past Chair of the Medical Nutrition Practice Group She has authored multiple articles/book chapters on celiac disease and the gluten-free diet. She is a frequent Speaker at local and national celiac group meetings and Professional education seminars.

Presentation(s):

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Tricia Thompson, MS, RD

Tricia Thompson, MS, RD, is an internationally recognized expert on celiac disease and the gluten-free diet. She has authored numerous publications for both scientific and popular readerships, including articles published in the Journal of the Academy of Nutrition and Dietetics, European Journal of Clinical Nutrition, Journal of Human Nutrition and Dietetics, and New England Journal of Medicine. She is the author of a variety of books and book chapters, including the Academy of Nutrition and Dietetics’ booklet Celiac Disease Nutrition Guide and the Academy of Nutrition and Dietetics’ Pocket Guide to Gluten-Free Strategies for Clients with Multiple Diet Restrictions. She is the creator of the Gluten-Free Dietitian Web site (www.glutenfreedietitian.com) and the founder of Gluten Free Watchdog (www.glutenfreewatchdog.org). Tricia has a MS degree in nutrition from Tufts University in Boston, Massachusetts and a BA degree in English Literature from Middlebury College in Vermont.

Presentation(s):

Send Email for Tricia Thompson

Amy Keller

Amy Keller, M.S., R.D., L.D. has been a registered dietitian for 17 years, working primarily in community hospitals. She is currently the chief clinical dietitian at Mary Rutan Hospital in Bellefontaine. She has a special interest in Celiac disease and is the past chair of the Dietitians in Gluten Intolerance Disorders subunit of the Medical Nutrition Practice group. She founded and has led the Logan County Celiac Support group in Bellefontaine, Ohio since 2010. She is a popular speaker, regularly presenting at regional and national Celiac disease events. She is a frequent contributor to Gluten-Free Living magazine and serves on the magazine's dietetic advisory board. She recently published an article on the gluten-free diet for Diabetes Spectrum and the was the co-author of two articles in the European Journal of Clinical Nutrition on Allergen Advisory Statements. Amy holds a bachelor’s degree in nutrition from West Virginia Wesleyan College and a master’s degree from Ball State University. She has also completed additional training in Celiac at the University of Chicago.

Presentation(s):

Send Email for Amy Keller


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407. Regulatory Runaround: Does the Gluten Free Label Really Protect the Public?

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