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From The CriticsReviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This is a guide for registered dietitians to use when teaching individuals about the gluten-free meal plan.
Purpose: The purpose is to provide information on the gluten-free meal plan as well as evidence-based nutrition practice guideline summaries.
Audience: It is written specifically for registered dietitians. The author is an internationally recognized authority on the subject of celiac disease and the gluten-free diet.
Features: The pocket guide covers the gluten-free meal plan as it applies to food allergies, type 1 diabetes, disorders of lipid metabolism, lactose intolerance, weight management, and vegetarianism. Its format of text boxes and tables makes it easy to read and locate information. In the chapter that covers the gluten-free diet, there is an excellent ingredients guide section that includes text boxes on "Words to Avoid on a Food Label" as well as individual ingredients "of frequent concern" that may contain gluten, such as blue cheese, maltodextrin, and smoke flavoring.
Assessment: This is an excellent resource for registered dietitians, whether or not they work exclusively with celiac disease patients.