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From The CriticsReviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE(University of Chicago Medical Center)
Description: This book for people who have celiac disease or non-celiac gluten sensitivity covers all aspects of gluten-free meal planning and gives tips on how to eat gluten-free without compromising taste.
Purpose: The purpose is to provide gluten-free meal plans to the lay population.
Audience: The book is intended for people who need a gluten-free diet for themselves or someone they know. It also is a good reference for healthcare professionals who want to learn more about a gluten-free diet. The author is a dietitian who became interested in the topic when her mother was diagnosed with celiac disease. When the author also began to have symptoms, she switched to a gluten-free diet and her symptoms disappeared.
Features: The author incorporates a primer on gluten intolerance, the reasons it occurs, and what it means to be gluten free. Excellent food charts indicate if the product is safe (gluten-free), not safe, or questionable (it may require more investigation into the food label to confirm). There is a plethora of recipes and a 30-day meal plan. The book covers hidden gluten in foods and non-food items, handling feelings regarding the diagnosis, eating a balanced diet, and dining out. To make the last easier, the book includes explanation cards in 14 different languages to describe gluten-free needs to a chef.
Assessment: Although this is not appropriate as a textbook for students, it is an excellent resource for healthcare professionals who want to become more familiar with gluten-free meal planning.