Coeliac Disease: Debating Trace Gluten

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in THIS course

Dr. Kim Faulkner-Hogg provides and in-depth presentation about the evolution of the gluten free diet to what it is today. You will learn about how we teach gluten avoidance and the impact on quality of life, and how to apply this into patient/ client lifestyles.

By the end of this presentation you will be able to

  • Appreciate the evolution of the gluten free diet to what it is today
  • Recognise that not all gluten is equal and not all gluten sensitivities are equal
  • Understand there can be trace gluten in gluten derived ingredients, and how the different quantities will or will not affect the average person with Coeliac Disease
  • Understand the ‘gluten free oat’ terminology disparity
  • Be cognisant about how we teach gluten avoidance and the impact on quality of life, and how to apply this into patient/ client lifestyles

Course Investment:

US $19

Length of course:

3 CPEU hours

Course Presenter

Dr. Kim Faulkner-Hogg
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