https://www3.gotomeeting.com/register/461554374
Next Webinar:
Setting the Record Straight:
Dispelling Gluten-Free Manufacturing and Production Myths
Thursday, July 26, 2012
8:30 p.m. Eastern/ 5:30 p.m. Pacific
The gluten-free market is booming, and while that means more options are on shelves, it also makes it harder to tell whether a product is truly gluten-free. Persons with celiac disease and non-celiac gluten sensitivity know that a gluten-free diet is the only way to treat their conditions, but many find reading the nutrition labels of packaged products to be confusing. Why? While there are many conscientious gluten-free manufacturers taking the strictest precautions to ensure safe products, consumers still need more education about how to decipher nutrition labels. In a 60-minute talk using consumer-friendly language, Tricia Thompson, MS, RD, will provide an explanation of 20 ppm, discuss the role of food safety in gluten-free manufacturing practices, and clear up popular myths that bombard the gluten-free market.
Webinar Registration
Announcing NFCA's Webinar, "Setting the Record Straight: Dispelling Gluten-Free Manufacturing and Production Myths," on Thursday, July 26, 2012 at 8:30pm EST/5:30pm PST.
Sponsored by Frito-Lay, this hour-long webinar is free of charge and the only requirement is a working Internet connection!
The gluten-free market is booming, and while that means more options are on shelves, it also makes it harder to tell whether a product is truly gluten-free. Persons with celiac disease and non-celiac gluten sensitivity know that a gluten-free diet is the only way to treat their conditions, but many find reading the nutrition labels of packaged products to be confusing. Why? While there are many conscientious gluten-free manufacturers taking the strictest precautions to ensure safe products, consumers still need more education about how to decipher nutrition labels. In a 60-minute talk using consumer-friendly language, Tricia Thompson, MS, RD, will provide an explanation of 20 ppm, discuss the role of food safety in gluten-free manufacturing practices, and clear up popular myths that bombard the gluten-free market.
Ten lucky participants will win a Gluten-Free Prize pack on behalf of Frito-Lay, containing a chip and dip bowl set, a bag of Lay’s® Classic potato chips and Tostitos!® Scoops!® tortilla chips and a copy of Nicole Hunn’s “Gluten Free on a Shoestring” book.
CE Credit: Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60-minute webinar to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. RDs and DTRs need to retain a copy of the program evaluation available after their participation. Program participants will receive a link to complete the program evaluation one day after the close of the webinar.
Can’t attend? A recording of each webinar will be posted along with the webinar slides within 72 hours after the live webinar ends. Visit the Archived Webinars page at CeliacCentral.org.
Sponsored by Frito-Lay, this hour-long webinar is free of charge and the only requirement is a working Internet connection!
The gluten-free market is booming, and while that means more options are on shelves, it also makes it harder to tell whether a product is truly gluten-free. Persons with celiac disease and non-celiac gluten sensitivity know that a gluten-free diet is the only way to treat their conditions, but many find reading the nutrition labels of packaged products to be confusing. Why? While there are many conscientious gluten-free manufacturers taking the strictest precautions to ensure safe products, consumers still need more education about how to decipher nutrition labels. In a 60-minute talk using consumer-friendly language, Tricia Thompson, MS, RD, will provide an explanation of 20 ppm, discuss the role of food safety in gluten-free manufacturing practices, and clear up popular myths that bombard the gluten-free market.
Ten lucky participants will win a Gluten-Free Prize pack on behalf of Frito-Lay, containing a chip and dip bowl set, a bag of Lay’s® Classic potato chips and Tostitos!® Scoops!® tortilla chips and a copy of Nicole Hunn’s “Gluten Free on a Shoestring” book.
CE Credit: Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60-minute webinar to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. RDs and DTRs need to retain a copy of the program evaluation available after their participation. Program participants will receive a link to complete the program evaluation one day after the close of the webinar.
Can’t attend? A recording of each webinar will be posted along with the webinar slides within 72 hours after the live webinar ends. Visit the Archived Webinars page at CeliacCentral.org.
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