Getting Started: A Guide to Celiac Disease & the Gluten-Free Diet

Description: This online booklet is available free of charge and is a great starting point for newly diagnosed celiac patients. Ideally, a client should read this booklet prior to their appointment. It was revised in December 2013 (edited by the

School Resource Summary

Description: A concise summary with links to federal and state/province laws, guidelines and policies related to accommodating students with anaphylaxis and asthma (separate pages for Canada and the United States). Links to action plan forms are also provided. Target Audience:

Allergen Training for the Foodservice and Food Retail Industry

Description: Dietitians working in the food service sector should consider food allergy training for the front line staff. This self-study program helps the staff understand food allergies, identify allergens in menu items, prevent cross contamination, communicate with allergic customers, etc.