Empowering people to live gluten free
|Date & Time|
|Continuing Education (USA)|
|Performance Indicators||8.1.3, 8.1.4, 8.1.5, 8.3.1|
US dietitians: 1.0 CE from CDR. CPD/CEU hours are applicable for Australia and New Zealand dietitians. Check your local country requirements to see if you can claim for continuing education. To obtain your CEU certificate/certificate of attendance, click the ‘Get it now’ button and follow the prompts to register. Then go to your Dashboard on your Dietitian Connection account and download the certificate for this webinar.
About the webinar:
Following a gluten free diet is far more challenging than most practitioners realise. Mishaps and cross-contamination happen – but how serious are these inevitable events? In this webinar, Advanced APD and gluten-free nutrition specialist Dr Kim Faulkner-Hogg will highlight different approaches for gluten free eating for different people. Building on Kim’s presentation earlier in the year, ‘Is gluten free really 100% gluten free?‘, this webinar with interactive case studies explores the importance of individual gluten sensitivities, perception of treatment burden and the impact switching to a gluten free diet has on mental health and quality of life. Dr Kim will provide the ‘Pillars of Support’ to empower people to feel more comfortable and less anxious with their gluten free diet.
About the speaker:
Dr Kim Faulkner-Hogg (BSc, Grad Dip Nutr & Diet, Adv APD, PhD (USYD)) is an Advanced Accredited Practising Dietitian with more than 20 years experience with coeliac disease and food intolerances. Kim completed her PhD in Coeliac disease and the gluten minutia of a gluten free diet in 2004. She was part of the original working party defining the low gluten and gluten free food standards and was a consultant dietitian to Coeliac Australia for a number of years. An important focus for Kim is educating people about coeliac disease, intolerances, gluten and the gluten free diet and she takes opportunities to address dietitians, other health professionals, the food industry and the public on this topic.