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April 2012 Newsletter - Volume 7 Issue 4
 
 
GREAT U: Gluten-Free Guide to College Living

Introducing NFCA’s brand new resource: GREAT U. This special publication is designed specifically for prospective and current gluten-free college students. It is presented in a digital format, so you can flip through page after page of stories, tips and photos just as you would a magazine.

GREAT U was created to build gluten-free students’ confidence and empower them to take action on their own behalf while on campus. All students deserve a GREAT college experience, and this publication helps them do just that.

This publication was created with support from Udi's Gluten Free Foods.

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Family Members of Persons with Celiac - Online Survey

Last month, the National Foundation for Celiac Awareness (NFCA) interviewed family members of individuals with celiac disease in Part 1 of a research study. Now, we’re on to Part 2: the online survey.

In this phase of the study, we are once again looking for relatives who are at risk for celiac disease but have not been tested.

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Gluten-Free Recipes for Spring Break

By Chef Oonagh Williams

Most people know their Easter menu from year to year. We cooks may get tired of the same holiday menu, but it reinforces family traditions. In fact, if we ever did change the menu, our kids would be the first ones to complain. So, I wish you a Happy Easter and a Happy Passover with your families.

Here, I offer gluten-free recipes to enjoy during the other holiday that falls this month: Spring Break. These recipes are easy, kid-friendly, and can be made in advance.

  • Mexican Lasagna
  • Gluten-Free Oatmeal Cookies
  • Egg-Free Chocolate Pudding/Custard

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Free Webinar: April 18th at 8:30 p.m. ET

Maintaining a Healthy Weight While Eating Gluten-Free:
The Importance of Physical Activity and Mindful Eating


Join NFCA as Amy Jones, MS, RD, LD, Chief Clinical Dietitian and Celiac Support Group Facilitator, Mary Rutan Hospital, educates gluten-free individuals on how to manage their weight through a nutritious gluten-free diet using a healthy fitness regimen and a mindful approach to eating.

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Celiac in the News

Article Asks: Do You Really Offer Gluten-Free Dishes?

Many gluten-free diners have experienced accidental gluten exposure due to over-confident restaurant managers and chefs who claim they know how to prepare a safe gluten-free meal. Several restaurant industry websites and national publications have been posting tips and cautions for chefs, owners and managers about catering to patrons with food allergies and intolerances. Cross-contamination is a particular concern for customers and an area where many foodservice providers fail.

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IN THIS ISSUE

Note from Alice

COLUMNS:
Tid Bits with Turbin

Cooking with Oonagh

HEALTH/WELLNESS:
Family Survey

Patient-Centered Research

FOOD/LIFESTYLE:
GREAT U


Easter & Passover Tips

Shiitake & Bean Salad

COMMUNITY:
You Did It!

NFCA on Pinterest

NEWS & UPDATES:
Coming Attractions
Live Chat: May 3
Denver Tasting: April 13

All Things GREAT
Training in Asheville

Hot Products

Celiac in the News

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This Newsletter is proudly brought to you in part by

Crunchmaster

Venice Bakery

Rudi's Gluten-Free Bakery

Blue Diamond Nut Chips
 

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www.CeliacCentral.org National Foundation for Celiac Awareness. 2011 All Rights Reserved. Support Celiac Awareness, Donate

 




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