CLIENT FOCUSED: PRACTICAL KNOWLEDGE OF GLUTEN, ITS FUNCTION, AND IMPLICATIONS ON HEALTH
Gluten is responsible for the performance features of all baked products made with typical flours like wheat. Consumer understanding of what gluten is often incorrect and based on what they learn from various media outlets. After completing the course, you will be able to provide clients with an in depth understanding of what gluten is, its role in baked products, and its impact on health. You will be able to explain to clients how and why gluten is impacting their nutrition and what gluten alternatives are available. Gluten related diseases, immune responses, and other health related topics will be covered. The goal of this course is to provide you with scientifically correct information about gluten so that you can better inform your clients about their food choices and how they may be impacting their health.
Upon successful completion of this one-hour course, the participant should be able to:
- What gluten is and have the tools to clearly explain it to clients.
- Describe the function of gluten in baked products and what alternatives are readily available to clients.
- Provide clients with information about the common health impacts of gluten on sensitive individuals.
- Pass on knowledge to clients to help them distinguish fact from fiction when it comes to gluten.
Live Event Date:
Jul 01, 2021
Expiration Date:
May 31, 2024
Performance Indicators/Learning Objectives: 8.1.1, 8.3.1, 8.4.2, 9.4.1
Target Audience: RDs, DTRs, Health Professionals
Total Cost:
1 Site Credit
About the Presenter: Kyle Landry, PhD
Dr. Kyle Landry is currently a lecturer in the Department of Health and Rehabilitation Sciences at Boston University where he teaches an undergraduate and graduate course in food science. Dr. Landry is also the chief scientist for a biotechnology company based in Worcester, Massachusetts where he manages and directs all core research projects for the companies mainline programs. He is experienced in isolating novel antimicrobials, delivery systems, rapid pathogen detection, enzymology, and population genetics. Dr. Kyle Landry received a BS in food science from Framingham State University and a MS and PhD in food science from the University of Massachusetts Amherst. Dr. Landry completed his post-doctoral training in genetics at Harvard Medical School.
