NFCA Webinar: Cross-Contamination in Restaurants - Celiac Disease
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Jul 20 2012

NFCA Webinar: Cross-Contamination in Restaurants

The newest addition to the National Foundation for Celiac Awareness webinar line-up is “Cross-Contamination: What You Need to Know.”  I couldn’t be more excited about this webinar topic, as it seems to be one that is always coming up .  Even those of us who have been gluten-free for more than a year or two run across difficulties on occasion, so it isn’t just a webinar for newbies. 

The webinar will take place on Thursday, August 16, 2012 from 2:00 – 3:00 PM EDT. 

In June, the National Foundation for Celiac Awareness (NFCA) asked the community to share your gluten-free dining concerns. Now, your questions and comments are guiding the development of a special webinar on cross-contamination in restaurants. The session will be presented online and will focus on three core goals: education, empowerment and advocacy – the cornerstones of NFCA’s mission. The webinar will last for 75 minutes, with each panelist speaking for 20 minutes and a 15-minute period at the close of the presentation for Q&A.

This educational session will feature a panel of third party industry experts, including both foodservice and healthcare professionals:
• Ken Schelper, Vice President of Davanni’s; Board of Directors for Minnesota Restaurant Association
• Amy Jones, MS, RD, LD, Chief Clinical Dietitian and Celiac Support Group Facilitator, Mary Rutan Hospital
• Pam Cureton, RD, LDN, Clinical and Research Dietitian, Center for Celiac Research, University of Maryland

Supported by a generous anonymous donor with a passionate interest in health and wellness

It is important to note that space for this webinar is limited, so signing up now is recommended.  As always, the cost is free, but you must have the following:

System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP or 2003 Server

Macintosh®-based attendees
Required: Mac OS® X 10.4.11 (Tiger®) or newer

If you can’t attend the webinar, it will be listed in the archived webinars approximately 72 hours after it ends.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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