This event was presented as a live teleseminar on December 8, 2011.
Event Code: 17163
CPE Hours: 2.0
CPE Level: 2
Suggested Learning Need Codes: 4030, 5110, 3020, 9020
How will FDA's proposed gluten-free food labeling impact your clients with celiac disease? Results from a recent web-administered FDA survey and experimental study that focused on gluten-free diet-related issues will be presented. An overview of the major legislative and other activities that led up to FDA's gluten-free food labeling rulemaking and the resulting proposed requirements for a food labeled gluten-free marketed in the U.S. will be described.
Objectives
- Communicate the beliefs, preferences, and behaviors of adults with celiac disease and adults with non-celiac gluten sensitivities about how "gluten-free" is expressed on the food label.
- Describe the FDA proposed criteria for defining the food labeling term "gluten-free."
- State some of the factors that FDA will consider in developing a final rule on gluten-free food labeling.
- Discuss education on food label reading, including gluten-free claims, may contain statements, and cross contamination.
Presenters
- Linda Verrill, PhD
Social Scientist, Center for Food Safety and Applied Nutrition, US Food & Drug Administration; College Park, Maryland - Rhonda R. Kane, MS, RD
Consumer Safety Officer, FDA; College Park, Maryland - Tricia Thompson, MS, RD
Nutrition Consultant-Celiac Disease; Manchester, Massachusetts
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