New celiac disease patients struggle with cooking, experts say

11/26/2012 | Today's Dietitian

People who are diagnosed with celiac disease have a big learning curve when it comes to stocking their kitchens with gluten-free items and avoiding cross contamination, dietitians say. Registered dietitian Rachel Begun says it's OK to rely on processed or packaged gluten-free foods for a short time, but people should gradually begin cooking with fresh and nutrient-dense foods.

View Full Article in:

Today's Dietitian

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Director, Site Quality Management
CareFusion
Minneapolis, MN
In house Compliance Officer
Confidential
Pompano Beach, FL
Clinical Project Manager
Abiomed, Inc.
Danvers, MA
Sr. Manager, Regulatory Affairs - International
Integra LifeSciences
Plainsboro, NJ
Associate - Food and Drug
Keller and Heckman LLP
Washington, DC