New celiac disease patients struggle with cooking, RDs 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, Senior Legal Counsel
Alcon
Fort Worth, TX
Associate Director, Compliance Business Partner I
Boehringer Ingelheim
Ridgefield, CT
Attorney
U.S. DEPARTMENT OF HEALTH & HUMAN SERVICES Food and Drug Administration Office of the Chief Counsel
Silver Spring, MD, MD
Counsel – Regulatory Affairs
RAI Services Company
Winston Salem, NC
Senior Manager, Clinical Affairs - Advanced Technology
Edwards Lifesciences
Irvine, CA