Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet · 2019-05-24 · •Nutritionist...

Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet

www.CeliacCentral.org Restoring Health … Reclaiming Lives. National Foundation for Celiac Awareness 2010. All rights reserved.

Brought to you by Blue Diamond Growers


Melissa Marek, RD, LD

• Bachelor’s in both Nutritional Sciences and Food Science & Technology • Dietetic Internship in Houston

• GREAT Dietitian

Nutrition Associate at Axxya Systems


• Nutritionist Pro: •  A comprehensive nutrition software suite •  Allows you to analyze foods/recipes, track diet menus, create diet records and create food labels

• NutriDIET Pro: • A line of meal plan books and meal planning software • Pre-set meal plans come in a variety of calorie, diet and cuisine preferences

  What is a nutrient dense diet?

  How can a nutrient dense diet improve the health of a person with celiac disease?

  What are the effects of malabsorption?

  What are some common nutrients missing from the gluten-free diet?

  How can nutrient dense foods be incorporated into the gluten-free diet?

  Answers to YOUR questions!



• People with celiac disease are at greater risk of suffering from nutritional deficiencies

• A large percentage of the American diet relies on processed foods

• People with celiac disease have less processed food options that are enriched and/or fortified

Main Concern: Some gluten-free products are not nutritionally sound

  When certain grains are eaten they trigger a response from the immune system that results in inflammation and damage to the lining of the small intestine

  The lining (mucosa) of the small intestine contains tiny hair like projections which help with the absorption of nutrients

  These villi become shortened, which results in malabsorption


 Anemia

  Bone disease

  Lactose intolerance


  Anemia refers to low levels of hemoglobin in blood

  It is caused by the body’s inability to properly absorb the mineral iron or vitamins folate and B12



1.  Iron

2.  Folate

3.  Vitamin B12


 Heme (animal product)

 Non-heme (plant foods)

•  Whole & enriched grains •  Teff, Amaranth, Buckwheat flour, Wild Rice,

Corn Flour

•  Lean red meat, poultry & seafood •  Legumes •  Vegetables, especially green leafy veggies •  Fruits, including dried fruits & prune juice

•  Nuts & Seeds •  Dark Chocolate, but look for bars with at

least 60% cocoa


•  Heme iron is better absorbed than non-heme iron •  Eat a source of heme iron with a source of non-heme iron at

the same meal

•  Don’t take antacids or calcium supplements at meal time

•  Tea, coffee and wine decrease absorption of non-heme iron

•  Vitamin C increases absorption of non-heme iron Choose sources such as: • Citrus fruits & juices, Kiwi, Strawberries, Cantaloupe, Broccoli,

Tomatoes, Potatoes, Green & Red Peppers, Cabbage


  Found in foods in both natural and synthetic forms

  Food folate is less easily absorbed than synthetic folic acid

  The body needs enough folate to make red blood cells and metabolize protein

  During pregnancy, folate also ensures proper growth and development of the fetus


  Legumes: •  Chickpeas, kidney beans, lentils, split peas

  Green leafy vegetables: •  Collard greens, turnip greens, spinach

  Fruit juices: •  Orange, tomato, pineapple


  ENJOY LIFE FOOD:   Bagels   Snack bars

  GENISOY:   Soy bars


Enriched foods are important for the gluten-free population!

  Found only in animal foods

  Vegetarians must rely on a B12 supplement or fortified foods


 Anemia

 Bone disease

  Lactose intolerance



• Osteomalacia

• Osteopenia

• Osteoporosis

www.CeliacCentral.org Restoring Health …. Reclaiming Lives. National Foundation for Celiac Awareness 2010. All rights reserved.

•  Early diagnosis

•  Strict gluten-free diet

•  Supplementation to get adequate amounts of both Calcium & Vitamin D

•  Bone enhancing medicines

•  Limit caffeine intake & sodium intake

  Formation and maintenance of your bones

  Aids in blood clotting

  Plays a role in contraction and relaxation of muscles

  Nerve transmission

  Regulation of heartbeat

  Secretion of enzymes and hormones


 Milk Products: •  Dietary guidelines

recommends 3 cups of milk per day •  1 cup milk is equivalent

to: •  1 cup yogurt •  1.5 oz hard natural cheese •  2 cups cottage cheese •  1 cup frozen yogurt •  1.5 cups ice cream



  Vegetables, i.e. rhubarb, collards, spinach, broccoli

  Soybeans   Fish, i.e. ocean perch, salmon, sardines (canned with bones),

halibut, trout   Legumes, i.e. white beans, navy beans, pinto beans, great northern

beans, chick-peas

  Almonds   Tahini   Blackstrap molasses   Oranges

  Tofu prepared with calcium sulfate

  Orange Juice

  Energy bars

  Soy products

  Non-milk beverages, including those made from rice and nuts

  Some gluten-free grain foods



  Found in a limited number of foods:

•  Naturally found in fatty fish, fish oils & egg yolk

•  Found in some fortified foods such as milk, margarine, yogurt and yogurt-based beverages

  Most non-dairy beverages made from soy, potato, rice or nuts are fortified

  Orange juice and other fruit juices may also be fortified along with some breakfast cereals

  Can also be produced naturally by the body when the skin is exposed to sunlight

 Anemia  Bone disease  Lactose intolerance



  A secondary form of lactose intolerance occurs due to damage to the lining of the small intestine

  As the small intestine heals your lactose intolerance will naturally resolve

  Our body requires B vitamins for the proper metabolism of food and the production of energy

  Choose enriched gluten-free flour, bread, pasta & cereal

  Choose whole grain, gluten-free foods over refined gluten-free products

  Eat more non-grain sources of these nutrients

  Consider taking a gluten-free multivitamin

www.CeliacCentral.org Restoring Health … Reclaiming Lives. National Foundation for Celiac Awareness 2010 . All rights reserved.

The gluten-free diet often lacks:  Riboflavin

 Niacin

 Thiamin

 Fiber


  Pork chops

  Fish, i.e. salmon, trout

  Orange juice

  Legumes, i.e. black beans, split peas, lentils

  Nuts, i.e. brazil, pistachios, pine nuts

  Soy milk


  Dairy products, i.e. cottage cheese, yogurt, milk

  Legumes, i.e. kidney beans, soybeans, black-eyed peas

  Pork chops

  Soybeans

  Nuts, i.e. almonds

  Mushrooms

  Green leafy vegetables, i.e. spinach


  Fish, i.e. tuna, swordfish, salmon, halibut

  Turkey breast

  Pork chops, i.e. lean cuts

  Seeds, i.e. sunflower seeds

  Legumes, i.e. lentils, peanuts


A carbohydrate that cannot be digested and therefore is not absorbed into the body.

 Newly diagnosed celiacs may suffer from symptoms of diarrhea due to malabsorption

 Some may have problems with constipation because of inadequate fiber intake


  Plant foods, i.e. fruits, vegetables

  Legumes, i.e. dry beans, peas, lentils

  Whole grains

  Seeds

  Nuts


1.  Choose a variety of high-fiber gluten-free foods on a regular basis

2.  Choose gluten-free flour mixes or recipe with high fiber flours and starches

3.  Choose high fiber snacks such as dried fruits, nuts, seeds, popcorn and gluten-free snack bars


4.  Choose high fiber pastas, such as bean, brown rice, lentil, quinoa, soy or wild rice, over white rice

5.  Add dried fruits nuts or seeds to:

  Hot cereal   Salads   Stir-fry dishes   Muffin, cookie or bread recipes

6.  Note: Add fiber into your diet gradually


  A gluten-free diet has the potential to be high in fat, including trans and saturated fat

  When you follow a gluten-free diet, the nutritional composition of your diet may change

  Another reason to try and consume more naturally gluten-free foods over buying processed foods!


  Eliminating gluten means that no further damage will occur

  Your body will begin to heal from any damage that has already occurred

  Your villi will start to grow back and you will start to absorb more nutrients

  Symptoms will begin to decrease

  You can start to deal with vitamin and mineral deficiencies


  Start with naturally gluten-free foods

  Fill in the holes with retail products

•  Make sure that the gluten-free company is reputable and that their products are nutritionally sound

  Provide tips and recipes with more spices and stronger tasting ingredients to make sure the food is flavorful


  Incorporate changes slowly

•  Start with recipes and foods that are closer to your patients current diet, and slowly add in less common alternative ingredients

  Provide your client with a gluten-free grocery list full of naturally occurring gluten-free foods


  Consume 6-11 svgs per day (depending on caloric intake) of gluten-free grain products

  Emphasis on whole grain or enriched

  Increase intake of non-grain food sources of thiamin, riboflavin, niacin, folate, and iron

  Consume 3 svgs per day of low fat or nonfat dairy products

  Consider the use of gluten-free calcium and multi-vitamin and mineral supplements


  Gluten-Free Diet, a Comprehensive Resource Guide by Shelley Case, BSc, RD

  The Gluten-Free Nutrition Guide by Tricia Thompson, MS, RD

  Celiac Disease Nutrition Guide, Second Edition by Tricia Thompson, MS, RD



www.CeliacCentral.org  Q&A: Top 3 Concerns

  Gluten-Free Grain Alternatives

  Snack Tips/Recipes


 GREAT Dietitians

•  Food Service

• Healthcare & Clinical

www.CeliacLearning.com

This webinar was proudly sponsored by Blue Diamond Growers! Please visit their website to obtain coupons for your next Blue Diamond purchase:

www.bluediamond.com


www.bluediamond.com


Thank you!

Questions? Comments? Feedback? [email protected]


Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet · 2019-05-24 · •Nutritionist...

Documents

Transcript of Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet · 2019-05-24 · •Nutritionist...