Gluten-Free Food Service in Health Care: A Practical Guide
Many people with celiac disease have difficulty finding safe and palatable gluten-free meals and snacks in places like hospitals, long-term care facilities and retirement homes.
For those with celiac disease, eating gluten can negatively affect both mental and physical health, as well as quality of life. The longer the stay in a care facility, the greater the risk.
If you’re a Nutrition/Food Service manager working in healthcare, these guidelines are designed to help you and your staff improve safe and palatable gluten-free food service.
The guide includes comprehensive advice for leadership and teaching tools for front line staff, including:
- a brief overview of the gluten-free diet;
- a look at the team responsible for providing a safe gluten-free diet;
- tips on gluten-free food service planning, procurement, preparation, service, and delivery.
This guide was developed by dietitians at Celiac Canada with expertise in food service management, with financial support from the CCA’s Quebec Chapter.
We welcome your feedback. Please send comments to clientsupport@celiac.ca
CBC Radio’s Andrew Coppolino reports on CCA’s new Gluten-Free Food Service in Healthcare Guide. Interviews with Doris Foster, lead author and CCA board member, and Linda Sill who’s mother got consistently glutened in long-term care.
(February 2, 2024)
Mastering the Art of Gluten-Free Food Service in Health Care
Celiac Canada teams up with Chef Daryl Neamtu Sysco & Conagra Brands to mediate an important conversation with Doris Foster & Shelley Case, BSc, RD on celiac disease and healthcare hospitality. This session will dive into what celiac disease truly is and how kitchen teams can operate safely and effectively to ensure residents’ comfort and well-being. A must-watch for hospitality pros looking to elevate their approach to gluten-free dining!
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