Gluten-Free Labeling
by Expert Reviewer: Cheryl Iny Harris, MPH, RD; Expert Reviewer: Mary Sharrett, MS, RD, LD, CNSC; Expert Reviewer: Tricia Thompson, MS, RD; Instructor: Amy Leigh Keller (formerly Jones), MS, RD, LD
Credentialed for: Psychology Continuing Education | ContinuingEducation.com

$15.00

i 1.50 CEH

Course Overview

If a food is not labeled gluten-free, does it contain gluten? This is one of the confusing elements of a gluten-free labeling rule by the U.S. Food and Drug Administration that went into effect August 5, 2014. This rule standardizes the term “gluten-free” for foods regulated by the FDA, assisting those following a gluten-free diet with making safe food choices and giving manufacturers clear guidelines for production and labeling if they choose to label their products gluten-free. Healthcare practitioners need to understand the details of the labeling rule, which can be confusing, so they can explain it to patients who follow gluten-free diets. A clear understanding of the rule among healthcare professionals will ensure consistency in recommendations to patients and clients.

About the Course Author

Founder of Harris Whole Health, Cheryl provides individualized counseling to clients and is a writer, speaker and media spokesperson, specializing in celiac disease, IBS, allergies, whole-foods eating and general wellness. Cheryl Iny Harris, MPH, RD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Mary is a nutrition support dietitian at Nationwide Children's Hospital, Columbus, OH. Mary is past chair of the Medical Nutrition Practice Group and of the Dietitians Gluten Intolerance Diseases, a subspecialty group of MNPG practice group of the Academy of Nutrition and Dietetics.
  Mary Sharrett, MS, RD, LD, CNSC has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Tricia, an independent nutrition consultant who specializes in celiac disease, is the founder of Gluten Free Watchdog and creator of www.glutenfreedietitian.com Tricia Thompson, MS, RD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Amy Jones, MS, RD, LD, is a dietitian, speaker, and author on celiac disease and the gluten-free diet. She facilitates the Logan County Celiac Support Group in Bellefontaine, Ohio, and also consults one-on-one with those with celiac disease and gluten intolerance. Amy Leigh Keller (formerly Jones), MS, RD, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (11 Match)

  • American Nurses Credentialing Center

    1.50HOURS

    Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation. Nurses will receive 1.5 contact hours for participating in this course.
  • California Board of Registered Nursing

    1.50HOURS

    Provider approved by the California Board of Registered Nursing, CEP# 13791 Nurses will receive 1.5 contact hours for participating in this course.
  • District of Columbia Board of Nursing

    1.50HOURS

    DC-RN -- District of Columbia Board of Nursing Approved Continuing Education program (CE Provider #50-290). Nurses will receive 1.5 contact hours for participating in this course.
  • Florida Board of Nursing

    1.50HOURS

    Florida Board of Nursing CE Provider #: 50-290 Nurses will receive 1.5 contact hours for participating in this course.
  • Commission on Dietetic Registration

    1.50HOURS

    Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials. CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 120404 Learning Need Code(s): 1080, 2070, 4000, 4030 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool
  • Florida Council of Dietetics and Nutrition

    1.50HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.5 contact hours.
  • Georgia Board of Nursing

    1.50HOURS

    Georgia Board of Nursing CE Provider #: 50-290 Nurses will receive 1.5 contact hours for participating in this course.
  • South Carolina Board of Nursing

    1.50HOURS

    This program was approved by the South Carolina Board of Nursing Approved Continuing Education Program (CE provider #50-290) CE Broker Course # 20-658265
  • West Virginia Board of Registered Nursing

    1.50HOURS

    N/A
  • New Mexico Board of Nursing

    1.50HOURS

    New Mexico Board of Nursing (CEBroker Provider # 50-290) This course awards 1.5 contact hours upon successful completion.
  • Arkansas State Board of Nursing

    1.50HOURS

    N/A


Course Details

  • Course Code:

    REL-ACU-0-RD60206
  • Hours:

    1.50
  • Type:

    Online Course
  • Release Date:

    2020-06-01
  • Expiration Date:

    2022-05-31
  • Learning Objectives:

    Discuss how this labeling rule applies to restaurants, alcoholic beverages, and food regulated by the U.S. Department of Agriculture; Explain how professional collaboration can provide clients with consistent information about the rule to ensure that their gluten-free diets are safe and healthy; Explain why the standard of less than 20 parts per million was chosen to define gluten-free and how best to explain this to patients; State the basic criterion that permits a food to be labeled gluten-free
  • Target Audience:

    The target audience for this course is: Dietitians; Nurses; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
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