The National Foundation for Celiac Awareness (NFCA) has designed new credentialing to increase food safety practices for those with Celiac Disease, gluten sensitivity, and gluten-free nutritional preferences.
“NFCA is expanding its GREAT Kitchens program due to inconsistent standards, a lack of understanding of the medical elements of a gluten-free diet and too often, a lack of transparency about kitchen practices within the restaurant sector that has put the health of patients with celiac disease and gluten sensitivity at risk,” states Alice Bast, President of the NFCA and a nationally recognized expert within the gluten-free industry.
“Gluten-free families, especially those who are newly diagnosed, struggle with maintaining the diet even at home,” says Dr. Ritu Verma, Pediatric Gastroenterologist at the Children’s Hospital of Philadelphia and a member of NFCA’s Medical and Scientific Advisory Board. “While eating out is such an integrated part of our social fabric, the lack of consistent standards creates a stressful experience that erodes confidence and leaves many families preferring to opt out. I even see families that choose to forgo vacations and traveling because they can’t be sure that safe food will be readily available.”
For more information read the entire article “National Foundation for Celiac Awareness Announces Gluten-Free Credentialing to Address Widespread confusion in Restaurant Industry.” You can also get more information on the GREAT Kitchens program when you visit http://www.celiaccentral.org/GREATexpansion/.