The public's growing interest in allergens and food intolerance seems a buffet of
opportunity for registered dietitians (RDs), and those in the field advise their colleagues
to step up to the line and help themselves. Identifying and actively marketing one's
potential services are the keys to successfully working with either the health care
or commercial food industry. This is particularly the case in situations involving
celiac disease and gluten intolerance. RDs have a unique opportunity to address these
growing concerns from a number of vantage points, as some in the field are already
doing.
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References
- Emerging opportunities for RDs in the restaurant industry.November 8, 2010 (Boston, MA)
- About: Celiac disease.(Celiac Disease Foundation Web site) (Accessed March 9, 2011)
- About food allergy: the Food Allergy and Anaphylaxis Web site.(Accessed March 9, 2011)
- Gluten-free and & allergen free: nutrition, safe and profitable.(Accessed March 9, 2011)
Article info
Footnotes
This article was written by Brian Boyce, an award-winning freelance writer in Terra Haute, IN.
Identification
Copyright
© 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
