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.
