RESTRICTED DIET: GLUTEN-FREE DIET

Question 1

INDICATION FOR A GLUTEN-FREE DIET

Answer 1

– Medical management of celiac disease and gluten sensitivity

Question 2

PURPOSE OF A GLUTEN-FREE DIET

Answer 2

– A normal diet that restricts all sources of gluten

Question 3

CONTRAINDICATION OF A GLUTEN-FREE DIET

Answer 3

– Low in B-vitamins, Iron and Fibre.

Question 4

NOTES FOR IMPLEMENTING A GLUTEN FREE DIET

Answer 4

– Patients may also have lactose intolerance.
– Calcium deficient
– Oats controversy

Question 5

MILK AND MILK PRODUCTS ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 5

ALLOWED:Full cream, low fat or fat-free milk (fresh or evaporated). Yoghurt, buttermilk, Maas, Cheese and cottage cheese.

TO AVOID:
Malted milks (Horlicks, Ovaltine, Milo, Hot chocolate, cheese spreads, veined cheese (Blue cheese, stilton and processed cheese).

Question 6

MEAT AND MEAT SUBSTITUTES ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 6

ALLOWED:
All meats and eggs. Dried beans, lentils, peas, soya beans and all canned and baked beans.

TO AVOID:
All breaded, crumbed and flour coated, commercially prepared meats or fish. Fish canned in tomato sauce. Sausages. Some baked beans.

Question 7

BREAD, CEREAL, PASTA AND RICE PRODUCTS ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 7

ALLOWED:
Items prepared with mealie meal, corn, potato, rice, soya, pea flour, sago, tapioca, gluten-free four. Oats 9if tolerated), Maltabella, Kreemy meal, Mielie-meal, cornflakes, rice crispies, Brown/White rice, rice cakes, potatoes, sweet potatoes, mealie, rice, samp, sweet corn, buckwheat, millet, teff and nut flours.

TO AVOID:
All commercially or homemade baked bread, cakes, rusks, muffins, biscuits containing wheat, barley, rye, oats, Wheat germ, wheat starch, durum, semolina, couscous, malt, Provitas, cream crackers, stuffing, all pasta, Tasty Wheat, Weet Bix, All bran, bran and Wheat rice.

Question 8

VEGETABLES ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 8

ALLOWED:
Fresh, frozen, cooked, raw and canned in brine.

TO AVOID:
All vegetables in sauce containing gluten, mayonnaise or cream. Strongly flavoured vegetables may not be tolerated in initially (cabbage, onions, mealies, peppers). Tomato juice.

Question 9

FRUITS ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 9

ALLOWED:
Fresh, frozen, cooked, raw and canned in juice.

TO AVOID:
Fruit served in sauces containing gluten.

Question 10

FATS ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 10

ALLOWED:
Margarine, butter, vegetable oils, salad dressing and mayonnaise that is gluten-free.

TO AVOID:
Commercial salad dressings, creams or mayonnaise.

Question 11

COOKING METHODS ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 11

ALLOWED:
•	Boiling 
•	Steaming
•	Grilling
•	Roasting	

TO AVOID:
•	Deep-fat frying
•	Sautéing 
•	Frying
•	Braising

Question 12

PLATING AND GARNISHING ALLOWED AND TO AVOID IN A GLUTEN-FREE DIET

Answer 12

Plating and garnishing
Plate neatly like the normal meal.
Best to use herb, fruit or vegetables from “foods allowed” to garnish.