2:00 pm - 3:00 pm
A graduate exam seminar is a presentation of the student’s final research project for their degree.
This is an ALES MSc course-based seminar by Xiaoxin (Isabella) Sun. This seminar is open to the general public to attend.
https://ualberta-ca.zoom.us/j/94181537984?pwd=a3IxQjl6SnM2OGdMYjdwcnNoVGx5QT09
Meeting ID: 941 8153 7984 | Passcode: 221924
Project Topic: Educational resource development is important in the uptake of a Gluten Free Food Guide in children with Celiac Disease
MSc with Dr. Diana Mager.
Seminar Abstract:
Celiac Disease (CD) affects 1 in 100 children, necessitating adherence to a gluten-free diet (GFD) as the primary treatment. However, the existing Canadian Food Guide does not cater specifically to the nutritional needs of individuals on the GFD. To address this limitation, a novel Gluten-Free Food Guide (GFFG) using a plate model was developed [1]. To complement the GFFG, we conducted a study to create content for an evidence-based GF-Cooking Resource that focused on multi-ethnic cuisine (Pro00120923). An internet survey was dissemination to the CD community via social media pages of the Canadian Celiac Association in June-Dec 2022. A total of 374 responses indicates a clear consensus regarding the necessity for a comprehensive resource that addresses the dietary challenges and specific nutritional concerns faced by children following the GFD. Out of the 374 responses collected, a diverse array of GF-recipes was included in the survey (n=68). These recipes reflected a wide variety of ethnic cuisines, such as Chinese and Italian. Each recipe underwent thorough nutritional analysis, encompassing macro-and-micronutrient analysis, using the Canadian Nutrient File (Food Pro). Additionally, the recipes were carefully categorized based on the food group analysis, following the Gluten-Free Food Guide plate model. Recipes were adjusted to ensure that folate, iron, and fiber content of each individual serving would meet approximately 15% daily value, as many GF foods contain lower amounts. Recipes included breakfast (n=7), lunch and dinner (n=29), salads and soups (n=9) and healthy snacks (n=9). This pilot study contributed to content development of an evidence-based GF cookbook for children with CD, offering diverse GF-recipes and meal tips that align with GFFG recommendations. Future research will focus on sensory panels with children with CD for individual food items to ensure feasibility and usability of this GF-resource.
- Mager, D.R., et al., Evaluation of a paediatric gluten-free food guide by children and youth with coeliac disease, their parents and health care professionals. Br J Nutr, 2022. 127(12): p. 1784-1795.
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