2. Target Group: Dieters that are looking for a new fad or quick solution to losing weight. Celiac disease can affect all age groups at anytime during the life span. Anyone that may be experiencing any of the symptoms listed after eating wheat products should consult their physician. Parents that have children who seem to have malabsorption should consult their physician. 3. Visuals and text:
What is Gluten?
Gluten is a protein composite found in foods processed from wheat, barley, and rye among other carbohydrates.
Wheat has three layers: the bran, the nutrient-rich germ and the endosperm filled with starch and proteins. The important proteins in wheat, barley, and rye are glutens.
What Does Gluten Do?
•Gives elasticity to dough: Gluten provides bread with the chewy texture. •Helps bread to rise: Gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. •Maintain the shape of bread: Gluten firms up when it is cooked and with the help of starch it ensures the bread keeps its shape. •Has an absorbent quality: Gluten allows breads to absorb broth. Because of this feature, gluten is used in a vegetarian diet as imitation meat.
Grains that do NOT Contain Gluten:
Foods that Contain Gluten:
See Attached Photo – 3D Visual
(Pasta bag, Cookie bag, Bread bag)
•Treatment for celiac disease is a life-long gluten free diet •1 out of 133 people in the U.S. have been diagnosed with celiac disease •1% of healthy average Americans are affected by celiac disease •97% of the population is undiagnosed
•People with a family member with celiac disease are at greater risk for developing this disease •Women are affected more often than men
•Gluten is associated with Carbohydrates. Due to the Atkins “no carbohydrate” Diet, people try to steer clear of gluten products, however, it actually still contains about the same amount of carbohydrates per serving. •Gluten-Free products are typically found at high-end supermarkets so it associated with being healthy. More and more gluten-free products are stocked on grocery shelves, however, they are typically found at your high-end supermarkets (i.e. Whole foods, Trader Joe’s). People who shop here mistake eating gluten-free as being healthier for everyone, but it is only benefits those with gluten intolerance. •Gluten-Free products are more expensive so it must be healthier. Compared to its standard counterparts, gluten-free versions of wheat-based foods do cost more, but this does not make it healthier. Supermarkets use this as a sales tactic to attract buyers in thinking it is healthier.
Celiac Disease is an inherited autoimmune disease that damages the lining of the small intestines and prevents it from absorbing parts of food that are nutritious for staying healthy. The damage is due to a reaction to eating gluten.
The lining of the intestines contains areas called villi, which help absorb nutrients. When people with celiac disease eat foods that contain gluten, their immune system reacts by damaging these villi. People with celiac disease have difficulty absorbing nutrients, minerals and fat -soluble vitamins A, D, E, and K.
Symptoms vary from person to person and can develop at any point in life, from infancy to late adulthood. •Abdominal pain, bloating, gas, or indigestion
•Diarrhea or Constipation
•Decreased appetite (may also be increased or unchanged)
•Nausea and vomiting
•Stool that float, are foul smelling, bloody, or “fatty” •Unexplained weight loss
Terms and Definitions
See Terms Below
Sandquist, Dee. (n.d.). Do Gluten-Free Diets Take off Pounds? Retrieved from...