Susannah Farrar, Sedigheh Zaifi, Tyler Stobaugh, Gina Fowler. Dr.Lois Chun Organic Chemistry 2614

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1 Susannah Farrar, Sedigheh Zaifi, Tyler Stobaugh, Gina Fowler Dr.Lois Chun Organic Chemistry 2614

3 A protein complex found in batters and dough when wheat flour is mixed with water or other aqueous liquids.

4 An allergy causes the body s immune system to overreact to certain food components, usually a protein. The immune system attacks the protein as a bacteria.

5 Intolerance to the proteins found in wheat, barley, oats and rye. Symptoms include: abdominal pain, diarrhea, constipation, fatigue, heartburn, anemia, bloating, anxiety, malabsorption. This condition afflicts up to15% of the general population.

6 Celiac Disease Is an auto immune disease, where the gluten particle can cause a chain reaction that causes the immune system to attack the small intestine and leave it unable to digest food properly. Symptoms Severe intestinal discomfort, malnutrition, anemia, and skin problems Gluten Intolerance Condition in which small intestine has difficulty digesting gluten particle. Symptoms Depression, brain fog, constipation, and stomach pain. These conditions are often thought as one in the same when in reality they are two separate conditions.

8 Dressings Soups Convenience foods Breads Pastas Crackers Processed meats Beer Wheat flour Baking mixes And other processed foods

9 Fruits Veggies Legumes Nuts Most meats Fish Eggs Rice amanranth Buckwheat Products that are stated to be gluten free

10 Cross contamination of wheat, rye and barley products in shared cooking pans Oils used in fried foods that was also used to cook breaded products Sauces that wheat flour may be used Meat substitutes, most commonly used in Chinese foods

11 Do NOT become overwhelmed, a majority of foods are available gluten-free. It is best to begin cooking your own foods. When in doubt, do without!!

13 Emphasizes on how serious the elimination of wheat and gluten from diets is to people s well-being and long term health. Increases the awareness and improve diagnostic and treatment among physicians and the public.

15 Brochure Schmieding Developmental Center Wasabi USA Drug Students True/False Survey Fayetteville s Farmer s Market

16 Microsoft PowerPoint Microsoft publisher for brochure Internet and book sources

18 TEST RESULTS P E O P L E T E S T E D Q 1 Q 2 Q 3 Q 4 Q 5 Correct Incorrect

20 - The results for the survey came out significantly better than we expected them to. Most of the people that took this quiz answered correctly to most of the questions. These results may have come out this way for several different reasons. Possibly because the questions that were asked may have been much too simple and we should have asked more difficult ones. Also, particular individuals could have just been really good guessers or people just know a little bit more about gluten than we anticipated. Regardless, there is still so much of the general public that knows nothing or very little about what gluten is and what it does. We hope that with this survey and the brochures we made more of the community can be aware and learn about gluten.

22 Increase the demand for gluten-free foods Restaurants providing glutenfree options on their menus Supermarkets provide more helpful labeling and organization of gluten-free products among their aisles. Demand for school cafeterias to have glutenfree foods

24 oods_containing_gluten CSA/USA, Inc. Pantry Collection #2

25 Schmieding Developmental Center Linda Young Kathy Farrar USA Drug Lisa Suskey Bruce Power Wasabi Sam Pak

27 Title Page, Abstract & Introduction: Gina Fowler Project Overview, Methods & Materials: Susannah Results and Conclusion: Tyler Stobaugh Future Development & References: Sedigheh Zaifi

EAT ACCORDING TO YOUR GENES. NGx-Gluten TM. Personalized Nutrition Report

EAT ACCORDING TO YOUR GENES. NGx-Gluten TM. Personalized Nutrition Report EAT ACCORDING TO YOUR GENES NGx-Gluten TM Personalized Nutrition Report Introduction Hello Caroline: Nutrigenomix is pleased to provide you with your NGx-Gluten TM Personalized Nutrition Report based on