Go Gluten-Free with Gluten free Resource Education and Awareness Training

Ambler, PA (January 25, 2010)- As the food service industry continues to mainstream gluten-free

foods and menus, the Gluten Free Resource Education and Awareness Training (GREAT) program

has become a decided advantage for businesses looking to enter the market.

Created and developed by the National Foundation for Celiac Awareness (NFCA), GREAT is

a comprehensive educational tool to educate food service and hospitality industry

professionals about celiac disease and the gluten-free diet; assisting professionals in the

execution and marketing of safe gluten-free alternatives, and helping businesses gain

consumer trust and loyalty.

Numerous trade reports list the diet among the top industry developments for the coming

year including The National Restaurant Association’s annual “What’s Hot” Top 20 Trends for

2010, Restaurants & Institutions (R&I) ‘20 Menu Trends’ for 2010, and The Food Channel’s

yearly top 10 food trends to watch list.

Demand stems largely from the growing number of Americans diagnosed with celiac

disease and gluten intolerance, which estimates suggest affect about 1 in every 100

individuals. Due to the life long gluten-free dietary needs of this community, market research

reports forecast double digit growth in the gluten-free sector, and the market to reach $2.6

billion by 2012.

“The GREAT program provides an invaluable resource to restaurants,” said Alice Bast,

President of the National Foundation for Celiac Awareness. “Upon completion of the

program, restaurants will see growth in business, customer loyalty and notoriety within the

celiac community.”

GREAT is a full service program dedicated to getting a gluten-free process into the hands of

those intending to serve gluten-free products and menus. The program details the complete

implementation of a gluten-free protocol from staff training, logistics, and consultation to

menu creation and product referrals.

GREAT offers a systematic approach to using gluten-free ingredients and preventing cross

contamination. Through a few simple lessons, GREAT provides professionals with a protocol

that can be applied to any kitchen or gluten-free meal plan.

The multi-media GREAT program includes bilingual teaching manuals, online lessons, webbased

examination, and tailored presentations materials used in house to educate all staff at

every level. GREAT is a credentialed that provides continuing education credits for members

of the American Culinary Federation (ACF) and the American Dietetic Association (ADA).

Over 200 restaurants, individuals, and institutions have received GREAT Training since the

program launched in 2008, making it the most popular and successful gluten-free education

and training certification program in the country.

GREAT has been featured in leading trade publications such as The National Culinary

Review and Food Business News, and been recognized at the Research Chef’s Association

(RCA) Culinology Expo and National Restaurant Association (NRA) Show.

The GREAT program is available through the NFCA for establishments nationwide and

boasts a diverse slate of participants including; individually owned kitchens, chain franchises,

and even hotel resort destinations.

For information or to register for GREAT, visit www.CeliacCentral.org/trainme or call (215)

325-1306 x105.

About the National Foundation for Celiac Awareness

The National Foundation for Celiac Awareness (NFCA) is a non- profit organization

dedicated to raising awareness of celiac in order to gain prompt and accurate diagnosis for

those suffering, support the health and wellbeing of those with the disease, and facilitate

research that will better understand the disorder and find a cure. Visit www.celiaccentral.org

for information.

About Celiac Disease

Celiac Disease is an autoimmune digestive disease that damages the small intestine and

interferes with absorption of nutrients from food. An estimated three million Americans have

celiac disease yet 95% remain undiagnosed, resulting in a fourfold increase in the risk of

early death and numerous debilitating conditions including infertility, neuropathy and even

cancer. The only treatment is a lifelong gluten-free diet. Left untreated, people with celiac

disease can develop further complications such as other autoimmune diseases,

osteoporosis, thyroid disease, and some cancers.

Contact: Whitney Ehret

National Foundation for Celiac Awareness

(215) 325-1306 x.103

whitney@celiaccentral.org

www.celiaccentral.org