8 minute read
Dining Out Programme
OR THOSE of you who are new to Coeliac New Zealand, or just haven’t heard about the DOP yet, here’s a little background information about the programme and why we developed it. The importance behind the gluten free claim With the right education and support people newly diagnosed with coeliac disease can adapt to a strict gluten free diet and find it easier to prepare their own meals at home. They learn to carefully read food labels on packaged foods and combined with the naturally GF foods like fruit and vegetables; meat, fish, and chicken; eggs, milk, and cheese; nuts and seeds; and all kinds of grains like rice, millet, quinoa, and amaranth they start to accept and adhere to the lifelong diet.
However, whilst plain fresh cuts of meat, including beef, poultry, lamb, and fish are GF by ingredient, readymade marinated dishes, breaded or floured meat cuts typically contain wheat (and therefore gluten) and can be problematic if incorrectly labelled. Similarly, sausages, hot dogs, hams, and imitation deli meats frequently contain gluten and are unsafe for people with coeliac disease or noncoeliac gluten sensitivity. Awareness of being coeliac safe It is one thing for cafes, restaurants, and artisan food suppliers to be
THE MAD BUTCHER their GF claims were independently audited by a recognised certification GETS GLUTEN FREE scheme and backed by CNZ Commitment going forward
ACCREDITED Bevan had spent years perfecting his GF sausage recipe to ensure it’s not only high in protein and uses less THE MAD BUTCHER in Glen Innes meal as a binder, but also combined rcently adopted the DINING OUT PROGRAMME only natural ingredients and was (DOP). And its the only butcher in New Zealand preservative free. Similarly, his Greener that is Dining out Programme accredited, Pastures GF bacon is cured using organic solar dried sea salt and is which is something worth celebrating! naturally dry cured for more than 10 days. With the backing of The Mad aware of GF diets and offer options Butcher, it is their hope that being part with gluten free ingredients. But it is of the DOP will mean coeliacs will feel another thing to guarantee the food assured that their health and wellbeing is coeliac safe, and that the business are being taken seriously – and that has taken the necessary precautions to they will feel confident in the butchery remove all risks of cross-contamination. meats they purchase in store or online. Failure to stand by a gluten free claim As demand for coeliac safe GF meat and to understand that even trace increases you can expect to see their amounts of gluten can trigger an product offer expand. immune response and make someone As the number of hospitality and with coeliac disease very unwell is both catering outlets across the country irresponsible and misleading. are accredited to the Dining Out Programme standard – which we hope Greener Pastures partners with to see continue to rise over the coming The Mad Butcher years, we are most excited to have The Bevan McKenzie, owner of Greener Mad Butcher, Glen Innes on board. Pastures is more pedantic than most ____ people about eliminating the risks of Visit instore or order online for cross contamination, whether that is in overnight nationwide delivery: terms of allergens or strictly following madbutcher.kiwi/stores/glen-innes/ cleaning procedures in his butchery. He totally stands by his GF product claims Purchase CGL accredited Greener Pasturers gluten-free sausages and bacon from – not only ensuring all products are The Mad Butcher Glen Innes or online. accredited with the Crossed Grain Logo and tested annually by Asure Quality, the premises at The Mad Butcher Glen Innes which he will now use to make his products is accredited with the DOP. Michael Morton and Dan Adams from The Mad Butcher wanted their staff to be knowledgeable about coeliac disease, after demand for GF meat products was increasing to about 1-2 customers daily. Both businesses wanted to guarantee to their customers that
COELIAC NZ CONFERENCE IS ANNOUNCED!
Living coeliac safe – and gluten free for life Although a gluten-free diet is effective in controlling coeliac disease symptoms there are recognised challenges, particularly from a social perspective and especially during teenage years. Most people who have a severe food reaction to consuming gluten, have them as a result of eating food prepared by another person. Even a tiny portion of gluten has serious consequences and that’s why families living with coeliac disease need to learn how to avoid even trace amounts of gluten, in food but also in medications and when eating out – and to actively seek support from others also living with the disease.
We are excited to be able to host the Coeliac New Zealand Conference again this year, on Saturday 13th of November at the Life Centre in Mt Eden Auckland. The conference is open to anyone interested in coeliac disease or living gluten free for life. Topics will be tailored separately for
MEDICAL
Breakfast Seminar will precede the Coeliac New Zealand Conference with a master class for health professionals, including GPs, Dietitians, Nutritionists, and Pharmacists and will focus on Coeliac Disease: looking beyond the masquerades.
This is a unique opportunity to hear both adults and students aged 13-21.
Hear from a range of medical experts including guest speakers Dr Tom Mulholland and CNZ Ambassador Erin Simpson; as well as learn tips and tricks to enjoy a glutenfree lifestyle. Entry to the Conference includes a special gluten-free buffet lunch and afternoon tea prepared by our Dining out Programme accredited cafes – including The Attic, Pan Paella and Noodlechick, plus a goodie bag filled with Crossed Grain Logo accredited products.
Coeliac NZ members receive 50% discount on Conference tickets; and for a limited time new members receive $20 off the joining fee by using the code SPRING21 when purchasing online. For help or further information email admin@coeliac.org.nz
Early bird ADULT conference tickets $75 (member); $150 (non-member) STUDENTS (aged 13-21 years) $45 (member); $90 (non-member).
Click here to buy your ticket.
CONFERENCE
(Above) Join the conversation; (Below) Alana Scott talks gluten free shopping on our YouTube channel.
MEDICAL BREAKFAST SEMINAR
from our expert advisory panel as they unmask coeliac disease with a range of presentations followed by an interactive question and answer session.
Find out about the latest research and updates in post-diagnostic dietetic care and other topics including: • causes for persisting symptoms, • screening strategies, • monitoring and follow up after
diagnosis – what tests and when • paediatric pathways • national pathways • dietitians at forefront • dietitian’s Standards of Care – best practice • medicines and coeliac disease • current international research
Click here to buy your ticket.
THIS IS A UNIQUE OPPORTUNITY TO HEAR FROM OUR EXPERT ADVISORY PANEL AS THEY UNMASK COELIAC DISEASE
HEALTH PROMOTION IN ACTION
Coeliac Link talks to LISA JURY about this year’s FOCUS for delivering our HEALTH PROMOTION STRATEGY.
EALTH promotion is predominantly about enabling people to improve and increase control over their own health condition so that they can better manage their own health outcomes.
The four core service elements related to health promotion include: 1. Prevention of disease and illness 2. Health education, anticipatory guidance, and parenting skill development 3. Providing support to build confidence and reassure parents and caregivers 4. Create supportive environments to build community capacity.
For the next twelve months CNZ will focus on ‘creating supportive environments’ – which is one of the five health promotion measures of success in the ‘Ottawa Charter’. This will see a continuation of activities to raise awareness and understanding of coeliac disease via our national Coeliac Awareness Week campaign and participation at food shows and conferences, including the Healthy Living and General Practice Conference and Medical Exhibition. We will also develop new resources for the website and support our volunteers to improve the quality of life for people living regionally throughout New Zealand.
The first piece of work which will be launched during CAW is the development of our ’Living Coeliac Safe’ toolkits. These will be a series of PDF documents written in plain english that can be downloaded from the website to help navigate those living with the disease in the following situations: • Early childhood education, schools • Workplaces • Marae, clubs, and faith-based organisations • When talking to health professionals.
We already have a great Dining Out Programme for hospitality, and we hope to provide the individual training component of that to those studying in the hospitality and food industry via training institutions and schools. By raising awareness about coeliac disease, and initiating corrective interventions to improve the lives of coeliacs we will see, over time, behavioural changes that benefit the individual, community, and the wider population.
We encourage you to be your own advocate and spread the word about living coeliac safe – and gluten free for life.
Click here to download the ’Living Coeliac Safe’ toolkits to be launched June 7-13 2021 during CAW.
No voice is too soft when that voice speaks for others.
JANNA CACHOLA New Zealand
PLEASE HELP SPREAD THE WORD
Every day we provide support, advice, and advocacy for kiwis with coeliac disease. As a small charitable organisation we rely on our wonderful volunteers who give up their time to help others living with the disease.
Become a member or volunteer for Coeliac New Zealand to grow your connections within the coeliac community; share knowledge and experience and contribute to the only organisation dedicated to the vision statement that people with coeliac disease live healthy lives.
FIND OUT MORE ••• Phone +64 9 414 7467 ••• Email admin@coeliac.org.nz
