Fort Dodge Celiacs No. 133, a local chapter of the Celiac Sprue Association, will be hosts for the '09 state celiac conference from 9 a.m. to 3:30 p.m. on Sept. 12 in the Career Education Building at Iowa Central Community College. Registration starts at 7:30 a.m.
The conference is open to the public, health professionals, schools/day care and adult care facilities.
Registration information can be mailed or e-mailed for those wanting to attend. Cost is $25 for adults and $5 for children. Limited child care supervision is available during the event.
The conference is held annually to help provide educational awareness to the public who deal with celiac or gluten-intolerant issues. The conference teaches patients and the public on how to handle a gluten-free diet, products to use with vendors represented, invites nationally known experts on in the celiac community with up-to-date information and offers resource books and cookbooks for purchase.
It is said that one in 130 people deals with this disorder. That would be the diagnosed patients, but there are an untold number who have it but do not realize they do. It often goes undiagnosed or is misdiagnosed.
Another misconception is that celiacs and gluten intolerant patients must avoid only food. That is not true. They must also be wary of paper products, cosmetics, cleaning products, hair care and medications, to name a few.
"A Gluten Free Tailgate Party" theme was chosen to celebrate the big game between Iowa State University and the University of Iowa that day. Participants are encouraged to dress up in team gear or school colors to support their favorite team. For those needing their game fix, two big screens sponsored by SEARS will be available.
Keynote speaker will be Robert Landolphi from the University of Connecticut, who will have a live demonstration of foods that can be made gluten-free for a tailgate or grilling situation. He recently wrote a book that is filled with recipes for those on a gluten-free diet. Landolphi will be assisted by chef Michael Hirst and his Iowa Central culinary students.
Hirst and the students will also host a meet-and-greet reception for conference participants on Sept. 11 at Willow Ridge Golf Course.
Mary Schluckebier, director of the Celiac Sprue Association in Omaha, Neb., will discuss health care and legal issues pertaining to the treatments for celiac/gluten-intolerant patients.
Dr. Stephen Wangen, of Seattle, Wash., will present information from his new book, "Healthier Without Wheat," discussing all aspects of dealing with the various forms of celiac, gluten intolerances and the correlation with these health issues with diseases such as diabetes, thyroid, autism, skin disorders and more. Wangen's book will be available for purchase.
Julianne Karow, of Wisconsin, will discuss how to have a gluten-free pantry to create safe meals for celiac patients and their families. Her simple guide develops a core collection of basics to cook, clean and live with. Her book also will be available.
A gluten-free tailgate luncheon will be provided by Great Western Dining and Chebe Bread Products, of Spirit Lake. Registration and welcome activities are sponsored by Hy-Vee, of Fort Dodge. The YMCA/ICCC facilities will offer a breakout session on healthy exercises for those dealing with the osteoarthritis issues commonly associated with celiac/gluten-intolerant patients.
Another session will be a tour of the Blanden Memorial Art Museum. More breakout sessions will be focused on hospital stays and disaster preparation.
Information is available from Meg Beshey at 408-2942 or Laurel Mors at 955-4949 or email@example.com.