Take our membership survey

Take our chapter surveyOver the summer, Chapter executive came up with a short 10 question survey to better understand YOUR thoughts on our chapter events and meetings and your needs as a CCA Member.

Please take a few minutes to click the link below. The questions are multiple choice and should take you less than 5 minutes to complete.

All responses are anonymous. Please use the comment boxes to provide any additional feedback; we are interested in what YOU have to say!

We hope to share some initial responses at this Sunday’s potluck!

CLICK TO TAKE THE SURVEY

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Survey: More see gluten-free foods as healthier choice

Courtesy Vitacost.com

vitacost.com logoIf it seems like “gluten free” is the new dieting catchphrase, you’re not imagining it. The vast majority of consumers responding to a new survey by Vitacost.com, Inc., a online retailer of health and wellness products, said they choose to eat gluten-free foods. Close to half of the 1,484 individuals who responded said they follow an exclusively gluten-free diet, while 38% choose “some” gluten-free products. Those who don’t eat gluten-free foods say the products are too expensive.

The nationwide survey asked individuals about their efforts to follow a gluten-free diet and delved into reasons why consumers avoid gluten. Forty percent said they choose gluten-free foods because they tend to have an upset stomach after eating foods containing this protein, which is found in wheat, barley and rye. Meanwhile, 31% choose gluten-free foods because they see them as the “healthier” option. Only 13% of those taking the survey said they had celiac disease, a condition diagnosed with a blood test.

“We have seen increased interest in our gluten-free products and conducted this survey to better understand consumer needs and concerns around this specialty diet,” stated David Zucker, Ph.D., Chief Marketing Officer.

Chefs and restaurateurs flunk gluten-free quiz

Courtesy National Foundation for Celiac Awareness

national-foundation-for-celiac-awareness-logo

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders, according to the U.S. based National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity.“When most people dine out, they expect a meal that’s safe to eat. Individuals with gluten-related disorders don’t have that luxury,” said Alice Bast, founder and president of NFCA.

Earlier this month, NFCA quizzed chefs and restaurateurs on the floor of the National Restaurant Association Show, an international gathering of professionals in the foodservice industry, and the results were alarming. Many of the chefs and restaurateurs said they have gluten-free options at their restaurants, yet less than four percent of them responded correctly to four questions regarding gluten (see “Survey Questions” below).

“Less than 50 percent of chefs were able to name a gluten-containing grain other than wheat. That’s shocking,” Bast said. “It confirmed our fears…They don’t know what they don’t know.” Of the few respondents who correctly answered all four questions, one chef had completed NFCA’s GREAT Kitchens, a gluten-free training program for restaurants.

In light of these findings, NFCA is reasserting its determination to educate the restaurant industry on the proper ways to prepare a safe and satisfying gluten-free meal. NFCA is in the process of rolling out a new version of GREAT Kitchens, with multimedia modules covering:

  •     Ingredients
  •     Front-of-House
  •     Back-of-House
  •     The Gluten-Free Guest
  •     Special Diets Overview

NFCA will also instruct gluten-free consumers on best practices for dining out so they can identify potential risks of gluten exposure and ensure their health is protected.

NRA Survey Questions:

1. Celiac disease is a genetic, auto-immune disease that is triggered by glucose. True or False?

2. Gluten is a protein found in what 3 common grains? Can you name all 3?

3. What kind of oats can be used in a gluten-free dish?

a. Steel-cut
b. Irish
c. Organic
d. All of the Above
e. None of the above

4. Look at the list of pantry items. You have read the labels, but some ingredients might contain gluten. Find the trio that most likely needs verification by the manufacturer or distributor.

a. Cornstarch, Romano tomatoes, lentils
b. Olive oil, oregano, walnuts, apple cider vinegar
c. Rice vinegar, Worcestershire sauce, curry paste
d. Canned pears, basmati rice, tomato juice

See answers