What is Gluten?
What is gluten? What are the differences between gluten allergy, sensitivity, and celiac disease? What is a gluten free diet? We will explore gluten on a cellular level and learn about gut function!
What's included
1 live meeting
1 in-class hoursAssignments
Identify gluten on the nutrition labels provided in class. No homework.Certificate of Completion
Certificate of completion for this class is optional and provided upon request.Class Experience
US Grade 9 - 12
Beginner Level
The overall topic is gluten. We will learn a basic history of growing wheat in the US, understand the difference between "gluten allergy", "gluten sensitivity" and "celiac disease" and what it means to have a gluten free diet. Class will be taught via PowerPoint. Students will have an interactive portion where they will read nutrition labels and identify if there is gluten in the ingredients. The goal of this class is to build an understanding of why there is a growing need to accommodate those with gluten free diets and how to be inclusive to those who need it.
Learning Goals
Understand what gluten isIdentify gluten as an ingredient on nutrition labels
Other Details
Parental Guidance
We will be discussing the intestines and how it processes gluten, and what it means to have celiac disease. This class is not considered medical advice, a medical service, medical training, or recommending dietary changes of any kind. This class is not anti-gluten! This class is informative on why some people follow gluten free diets.
Pre-Requisites
None. This is a very basic nutrition class that teaches students about gluten.
Supply List
Students will want to use pen and paper to take notes from class or screenshot the presentation so they can review course materials after completion of the class.
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Sources
Source material:
Functional Nutrition Alliance
Davis, William, MD. “Wheat is an opiate.” Wheatbelly Blog website. Published April 17, 2012.
Vighi G, Marcucci F, Sensi L, Di Cara G, Frati F. “Allergy and the gastrointestinal system.” Clinical and
Experimental Immunology. 2008; 153 Suppl 1(Suppl 1):3-6.
Bhaskaram C, Sadasivan G. "Effects of feeding irradiated wheat to malnourished children" The American Journal of Clinical Nutrition. Volume 28, Issue 2, February 1975, Pages 130-135
"The History of Food Irradiation". Nordion Science Advancing Health. https://www.nordion.com/wp-content/uploads/2014/10/GT_History-of-Food-Irradiation.pdf
Reviews
Live One-Time Class
$12
per classMeets once
60 min
Live video meetings
Ages: 13-18
2-18 learners per class
Financial Assistance
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Tutoring
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