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Gluten-Free Living Essentials

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Gluten-Free Living Essentials

Tane is helping plan a lunch for Nikau, who has coeliac disease. Read the information and case details, then answer each question. In Aotearoa New Zealand, food labels and advice from a health professional or Coeliac New Zealand can help guide choices. Do not assume that a food is safe just because it looks gluten-free.

What gluten-free living involves

Gluten is a group of storage proteins found in wheat, barley and rye. In coeliac disease, eating gluten triggers an immune response that damages the lining of the small intestine. This can interfere with nutrient absorption and may cause symptoms such as abdominal pain, diarrhoea, fatigue or weight loss. Symptoms vary, and some people have few obvious symptoms despite intestinal damage. Coeliac disease is not the same as a wheat allergy or a preference to avoid gluten. Treatment requires a strict, lifelong gluten-free diet, with individual support from a registered dietitian or other qualified health professional. In New Zealand, a food labelled “gluten-free” must meet the applicable Australia New Zealand Food Standards Code requirements. Always read the current label: recipes and manufacturing processes can change. Check for wheat, barley and rye ingredients, and ask about cross-contact during preparation. For people with coeliac disease, oats need particular care; seek current advice from a health professional or Coeliac New Zealand rather than assuming ordinary oats are suitable. Rice, kūmara, potatoes, fruit, vegetables, eggs and plain meat can be naturally gluten-free, but sauces, coatings and shared equipment can change the risk.

1.In your own words, explain what gluten is and how coeliac disease responds to it. Include one possible consequence for the body.

2.Which statement best describes coeliac disease?

It is an immune-mediated condition in which gluten damages the small intestine.
It is always a temporary stomach upset caused by eating bread.
It is the same condition as a wheat allergy.
It is a lifestyle preference with no health effects.

3.Classify each item as a gluten grain/source to avoid or a food that is naturally gluten-free when plain: rye flour, barley malt, kūmara, rice, wheat pasta, plain eggs.

4.If a meal contains only naturally gluten-free ingredients, it is automatically safe for someone with coeliac disease, even if it was prepared on a shared, flour-dusted bench.

TrueFalse

Nikau’s lunch options

Tane checks three possible lunch items. These are fictional product details for this activity; in real life, check the current packaging and ask the food provider about preparation.

A. Plain rice and roasted kūmara. Prepared with clean utensils; no sauce or seasoning listed.

B. Vegetable soup. Ingredients include vegetable stock and barley.

C. Salad dressing. Ingredients are not shown; the server says it is probably fine.

5.From options A, B and C, which is the best-supported choice for Nikau based on the details provided? Explain one check that is still needed.

6.The soup in option B contains barley. Identify the gluten source and explain why removing visible barley pieces would not make the soup a safe choice.

7.Name two practical steps the hospital kitchen could take to reduce cross-contact when preparing Nikau’s meal.

8.A packaged snack has no “gluten-free” claim on the front. Its ingredient list includes wheat starch, and the package also states “may contain barley”. What should Tane do before offering it to Nikau?

9.A colleague suggests adding ordinary oats because they are not wheat, barley or rye. Give one reason this assumption may be unsafe for a person with coeliac disease and one responsible next step.

10.Write a brief, respectful question Tane could ask the kitchen staff to confirm that a meal is appropriate for Nikau. Your question should check both ingredients and preparation.