Join Monash Dietitian Dakota Rhys Jones & Coles Ambassador and former MasterChef Courtney Roulston for a Q&A Session answering all the community questions.
Courtney Roulston first rose to fame after finishing as a finalist in Series 2 of MasterChef Australia 2010. Between 2011-2020 Courtney worked as the Head Chef for the Sydney Swans AFL Team, cooking for the players and working closely with the team dietician to create wholesome meals for over 80 players and support staff.
For over a decade, Courtney has proudly represented Coles Supermarkets as an Ambassador, which involves participating in various events, media appearances and catering jobs scattered all over Australia. Having participated in Masterchef Season 12 (All Stars Back to Win), Courtney now hosts the very popular Network Ten cooking Series ‘Farm to Fork’ which focuses on Aussie farmers and Seasonal Produce.
Dakota is a Research Dietitian working between the Department of Gastroenterology and Hypertension Research Laboratory at Monash University. Dakota works across many of our FODMAP team projects, including the management of our online tools that researchers use. She also coordinates clinical trials that are aiming to reduce blood pressure through fibre and its effects on the gut.
Coeliac disease in children and the impact on families
Coeliac disease is not typically diagnosed in babies before 12 months of age, depending on the symptoms and the severity of symptoms that they present with as well as their genetic risk. Coeliac disease can run in families, and the risk for coeliac disease is higher for children when one or both parents or a sibling has coeliac disease.
A child with symptoms of coeliac disease my show gastrointestinal symptoms such as
Or a child may show non-gastrointestinal symptoms (or some children may show both), including
Decreased appetite/picky eating
Static weight or weight loss or stunting.
Itchy skin rash
Some children may have few or no symptoms at all. When testing for coeliac disease in children if a child is symptom free and growing normally but has other risk factors for coeliac disease (such as genetics) it is currently recommended to wait until 4 years of age (antibody tests are more accurate from the age of 4). If a child is showing symptoms of Coeliac disease (especially those such as persistent anaemia and failure to thrive) antibody tests can be done at any age, although they are not diagnostic on their own and further testing and referral to a gastroenterologist is required.
Introducing solids; what about gluten?
When to introduce gluten into a baby’s diet is a common worry for some parents, especially if the parents are coeliac themselves.
Current evidence suggests that the introduction of gluten does not need to be delayed, and that gluten can be commenced from when a baby is ready to start solids, even if they are at higher risk of coeliac disease;
Studies show that gluten can be introduced into a baby’s diet between the ages of 4 and 12 completed months (bearing in mind that the current recommendation for starting solids in Australia is at around 6 months of age when your baby is developmentally ready and not before 4 months of age) and that the age of gluten introduction in infants between 4 -12 months does not appear to influence the absolute risk of developing Coeliac Disease Antibodies or Coeliac Disease during childhood (ESPAGHN 2016)
There is also insufficient evidence at this stage to show an optimal amount of gluten to be introduced when starting solids on the risk of developing Coeliac Disease or Coeliac disease antibodies (ESPAGHN 2016). The current recommendation is to introduce gluten containing foods as you would any other food.
Coeliac Disease Management in Children and Family life:
Coeliac disease is a permanent life-long condition and management of coeliac disease involves following a strict gluten free diet. Even trace amounts of gluten can damage a child’s small intestine, without always showing symptoms. This can present many challenges for families of babies, young children and even teenagers with coeliac disease.
Having a child diagnosed with coeliac disease can impact a family in many ways;
Keeping gluten-free food separate at home Families need to keep gluten-free foods separate from gluten-containing foods, so that the child with coeliac disease doesn’t accidentally eat gluten.
All gluten-free foods are usually stored away from foods with gluten e.g., on a separate shelf in the pantry
Use of separate chopping boards, utensils and even spreads such as butter/jam are required to prevent crumb contamination
Cleaning utensils and appliances that might have gluten-containing foods, even crumbs, on them, and use of a separate toaster for gluten-free breads.
Reading labels on all foods The supermarket shop can suddenly take a lot longer and may also be more expensive, as label reading is a must on all foods to determine if there is any gluten present, and most gluten free products are more expensive.
Taking care when eating out
Families may need to call ahead to ensure there is a gluten free option for a child, especially at birthday parties for items such as birthday cake, party foods and lolly bags.
It can also mean checking the ingredients at a restaurant or takeaway shop and also confirming if they have a separate area for preparing gluten free options.
Recipes and Meal planning
Changing or modifying recipes so they are gluten free may involve the whole family sometimes changing the way that they eat. Ensuring children are still included in family meals is important.
An Accredited Practicing Dietitian is the most qualified person to support a family and child with coeliac disease and provide specific advice and education on how to manage a gluten-free diet.
Anna Ritan APD BND is a Paediatric Dietitian and Nutritionist and creator of Nourish Little Lives.
Anna created Nourish Little Lives to provide parents with evidenced based nutrition information, so parents can make informed decisions about their child’s nutrition.
Anna has 12 years of experience as a Dietitian, and has specialised in Paediatric and Neonatal Dietetics. Working with thousands of babies, children and families and as a busy mum of 3 young children, her approach to nutrition is individual, practical and realistic.
Low FODMAP: Getting Enough Fermentable Fibre to Support Gut Microbial Balance
Wholefood blends from a naturopath’s kitchen.
-refined sugar free
-made from mostly organic ingredients
Making it easy to cram as much goodness into your family as possible without making everything from scratch! Starting out in 2012 selling through Qld farmer’s markets, products are now available through many healthy stores Australia wide & online.
Q & A with Luke Mangan on 'how best to prepare for eating out around Christmas time'
Join Luke Mangan, Coles Ambassador & Restaurateur for an open discussion as to how best prepare for eating out around Christmas time. Luke shares industry insight into Chefs and restaurateurs in dealing with customers with allergies/intolerances and provides tips and tricks on what to ask the staff. Watch this session with us at 9:30am on the 5th December to kick off day two of the virtual show.
Luke Mangan is a leading Australian restaurateur and chef. His influence on the food and wine industry can be found on the carriages of the Eastern Oriental Express, at sea, on P&O Cruise ships and most recently, on TV as a Coles Supermarkets ambassador sharing recipes on the “What’s for dinner” cooking campaign.
Luke’s Australian restaurants range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French culinary training and Asian influences, paired with fresh, clean flavours.
For 13 years, Luke owned and operated restaurants in Japan, Singapore and Indonesia under the Salt brand. He sold his remaining share in the business in 2018 to focus on his Australian restaurants and new ‘Luke’s’ ventures, including Luke’s Kitchen, Luke’s Steakhouse and Luke’s Burger Bar to name a few.
He has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances.
Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. On Australia Day in 2019, Luke was also awarded the Medal of the Order of Australia (OAM) for his services to the hospitality industry, tourism and his contributions to charity.
As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.
Having good food, good wine and most importantly a really good time is what Luke Mangan & Company are all about and what we believe every dining experience should entail.
Label Reading and Spotting Hidden FODMAP Ingredients
Label Reading and Spotting Hidden FODMAP Ingredients
In this video, Dietitian Crystal explains how to label read on the Low FODMAP diet, what to look for and how to spot hidden high FODMAP ingredients.
Crystal is an Accredited Practising Dietitian and Nutritionist. She has experience and a special interest in helping clients find relief from their Irritable Bowel Syndrome (IBS) and food intolerances.
Crystal is experienced in helping clients navigate the low FODMAP diet and is the creator of the Gut Clarity with IBS Program, a comprehensive program designed to find symptom relief from IBS.
Crystal strongly believes that each client is unique, and treatment should be as well. This means that she will personalise a program to suit you.
As Australians are prioritising their health and wellbeing, they are turning to new products to suit their changing needs. This is having a profound influence on their daily life choices as they start to make conscious decisions that will better their life.
Discovering new intolerances, allergies and dietary requirements can be overwhelming and scary. Obtaining the right information can be time consuming as you search through the misleading information and try find what is right for you. Australians were longing for a community where they could connect with like-minded people to share, engage, inspire and learn about all things free from and allergy related.
We decided to create a digital platform for our community to come together and support one another on their health journeys. This is a one stop shop where you can go to connect and source information to help you on your journey and remove the isolation that you may be experiencing.
Introducing the Free From + Allergy Community!
This platform was created to bring together like-minded people together to share, engage, inspire and learn about all things free from and allergy related. We believe that by building a strong community, it will offer support and guidance to people who may be experiencing similar challenges in everyday life.
The Free From + Allergy Community Facebook group brings together industry professionals and everyday people that will share their knowledge and experience about allergies and intolerance’s. We encourage our community to ask questions and be active to help one another overcome food challenges that may make them feel isolated or alone.
Are you ready to join the community? We are ready to welcome you!
Everyone is welcomed, even if you’re not from Australia 😉
Due to the significant impact corona has had within various industries, the Free From + Allergy team have had to postpone this show until 2021. We welcome you to join us for our virtual show on the 25/26 September.
Check out the content library where you can learn about various allergies and intolerances from health experts.