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Celiac Disease and the Gluten-Free Diet: Practical Approaches and New Medical Horizons June 18-19, 2010 Paul Smith’s College has long been a leader in the Culinary Arts, one of Conference Agenda the country’s fastest growing industries. Capitalizing on this strength, a series of conferences focusing on practical approaches for medical Friday, June 18th nutrition therapy is being coordinated by Chef Ruth Pino, culinary 4:00 pm Early Registration professor at Paul Smith’s College and registered dietician. 5:00—7:00 pm Welcome Reception The first conference in the series will be held on Saturday, June 19, 2010, Saturday, June 19th Celiac Disease and the Gluten-Free Diet: Practical Approaches and New Medical Horizons. 8:00 a.m. Registration 8:30 a.m. Welcome - Ruth Pino, RD Presenters: 8:45 a.m. Celiac Disease: Current Diagnostic Approach and Research Shelley Case is North America’s celiac nutrition expert and Christina A. Tennyson, M.D. Author of “Gluten-Free Diet: A Comprehensive Resource 10:00 a.m. Celiac Disease & the Gluten-Free Diet: Guide”. Shelley is a registered dietitian, and a member of the What Everyone Needs to Know Medical Advisory Boards of the Celiac Disease Foundation Shelley Case, B. Sc., RD Canada and Gluten Intolerance Group in the United States and the Professional Advisory Board of the Canadian Celiac Association. 11:00 a.m. Trade Show 4:00 p.m. Christina Tennyson, M.D. is an Assistant Professor of Clinical Medicine working at the Celiac Disease Center at Columbia University. Her 12:00 p.m. Gluten-Free Buffet Lunch interests include diseases of the small intestine, specifically celiac disease, nutrition, capsule endoscopy, and enteroscopy. Dr. Tennyson currently 1:00 p.m. Case Study Panel – Ask the Experts cares for patients, conducts clinical research, and teaches medical Hear of personal experience from students, residents, and fellows. She works closely with Dr. Peter Green. patient, Celiac Disease Foundation Advocate and General Practitioner Chef Richard Coppedge is the author of “Gluten-Free with comments from Shelley Case and Baking with The Culinary Institute of America”. He is a Dr. Christina A. Tennyson. Followed by Certified Master Baker (C.M.B.) and a professor in question and answer Session. Baking and Pastry Arts at the Culinary Institute of America. 1:45 p.m. Gluten-Free Flour Blends ~ Why So Many Options? Elizabeth Barbone is the author of “Easy Gluten-Free Baking”. She travels Richard J. Coppedge, Jr., C.M.B the country speaking to celiac groups and teaching gluten-free baking classes. She graduated from the Culinary Institute of America with a 3:00 p.m. Hands-on Training degree in Baking and Pastry Arts. Pasta, Quick Breads and Grains Richard Coppedge, Elizabeth Barbon and Paul Smith’s College Culinary Faculty Limited space - registration required! 5:00 p.m. Fly Fishing Demonstration — Enjoy the Adirondacks — Take a guided walk or paddle from campus to Spitfire Lake or enjoy the campus on your own. FOR more information or to request a brochure/registration packet contact Mary McLean at (518) 327-6430 or by email at 7:30 p.m. Gourmet Gluten-Free Dinner firstname.lastname@example.org.
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