Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
A condition requiring a gluten-free diet. Gluten-containing ingredients must be avoided, and food preparation must prevent gluten cross-contact.
Used by AQA
Specification 3.2.3.1, 3.5.1.2 · Paper 1
Revise: Planning for Life Stages and Dietary GroupsSomeone with coeliac disease needs a gluten-free diet. Ordinary wheat-based bread, pasta and many cakes contain gluten, so suitable gluten-free alternatives are required.
An autoimmune condition in which eating gluten triggers damage to the lining of the small intestine.
Keep coeliac disease and lactose intolerance distinct: gluten is a protein; lactose is a sugar.
Gluten intolerance, wheat allergy and coeliac disease are different conditions. Do not use their names interchangeably.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.