Assessment of a training course for cookery students regarding celiac disease and gluten-free diet

Celiac disease (CD) has a significant impact on the quality of life for those affected, particularly in social settings. One major challenge for these individuals is dining out, as they must constantly avoid cross-contact with gluten, contend with a limited range of restaurant options, and often encounter unknowledgeable or misinformed staff. This study aims to evaluate the effectiveness of an educational program designed to enhance the understanding of CD and gluten-free diet (GFD) among future catering staff, thereby improving the social experiences of individuals with CD. A 3-h theoretical and practical session was developed for professional cookery students, focusing on predefined competencies and learning outcomes related to GFD. The study involved a sample of 100 students from Vitoria-Gasteiz, Spain. Following the intervention, students demonstrated increased knowledge regarding gluten content in foods and the application of GFD principles, including cross-contact prevention. However, during the practical activity, the gluten-free dish they prepared was not safe for CD patients to consume. Additionally, the students' perception of the difficulty in providing a GFD remained unchanged. Future sessions should emphasise the importance of interpreting food labels and practising cross-contact prevention. The strong interest in training hospitality students to promote social inclusion of CD patients highlights the need for more programmes to enhance their dining options and safety.