Gluten is a protein found in wheat, rye and barley, which are composed of a group of proteins called prolamines. This proteins may be present in naturally gluten-free foods through cross-contamination. Therefore, the insufficient knowledge of professionals in the food area can favor the involuntary transgression of the diet. In view of this, the following work plans to assess the knowledge of gastronomy students about gluten, cross-contamination and celiac disease. This is a descriptive, transversal and quantitative study, carried out from an online and in-person questionnaire in the period of August and September 2021. The data collected in the research were tabulated with the Microsoft Excel® program. Analyzed and compared with the recent literature on the subject. After applying the inclusion and exclusion criteria, 60 students who were studying Gastronomy at a University Community of Santa Catarina participated. Of the 60 students evaluated, 95% had already heard about celiac disease, but only 43.3% knew how to define it correctly. With gluten-containing cereals, despite 100% of students reporting wheat, only 36.7% correctly marked the three gluten-containing cereals. Given the above, it is possible to conclude that the participants have knowledge about some aspects related to gluten, however, the implementation of more disciplines and contents related to this topic is highly recommended to meet the new work niches of the current job market.
ALCANTARA, Guilherme Correia et al. COMPLICAÇÕES DA DOENÇA CELÍACA ASSOCIADA AO TRANSGRESSO À DIETA ISENTA DE GLÚTEN. Revista E-Ciência, v. 6, n. 1, p. 42-48, 25 jul. 2018. Revista e-ciência. http://dx.doi.org/10.19095/rec.v6i1.362.
BALDERRAMAS, Helerson de Almeida et al. CONHECIMENTO DOS ESTUDANTES DE GRADUAÇÃO DE CURSO DE GASTRONOMIA ACERCA DA DOENÇA CELÍACA. Empreenda Unitoledo, Araçatuba, v. 2, n. 1, p. 51-62, jun. 2018.
CAMPOS, Caroline Gonçalves Pustiglione et al. Doença celíaca e o conhecimento dos profissionais de saúde da atenção primária. Revista de Saúde Pública do Paraná, v. 1, n. 2, p. 54-62, 14 dez. 2018. Revista de Saúde Pública do Paraná. http://dx.doi.org/10.32811/25954482-2018v1n2p54.
CODEX ALIMENTARIUS COMMISSION. Draft Revised Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten. Joint FAO/WHO Food Standards Program, 30ty Session. ALINORM08/31/26 Appendix III. 2008.
CRANNEY, Ann et al. The Canadian Celiac Health Survey. Digestive Diseases And Sciences, v. 52, n. 4, p. 1087-1095, 22 fev. 2007. Springer Science and Business Media LLC. http://dx.doi.org/10.1007/s10620-006-9258-2.
DENNIS, Melinda et al. Nutritional Considerations of the Gluten-Free Diet. Gastroenterology Clinics Of North America, v. 48, n. 1, p. 53-72, mar. 2019. Elsevier BV. http://dx.doi.org/10.1016/j.gtc.2018.09.002.
FARAGE, Priscila et al. Gluten-Free Diet: from development to assessment of a check-list designed for the prevention of gluten cross-contamination in food services. Nutrients, v. 10, n. 9, p. 1-12, 10 set. 2018. MDPI AG. http://dx.doi.org/10.3390/nu10091274.
FERNANDES, Melanie et al. O papel de processos relacionados com a regulação emocional e da vergonha associada à doença crónica nos sintomas de depressão, ansiedade e stress de pessoas com doença celíaca. Revista Portuguesa de Investigação Comportamental e Social, v. 6, n. 1, p. 1-18, 8 maio 2020. Instituto Superior Miguel Torga.
FREITAS, Vanessa Silva et al. Conhecimento de estudantes de Gastronomia acerca da doença celíaca. Demetra: Alimentação, Nutrição & Saúde, v. 15, p. 1-16, 31 ago. 2020. Universidade de Estado do Rio de Janeiro. http://dx.doi.org/10.12957/demetra.2020.47413.
GAIGUER, Lígia Sandoli; TOLEDO, Eduardo Amaral. DETECÇÃO E QUANTIFICAÇÃO DE GLÚTEN EM PÃES ROTULADOS COMO LIVRES DE GLÚTEN. Revista Terra & Cultura: Cadernos de Ensino e Pesquisa, Londrina, v. 36, n. 70, p. 117-131, jun. 2020.
GOIS, A et al. Conhecimento de manipuladores de alimentos sobre segurança dos alimentos e alergias. Revista Higiene Alimentar, Portugal, v. 31, n. 38, p. 264-265, fev. 2017.
JEDWAB, Camila Fernanda et al. The role of probiotics in the immune response and intestinal microbiota of children with celiac disease: a systematic review. Revista Paulista de Pediatria, v. 40, p. 1-9, mar. 2021. FapUNIFESP (SciELO). http://dx.doi.org/10.1590/1984-0462/2022/40/2020447.
LAPORTE, Luciana; ZANDONADI, Renata Puppin. Conhecimento dos Chefes de cozinha acerca da doença celíaca. Alim. Nutr., Brasília, v. 22, n. 3, p. 465-470, set. 2011.
LEFFLER, Daniel A. et al. Extraintestinal manifestations of coeliac disease. Nature Reviews Gastroenterology & Hepatology, v. 12, n. 10, p. 561-571, 11 ago. 2015. Springer Science and Business Media LLC. http://dx.doi.org/10.1038/nrgastro.2015.131.
LERNER, Benjamin A. et al. Detection of Gluten in Gluten-Free Labeled Restaurant Food: analysis of crowd-sourced data. American Journal Of Gastroenterology, v. 114, n. 5, p. 792-797, 26 mar. 2019. Ovid Technologies (Wolters Kluwer Health).
MACHADO, Martha Luisa et al. Knowledge of Culinary Arts and Gastronomy Students of Celiac Disease: comparative study between the south and midwest regions of brazil. Journal Of Culinary Science & Technology, p. 1-17, 4 out. 2020. Informa UK Limited. http://dx.doi.org/10.1080/15428052.2020.1824830.
MAGALHÃES, Júlia Pessoa et al. Riscos de contaminação por glúten em um restaurante universitário com preparações para indivíduos celíacos: um estudo de caso. Nutrición Clínica y Dietética Hospitalaria, Minas Gerais, v. 37, n. 1, p. 165-170, 2017.
MUTLU, Hayrettin; DOÄŸAN, Murat. A new trend in gastronomy: culinary medicine chef. International Journal Of Gastronomy And Food Science, v. 24, p.100328, jul. 2021. Elsevier BV. http://dx.doi.org/10.1016/j.ijgfs.2021.100328.
NAIK, Rishi D. et al. Nutritional Consideration in Celiac Disease and Nonceliac Gluten Sensitivity. Gastroenterology Clinics Of North America, v. 47, n. 1, p. 139-154, mar. 2018. Elsevier BV. http://dx.doi.org/10.1016/j.gtc.2017.09.006.
NIRO, Serena et al. Gluten-Free Alternative Grains: nutritional evaluation and bioactive compounds. Foods, v. 8, n. 6, p. 208, 12 jun. 2019. MDPI AG. http://dx.doi.org/10.3390/foods8060208.
PHILIPPI, Sonia Tucunduva. Nutrição e Técnica e Dietética. 3. ed. Barueri: Manole, 2014.
ROCHA, Susy et al. The psychosocial impacts caused by diagnosis and treatment of Coeliac Disease. Revista da Escola de Enfermagem da Usp, v. 50, n. 1, p. 65-70, fev. 2016. FapUNIFESP (SciELO). http://dx.doi.org/10.1590/s0080-623420160000100009.
RUBIM, Rebeca Elster; REJOWSKI, Mirian. O ENSINO SUPERIOR DA GASTRONOMIA NO BRASIL: análise da regulamentação, da distribuição e do perfil geral de formação (2010-2012). Turismo - Visão e Ação, v. 15, n. 2, p. 166-184, 20 jun. 2013. Editora UNIVALI. http://dx.doi.org/10.14210/rtva.v15n2.p166-184.
RUBIO–TAPIA, Alberto et al. Increased Prevalence and Mortality in Undiagnosed Celiac Disease. Gastroenterology, v. 137, n. 1, p. 88-93, jul. 2009. Elsevier BV. http://dx.doi.org/10.1053/j.gastro.2009.03.059.
SANTOS, Andressa Singolani dos; RIBEIRO, Cilene da Silva Gomes. PERCEPÇÕES DE DOENTES CELÍACOS SOBRE AS CONSEQUÊNCIAS CLÍNICAS E SOCIAIS DE UM POSSÍVEL DIAGNÓSTICO TARDIO NA DOENÇA CELÍACA. Demetra: Alimentação, Nutrição & Saúde, v. 14, n. 1, p. 1-17, 28 mar. 2019. Universidade de Estado do Rio de Janeiro. http://dx.doi.org/10.12957/demetra.2019.33310.
SDEPANIAN, Vera Lucia; MORAIS, Mauro Batista de; FAGUNTES-NETO, Ulysses. DOENÇA CELÍACA: avaliação da obediência à dieta isenta de glúten e do conhecimento da doença pelos pacientes cadastrados na Associação dos Celíacos do Brasil (ACELBRA). Arq Gastroenterol, São Paulo, v. 38, n. 4, p. 232-239, dez. 2001.
SEE, Jacalyn A. et al. Practical insights into gluten-free diets. Nature Reviews Gastroenterology & Hepatology, v. 12, n. 10, p. 580-591, 22 set. 2015. Springer Science and Business Media LLC. http://dx.doi.org/10.1038/nrgastro.2015.156.
SIMPSON, S. et al. Awareness of gluten-related disorders: a survey of the general public, chefs and patients. E-Spen, The European E-Journal Of Clinical Nutrition And Metabolism, v. 6, n. 5, p. 227-231, out. 2011. Elsevier BV. http://dx.doi.org/10.1016/j.eclnm.2011.08.001.
WERNKE, Natália Sacheti. Guia Alimentar e Nutricional para Celíacos. Florianópolis, 2019.
YOUNG, Ian; THAIVALAPPIL, Abhinand. A systematic review and meta-regression of the knowledge, practices, and training of restaurant and food service personnel toward food allergies and Celiac disease. Plos One, v. 13, n. 9, 4 set. 2018. Public Library of Science (PLoS). http://dx.doi.org/10.1371/journal.pone.0203496.
The Brazilian Journal of Social Technologies is a Qualis B1 publication, according to the Qualis Periódicos CAPES 2017-2020 classification.
The Brazilian Journal of Social Technologies aims to disseminate scientific knowledge through a biannual publication, which is characterized by multithematic and interdisciplinary content aimed, preferably, at the dissemination of work developed by the country's Professional Master's Degrees, in the form of products or processes that can be characterized as Social Technologies. Currently the editors are professors Carlos Roberto Praxedes dos Santos (Public Policy Management) and Graziela Liebel (Health and Work Management).
