The Effects of Gluten-Free Flour Education on Dietary Change and Baking Abilities
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- STATUS
- Not Recruiting
Updated on 19 February 2024
Summary
The purpose for this research is to determine if offering baking classes in gluten-free diets will allow for a better nutritional intake, and thus contribute to better health.
Description
We are interested in seeing if both nutrition and culinary education can impact dietary choices for those who are sensitive to gluten.
Details
| Condition | celiac disease |
|---|---|
| Age | 18years - 100years |
| Clinical Study Identifier | TX8910 |
| Last Modified on | 19 February 2024 |
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