A178 ASSESSMENT OF KNOWLEDGE OF GLUTEN-FREE DIET AMONGST FOOD HANDLERS IN HEALTH CARE INSTITUTIONS

Celiac disease is a common disorder affecting 1% of the population. Therefore, it would not be uncommon for individuals with celiac disease to be admitted to health care facilities where they do not have direct control over their diet. Availability of safe gluten-free (GF) meals is important as ongoing gluten consumption, often in the form of contamination, is associated with numerous comorbidities and increased mortality. Ensuring that food-handlers are trained and educated about preparing GF foods is critical to diminish this risk. The objective of this study is to investigate the knowledge of celiac disease and GF diet amongst food handlers working in a healthcare institution. A questionnaire consisting of 40 test items to assess knowledge of celiac disease (n=5) and GF diet (n=35) was developed. This included true/false and multiple-choice questions, many centred on real workplace scenarios. The questionnaire was reviewed for feasibility, readability, and accuracy by practicing gastroenterologists, three dietitians with expertise in GF diet, three adolescents with celiac disease, five adult members of the Canadian Celiac Association, and managers of Nutrition and Food Services. The questionnaire was distributed to food handlers such as cooks and those who prepare trays for patients at the Queen Elizabeth II Health Sciences Centre in Halifax, Nova Scotia. A score of 80% or more was considered a Pass and evidence of acceptable knowledge in the areas tested. To date, 12 surveys have been collected and analyzed. Data acquisition is ongoing. Participants included 6 cooks, 4 supervisors, and 2 utility workers. Average age was 45.7 years, and 10 (83.3%) were female. All participants had heard of gluten or GF before, and 11 (91.7%) had heard of celiac disease. Overall, 4 of 12 (33.3%) received a failing grade. The average score of those who failed was 69.4% ± 8.5% (57.5%-77.5%) and 90.3% ± 6.5% (80%-100%) for those who passed. The average score on celiac disease questions was 86.6% ± 15.7 and 83.3% ± 12.9% on GF diet questions. Of the cooks, 3 of 6 (50%) received a failing grade with their average score being 77.92% ±12.2% (57.5%-87.5%). All supervisors (n=4) passed with an average score of 96.2% ±3.2% (92.5%-100%). Of the 2 utility workers, 1 failed with the average score being 76.25% ± 5.3% (72.5%-80%). Preliminary results reveal knowledge regarding celiac disease and GF diet amongst food handlers such as cooks who prepare meals for patients at health care institutions seems to be inadequate. This has a potential of increased risk of gluten contamination in meals being served to patients requiring a GF diet, leading to negative health consequences. Knowledge amongst nutrition supervisors seems adequate, but they are not actively involved in food preparation. Greater numbers of survey responses will clarify the evidence. None

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