On June 15, 2026, the Department of Nutrition and Dietetics at Tishk International University successfully concluded the final week of its specialized gluten-free training course. This concluding session, which focused comprehensively on effective strategies to manage celiac disease, was organized and coordinated by Dr. Pary Ameer, Head of the Nutrition and Dietetics Department, Ms. Amani Tahsin, Assistant Lecturer, and Ms. Alla Faris, Research Assistant. The event brought together an eager group of participants, including both university staff and students, looking to build practical knowledge in dietary health.
The final day of the training course session featured an engaging practical session led by expert trainer Dr. Yaseen Galali Assistant Prof., who demonstrated how to prepare a delicious and nutritious gluten-free, high protein sweet. During the demonstration, Dr. Yaseen highlighted innovative ways to create satisfying desserts using alternative, nutrient dense ingredients that safely accommodate dietary restrictions without compromising on flavor or texture. Alongside the kitchen demonstration, the session served as an educational forum where Dr.Yaseen discussed the lifelong management of celiac disease, emphasizing practical lifestyle adjustments, cross contamination prevention, and the importance of maintaining balanced nutrition on a strict gluten-free diet.
The interactive session wrapped up with great success, bringing the Six week training program to a close. Participants walked away with valuable culinary skills, a deeper understanding of therapeutic diets, and concrete tools to support individuals living with gluten sensitivities. The Department of Nutrition and Dietetics celebrated the completion of the program, reiterating its dedication to hosting community-focused initiatives that connect academic expertise with everyday health and wellness solutions.
Keywords: Gluten-Free Course, Celiac Disease Management, High-Protein Sweet, Nutrition and Dietetics, Dr. Yaseen Galali, TIU.
