On June 8, 2026, the Department of Nutrition and Dietetics at Tishk International University In continuation of scientific activities successfully organized the fifth week of its ongoing training course entitled “Gluten- Free Culinary Arts and Nutrition“. 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 at the department. The workshop welcomed a diverse group of participants, including both university students and staff members, who gathered to explore alternative culinary methods for restricted diets.
The primary focus of this week’s practical session was the preparation of a nutritious, gluten-free ramen utilizing fresh whole foods, with the cooking process led by Ms. Alla Faris. During the demonstration, Ms. Alla Faris instructed the participants on how to effectively substitute standard wheat based noodles with high-quality, gluten-free alternatives, ensuring the dish retains its traditional appeal. Alongside the cooking demonstration, the session featured an educational discussion on celiac disease and gluten allergies, addressing the clinical reasons behind the growing number of diagnosed cases in modern society and how to safely manage these conditions.
The interactive session concluded with great success, providing the participants with valuable culinary skills and a deeper understanding of dietary adjustments. The Department of Nutrition and Dietetics continues its commitment to hosting community-centered training sessions that bridge public health awareness with practical lifestyle applications.
Keywords: Gluten-Free Course, Ramen Preparation, Celiac Disease, Nutrition and Dietetics, Whole Foods, TIU.
