...Define Mission: 4 Objectives 4 Target Markets 5 Positioning 5 Strategies 5 Distribution 5 Marketing Communications 6 Marketing Mix 7 Market Research 7 IV. Financial Projections and Analysis 7 TV Advertisement 8 Cook Off 9 Movie Placement and Celebrity Endorsement 9 Gluten Alternative Prize 9 V. Implementation controls 9 Appendix A 10 Marketing Plan Project I. Executive Summary Udi’s and Celiac’s Foundation have invested 3 million dollars into Gluten Free Awareness (GFA) campaign for the next 3 years specifically to spread awareness of the gluten free lifestyle in San Francisco and Marin counties. A nation where we struggle with obesity, diseases, and disorders due to unrestricted diets it is lucrative that we spread the word about having a gluten-free diet. Gluten is the ingredient in most processed foods that helps in joining food particles together. It is the ingredient that makes pasta shiny, baked goods chewy, and gives dough its elasticity. Gluten is found in grains such as: Wheat barley rye triticale A gluten-free diet has proven to help ail or decrease the effects of a few different health problems. Imagine how beneficial gluten free can be for people who just need a way to get healthier. As you well know over the last three years our organization has gone from focusing only in Berkeley to covering Oakland as well. These areas have seen a noticeable increase in sales of GF marked products as compared to the rest of...
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...In recent years, gluten-free diets have become part of the weight loss fad. However, a gluten-free diet isn’t necessarily healthier and often leads to weight gain. Many gluten-free products are high in processed carbs and sugar. A person not dealing with gluten sensitivity or celiac disease would be better off shopping for a variety of high-fiber carbs, lean proteins, colorful fruits and veggies, and healthy fats. One hundred percent whole-wheat barley, wheat, and rye are also packed with fiber, which can help lower cholesterol and improve digestive health. Pros of Eliminating Gluten • If you have a gluten intolerance or sensitivity, you may have inflammation or damage to the intestinal tract. Eating gluten free can help reverse this damage and inflammation. • Encourages label reading and more awareness of food • Leads to a healthier diet filled with less processed foods • Introduces higher quality grains, like quinoa, into your diet Cons of Eliminating Gluten • Reduced carbohydrate intake due to lack of education on nutrients (not all carbohydrates have gluten) • Lack of fiber from traditional sources can lead to digestive issues • Possible weight gain from eating gluten-free products, which often contain higher levels of fat and sugar • Possible weight gain as the intestinal track recovers and begins to absorb nutrients properly • Possible weight loss and consumption of a nutrient deficient diet from eliminating too many foods for fear of a negative reaction There...
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...Celiac disease diet also well-known as celiac sprue, gluten-induced enteropathy and no tropical sprue is an autoimmune illness that can arise in heritably disposed people where the absorption of gluten leads to damage in the small intestine in response to eating gluten. The exact reason of celiac disease diet is not clear but it is known that it have a genetic factor. A gluten free diet is one of the necessary medical nutrition therapies. Because, when you have celiac diseases your body reacts to gluten as if were toxic. What are Gluten free healthy snacks? This is very difficult and limiting job to cutting out gluten from diet. Happily, there are many healthy and delicious snacks that are obviously gluten free. A gluten-free diet is a diet that ignores the protein gluten. That gluten is found in jots such as wheat, barley and rye between wheat and rye called triticale. Gluten free healthy snacks is primarily used to treat celiac disease diet and eating a gluten free healthy snacks helps people to control celiac disease with their sign and symptoms and prevent problems. Some list of healthy snacks: In the following, there are given some healthy snacks those are gluten free: * rice * cassava * corn (maize) * soy * potato * tapioca * beans * sorghum * quinoa * millet * amaranth * flax * chia * yucca * gluten-free oats Symptoms of celiac disease: Peptic symptoms are...
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...confectionaries is expected to make much profit to be able to support the running expenses of the Revelations Children’s Home. And also enable the industry to compete with other bakery industries in the world that is making it a world class as a good entrepreneur. Business objective To see to the efficient management of Onyibest bakery and confectionaries, and its progressive growth to become a more profitable and reputable enterprise by 2015. Introduction: the need for an Onyibest bakery and confectionaries. At this time, there are no commercial gluten-free bakeries and confectionaries in Michael Okpara University of Agriculture Umudike. This is mainly due to the contaminating nature of gluten and the necessity for dedicated facilities. And of course, until recently, a gluten-free diet was considered highly unusual. Perhaps one in five thousand people were diagnosed with celiac disease – a potentially life-threatening condition triggered by eating gluten, a protein found in wheat, rye, etc. Not anymore. New, improved diagnostic tools have shown that in fact 1 in 133 people, or approximately 2.25 million Nigerians, have celiac disease, making it one of the most common hereditary disorders — about par with hereditary high...
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...In 2006, my mom and I were both diagnosed with Celiac Disease. This has been a huge struggle of ours and continues to be an ongoing battle. We have thoroughly researched the cause and effects of celiac disease. It all begins with gluten being the culprit. Eating gluten for people with celiac disease can be time consuming, expensive, and can cause numerous health issues. Originally, the human species lived depending only on animal protein, vegetables, fruits, seeds, and nuts. It wasn’t until approximately 9500 BC that the transition in agriculture began and humans started to eat carbohydrates and grains (grains being the producer of gluten). Gluten is a food protein that is found in wheat, barley, rye, and in some instances, oat. Celiac disease is described as a genetic autoimmune disorder in the digestive system of the small intestines. Gluten triggers the autoimmune system to respond to gluten because it considers the protein as harmful to the body. Celiac disease has grown over the last decade with a high statistics rate. Studies show that gluten intolerance for the healthy person is 1 in 33, and people with immediate relatives like parents, children, and siblings who are celiac is 1 in 22; those with relatives like aunts, uncles, and cousins who are celiac is 1 in 39 (Stohs). In 2011, it was stated that, “1% of Americans have been diagnosed with celiac disease, yet some people show no symptoms; statistics show that only 5% to 10% of cases are diagnosed” (Jaret). Celiac...
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...Gluten Free in Tennessee Consumer Analysis & Recommendations Spring 2011 Will Haven, Julie Stansberry, Jessica Stephens, Lauren West and Bonnie Willard Table of Contents Executive Summary............................................................................... Situation Analysis................................................................................. Subculture............................................................................................... Likes & Dislikes Behaviors & Characteristics Personal Values Overarching Philosophy What is/is not important to this subculture Communication Outlets & Media Usage Projection of the Gluten-Free Market 1 3 4 Recommendations................................................................................. 11 Conclusion............................................................................................... 15 Appendices............................................................................................. 16 References............................................................................................. 24 Will Haven Julie Stansberry Jessica Stephens Lauren West Bonnie Willard Executive Summary This lifestyle of excluding gluten from one’s diet is practiced by three different types of consumers: those who are allergic to gluten, those who choose not to eat it for nutritional reasons, not medical reasons, and those who suffer from celiac disease. Celiac sufferers make...
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...Are Tootsie Rolls Gluten Free, Eating Candies For Pleasure Everyone surely need to eat candies every once in a while, even when you are doing a tight diet, you might try to cheat on it with a wrap of Tootsie Rolls before you go back to your hard diet. But when the weight gain is not the only problem, then we should be more cautious before eating our Tootsie Rolls. Especially when the problem involving gluten inside the candies that you want to eat, this will surely made everyone question are Tootsie Rolls gluten free or not because they want to be safe when eating it. Information about Tootsie Rolls Every time you want to know if a food is free from gluten or not, then you surely need to know the ingredient. This candy is mainly form from...
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...intestinal lymphoma A diagnosis of celiac disease does not mean giving up all your favourite foods. It just means adapting them to be gluten free. Many different gluten-free products, baking mixes, and recipes are available. A support group is a great resource for finding out which recipes and products are best (NHS 2010). Allowed Food Potatoes, rice, corn, fruit, dairy products and soya- based foods are fine. Many healthy and delicious foods are naturally gluten-free: Beans, seeds, nuts in their natural form. Fresh eggs Fresh meats, fish and poultry (not breaded, batter- coated or marinated). Fruit and vegetables Most dairy products Gluten-free flours (rice, soy, corn, potato, beans.) (Schar2002). What is coeliac disease? Coeliac (cil-e-ac) disease is not an allergy or food intolerance. It’s an autoimmune disease, where the body’s immune system attacks its own tissues. Coeliac disease is a condition that causes inflammation in the lining of the small intestine (part of the gut In people with coeliac disease this immune reaction is triggered by gluten a type of protein found in wheat, rye and barley. People with coeliac disease need to avoid these foods. Some people with coeliac disease may also be sensitive to oats and need to also avoid them (NHS 2010). What are the symptoms? If someone with coeliac disease is exposed to gluten, they may experience a wide range of symptoms and adverse effects, including:...
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... While the symptoms are vast, the disease is incurable and lifelong, but also comes with many forms of treatment to improve quality of life. Many are unaware that the disease even exists, but it is important to be educated on a disease that affects so many and can be deadly. Celiac Disease is the immune systems negative response to eating gluten. Over time, the inflammation from the immune response damages the small intestine’s lining, preventing absorption of nutrients in food. The small intestine is lined with small...
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...“Miley Cyrus Goes Gluten-Free” hit the front page of Yahoo! News in 2011 and there was a sudden frenzy. Within the article she refuted claims of her battling an eating disorder. She instead stated that her noticeable weight loss was all thanks to her going gluten-free for health reasons. "For everyone calling me anorexic I have a gluten and lactose allergy," she wrote. "It's not about weight it's about health. Gluten is crapppp anyway!" The term “gluten-free,” became a trending topic on the Internet and a conversation topic amongst people around the world. More celebrities like Victoria Beckham and Lady GaGa jumped on the bandwagon and influenced the large new health movement. This sparked the gluten-free accommodation option at restaurants...
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...Misconceptions and Gluten-Free Dieting Maintaining a gluten-free diet is said to promote weight loss and increased energy. What does science say? For many years, people have developed a mentality that the health claim of going “Gluten-free” can be a solution to easy weight loss and energy promotion. Confusion has evolved and the idea of what gluten actually is has been misconstrued. Many people believe that gluten is completely bad and should be cut from the daily diet of the individual. With this misconceived mentality, the common dieter has a new belief that the “breakthrough” to easy dieting and simple weight-loss will arrive if they simply purge this one protein from their eating habits.2 Cleansing oneself of gluten, however, is not needed unless a gluten allergy is present or the specific individual has a disorder in the small intestine that lacks the ability to process gluten completely, also known as celiac disease. Gluten-free foods don’t come cheap, only driving up the bill at the grocery store and putting a bigger gash in the consumer’s pocket under the false pretense that these foods will act as a miracle-dieting supplement to shed some extra pounds.2 Excluding those with gluten allergies and celiac disorder, gluten free diets are not needed nor are they complete alternatives to traditional weight-loss and energy promotion methods because they do not sufficiently fulfill all of the needed nutritional values in a healthy diet. Over time, many myths about dieting...
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...May 2016 Celiac Disease (also known as Dermatitis Herpetiformis) Dermatitis Herpetiformis is a disease, which is unknown to many people. What is Dermatitis Herpetiformis? Dermatitis Herpetiformis, otherwise known as Celiac Disease, is a systemic sensitivity to a food substance called gluten, which causes physical reactions such as an itchy, blistering rash (Green and Jones). However, clinically it occurs anywhere, including limbs, trunk, groin, hands, fingers, face, scalp, and along the hairline (Green and Jones). However, the important information that people should be aware of is the causes/symptoms, treatment, and foods to eat and to avoid. Many ways a person can get Dermatitis Herpetiformis. The cause of Dermatitis Herpetiformis is unknown. As for it is an autoimmune disorder and that 25% of people with celiac disease can get Dermatitis Herpetiformis (Berman et al.). However, some of the symptoms with Dermatitis Herpetiformis are that the rash is usually the same size and shape on both sides. It can also look like eczema and...
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...Class Pizza Party Justification Report (Student Name) ENG 315 – Professional Communications (Professor Name) (Correct Date) August 11, 2014 Dr. Annabelle Karnes Professor of English Global University 2222 Academic Lane Riverton, VA 98625 August 11, 2014 Sophia Bailey 3456 Student Drive Riverton, VA 98625 Dear Dr. Karnes: I am pleased to present the report you authorized on June 10, 2014, regarding the feasibility of potential pizza options for the upcoming class party. An analysis of both Pop’s Pizza Planet and Scooby’s Pizza Mansion found that, although both alternatives offered delicious options, Scooby’s Pizza Mansion better met our chosen criteria in cost, choices, and delivery time. It is therefore the recommendation that we utilize Scooby’s Pizza Mansion for our upcoming class pizza party. Thank you for allowing me the opportunity to research potential party choices. I appreciate your consideration of my recommendation. Should you have any questions regarding this report, please do not hesitate to contact me at (909) 555-5555. Sincerely, Sophia Bailey Enclosure: Justification Report Table of Contents Executive Summary 4 Problem Statement 5 Terminology 5 Report Overview 5 Overview of Alternatives 6 Criteria 6 Research Methods 6 Evaluation of Alternatives 7 Findings and Analysis 7 Recommendation 8 References 9 Executive Summary This report examines the feasibility of two potential pizzeria choices for the upcoming class...
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...can interrupt a normal, life style to where most of us take for granted. Have you ever wondered what life would be like if you found out you could not eat normal everyday foods that most of us take for granted? What if one day you woke up and found out you could not eat something as simple and as popular as pizza? That you could not eat bread, cake, cookies, lasagna, spaghetti, or even drink beer? That every time you did, you would get sick. Well, for a growing percentage of Americans, that is what is becoming a reality. What is it? How do you get it? What does it do to you? Who can get it? These are just some of the questions I will be answering in this paper. What is Celiac Disease? Well that’s a very good question. Celiac Disease or Gluten-Sensitive Enteropathy is a disease of the intestinal tract. It is a chronic tropical disease of intestinal malabsorption or in simple terms, an allergy to wheat products such as wheat, rye, barley, and oats (Reilly 116). Celiac Disease is a lifelong disease that can only be controlled by understanding CD and following a lifelong diet which excludes wheat, barley, and rye. Celiac Disease is a multisystem disorder that causes the body’s immune system to respond to proteins in certain grains which damage the small intestine. The wheat-type grain that has the protein gliadin (gives elastic properties to flour) is harmful to those who have CD. Barley-type grains have hordein (is a glycoprotein) and rye has secalin (a protein in rye). The chemical...
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...“Wheat Belly” By William Davis, M.D. When I first picked up this book I was thinking “I probably already know most of this stuff but I'm curious”. Man, was I ever wrong. This book was quite excellent and I learned a lot from it. There was one point that the author made that really made me drop my pants; wheat bread has a glycemic index (GI) rating of 72, shredded wheat cereal stands at 67. “So what?” you ask? Well, he also shows that the GI rating of a Mars bar is 68, in other words when it comes to sugar content and effects upon blood sugar levels, eating wheat bread and shredded wheat is comparible to eating a Mars bar! A Snickers bar's GI rating is only 41, “far better than whole grain bread” as he says in the book. And get this, the GI rating of pure table sugar is 59. Allow me to repeat myself; table sugar 59, wheat bread 72. Think about that for a second, ok? Early on in the book the author makes several points concerning the properties of wheat, how it's grown, and how much it has been changed even since the 1950's with genetic modifications and such. He states “Today einkorn, emmer and the original wild and cultivated strains have been replaced by thousands of modern human-bred offspring.” He mentions that geneticist Norman Borlaug was credited with creating a new variety of wheat that was shorter in height and quicker to mature, giving it a shorter growing season, a quicker and easier harvest, a higher yeild and a lower cost of cultivation. It came to be known...
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