The Role Of Nutrition In Our Health Practice Test

Fiber is the main nutrient gap people often encounter on gluten-free diets, with enrichment (the addition of vitamins and minerals to foods) also frequently missing. This happens because many gluten-free products are made from refined starches like white rice, corn, or potato starch, which naturally have little fiber and aren’t always fortified to the same extent as enriched wheat products. To address this, focus on fiber-rich, naturally gluten-free foods such as vegetables, fruits, legumes, nuts, seeds, and gluten-free whole grains like quinoa, buckwheat, millet, amaranth, and brown rice. Pair that with fortified gluten-free products when available to boost iron, B vitamins, and other nutrients. Regular dietary planning and guidance from a healthcare professional, plus periodic labs to check nutrient status, help tailor any needed adjustments.