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Gluten-Free Nutrition Roundtable with Rachel Begun, RD

  • Feb 1, 2012 · 6:30 PM
  • This location is shown only to members

Join us Wednesday, February 1, 2012 for a round-table discussion about Celiac Disease, nutrition, and gluten-free moderated by Rachel Begun, MS, RD. 

As a registered dietitian with celiac disease, Rachel specializes in providing gluten-free/allergy-friendly education and counsel to those afflicted, gluten-free/allergy-friendly food companies and celiac education and resource organizations.

Whether you are a newly diagnosed Celiac or someone that has been gluten-free for years, all will benefit from this interactive discussion allowing questions and comments from all participants. Please join us.

$2 per person, payable via PayPal


6:30 - 7:00pm arrive and mingle with other NYC Celiac Disease Meetup members

7:00 - 8:00pm guided Gluten-Free Nutrition Roundtable with Rachel Begun, RD

About Rachel Begun, MS, RD, CDN 

Rachel Begun, MS, RD, CDN is a registered dietitian and accomplished food and nutrition communications professional.

She provides food and nutrition communications, education and spokesperson expertise to food companies, retailers and foodservice/hospitality providers, as well as to schools, campsand health organizations. Rachel also educates the public via speaking opportunities, webinars and writing for publications, including her own blog, The Gluten Free RD (currently being expanded into an informational website and newsletter under a new brand name).

Rachel is actively involved in various food and nutrition communities. She is a proud member of the American Dietetic Association, serving on the Board of Directors for the Dietitians in Business and Communications Dietetic Practice Group and member of the Food and Culinary Professionals, Nutrition Entrepreneurs and Dietitians in Integrative and Functional Medicine Dietetic Practice Groups. Rachel is also a Scientific/Medical Advisory Board and Ask the Dietitian expert for the National Foundation for Celiac Awareness and nutrition advisor to the Rockland/Bergen Chapter of Raising Our Celiac Kids (R.O.C.K.).

As a communications professional, Rachel is often called upon to provide nutrition and gluten free expertise to the media. She has conducted interviews with many publications and media outlets, including Eating Well, Delicious Living, Today’s Dietitian, Organic Connections,,,,,, Doctor Radio Sirius Satellite and the Women 4 Women Network. In addition to writing The Gluten Free RD blog, Begun is a contributing writer for and contributes articles to foodservice trade publications and nutrition and gluten free blogs.

Rachel graduated Phi Beta Kappa from Emory University in Atlanta, GA with a B.A. in Biology and a concentration in pre-medical studies. She earned her M.S. degree in Nutrition Education from Teachers College, Columbia University and completed her internship for registered dietitian certification there as well.

Rachel loves to travel, visit her local farmer’s market, cook and bake gluten free, and is an avid tennis and baseball fan. She lives in Rye Brook, New York with her husband.

Please visit Rachel's website for more information:

This event is sponsored by Jovial Foods

Jovial Foods is pleased to sponsor the speaker’s fee and to provide complimentary brown rice pasta samples.  In addition you will find informational brochures regarding our brown rice pasta and Jovial Foods.  We are also happy to provide coupons that are valid throughout the year.
Here at Jovial Foods our mission is to create authentic, unique and satisfying foods you can trust, with a time-honored taste that embraces the heritage of our ancestors. Our crops are lovingly cultivated by small-scale farmers and our products are masterly crafted by Italian artisans, resulting in the finest nutrient-rich, distinctly flavorful foods. 

By utilizing the traditional knowledge of artisan producers in Italy, we are able to create unique gluten free offerings that will bring pleasure to everyone in your family. Our promise to you is that all of our gluten free products will bring satisfaction, without a feeling of sacrifice. We work out of a heartfelt compassion for all who have had a food intolerance critically affect personal health and wellness. At Jovial, we know that restoring and maintaining good health is more important than eating gluten. Our products are gluten free, but you would never know. 

We are proud to offer you gluten free brown rice pasta, and gluten free cookies. Our brown rice pasta was named the best Gluten Free Pasta by Cooking Light magazine. Visit our website for a retailer near you or to purchase directly from our online store.

Join or login to comment.

  • Richard S.

    It was helpful, there were some things I took with me from this event (besides the food samples) :)

    February 4, 2012

  • Anna K.

    This was really informative and I got some really good advise. There was just to much to talk about and the time was flying by so I would definetely be interested in another event like this!

    February 4, 2012

  • Jessica

    Thank you for organizing this, Erin and Rachel. I learned some great information - especially Rachel's point about the importance of good service and information about grains more susceptible to cross contamination. If you organize events like this in the future (and I hope you do!) it would be nice to have introductions for everyone who is there (i.e. name, how long diagnosed, something interesting, etc) and maybe more time for group discussion. I would be happy to help. As someone very new to this (diagnosed last week), I want to be connected on a more personal level to others who have already been through what I'm going through now. Thanks, again!

    February 3, 2012

  • Michael R.

    I would have liked more specifics on restaurants we should go to or avoid. Maybe not P.C. to be so direct but would be helpful for this NYC based group.

    February 2, 2012

  • Erin S.

    Corinne, thank you for your feedback. The discussion part of the evening was scheduled to start at 7pm as the invite states above. We allowed people to arrive between 6:30 and 7pm and then started promptly at 7pm.

    February 2, 2012

  • Corinne C.

    I thought the idea and intentions were great. Liked the quiet setting and thought the expert was credible and informed. I was disappointed that 1) we started 20 minutes late, and 2) that we only got to two of the four topics outlined at the beginning of the meetup. Perhaps putting a time limit on each topic or saving questions until the end would have made for a more balanced presentation.

    February 2, 2012

  • A former member
    A former member

    Very informative from facilitators as well as attendees. Good cross-section of knowledge. Would attend a similar event in the future.

    February 2, 2012

  • A former member
    A former member

    It was very informative. I thought we could have continued talking for far more than the allotted time.

    February 2, 2012

  • Erin S.

    Julia Green, please contact me ASAP. I need to have the name of your guest or else they can't get through security. Thank you b

    January 31, 2012

25 went

Your organizer's refund policy for Gluten-Free Nutrition Roundtable with Rachel Begun, RD

Refunds offered if:

  • the Meetup is cancelled
  • the Meetup is rescheduled
  • you can cancel at least 4 day(s) before the Meetup

Additional notes: If you need to cancel for any reason, please contact Erin directly at erinsmith78@

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

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