Post by Silly Yak on Jan 28, 2011 17:15:52 GMT
Posted by Grete on 28/1/2011, 11:49:04, in reply to "Diet Cards in Foreign Languages"
I also use the translation documents from the Norwegian Coeliac Society when I travel abroad. Although a longer document, I feel it gives a fuller explanation of the coeliac�s needs. The Norwegian Coeliac Society kindly agreed to name the languages in English as well as Norwegian for the benefit of English speakers who visit their website.
There are 16 languages listed on the right hand side of the page - all professional translations - including Norsk/Norwegian and / Kinesisk/Chinese listed under �Filer� top right.
www.ncf.no/contentpg.aspx?zone=38&MenuNode=634045097698949944
Below I have copied the English text - all the translations have the same text and format. If the chef is familiar with the gluten-free diet he/she only needs to read the first paragraph.
Engelsk/ English
To the person who prepares my food
(should be handed to the kitchen)
I suffer from coeliac disease and cannot therefore eat prepared food that contains gluten. Gluten is found in wheat, barley, rye and oats and therefore in normal bread, biscuits, pasta etc. Even small quantities of gluten (crumbs, flour dust etc) can make me ill. Rice, vegetables, fruit, pure fish and pure meat are naturally gluten-free and can therefore be used in the preparation of gluten-free meals.
Preparation of gluten-free food: use kitchen utensils that have been cleaned and are free from gluten residues.
Serving gluten-free bread: Remember that gluten-free bread must not be mixed with normal bread and that it must be cut on a breadboard that has been cleaned.
Sauces: gluten-free flour, potato flour or maize flour can be used instead of normal flour. Remember that all ingredients in the sauce must be gluten-free.
Serving mixed products such as minced products, hamburgers, minced beef, ketchup, dressings etc: check the ingredients.
Spices: some types of spices can contain gluten (flour). Please check the ingredients.
French fries: must be fried in fat that has not been used to fry other foods that contain gluten such as breaded foods.
Please do not use the product if the list of ingredients is inadequate or missing.
I look forward to a gluten-free meal.
This information is provided by The Norwegian Coeliac Society (NCF) www. ncf. no
I also use the translation documents from the Norwegian Coeliac Society when I travel abroad. Although a longer document, I feel it gives a fuller explanation of the coeliac�s needs. The Norwegian Coeliac Society kindly agreed to name the languages in English as well as Norwegian for the benefit of English speakers who visit their website.
There are 16 languages listed on the right hand side of the page - all professional translations - including Norsk/Norwegian and / Kinesisk/Chinese listed under �Filer� top right.
www.ncf.no/contentpg.aspx?zone=38&MenuNode=634045097698949944
Below I have copied the English text - all the translations have the same text and format. If the chef is familiar with the gluten-free diet he/she only needs to read the first paragraph.
Engelsk/ English
To the person who prepares my food
(should be handed to the kitchen)
I suffer from coeliac disease and cannot therefore eat prepared food that contains gluten. Gluten is found in wheat, barley, rye and oats and therefore in normal bread, biscuits, pasta etc. Even small quantities of gluten (crumbs, flour dust etc) can make me ill. Rice, vegetables, fruit, pure fish and pure meat are naturally gluten-free and can therefore be used in the preparation of gluten-free meals.
Preparation of gluten-free food: use kitchen utensils that have been cleaned and are free from gluten residues.
Serving gluten-free bread: Remember that gluten-free bread must not be mixed with normal bread and that it must be cut on a breadboard that has been cleaned.
Sauces: gluten-free flour, potato flour or maize flour can be used instead of normal flour. Remember that all ingredients in the sauce must be gluten-free.
Serving mixed products such as minced products, hamburgers, minced beef, ketchup, dressings etc: check the ingredients.
Spices: some types of spices can contain gluten (flour). Please check the ingredients.
French fries: must be fried in fat that has not been used to fry other foods that contain gluten such as breaded foods.
Please do not use the product if the list of ingredients is inadequate or missing.
I look forward to a gluten-free meal.
This information is provided by The Norwegian Coeliac Society (NCF) www. ncf. no