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Nutrition Therapy for Celiac Disease in Children, St. Louis Area Pediatric Dietitian Nutritionists

  • Improve symptoms

  • Decrease risk for long-term health complications

  • Implement a gluten-free diet

  • Get supplement support

  • Learn how to read food labels

  • Get tips to manage social situations (birthday parties, eating out, family meals)

  • Receive continued support to adjust your child’s diet plan as needed

  • Get evidence-based resources

Learn to Manage Celiac Disease with Dietary Interventions

A diagnosis of celiac disease can be scary. It can feel overwhelming for children and their families. Everyone will be affected. How your child and family experience food will change.

An experienced pediatric dietitian nutritionist on our team will work with you, your family, and your healthcare team to ensure comprehensive care. Together, we can help your child and family learn how to manage the disease. We provide resources, education, and tips so you feel empowered to make the right nutrition choices. We offer supplement support and will ensure your child is absorbing essential nutrients and vitamins with their new diet plan.

A diagnosis is a crucial first step toward healing. We provide online and in-person nutrition counseling in our offices in Missouri and Illinois, near St. Louis. We look forward to working with you and helping your child feel healthier.

What is the role of a dietitian in Celiac Disease?

A dietitian that specializes in celiac disease plays a crucial role in helping individuals manage their condition through diet. Since celiac disease is an autoimmune disorder triggered by gluten, a strict gluten-free diet is the only effective treatment. A celiac trained RD can help with gluten free diet recommendation, how to read food labels, and ensure a nutrient rich gluten free diet. In addition, they will assist with meal planning, how to dine out, and avoiding cross contamination.

What is the best diet for Celiac disease?

  • Foods that are Okay to Eat:

    • Allowed Fresh Foods:

      • Fruits and vegetables

      • Beans, seeds, legumes, and nuts

      • (unprocessed)

      • Eggs

      • Lean meats, fish, poultry (non-processed)

      • Most low-fat dairy products

    • Gluten-Free Grains and Flours:

      • Amaranth

      • Arrowroot

      • Buckwheat

      • Corn (including cornmeal, grits, and polenta)

      • Flax

      • Gluten-free flours (rice, soy, corn, potato, bean)

      • Hominy

      • Millet

      • Quinoa

      • Rice (including wild rice)

      • Sorghum

      • Soy

      • Tapioca (cassava root)

      • Teff


  • Foods and Ingredients to Avoid:

    • Wheat

    • Barley

    • Rye

    • Triticale

    • Oats (unless labeled gluten-free; contamination possible)

  • Wheat Varieties and Flours to Avoid:

    • Durum

    • Einkorn

    • Emmer

    • Kamut

    • Spelt

    • Enriched flour

    • Farina

    • Graham flour

    • Self-rising flour

How to tell the difference between celiac disease and gluten intolerance?

While both conditions are triggered by the consumption of gluten, they differ significantly. 


Celiac Commons Symptoms: 

  • Diarrhea 

  • Constipation 

  • Weight Loss 

  • Abdominal Pain 

  • Bloating 

  • Malnutrition

If untreated, these can lead to serious complications such as osteoporosis, infertility, and neurological issues. 


Gluten Intolerance: 

  • Bloating

  • Abdominal Pain 

  • Diarrhea 

  • Headaches 

  • Fatigue 

  • Brain Fog 

However, these symptoms do not result in damage to the small intestines or nutrient malabsorption.

What are the five stages of Celiac Disease?

The five stages of celiac disease refer to a grading system called the Marsh Classification or Marsh Score. 

  • Marsh 0-1: Early stages, with few or no symptoms and minimal damage

  • Marsh 2-3: Intermediate to severe stages, where the immune system actively damages the villi, leading to malabsorption and symptoms

  • Marsh 4: End-stage, with significant damage

Diagnosis of celiac disease typically occurs when the Marsh score reaches 2-3, and it is confirmed through a combination of blood test and small intestine biopsies. 


Early diagnosis and a gluten-free diet can prevent progression to the more severe stages of the disease. Even more reason why a dietitian nutritionist trained in celiac disease is crucial to making a difference in outcome.

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