Nima Sensor for Physicians, Dietitians & Nutritionists

Clients and patients may ask you about Nima. Here is some high level information to get you up to speed.

What is Nima?

Nima allows you to test a sample of your food for gluten or peanut. Nima is designed to provide additional information on top of their current precautions. Nima does not replacement caution and due diligence. It’s important to communicate your dietary restrictions with waitstaff, read labels and ask question.

When should Nima be used?

When and where you use Nima is up to you. A few recommendations are to use Nima when:
  • Packaged foods are not expressly labeled gluten-free or peanut-free
  • Foods are unlabeled (potlucks, parties, restaurants)
  • Food labels are unclear (Does glucamate mean gluten?!)
  • You want to double check a substitution request has been followed
  • You are traveling
  • Suggestions for Safer Dining with Nima

    Nima should be used as an extra piece of information along with your patient’s own questions, interactions, and experiences. Here’s some ideas on how to incorporate Nima in daily life.
  • When dining out with Nima, people should be prepared to think of it as part of their toolkit. An overview of the process shows asking questions, possibly testing before an item is ordered, and how to sample.
  • Free-from people should be prepared to ask questions about food preparation. Nima has developed a guide that looks at different parts of a kitchen which applies to eating out or a meal prepared by a friend or family member. Not everyone understands how trace the amounts are that can trigger a reaction. Being prepared with solid questions helps to ascertain the practices of a particular spot.
  • If people need a little more help with what to say, we’ve shared conversation starters based on the Nima team’s and community’s own experiences. We also provide some follow ups in the event that gluten is found in a restaurant or a friend or family member’s house.
  • When it comes to testing packaged foods, there are different considerations. Before testing, recommend to your patients that they prepare, read, and review Nima’s advice for packaged foods. If gluten is found, we’ve put together another list of conversation starters and things to consider.
  • We also have a complete set of handy video guides for using Nima, in our Testing Tips video series.
  • Plus, people using the Nima app can share their results and see results from others in the community. Each restaurant is given a Nima score that reflects the percentage of gluten-free items that are truly gluten-free and community reports on the availability of gluten-free food and level of staff accommodation. This is a great tool to help your patients navigate dining out and provides insight to you on where they may be dining, to help them determine the best questions to ask and what foods to test.
  • How to use Nima

    Co-founder Scott Sundvor explains how to use Nima to test your food, step-by-step.
     

    How to Run a Test with Nima

    Nima Dietitian's Toolkiit: How to Run a Test with Nima. Image runs through five steps. Step 1: Put a pea-sized sample of liquid or solid food in a one time use capsules. Step 2: Screw on the cap until you feel it pop, the green ring disappears, and the cap is fully flush with the capsule body. Step 3: Put the capsule into the device. It should click into place. Step 4: Click to turn on and then click once more to start the test. You will see either a smile (gluten-free) or a gluten found symbol. Step 5: Pair your sensor with the Nima app. Use app to see test results and share yours with the community.

    Tips & Tricks for Specific Foods Using Nima

    Nima Dietitian's Toolkit: Testing Tips. Appetizers: Salad dressing - just a few drops of dressing will provide a result. Order it on the side for testing. Salad - wipe lettuce or other food around your plate before testing. Soup - for soups, the liquid is good enough for testing. Finger foods - for finger foods, make certain your hands are clean first. Main Courses: Pizza - test crust and toppings - both can be contaminated. Other - test places that may have have shared surfaces like grill marks. Sandwich - test cut marks. Other - taking small samples from around the plate works. Other - seemingly innocent veggies can be produced on a shared space, so take samples of these too. Other - if your meat has a sauce, test both. Desserts: with sweet treats, don't just grab the cake but the toppings too. Make sure to check pie fillings as well as crusts.

    Things to Know about Using Nima

    • While it’s obvious when something should come back with a gluten-found symbol, we find the vast majority of the time, our community members are ordering food and expecting it to be gluten-free. They are savvy and asking the right questions in advance. A gluten-found result can be due to several reasons from an incorrect ingredient to contamination from a shared kitchen.
    • Some foods can be trickier to sample than others, and there are a few foods that Nima cannot test. These include foods with hydrolyzed gluten such as soy sauce, beer, alcohol, and pure xantham or guar gum. We’ve written an explanation as to the science behind the hydrolyzed gluten. It boils down to the changes in the protein in the fermentation process itself, which make it difficult to detect.
    • Hot spots are something your clients are going to ask about — we’ve done some initial research on this. Nima will catch items cooked in a shared fryer or pasta cooked in the same water. Otherwise, it will depend on the sample someone takes when they test.

    Become a Nima Affiliate

    If you want a way to get Nima into your client or patient’s hands, we’d love to have you as an affiliate!