Nima Toolkit for Dietitians and Nutritionists
We’ve built a toolkit to provide more detailed information about Nima and so that you can help your patients and clients have peace of mind at mealtime with Nima.
How to use NimaCo-founder Scott Sundvor explains how to use Nima to test your food, step-by-step.
Suggestions for Safer Dining with NimaNima 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.
Tips & Tricks for Specific Foods Using NimaEach and every food item has its own specific bit of advice. We’ve put together a list of tips for specific foods from pizza to cake, and what part to sample and test.
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.
Nima Survey Data: What’s it like to be a gluten-free consumer?You probably have a lot of customers who are gluten-free or free-from other ingredients. We’ve pulled together some highlights for you in a few blog posts about gluten-free living that may be interesting to you.
- First off, who is avoiding gluten? It’s not just Celiacs. People avoid it for many reasons from general wellness to other health issues. This survey data also covers the emotions of those who avoid gluten. Tip: you’ll need to help instill some confidence in dining out and self advocacy.
- Is it gluten free? What people are most interested in testing. The foods that most strike terror are soups and sauces — and surprisingly, tortilla chips.
- Are your patients like everyone else? We surveyed a ton of gluten-free folks in partnership with GlutenDude. 9% of people said they got sick from unintended gluten exposure once a week or more frequently. The reality is that almost no-one knows what level of gluten exposure makes them sick. Check out the full results.
Nima DataWe’ve done a lot of restaurant testing — in fact, nearly a third of restaurant food ordered as gluten-free shows trace amounts of gluten.
- A recent test of the top 50 gluten-free dishes as named by local magazine 7×7 found that 34% contained gluten.
- Our initial app data analysis in February 2017 showed that community members found gluten in all sorts of spots. One of the amazing parts of Nima is our app and this allows us to see what is being tested and where.
- San Francisco Restaurant testing showed that even multiple visits to a restaurant can yield different results on each visit. So it’s important to test every time.
- A comparison of the Nima chemistry to the leading commercial antibody for gluten detection, R-Biopharm, shows Nima produces equal results.
- Testing on 200 cornbread samples shows how Nima performs.
- For a complete scientific overview, please see this video with our lead scientist, Dr. Jingqing Zhang.