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Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley, rye, and their derivatives. When individuals with celiac disease consume gluten, their immune system damages the small intestinal villi, leading to malabsorption of nutrients. Casein is the protein in milk, albumin is an egg protein, and collagen is found in connective tissues—none of these are problematic for celiac patients. A dietetic technician must be able to identify gluten-containing foods (e.g., bread, pasta, crackers) and suggest safe alternatives (e.g., rice, quinoa, corn, and gluten-free labeled products). Providing education on label reading and cross-contamination prevention (e.g., using separate toasters) is essential. The nutrition care process involves assessing dietary intake, planning interventions, and monitoring adherence to a gluten-free diet, ensuring patients achieve nutritional adequacy and symptom relief. This reflects the Nutrition Science domain by integrating medical nutrition therapy into practice.