Dr. Schär Institute

I work as Dr. Schärs health care professional in Sweden. I am the main contact towards dietitians in Sweden that work with patients who are ordered a gluten free diet. I am a registered dietitian with a special interest in coeliac disease and how to live a healthy lifestyle when gluten has to be removed from the diet. Also, I am exceptionally interested in physical activity, psychology and healthy cooking.
I believe that the biggest challenge for individuals who are assigned a gluten free diet is to find nutritional and tasty substitutions for the products they have to omit. This is why I started working for Dr. Schär, who offers a wide range of products and have high quality standards regarding nutrition, taste, safety and texture. Also, Dr. Schär is a company built up by numerous nutritional experts and renowned scientists and are constantly inventing new ways to produce high quality gluten free products.
Another benefit of working with Dr. Schär is that I get to meet many competent individuals. Since Dr. Schär is a global company this means meeting and exchanging knowledge with health care professionals around the world.
 

My name is Quirina Engels, I am a self-employed dietician. As a dietician I am specialized in food allergies and celiac disease. My specialization granted me the possibility to work as a dietitian for the Dr. Schär Institute since 2010.

I am also a member of DINC, Diëtisten Informatie Netwerk Coeliakie and dermatitis herpetiformis, since 2010. DINC is a national network of eight dieticians who has the gluten free diet, and so celiac disease and dermatitis herpetiformis, as specialization.

The Dr. Schär Institute supports health care professionals in their treatment of patients that has to follow a gluten-free diet. Dr. Schär offers a wide range of gluten-free products that meet high standards relating to nutrition, taste, texture and safety. The Dr. Schär Institute offers a knowledge platform for healthcare professionals and provides me with the opportunity to exchange information with nutrition specialists all over the world.

As a food technologist (Bolsward, 1982) I have worked for many years as a product developer of bake and bake mix products. With much love and passion for ingredients and processes I was able to design new products in a great team and to improve recipes of existing products. Quality, perfect taste and simple preparations for consumers at home and abroad were major priorities. I was afforded the privilege of working with high quality ingredients and the latest food production techniques.
During this time, my interest in the connection between foods and disease increased. I wanted to know more about food allergies and intolerances, hence diet products became my new challenge.
After graduating as a dietitian (Groningen, 2001) I worked in the general hospital, a nursing service and a patient organization. At the same time, I set up my own dietitian practice. Coeliac disease, gluten sensitivity, allergy and intolerances became my specialist interest. I am a longstanding member of the Dietician Information Network Celiac disease (DINC), and I currently support them as an advisor. In 2010, I was asked by the Dr. Schär Institute to work as a Field Professional in the Netherlands.
It is a rewarding to be able to share my knowledge and experience with other healthcare professionals and educate them about the recognition and diagnosis of celiac disease and gluten sensitivity. I am able to offer advice on appropriate gluten-free nutrition and tips for the best gluten-free lifestyle. Compatible with the latest knowledge and in collaboration with enthusiastic colleagues I speak with everyone, who wants to support his/her patients with the best information and educational materials. High quality, tasty products with a high level of nutritional value and shelf life complement the service I am able to offer.
For me it is an honour to work on behalf of the Dr. Schär Institute as a dietitian.