Anne Lee is currently working as Assistant Professor of Nutritional Medicine in the Department of Medicine and the Institute for Human Nutrition at Columbia University and the dietitian for the Celiac Disease Center. Anne is involved in patient care, and research. Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, the nutritional adequacy of the gluten-free diet, the economic impact of a gluten free diet, and on the cross contamination of inherently gluten free grains. She has authored chapters on celiac disease in nutrition textbooks as well as co-authored a chapter in a gastroenterology text. Anne has developed numerous educational materials on the gluten free diet for patients and both clinical and food service professionals. Anne has been an Academy of Nutrition & Dietetics member for many years and has reviewed the chapters on celiac disease for the Academy on-line nutrition care manual. She is also a member of the Academy’s Gluten Intolerance Work Group who developed the Gluten Intolerance tool kit and the Certificate of Training for Gluten Related Disorders. She completed her Doctorate in Nutrition Education at Teachers College of Columbia University. Her dissertation topic was the impact of social support networks on quality of life in individuals with celiac disease.