The aim of this thesis was to find out what are the main micronutrients that may be lacking in celiac patients on a gluten-free diet and to present possible improvements in their diets to minimize micronutrient deficiencies. Lately, there has been a growing amount of information on how to manage a proper gluten-free diet, but we are still seeing that there may be shortage of micronutrients in such diet. The key is to know how these micronutrients can be gained, so that various diseases caused by their deficiency can be avoided. Micronutrient deficiencies are mostly caused by inedaquate nutrition of patients, which is not sufficiently diversed and balanced. Patients mostly consume foods that are nutritionally poor and as such do not provide the daily recomended intake of individual macronutrients and micronutrients. The first part of the thesis presents the main features of celiac disease, including the diagnosis and treatment of disease. In the second part, we presented the main components of a healthy and balanced diet and explained graphicaly the nutrition circle. We also described the importance of macronutrients. In the third part, we highlighted the fact that micronutrients may be deficient and described the function and importance of each vitamin and mineral that may be lacking in patients with celiac disease. In the last part, we outlined possible improvements in the nutrition of pacients with celiac disease, which could improve their nutritional status and improve quality of their lives by offering them the possibility of wider food choices.