Question

The nurse is planning care for the patient with celiac disease. In teaching about the diet, the nurse should instruct the patient to avoid which of the following for breakfast? A. Cream of wheat B. Banana C. Puffed rice D. Cornflakes

Short answer

Answer: A. Cream of wheat

Step-by-step solution

Identify key information about celiac disease

Celiac disease is an autoimmune disorder in which the ingestion of gluten leads to damage in the small intestine. Gluten is a protein found in wheat, barley, and rye. Therefore, when planning a diet for someone with celiac disease, it is important to avoid gluten-containing foods.

Evaluate each breakfast option

Let us analyze each breakfast option and determine whether it contains gluten or not: A. Cream of wheat: This is made from wheat, which contains gluten. This option should be avoided by patients with celiac disease. B. Banana: A banana is a gluten-free fruit, which is safe to consume for patients with celiac disease. C. Puffed rice: Puffed rice is made from rice, which is a gluten-free grain. This option is suitable for patients with celiac disease. D. Cornflakes: Cornflakes are made from corn, which is also a gluten-free grain. This option is suitable for patients with celiac disease.

Determine the answer

Based on our analysis, the only breakfast option containing gluten is Cream of wheat (option A). Therefore, the nurse should instruct the patient to avoid Cream of wheat for breakfast. The correct answer is A. Cream of wheat.

Key concepts

Gluten-Free Foods

Gluten-free foods are a crucial part of the diet for individuals with celiac disease. Gluten is a protein found in grains such as wheat, barley, and rye. When people with celiac disease consume gluten, it can trigger an immune response that damages the lining of the small intestine. This can lead to symptoms such as diarrhea, fatigue, and malnutrition.

It's essential for individuals with celiac disease to avoid all foods containing gluten to maintain their health. Some naturally gluten-free foods include:

• Fruits and vegetables
• Seeds and nuts in their natural, unprocessed form
• Legumes
• Certain grains such as rice, corn, and quinoa

Many processed foods can also be gluten-free if they are specifically made to be so. However, patients must always check labels for any hidden sources of gluten or cross-contamination risks.

Autoimmune Disorders

Celiac disease is classified as an autoimmune disorder, a type of condition where the body's immune system mistakenly attacks its own healthy cells. In the case of celiac disease, the immune system reacts to gluten, thinking it is a threat, damaging the villi in the small intestine in the process. The destruction of these tiny, finger-like projections impairs nutrient absorption, impacting overall health.

Autoimmune disorders like celiac disease can be triggered by genetic predispositions and environmental factors. Symptoms can vary widely and may even mimic other health problems, making diagnosis challenging. Some common features of autoimmune disorders include:

• Chronic fatigue and reduced stamina
• Unexplained weight loss or gain
• Joint pain
• Skin rashes

Effective management of celiac disease involves strict adherence to a gluten-free diet, thus preventing immune system activation and allowing the intestines to heal.

Patient Education

Patient education is vital for effectively managing celiac disease. Educating patients involves empowering them with knowledge about their condition, dietary needs, and lifestyle adaptations. A comprehensive education plan should cover:

• Understanding celiac disease and its effects on the body
• Identifying and avoiding gluten-containing foods
• Reading food labels carefully to check for gluten
• Preventing cross-contamination in the kitchen

Healthcare providers can offer resources such as cooking classes, support groups, and informational materials. Regular follow-ups can ensure patients remain informed about any advancements in managing their condition and adapt their practices as needed.

Nutritional Planning

Nutritional planning is essential for patients with celiac disease to meet all their dietary needs while avoiding gluten. Since certain foods must be avoided, patients should strive to include a wide variety of naturally gluten-free foods to ensure balanced nutrition. A well-planned diet can help prevent deficiencies in nutrients that are typically obtained from gluten-containing foods.

Key considerations in nutritional planning include:

• Incorporating a diversity of gluten-free grains like rice and quinoa
• Ensuring adequate fiber intake through fruits and vegetables
• Considering supplements for nutrients such as iron, calcium, and vitamin D if needed
• Balancing macronutrients like proteins and fats for overall health

Consulting with a registered dietitian can provide valuable guidance in designing an individualized nutrition plan that meets health goals while keeping dietary restrictions in mind.