Question

The nurse is providing dietary teaching for a client with gout. Which dietary selection is suitable for the client with gout? A. Broiled liver, macaroni and cheese, spinach B. Stuffed crab, steamed rice, peas C. Baked chicken, pasta salad, asparagus casserole D. Steak, baked potato, tossed salad

Short answer

Answer: C. Baked chicken, pasta salad, asparagus casserole

Step-by-step solution

Review the dietary selections

Review each dietary option provided in the question, as follows: A. Broiled liver, macaroni and cheese, spinach B. Stuffed crab, steamed rice, peas C. Baked chicken, pasta salad, asparagus casserole D. Steak, baked potato, tossed salad

Identify high-purine foods

High-purine foods should be avoided or minimized in a gout-friendly diet. In each dietary selection listed above, identify any high-purine foods: A. Liver (organ meats are high in purines) B. Crab (shellfish are high in purines) C. Asparagus (some vegetables like asparagus, spinach, and mushrooms are higher in purines, but their effect on uric acid levels is not as significant) D. Steak (red meat is high in purines)

Eliminate unsuitable dietary selections

Removing selections with high-purine foods should leave one suitable choice remaining: A. No, due to liver and spinach B. No, due to crab C. Possible, as despite asparagus being a higher purine vegetable, its effect on uric acid levels is not as significant. D. No, due to steak

Determine the best dietary selection

Based on the remaining dietary selection, the best option for a client with gout is: C. Baked chicken, pasta salad, asparagus casserole

Key concepts

High-Purine Foods

High-purine foods are notorious for causing issues in individuals with gout. These foods contain significant amounts of purines, which can increase uric acid production in the body. This extra uric acid can crystallize in the joints, leading to painful gout flare-ups. It's crucial to identify and minimize the intake of these foods for anyone managing gout effectively.
Examples of high-purine foods include:

• Organ meats, such as liver and kidneys
• Shellfish, like crabs and shrimp
• Red meats, including beef and pork
• Alcohol, particularly beer and sweet liquors

By eliminating these from one's diet or consuming them in very limited quantities, gout patients can better manage their symptoms. A very high awareness of what constitutes high-purine foods is essential in a gout-friendly diet.

Gout-Friendly Diet

A gout-friendly diet is crafted to lower uric acid levels and prevent gout attacks. This diet consists of food choices that have a low purine content, thereby reducing uric acid production. Choosing the right food is essential for people with gout to improve their overall quality of life.

• Preferred proteins include white meats like chicken and fish, which are lower in purines compared to red meats.
• Dairy products, particularly those that are low-fat or fat-free, can be part of this diet.
• Vegetables, such as bell peppers and tomatoes, are generally safe.
• Whole grains, nuts, and seeds make good snack choices.

By carefully selecting foods that fall into these categories, individuals with gout can create a well-rounded diet plan that not only supports their health but also adds variety to their meals.

Patient Dietary Teaching

Patient dietary teaching is a fundamental aspect of managing gout. It involves educating patients about the dietary choices that can help prevent gout flare-ups. This education should be easy to understand and remember so patients can implement changes in their daily lives with confidence.
Key points in patient dietary teaching involve:

• Understanding which foods are high in purines and should be avoided.
• Recognizing the benefits of a balanced and nutritious diet that supports general health.
• Encouraging the consumption of plenty of water to help flush uric acid from the body.
• Providing practical meal planning tips, such as swapping high-purine foods for low-purine alternatives.

Through active patient dietary teaching, healthcare providers can empower patients to make informed dietary decisions, thereby improving their management of gout and reducing the likelihood of attacks.