A nurse is assessing a child who is in a sickle cell crisis. Which of the following findings should the nurse expect?

Consuming a large amount of milk, such as a quart a day, can lead to iron deficiency anemia in toddlers. Milk is a poor source of iron, and excessive milk intake can displace other iron-rich foods from the toddler's diet.

Iron deficiency anemia occurs when the body lacks sufficient iron to produce enough hemoglobin, which is essential for oxygen transport in the blood. Toddlers are particularly vulnerable to iron deficiency anemia because they have increased iron needs for growth and development.

Option A (Obesity) and option B (Diabetes mellitus) are not directly related to the toddler's milk consumption. Obesity may be a concern if the child consumes excessive calories overall, but it is not specifically associated with milk intake. Similarly, diabetes mellitus is not directly related to milk consumption.

Option D (Rickets) is caused by a deficiency of vitamin D, not iron. Rickets results in weakened and deformed bones, and it is usually associated with inadequate sunlight exposure and insufficient dietary vitamin D. While milk is often fortified with vitamin D, excessive milk intake can displace other vitamin D sources in the diet and contribute to an increased risk of rickets, but the primary concern with excessive milk intake is iron deficiency anemia.

When providing teaching to a parent of a child with celiac disease, the nurse should recommend food choices that are gluten-free. Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, which is a protein found in wheat, barley, rye, and their derivatives. Gluten damages the small intestine lining in individuals with celiac disease, leading to various gastrointestinal and nutritional issues.
The correct food choice for a child with celiac disease is B. Rice. Rice is naturally gluten-free and can be a safe and nutritious option for individuals with celiac disease. Other gluten-free options include corn, quinoa, oats (certified gluten-free oats), potatoes, and many fruits and vegetables.

A. Barley: Barley contains gluten, which is harmful to individuals with celiac disease. It should be avoided in the child's diet.
C. Rye: Rye also contains gluten and should be avoided in the child's diet. It can cause damage to the small intestine in individuals with celiac disease.
D. Wheat: Wheat is a primary source of gluten and is strictly off-limits for individuals with celiac disease. It is essential to avoid all wheat-containing products, including bread, pasta, and baked goods.