A nurse is providing teaching about a gluten-free diet to a client who has celiac disease. Which of the following foods should the nurse recommend the client include in his diet?
Salami.
Wheat germ.
Corn.
Barley.
The Correct Answer is C
Choice A rationale:
Salami. Salami is a processed meat product that is typically not recommended for individuals with celiac disease. It might contain additives, preservatives, and flavorings that could potentially contain gluten or cross-contamination. While the primary concern in celiac disease is gluten, it's also important to avoid processed meats due to potential hidden sources of gluten.
Choice B rationale:
Wheat germ. Wheat germ is derived from wheat and therefore contains gluten. For individuals with celiac disease, avoiding all sources of gluten is crucial to prevent immune reactions and damage to the intestines. Recommending wheat germ to a client with celiac disease would be contradictory to their dietary needs.
Choice C rationale:
Corn. Corn is a gluten-free grain and is a safe choice for individuals with celiac disease. It is a versatile food ingredient that can be used in various forms, such as cornmeal, cornstarch, and corn flour. Corn does not contain gluten and can be included in a gluten-free diet without any adverse effects.
Choice D rationale:
Barley. Barley is a gluten-containing grain and should be avoided by individuals with celiac disease. It contains gluten proteins that can trigger immune responses and cause damage to the small intestine. Including barley in the diet of a client with celiac disease would worsen their condition and lead to gastrointestinal symptoms.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
The correct answer is choice c. Omega-3 fatty acids.
Choice A rationale:
Magnesium is generally abundant in a vegan diet, as it is found in many plant-based foods such as nuts, seeds, and leafy green vegetables.
Choice B rationale:
Vitamin A can be obtained from plant sources in the form of beta-carotene, which the body can convert into vitamin A. Therefore, vegans are not at high risk for vitamin A deficiency if they consume a variety of colorful fruits and vegetables.
Choice C rationale:
Omega-3 fatty acids are primarily found in fish and other seafood, which are not part of a vegan diet. While some plant-based sources like flaxseeds, chia seeds, and walnuts provide ALA (a type of omega-3), they may not be sufficient to meet the body’s needs for EPA and DHA, the more active forms of omega-3 fatty acids.
Choice D rationale:
Potassium is readily available in a wide range of fruits and vegetables, such as bananas, potatoes, and spinach, making it unlikely for vegans to be deficient in this nutrient.
Correct Answer is D
Explanation
Choice A rationale:
One large tomato does not have a high calcium content. Tomatoes are generally not considered a significant source of calcium.
Choice B rationale:
Green grapes are not a significant source of calcium. They are primarily composed of water and carbohydrates.
Choice C rationale:
A medium banana also does not provide a substantial amount of calcium. Bananas are known for their potassium content more than calcium.
Choice D rationale:
1 cup of broccoli is a good source of calcium. While dairy products are often considered the primary source of dietary calcium, broccoli is a non-dairy option that contains a decent amount of calcium along with other nutrients beneficial for bone health.
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