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?
A.
Salami.
B.
Wheat germ.
C.
Corn.
D.
Barley.
The correct answer and Explanation is :
The correct answer is C. Corn.
Celiac disease is an autoimmune disorder where the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the lining of the small intestine. Therefore, individuals with celiac disease must strictly avoid gluten-containing grains to prevent adverse health effects.
Here’s a breakdown of why corn is the appropriate choice and the others are not:
- Corn: Corn is naturally gluten-free and can be safely included in the diet of someone with celiac disease. It is an excellent alternative to gluten-containing grains. Products made from corn, such as cornmeal, corn flour, and corn-based cereals, can be used to diversify a gluten-free diet.
- Salami: Salami itself does not typically contain gluten; however, it’s important to check labels for any gluten-containing additives or fillers that might be used in its preparation. In general, processed meats can be problematic if they contain gluten-based binders or flavorings.
- Wheat germ: Wheat germ is derived from wheat, which contains gluten. Therefore, wheat germ is not suitable for individuals with celiac disease. It should be avoided to prevent gluten exposure.
- Barley: Barley is a grain that contains gluten and is therefore not safe for individuals with celiac disease. Like wheat and rye, barley triggers the autoimmune response and must be avoided.
For those with celiac disease, adhering to a gluten-free diet is crucial for managing symptoms and preventing long-term complications. When planning meals, it is essential to choose foods that are naturally gluten-free, like corn, and to carefully read ingredient labels to avoid hidden sources of gluten.