A client who is transferred to the medical unit following a myocardial infarction has a prescription for a cardiac diet. The client points to the lunch tray and tells the nurse, “This hamburger has no flavor, it makes it hard to eat.” Which selection is best for the nurse to suggest the client use to improve the taste of the hamburger?

Choice A reason:

Sun-dried tomatoes with wheat pasta and iced tea do not provide a complete protein. While wheat pasta contains some protein, it lacks certain essential amino acids. Combining it with sun-dried tomatoes does not create a complete protein source. Complete proteins contain all nine essential amino acids, which are necessary for the body’s functions.

Choice B reason:

Lentil soup with wild rice and orange-pineapple juice is a good combination of foods, but it does not provide a complete protein. Lentils and wild rice are both excellent sources of protein, but they do not contain all the essential amino acids when consumed together. They need to be paired with other protein sources to form a complete protein.

Choice C reason:

Baked acorn squash, whole grain rolls, and lemonade do not provide a complete protein. While whole grain rolls contain some protein, they do not have all the essential amino acids. This meal lacks a combination of foods that would create a complete protein source.

Choice D reason:

A whole wheat peanut butter sandwich, banana, and milk provide a complete protein. Whole wheat bread and peanut butter together form a complete protein, as they complement each other’s amino acid profiles. Adding milk, which is a complete protein on its own, ensures that the meal contains all the essential amino acids. This selection indicates that the client understands how to combine foods to meet their protein needs as a lacto-ovo-vegetarian.

Choice A reason:

Informing the client that oatmeal contains gluten is crucial because individuals with celiac disease must avoid gluten to prevent damage to their intestines. Oats are often contaminated with gluten during processing, making them unsafe for those with celiac disease unless they are specifically labeled gluten-free. This information is vital for the client to make safe dietary choices and avoid potential health complications.

Choice B reason:

Encouraging the client to choose decaffeinated coffee is beneficial but not the most critical action. While decaffeinated coffee can reduce caffeine intake, which might be helpful for some individuals, it does not address the immediate concern of gluten consumption. The primary focus should be on ensuring the client avoids gluten-containing foods to manage their celiac disease effectively.

Choice C reason:

Commending the client for selecting fat-free milk is positive reinforcement but not the most important action. Fat-free milk can be a healthy choice, but it does not directly impact the management of celiac disease. The nurse’s priority should be to inform the client about the potential gluten content in their meal to prevent any adverse reactions.

Choice D reason:

Advising the client that too much fruit can irritate the colon is relevant for individuals with certain digestive conditions, but it is not the primary concern for someone with celiac disease. The immediate priority is to ensure the client avoids gluten, which poses a direct risk to their health. Once gluten avoidance is addressed, other dietary considerations can be discussed.