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.

Answer and Explanation

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.

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Correct Answer is D

Explanation

Choice A rationale: 1 cup of milk contains about 100 mg of sodium. This is a moderate amount of sodium, but it is not the highest compared to the other options.

Choice B rationale: 4 oz of vanilla pudding contains about 153 mg of sodium. This is higher than the sodium content in 1 cup of milk, but we need to compare it with the other options.

Choice C rationale: 1/2 cup of yogurt contains about 86 mg of sodium. This is less than the sodium content in both 1 cup of milk and 4 oz of vanilla pudding.

Choice D rationale: 2 oz of processed cheese can contain around 375 mg of sodium. This is significantly higher than the sodium content in 1 cup of milk, 4 oz of vanilla pudding, and 1/2 cup of yogurt.

So, the correct answer is, after analyzing all choices, D. 2 oz of processed cheese has the highest sodium content.

A. WBC 5.200/mm3. B. Hgb 14 g/dL. C. Potassium 3.2 mEq/L. D. Magnesium 1.6 mEq/L.

Correct Answer is C

Explanation

Choice Arationale:
A white blood cell (WBC) count of 5,200/mm3 is within the normal range, which typically varies but is approximately 4,500-11,000/mm3. This result indicates a normal immune response and does not require provider notification.

Choice Brationale:
A hemoglobin (Hgb) level of 14 g/dL falls within the normal range for adults, which is generally between 12-16 g/dL for women and 13.5-17.5 g/dL for men. This result is not a cause for concern, and the nurse does not need to notify the provider about it.

Choice C rationale:
A potassium (K+) level of 3.2 mEq/L is considered hypokalemia. The normal range for potassium is around 3.5-5.0 mEq/L. Hypokalemia can lead to cardiac dysrhythmias, muscle weakness, and other serious complications. The nurse should notify the provider to address this electrolyte imbalance promptly.
Choice D rationale:
A magnesium (Mg) level of 1.6 mEq/L is below the normal range of approximately 1.7-2.2 mEq/L. While mild hypomagnesemia might not require immediate intervention, it's important to monitor and potentially address this electrolyte imbalance, especially if the client's symptoms worsen. However, it does not warrant immediate notification of the provider.

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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?

Nursing Test Bank

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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?