A nurse is reviewing the laboratory values for a client who is receiving a phosphate binder with meals for end-stage renal disease. Which of the following values should indicate to the nurse that the treatment is effective?

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.

Choice A rationale:
Shrimp. Shrimp is a type of seafood and is not considered a suitable choice for a lacto-vegetarian diet. Lacto-vegetarians exclude meat, poultry, and fish from their diet but do consume dairy products. Since shrimp comes from the sea and is an animal product, it's not compatible with a lacto-vegetarian dietary preference.
Choice B rationale:
Cheese. Cheese is derived from dairy milk and is a suitable option for individuals following a lacto-vegetarian diet. Lacto-vegetarians include dairy products in their diet while avoiding meat and seafood. Cheese provides a good source of protein and calcium, making it a valuable addition to their meals.
Choice C rationale:
Eggs. Eggs are not a part of the lacto-vegetarian diet. Lacto-vegetarians exclude eggs from their diet and only consume dairy products along with plant-based foods. While eggs are an excellent source of protein, lacto-vegetarians make this dietary choice due to ethical or religious reasons that lead them to avoid all animal products except dairy.
Choice D rationale:
Hamburger. Hamburger is a meat product and is not suitable for a lacto-vegetarian diet. Lacto-vegetarians avoid all forms of meat, including beef. Instead, their diet focuses on dairy products, plant-based foods, and sometimes eggs.