Celiac Disease

A food that individuals with celiac disease would need to eliminate is

Individuals with celiac disease eliminate any food prepared with wheat, rye, oat, or barley products.

A food that individuals with celiac disease might need to avoid is

Malted milk and all other products that contain dietary sources of gluten including wheat, barley and rye products, and any other products that may be processed in facilities that process wheat products can result in cross-contamination.

What is an important nursing consideration in the care of a child with celiac disease?

The main consideration is helping the child adhere to dietary management. Considerable time is spent explaining to the child and parents about the disease process, the specific role of gluten in aggravating the condition, and foods that must be restricted. Referral to a nutritionist would help in this process.

A pediatric nurse is teaching the family of a child with celiac disease about necessary dietary modifications to manage the disease. What information should the nurse include in the teaching session?

The treatment of celiac disease is a gluten-free diet. Because gluten is found mainly in wheat and rye, and to a smaller extent in barley and oat products, it is recommended that they be eliminated from the diet. Corn, rice, and millet are grains that are allowed in the diet. General dietary guidelines include high-protein, high-calorie foods. In severe cases, temporary lactose restrictions may be needed. Gluten is often hidden in food products.

A nurse has been working with a teenager who has celiac disease. What goals are important to be met for this diagnosis?

Celiac disease causes malabsorption of nutrients. The child who is gaining weight and is more energetic is most likely following the required diet. Dietary management is a major goal for patients with this disease. (Gluten is often hidden in foods. Rice is allowed. Following the gluten-free diet is required for life.)

The characteristic symptoms of celiac disease are

Celiac disease is characterized by diarrhea and steatorrhea. Hypersensitivity to the protein gluten in certain grains causes mucosal surface damage to the intestine. The villi are malformed, which reduces the absorbing surface by as much as 95%.