A patient is suffering with celiac disease. Which one of the following food items he should avoid in his diet?

Appeared in: ESIC Nursing Officer-7July 2024

Explanation

Celiac disease is a gluten-sensitive enteropathy, an autoimmune reaction to the protein gluten.
The primary treatment is a strict, lifelong gluten-free diet.
Wheat is a major source of gluten, along with barley and rye.
Ingesting wheat would trigger an immune response, causing inflammation and damage to the villi in the small intestine.

Option B: Eggs are naturally gluten-free and a good source of protein, making them a safe and healthy choice for individuals with celiac disease.
Option C: Cheese, like other plain dairy products, is naturally gluten-free. It is a safe food for people with celiac disease.
Option D: Soy products in their pure form (like tofu, edamame, and soy milk) are gluten-free.

Visual 1: Infographic: A visual guide showing common gluten-containing grains (wheat, barley, rye) on one side and common gluten-free grains (rice, corn, quinoa) on the other. This helps in quick identification for patient teaching.
Visual 2: Diagram: An illustration comparing healthy intestinal villi with the flattened villi seen in a person with untreated celiac disease, demonstrating the pathophysiology of the condition.

Clinical Relevance

Nursing practice connection: Use the key finding related to Dietary management of celiac disease to guide bedside assessment, documentation, and the next nursing action.
Patient education is a critical nursing role. Nurses must teach patients with celiac disease how to read food labels to identify hidden sources of gluten in processed foods, medications, and even supplements.
Nurses should monitor for signs of nutritional deficiencies (e.g., iron, calcium, vitamin D, B vitamins) as malabsorption is common before diagnosis and can persist if the diet is not strictly followed.
Cross-contamination prevention is key. Nurses should advise patients on using separate cutting boards, toasters, and utensils at home to avoid accidental gluten exposure.

How to Approach the Question

First, identify the core concept in the question stem: 'celiac disease'.
Recall the fundamental pathophysiology of celiac disease, which is an intolerance to gluten.
Next, connect the term 'gluten' to its primary food sources.
Evaluate each option: 'Wheat' is a primary source of gluten. 'Eggs', 'Cheese', and 'Soy products' are naturally gluten-free.
Based on this analysis, conclude that the food item to be avoided is the one containing gluten, which is wheat.

Concept Tested & Keywords

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Practise the full ESIC Nursing Officer-7July 2024

Attempt every question from this paper in a timed mock, then review the full solution for each one.