Nursing Assessment, Management and Treatment of Autoimmune Diseases
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● Folate. ● Iron. ● Vitamin B-12. ● Vitamin D. ● Vitamin K. ● Zinc.
The grains and starches allowed on a glu- ten-free diet include the following (Mayo Clinic, 2020a): ● Amaranth. ● Buckwheat. ● Corn. ● Cornmeal. ● Gluten-free flours (rice, soy, corn, potato, bean). ● Pure corn tortillas. ● Quinoa. ● Rice. ● Tapioca. ● Wild rice. Nursing Interventions Emotional support is critical for patients and their loved ones. Nurses, via educa- tion and empathy, must help patients and families to deal with a chronic disease that requires life-style changes for life. Ensuring a consult with a nutritionist is also critical. The complexities of diet for patients with celiac disease necessitate professional consultation and ongoing monitoring (Meadows-Oliver, 2019). Patients and families should be educat- ed to avoid packaged foods unless they are clearly labeled as gluten-free or have no gluten-containing ingredients such as emulsifiers. Reading labels is an essential skill when purchasing food. In addition to cereals, pastas, and baked goods, oth- er packaged foods that can contain glu- ten include the following (Mayo Clinic, 2020a): ● Beers, lagers, ales, and malt vinegars. ● Imitation meats and seafood. ● Processed luncheon meats. ● Rice mixes. ● Salad dressings and sauces, including soy sauce. ● Candies. ● Gravies.
| NURSING CONSIDERATION
Supplements and vitamins are typically taken in pill form. However, if the di- gestive tract is not able to absorb pre- scribed supplements, they may need to be administered via injection (Mayo Clinic, 2020a). If the small intestine has sustained se- vere damage, steroids may be prescribed to control inflammation. Steroids can help to reduce severe signs and symptoms. If the patient has refractory celiac disease the small intestine will not heal. Patients with refractory celiac disease should be evaluated in a specialized center. This dis- ease can be very serious. To date, there is no proven effective treatment (Mayo, 2020a). There are a significant number of foods that are allowed on a gluten-free diet. These include the following (Mayo Clinic, 2020a): ● Eggs. ● Fresh meats, fish, and poultry that have not been breaded, batter- coated, or marinated. ● Fruits. ● Lentils. ● Most dairy products, unless some of the products exacerbate symptoms. ● Nuts. ● Potatoes. ● Vegetables. ● Wine, distilled liquors, ciders, and spirits.
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