Dietetics Care Plan: Gluten-Free Diet

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Emily Brown has been facing a health problem for three years. She is known to be suffering from celiac disease. Since the diagnosis, Emily has been recommended a gluten-free diet, which she is trying to stick to.

Many people suffer from gluten intolerance. Gluten is a protein found in food items such as wheat, rye, and barley; however, it can also be present in certain medicines. The reason why gluten is prohibited in the diet plans of celiac patients is that their small intestines cannot absorb this protein, and gives rise to intestinal disorders, which leads to further complications (NIDDK, 2008). The small intestines are lined with hair-like structures named ‘villi’. These villi are damaged by the immune system’s reaction to gluten when taken in. Thus the villi are unable to carry out their regular functioning of absorption of nutrients into the bloodstream (NIDDK, 2008).

Emily Brown is full-time employment as a nurse, with her partner with the same job. They are both working in shifts. Previously, she was living with her mother, and ever since she was told to stick to a gluten-free diet, her mother used to make sure she cooked something that would not harm her daughter’s internal systems. A gluten-free diet was provided to Emily, which kept her safe and healthy.

A few months back, Emily moved out of her house to live with her partner, and now her routine seems so tough that she finds it difficult to meet the demands of the shift jobs, plus make sure that she cooks herself a meal that is free from gluten. The busy schedule and lack of cooking experience lead them to takeaway meals, and gluten foods are taken into the body, causing harm. Food items such as pizza and burgers would be harmful to Emily’s health, as they contain gluten from the wheat in their crusts and buns respectively (Mayo Clinic Staff, 2008).

Emily had an annual medical review to keep track of where her health is heading. The last review she had shows her to weigh 69kg, whereas the recent weight taken by the dietician is 64kg. This record shows a decline of weight by 5kg, which is meaningful and must be given attention to. She has come for an annual review. She had been with the gastro team of the hospital four years ago and has now been discharged to the GP care. No drug therapy or recent blood tests has been recorded.

The diet pattern Emily must follow now has to be pure gluten restricted one because her health is being affected by the present defect in her body. She will have to take proper care of herself and sustain the activity she has in her life currently. Emily takes in all the food groups which are present in the basic food guide. From the meat group to the vegetable group, she takes a little of all each day. We can see that she consumes any sort of oil or butter, takes fruits or vegetables daily, and also uses semi-skimmed and low-fat milk. Milk is consumed as part of a drink; she does not like to take it on its own. In cooking, she uses evaporated milk.

Apart from these food items, Emily eats crisps, chips, nuts, and other savory food when she is at work. She has to be alert while buying, to opt for those food items which do not contain gluten. This can be done by reading the label of that product, which states the ingredients that the food product possesses. The ingredients of food products may change with time; therefore it is necessary to keep a recheck if a product had been rejected earlier. Another option for Emily is to call the manufacturer and ask for the gluten-free products, this can save time while shopping, and with a routine such as Emily’s, it will be worthwhile.

For the breakfast menu, Emily could make porridge in milk. Gluten-free porridge has to be purchased. For mid-morning snacks, she can buy gluten-free cookies which are widely available, with a cup of coffee containing milk and sugar. For lunch, she could have gluten-free cereals with milk and fruit pieces. The evening meal could comprise of a piece of grilled fish with gluten-free bread slices, and a bowl of salad.

The vegetables which have been opted for the salad have to be gluten-free, and for that, she should prefer fresh or frozen raw vegetables, rather than canned ones (Hondros, 2008). Since Emily hates cheese, she may add it to the salad for nourishment, and not be put off by its taste. For dessert, a bowl of gluten-free fruit custard could be a good option. These are easy to prepare food items, and not time-consuming. For supper, Emily could have a plate of fruits and nuts, followed by a glass of milk.

Gluten-free diets may be very irritating to follow, but with some perseverance, the results are rewarding.

References

Celiac Disease (2008). National Institute of Diabetes and Digestive and Kidney Diseases. Web.

Gluten-free Foods. Web.

Hondros, M. (2008). Healthy Food Choices: Gluten-Free Vegetables. Web.

Mayo Clinic (2008) Celiac Disease. Web.

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Dietetics Care Plan: Gluten-Free Diet

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