Kelly is a 27-year-old Caucasian who works as a bank teller. She is 5'3" tall and weighs 102 pounds. She began experiencing recurrent gastrointestinal disturbances such as diarrhea, steatorrhea, and flatulence several months ago. She made an appointment with her physician after noticing that she was losing weight. Laboratory tests confirmed a diagnosis of celiac disease.
Kelly will require nutrition education aimed at eliminating gluten from her diet. The dietitian will teach Kelly to:

Question

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The best choice for nutrition education for Kelly with celiac disease is to check ingredient lists on food labels carefully. This is because gluten is found in many products, including processed foods, and it is important for Kelly to know which ingredients contain gluten to avoid them. Avoiding all cereal and grain products (choice A) is not necessary as there are many gluten-free grains available. Substituting whole-wheat flour for enriched wheat flour (choice B) is not recommended as both wheat flours contain gluten. Avoiding all milk and milk products (choice D) is not necessary for a gluten-free diet as dairy products do not contain gluten. Consuming only the foods she has prepared herself (choice E) is not practical or necessary as many gluten-free products are available in grocery stores and restaurants.

Kelly Is a 27-Year-Old Caucasian Who Works as a Bank