Author Question: The client has come to the office with an exacerbation of his celiac disease. He says he has been ... (Read 78 times)

itsmyluck · **on:** Aug 2, 2018

The client has come to the office with an exacerbation of his celiac disease. He says he has been reading the labels and making sure he avoids wheat, barley, and rye.

After reviewing the labels with the client, the nurse recognizes which listed ingredient as a suspected culprit? A) Malt flavoring B) Sorghum C) Millet D) Carrageenan

Question 2

An individual with a blood glucose level of 40 mg/dL would have

a. hypoglycemia.
b. a normal blood glucose level.
c. hyperglycemia.
d. impaired glucose tolerance.

sailorcrescent · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

A
Feedback:
Most malt flavoring is made from barley. Sorghum, millet, and carrageenan should be safe foods for an individual with gluten intolerance to consume.

Answer to Question 2

A
Hypoglycemia occurs when blood glucose level falls below 50 mg/dL; therefore 40 mg/dL is hypoglycemia. Normal blood glucose levels are about 80 to 100 mg/dL, although levels may in-crease to 140 mg/dL after meals. Blood glucose levels above 180 mg/dL would be considered hyperglycemia. Impaired glucose tolerance is diagnosed when fasting blood glucose levels are >100 mg/dL but <126 mg>