The nurse has completed dietary teaching for a client with gout.
Which of the following menu selections by the client indicate a correct understanding of the teaching? Select all that apply.
The nurse has completed dietary teaching for a client with gout.
Which of the following menu selections by the client indicate a correct understanding of the teaching? Select all that apply.
Statistics
Subject/Lesson
Subject
Nutrition
Lesson
Nutrition
Client Need
Test Plan
Basic Care and Comfort
Related Topic
Nutrition and Oral Hydration
Item Type
Item Type
Application
Explanation
Choice C is correct. This meal is low in purines and rich in fiber and antioxidants, which may help reduce inflammation associated with gout.
Choice D is correct. Plant-based proteins like tofu are preferable over red meat or organ meats. Quinoa is a complex carbohydrate with low purine content, making this a gout-friendly option.
Choice E is correct. Whole grains and low-fat dairy are encouraged in gout management. Low-fat dairy may help lower uric acid levels.
Choice A is incorrect. Liver is an organ meat and extremely high in purines, which can trigger gout flares. This choice reflects poor understanding of dietary guidelines for gout.
Choice B is incorrect. Scallops are seafood high in purines. Additionally, asparagus contains moderate purine levels and should be limited in individuals with active gout.
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4 Key Topics
Gout
