Patient/caregiver was educated on gluten free diet as follows: Gluten is a protein found in cereal grains, such as, wheat, rye, & barley. Various food products made of these cereal grains, such as, bread and bakery products, breakfast cereals, pasta, soups, sauces, beer, and whiskey can also carry significant amounts of gluten and so, are best avoided for compliance with gluten free diet. Cross contact with gluten may also occur when other cereals such as, [...]
Patient was educated on long-term complications of untreated Celiac disease as follows: Loss of fluid volume in stool resulting in dehydration and poor skin turgor over time, secondary to poor absorption of water due to damage to the villi. Malnutrition with extreme weight loss due to poor absorption of nutrients in the small intestine, due to damage to the villi. Pale skin and mucus membranes, increasing shortness of breath, increased heart rate, and markedly limited [...]
Patient was educated on symptoms of Celiac disease as follows: Abdominal fullness and pain, bloating of abdomen with production of gas, all symptoms of indigestion secondary to damaged small intestinal mucosa and compromised digestion of food material. Loss of fluid volume in stool, secondary to poor absorption of water due to damage to the villi. Pale skin and mucus membranes with increasing shortness of breath, secondary to anemia, due to poor absorption of iron in [...]
Patient was educated on Celiac disease as follows: Celiac disease is an autoimmune disorder involving damage to the mucosa (inner lining) of the small intestine, secondary to consumption of food items containing gluten. Individuals with this disorder are sensitive to gluten, which is a protein found in some grains. When gluten is consumed, the immune system responds to gluten and produces antibodies, which attack and damage the small intestinal mucosa. So, it is also called [...]
Patient was educated on measures to improve safety during swallowing and prevent episodes of aspiration as follows: Avoid foods that are extremely sticky, such as, caramel, sticky rice, gum, and toffee, to prevent the food sticking to the surfaces in the mouth and resulting in aspiration after the meal. Avoid foods that are stringy, such as, noodles to reduce risk of aspiration. Avoid serving foods that are too hot or too cold for individuals with [...]
