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Chapter 3: Problem 166

The nurse is providing dietary teaching for a client with gout. Which dietary selection is suitable for the client with gout? A. Broiled liver, macaroni and cheese, spinach B. Stuffed crab, steamed rice, peas C. Baked chicken, pasta salad, asparagus casserole D. Steak, baked potato, tossed salad

Short Answer

Expert verified
Answer: C. Baked chicken, pasta salad, asparagus casserole

Step by step solution

01

Review the dietary selections

Review each dietary option provided in the question, as follows: A. Broiled liver, macaroni and cheese, spinach B. Stuffed crab, steamed rice, peas C. Baked chicken, pasta salad, asparagus casserole D. Steak, baked potato, tossed salad
02

Identify high-purine foods

High-purine foods should be avoided or minimized in a gout-friendly diet. In each dietary selection listed above, identify any high-purine foods: A. Liver (organ meats are high in purines) B. Crab (shellfish are high in purines) C. Asparagus (some vegetables like asparagus, spinach, and mushrooms are higher in purines, but their effect on uric acid levels is not as significant) D. Steak (red meat is high in purines)
03

Eliminate unsuitable dietary selections

Removing selections with high-purine foods should leave one suitable choice remaining: A. No, due to liver and spinach B. No, due to crab C. Possible, as despite asparagus being a higher purine vegetable, its effect on uric acid levels is not as significant. D. No, due to steak
04

Determine the best dietary selection

Based on the remaining dietary selection, the best option for a client with gout is: C. Baked chicken, pasta salad, asparagus casserole

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