Celiac Disease: Symptoms, Pathophysiology, Diet Nursing NCLEX Lecture 

Celiac disease nursing NCLEX lecture on the symptoms, pathophysiology, nursing interventions, and diet (gluten-free) foods. Celiac disease is an autoimmune GI disorder where when gluten is ingested (which is found in wheat barley, grains, and rye products) it causes damage to the small intestine, specifically the intestinal villi.
There are several proteins in wheat and the main protein that causes problems in Celiac Disease is called GLUTEN. Gluten itself is constructed of a group of proteins called gliadin and glutenin. Gliadin is the problem with Celiac Disease which causes an immune response. The amino acids which make up Gliadin can not be broken down into single amino acids but stay as peptides. This causes an immune response.
Celiac Disease tends to be genetic and can occur in both children and adults. Celiac Disease is different from a wheat allergy or gluten sensitivity in that it causes similar signs and symptoms, but there isn’t the same extensive damage to the small intestine as in Celiac Disease. There is no cure for Celiac Disease except following a gluten-free diet.
Signs and symptoms of Celiac Disease include: Mouth ulcers, Anemia, Lactose intolerance (can't break down lactose), Nausea/vomiting, Osteo (bone) changes (thinning, fractures), Unexplained slow growth, delay puberty (children) and weight loss, Rashes (very itchy rash called dermatitis herpetiformis on the elbows, backside, hairline, and knees), Irregular periods, irritable (depression) (loss of nutrients), Stools: greasy and odorous, Hair loss, Enamel changes to the teeth (yellow or brown spot and deformity), Diarrhea
It is important the patient avoids food with gluten. Some foods that contain gluten are: Wheat, Barley, Malt, Beer, Pasta Noodles, Rye, Seasonings, soups, Anything with breading that doesn’t say gluten free,, Anything that looks like bread: croutons, crackers, breads, dough, cookies, most cereals, oats unless they say Gluten-free
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