Final answer:
Patients with malabsorption syndrome, such as celiac disease, should avoid gluten-containing foods like wheat, barley, and rye. A gluten-free diet can prevent damage to the small intestine's microvilli, alleviating symptoms such as diarrhea and malnutrition. Sufficient plant fiber and a nutrient-rich diet are also recommended.
Step-by-step explanation:
Individuals diagnosed with malabsorption syndrome, such as celiac disease, must be careful with their diet to prevent further health complications. For clients with celiac disease, it is essential to avoid foods that contain gluten, which is a protein present in wheat, barley, and rye. Consuming gluten can trigger an immune response that damages the microvilli in the small intestine, responsible for nutrient absorption, resulting in symptoms like diarrhea, nausea, stomach cramps, gas, and greasy stool.
Some common gluten-containing foods that should be completely eliminated from their diet include bread, pasta, cereals, baked goods, and any food that contains wheat, barley, or rye. Also important is to be aware of hidden sources of gluten in processed foods and cross-contamination risks. In addition to gluten, individuals with malabsorption issues may benefit from avoiding refined carbohydrates and ensuring they consume sufficient plant fiber.
It's important for clients to adopt a gluten-free diet and seek nutrient-rich sources like egg yolk, fish, nuts, beans, and certain fruits and vegetables. It may also be necessary for some patients to take vitamin and mineral supplements or other medications to manage the condition effectively.