A child diagnosed with celiac disease is being educated on dietary restrictions.Which food should the nurse instruct the child to avoid?

Choice A rationaleCorn is naturally gluten-free and is generally safe for individuals with celiac disease to consume. Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye.Choice B rationaleRice, in all its forms (white, brown, wild), is naturally gluten-free and is a staple grain in the diet of individuals with celiac disease. It does not contain the gliadin protein that triggers the autoimmune response in celiac disease.Choice C rationaleWheat contains gluten, specifically the gliadin fraction, which triggers the damaging autoimmune response in the small intestine of individuals with celiac disease. Therefore, all products containing wheat, including bread, pasta, and many processed foods, must be strictly avoided.Choice D rationaleOats are naturally gluten-free; however, they are often processed in facilities that also handle wheat, barley, or rye, leading to cross-contamination. While certified gluten-free oats are available, regular oats may not be safe for individuals with celiac disease due to this risk of contamination.