The nurse is educating a client newly diagnosed with gout regarding dietary choices. The nurse understands that further teaching is needed if the client orders which foods for lunch?
Rationale: Tuna, along with sardines, scallops, and organ meats, is high in purine and should be avoided by clients with gout. Green peas are a medium-purine food and should be limited to a half cup per day. Low-purine foods include fruit and fruit juices, corn bread, pasta, bread, nuts, and peanut butter. Tea, 1 percent or skim milk, low-fat cheese, and low-fat ice cream are suitable diet choices on a low-purine diet.
