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Understanding Coeliac Disease

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Understanding Coeliac Disease

Read the brief and use its information and the lunch-order grid to answer the questions. Coeliac disease is a medical condition; symptoms alone cannot confirm it. Do not recommend that someone start a gluten-free diet before medical assessment, because testing may be affected.

The science in brief

Coeliac disease is an autoimmune condition. In a person with coeliac disease, eating gluten triggers an immune response that damages the lining of the small intestine. Gluten is a group of proteins found in wheat, barley and rye. The lining of the small intestine has tiny finger-like projections called villi. Villi provide a large surface area for absorbing nutrients. When the immune response damages and flattens the villi, nutrient absorption can be reduced. Symptoms vary: some people have digestive symptoms, while others may have fatigue, iron deficiency or few obvious symptoms. Diagnosis is made by health professionals using appropriate tests. The only current treatment is a strict, lifelong gluten-free diet, supported by reliable food information and health advice.

1.Using the science brief, describe the sequence from eating gluten to possible reduced nutrient absorption. Include the role of the immune response and villi.

2.Which statement best explains coeliac disease? Choose one answer.

It is an autoimmune condition in which gluten triggers damage to the small intestine.
It is an allergy to all grains that causes the same immediate reaction in everyone.
It is a preference for avoiding wheat that can be reversed by eating more fibre.
It is an infection that spreads from one person to another through shared food.

3.Riley often feels tired and sometimes has stomach discomfort. Explain why these experiences may be worth discussing with a health professional but do not, on their own, prove Riley has coeliac disease.

Food choices and shared kitchens

A gluten-free claim on a product or meal needs to be reliable for someone with coeliac disease. Ingredients, preparation and possible cross-contact all matter. In New Zealand, packaged food labels and advice from qualified health professionals can help people make informed choices.

LUNCH OPTION A Rice bowl: rice, grilled chicken, salad vegetables. Sauce packet: ingredients list includes soy sauce made with wheat. Preparation note: bowl assembled on a board also used for wheat bread; board was not washed between uses.

LUNCH OPTION B Baked potato with plain cheese and salad. Preparation note: ingredients checked against reliable gluten-free information; clean board, utensils and serving area used. Staff can confirm the process. Always check current product and kitchen information.

4.Based only on the lunch-order information, which option appears better supported as a gluten-free choice? Give two pieces of evidence, and name one thing that should still be confirmed.

5.Identify two possible risks in Option A and explain why removing the sauce alone would not make the meal reliably safe for someone with coeliac disease.

6.True or false: If a person with coeliac disease feels well after eating a small amount of gluten, occasional gluten is safe for them. Explain your choice.

7.A friend suspects coeliac disease and plans to stop eating gluten before seeing a health professional. What is a sensible next step, and why should your friend seek professional advice before changing their diet?

8.Nikau has newly diagnosed coeliac disease and is worried about eating at a group celebration. Suggest one practical action the group could take and explain how it could support Nikau’s taha tinana and taha whānau.

9.A social media post says, “Everyone who avoids gluten will have more energy, so a gluten-free diet is healthier for all people.” Evaluate this claim using accurate health information.

10.Write a 70–100 word explanation for a new student. Define coeliac disease, explain gluten’s role and the effect on nutrient absorption, and include one respectful, practical way to support someone with the condition.