1. The client/caregiver can define lactose intolerance.
   1. It is the inability to digest significant amounts of lactose.
   2. Lactose is the main sugar in milk.
   3. It is the result of a shortage in the enzyme lactase.
   4. The problem is more common in the following ethnic groups.
      • African Americans
      • Native Americans
      • Asian Americans
2. The client/caregiver can list signs and symptoms of lactose intolerance.
   1. Symptoms appearing about 30 minutes to 2 hours after taking in foods with lactose are
      • Abdominal bloating
      • Gas or flatulence
      • Abdominal cramps
      • Diarrhea
      • Nausea
3. The client/caregiver can list measures to manage this problem.
   1. Lactase enzymes can be taken orally to help digest lactose. They are manufactured in liquid and chewable tablets.
   2. Some commercial foods (such as lactose-free milk) come already treated with this enzyme.
   3. Avoidance or limiting the use of milk and dairy products.
   4. Ensure an alternative source of calcium if unable to tolerate milk and milk products.
4. The client/caregiver can list prepared foods that may contain lactose and may need to be avoided if the client has a very low tolerance to lactose.
   1. Foods that may contain lactose are
      • Breads and baked goods
      • Processed breakfast cereals and breakfast drinks
      • Instant potatoes, soups, and so forth that may contain dry milk/solids
      • Salad dressings
      • Mixes for pancakes, biscuits, or cookies
      • Powdered coffee creamers, whipped toppings, and so forth
5. The client/caregiver can list sources of calcium that contain no lactose.
   1. Sources of dietary calcium for lactose intolerant clients are
      • Broccoli
      • Collard or turnip greens
      • Kale
      • Raw oysters
      • Salmon with bones (canned)
      • Sardines
      • Molasses
      • Tofu

References

Cohen, B. J., & Taylor, J. J. (2005). Memmler’s the human body in health and disease (10th ed.). Philadelphia: Lippincott Williams & Wilkins.
Lutz, C., & Przytulski, K. (2001). Nutrition and diet therapy. Philadelphia: F. A. Davis Company.
Nutrition made incredibly easy. (2003). Philadelphia: Lippincott Williams & Wilkins.
Perry, A., & Potter, P. (2006). Clinical nursing skills & technique. St. Louis: Mosby Inc.
Taylor, C., Lillis, C., & LeMone, P. (2005). Fundamentals of nursing . Philadelphia: Lippincott, Williams & Wilkins.
Timby, B. K., & Smith, N. C. (2003). Introductory medical-surgical nursing (8th ed.). Philadelphia: J. B. Lippincott Williams & Wilkins.