Are vegetables allowed in the diet of a client with celiac's disease?

Vegetables are indeed allowed in the diet of a client with celiac disease as they are naturally gluten-free. Celiac disease is a condition where the ingestion of gluten, a protein found in wheat, barley, and rye, triggers an immune response that damages the small intestine. Since vegetables do not contain gluten, they can be safely consumed by individuals with this condition. However, it is crucial to ensure that the vegetables are prepared and served without any cross-contamination with gluten-containing foods.

This means maintaining a gluten-free preparation environment and using gluten-free cooking methods, but the inherent nature of vegetables makes them a safe and nutritious choice for those with celiac disease.