Physiological Integrity: Basic Care and Comfort-Nutrition
1. A client is discharged on a 2-gm sodium-restricted diet. Which menu choice would indicate the client understands the restriction?
Physiological Integrity: Basic Care and Comfort-Nutrition
1. A client is discharged on a 2-gm sodium-restricted diet. Which menu choice would indicate the client understands the restriction?
. Chow mein, egg roll, hot tea.
. Onion soup, unsalted crackers, 1 oz cheddar cheese.
. Corned beef sandwich, dill pickle, ginger ale.
. Turkey breast Divan, rice pilaf, iced tea.
Test-Taking Tip
Eliminate the choices that are known to be high in sodium—ethnic foods, canned or processed foods, or those prepared with large amounts of salt.
Content Area: Adult Health, Nutrition; Integrated Process: Nursing Process, Evaluation; Cognitive Level: Application; Client Need/Subneed: Physiological Integrity/Basic Care and Comfort/Nutrition and Oral Hydration
Physiological Integrity: Basic Care and Comfort-Nutrition
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Answer 1 is incorrect because ethnic foods, such as Chinese, are high in sodium. Answer 2 is incorrect because the broth used in onion soup, and cheeses, are both high in sodium. Answer 3 is incorrect because the brining processes for corned beef, as well as the sodium contained in ginger and dill pickle, all make this a poor choice for the diet. Answer 4 is correct because turkey and rice are lowest in sodium. The sauce used on the turkey Divan can be made with a low-sodium soup.