The nurse is instructing a client diagnosed with heart failure about a prescribed sodium-restricted diet. Which client statement indicates that additional teaching is required?
A)"I can use as much salt substitute as I want."
B)"I have to read the labels on foods to find out the sodium content."
C)"I have to limit the intake of food with baking soda or baking powder."
D)"I can use spices and lemon juice to add flavor to food when cooking."

Question

Quizplus · Accepted Answer

A)Low-sodium salt substitutes are not really sodium-free; they may contain half as much sodium as regular salt. The client should be instructed to use salt substitutes sparingly because larger amounts often taste bitter instead of salty. Clients should also be instructed to read food labels for the amount of sodium in the food item. Baking soda and baking powder contain sodium, so intake should be limited when on a sodium-restricted diet. In place of salt or salt substitutes, the client should be instructed to use herbs, spices, lemon juice, vinegar, and wine as flavoring when cooking.
B)Low-sodium salt substitutes are not really sodium-free; they may contain half as much sodium as regular salt. The client should be instructed to use salt substitutes sparingly because larger amounts often taste bitter instead of salty. Clients should also be instructed to read food labels for the amount of sodium in the food item. Baking soda and baking powder contain sodium, so intake should be limited when on a sodium-restricted diet. In place of salt or salt substitutes, the client should be instructed to use herbs, spices, lemon juice, vinegar, and wine as flavoring when cooking.
C)Low-sodium salt substitutes are not really sodium-free; they may contain half as much sodium as regular salt. The client should be instructed to use salt substitutes sparingly because larger amounts often taste bitter instead of salty. Clients should also be instructed to read food labels for the amount of sodium in the food item. Baking soda and baking powder contain sodium, so intake should be limited when on a sodium-restricted diet. In place of salt or salt substitutes, the client should be instructed to use herbs, spices, lemon juice, vinegar, and wine as flavoring when cooking.
D)Low-sodium salt substitutes are not really sodium-free; they may contain half as much sodium as regular salt. The client should be instructed to use salt substitutes sparingly because larger amounts often taste bitter instead of salty. Clients should also be instructed to read food labels for the amount of sodium in the food item. Baking soda and baking powder contain sodium, so intake should be limited when on a sodium-restricted diet. In place of salt or salt substitutes, the client should be instructed to use herbs, spices, lemon juice, vinegar, and wine as flavoring when cooking.

The Nurse Is Instructing a Client Diagnosed with Heart Failure