The nurse and a dietitian are instructing the client on a low-sodium diet needed to lower the blood pressure. Which question, asked by the nurse, is most important?
A) "Who eats meals with you?"
B) "How do you prepare your food?"
C) "Do you each three meals per day?"
D) "Do you snack in the evening?"
B
Feedback:
Asking the client how food is prepared, gives the nurse and dietitian the ability to judge the sodium content. If the client opens cans of food, typically, there will be elevated sodium content. If the client uses prepared foods or eats out regularly, there is sodium in the content. If the client uses fresh ingredients, sodium content is minimal. Asking about who eats with the client and their eating patterns are not as helpful in determining sodium content.
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