A nurse is caring for a client with newly diagnosed hypertension. What dietary teaching should be included in the plan of care for this client?
A. "Avoid the use of canned or processed foods."
B. "There is no dietary restriction on alcohol intake."
C. "You may use salt substitutes freely for flavoring."
D. "You may cook with salt, but do not add additional salt when your food is served."
A
Canned and processed foods can contain high levels of sodium and should be avoided. Salt subs-titutes contain potassium and should not be used freely, especially if the client has renal impair-ment. The client is advised to refrain from cooking with salt or adding salt to food at the table and also to limit alcohol intake.
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