Which information is essential as part of educating a client with heart failure about fluid restriction?

a. Increase sodium intake to offset fluid loss
b. Count all beverages and foods such as soups, sherbet, and gelatin within the fluid allowance
c. Use warm or hot foods to control thirst
d. Check body weight 3 times daily
e. Limit fluid intake to 4 quarts per day


b

Nutritional Science

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