After teaching a client with diverticular disease, a nurse assesses the client's understanding. Which menu selection made by the client indicates the client correctly understood the teaching?
a. Roasted chicken with rice pilaf and a cup of coffee with cream
b. Spaghetti with meat sauce, a fresh fruit cup, and hot tea
c. Garden salad with a cup of bean soup and a glass of low-fat milk
d. Baked fish with steamed carrots and a glass of apple juice
ANS: D
Clients who have diverticular disease are prescribed a low-residue diet. Whole grains (rice pilaf), uncooked fruits and vegetables (salad, fresh fruit cup), and high-fiber foods (cup of bean soup) should be avoided with a low-residue diet. Canned or cooked vegetables are appropriate. Apple juice does not contain fiber and is acceptable for a low-residue diet.
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