The nurse should encourage a patient on a low sodium diet to ingest?

PGIMER Chandigarh NO - 2015

Applied Nutrition & Dietetics

Easy

Appeared in: PGIMER Chandigarh NO - 2015

Explanation

Fresh and frozen vegetables are naturally very low in sodium, typically containing between 0-50 mg per serving.
They are a cornerstone of therapeutic diets for conditions like hypertension and heart failure, which require sodium restriction.
Unlike other options, vegetables do not have sodium added during processing (unless canned or sauced).
They are also rich in potassium, a mineral that can help counterbalance sodium's effects and is beneficial for blood pressure control (SRC_22453).

Option A: Bread contains a moderate amount of sodium, added during the baking process for flavor and leavening. A single slice can have 120-170 mg of sodium, which adds up quickly.
Option C: Milk contains a moderate amount of naturally occurring sodium, approximately 120 mg per cup. While it provides essential nutrients like calcium, it is not the lowest sodium choice available.
Option D: Canned foods are typically very high in sodium because salt is used as a preservative and flavor enhancer. The sodium content can be extremely high (200-800+ mg per serving), making it the worst choice for a low-sodium diet.

Clinical Relevance

Nursing practice connection: Knowing Dietary management for a low-sodium diet helps nurses interpret findings accurately and avoid errors in routine assessment, medication administration, and patient teaching.
Patient education is a critical nursing role. Nurses must teach patients on low-sodium diets how to read food labels and make smart choices to manage conditions like hypertension, heart failure, and kidney disease.
Adherence to a low-sodium diet can significantly reduce blood pressure, decrease fluid retention (edema), and prevent hospitalizations for complications from heart failure (SRC_22454).
What if the patient only has access to canned vegetables? The nurse should instruct the patient to buy 'no salt added' versions if possible. If not, they should drain and rinse the canned vegetables under running water for several minutes, which can remove up to 40% of the added sodium.

How to Approach the Question

First, identify the core requirement of the question: finding the best food for a 'low sodium diet'.
Analyze each option based on general nutritional knowledge about food processing.
Recall that fresh, unprocessed foods are generally lower in sodium than processed, packaged, or preserved foods.
Compare the options: 'Vegetables' (implying fresh) are natural and unprocessed. 'Bread', 'Milk', and 'Canned food' all undergo some form of processing where sodium is either naturally present in moderate amounts or added.
Conclude that fresh vegetables are the most suitable choice for a low-sodium diet among the given options.

Concept Tested & Keywords

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