A client who has been diagnosed with hypertension is being taught to restrict intake of sodium. The nurse would know that the teachings are effective if the client states that:
A. I can eat celery sticks and carrots
B. I can eat broiled scallops
C. I can eat shredded wheat cereal
D. I can eat spaghetti on rye bread
Correct Answer: C. I can eat shredded wheat cereal
Wheat cereal has a low sodium content. Sodium controls fluid balance in the body and maintains blood volume and blood pressure. Eating too much sodium may raise blood pressure and cause fluid retention, which could lead to swelling of the legs and feet or other health issues.
Option A: Celery and carrots are both high in sodium content. With 50 milligrams of sodium in both a large stock of celery and a large carrot, these vegetables provide that familiar savory flavor in soups and stews, without several pinches of salt.
Option B: Seafoods are rich in sodium. According to the American Heart Association, 1,500 mg of sodium per day is the recommended intake. Three ounces of scallops can give about 325 mg of sodium-20% of the recommendation. While most fish runs relatively low on the sodium scale, its ocean brethren can top the natural sodium charts. Shrimp, lobster, crab, and scallops (to name a few) can all contain hundreds of milligrams of sodium per 3-ounce serving
Option D: Rye bread has a high sodium content. Actions of industry in reducing the sodium in the processed food supply are important in the public health effort to lower the sodium of what we eat. Gorton7 gives insight into the dialogue of industrial bakers in lowering the sodium in their products. Salt plays an important role in gluten modification, yeast control, and microbial inhibition in baked products.