Asking the client how food is prepared is the question, asked by the nurse, is most important.
The nurse and dietician can determine the salt level of the client's diet by asking how the client prepares their meal. Food in cans that the client opens usually has a higher salt content. If the customer frequently consumes prepared dishes or out, there will be salt in the food.
Salt content is limited if the client utilizes fresh products. Finding out who the customer eats with and how they typically eat is less useful in identifying salt levels. Our bodies' fluid balance is regulated by sodium, which also keeps blood volume and blood pressure stable.
Consuming excessive amounts of salt may result in fluid retention and blood pressure elevation, which may cause swelling in the legs and feet as well as other health problems.
Here's another question with an answer similar to this about low-sodium diet: brainly.com/question/26915025
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Question Correction:
The nurse and a dietitian are instructing the client on a low-sodium diet needed to lower the blood pressure. Which question, asked by the nurse, is most important?
"Do you eat three meals per day?"
"How do you prepare your food?"
"Do you snack in the evening?"
"Who eats meals with you?"
