護理師評估病人對新開立限鈉飲食的理解。病人的哪項菜單選擇代表其需要進一步衛教？
A nurse is assessing a client's understanding of a newly prescribed low-sodium diet. Which menu choice by the client demonstrates a need for further instruction?
- ACanned tomato soup and a ham sandwich✓ 正解罐頭番茄湯與火腿三明治
- BApple with a tablespoon of natural peanut butter蘋果搭配一湯匙天然花生醬
- CFresh grilled chicken breast with steamed broccoli新鮮烤雞胸肉與清蒸花椰菜
- DBaked potato with chives and sour cream烤馬鈴薯搭配韭菜與酸奶油
加工食品如罐頭湯品和火腿含鈉量極高。一個典型的限鈉飲食應低於 2 g/day。A 選項中的罐頭食品與加工肉類是隱性鈉的主要來源。其餘選項 (C, B, D) 多為新鮮食材，符合低鈉原則。識別隱藏鈉源是降低心衰竭或高血壓風險的重要衛教內容。
Processed foods such as canned soups and ham are extremely high in sodium. A typical low-sodium diet should remain below 2 g/day. The canned foods and processed meats in option A are major sources of hidden sodium. The remaining options (C, B, D) consist mostly of fresh ingredients and are consistent with low-sodium principles. Identifying hidden sodium sources is an essential teaching point for reducing the risk of heart failure or hypertension.
美國日常飲食中罐頭湯非常普及；台灣則需多強調醬油、烏醋、醃漬菜（如菜脯）的含鈉量。