對於剛診斷高血壓的病人，哪種飲食調整對於降低鈉攝取最有效？
Which of the following dietary modifications is most effective for a client with newly diagnosed hypertension to reduce sodium intake?
- AAvoid adding salt at the table while cooking with canned soups避免在烹飪時加鹽，並食用罐頭湯
- BUse sea salt instead of table salt for seasoning使用海鹽代替餐桌鹽調味
- CRead food labels to identify hidden sodium in processed foods✓ 正解閱讀食品標籤以識別加工食品中的隱藏鈉
- DFocus on purchasing organic vegetables regardless of packaging無論包裝如何，專注於購買有機蔬菜
高血壓病人的鈉攝取控制是生活型態介入的核心。現代人飲食中過半的鈉來自加工食品，而非烹飪時額外添加的鹽分。學會閱讀營養標示（Nutrition Facts）是護理師給予衛教時最重要的技能，病人必須辨識成分表中的「鈉含量」以及隱藏在防腐劑或調味劑中的高鈉風險。A 選項雖有意義，但罐頭湯品本身就是高鈉地雷；B 選項海鹽與精鹽的鈉含量幾乎一致，這是常見的健康迷思；D 選項與降低鈉攝取無直接相關，有機蔬果若經過醃漬處理同樣含有高鈉。護理重點在於讓病人了解『選擇天然原型食物』與『審視標示』的重要性。
Sodium intake control is at the core of lifestyle intervention for clients with hypertension. In modern diets, more than half of sodium intake comes from processed foods rather than salt added during cooking. Learning to read the Nutrition Facts label is the most important skill the nurse can teach. The client must be able to identify the sodium content listed in the ingredients and recognize the high-sodium risk hidden in preservatives or flavorings. Option A is meaningful, but canned soups are themselves a high-sodium trap. Option B is a common health misconception: sea salt and table salt have nearly identical sodium contents. Option D is not directly related to reducing sodium intake; organic vegetables that have been pickled or processed are equally high in sodium. The teaching focus should be on the importance of 'choosing natural whole foods' and 'reading labels.'
美國食品藥物管理局（FDA）規定極嚴格的標示法，消費者較易取得鈉含量資訊；台灣標示法規近年逐步跟進，但民眾對於加工食品中『鈉鹽與防腐劑』的連結意識仍較薄弱，衛教需更著重於閱讀營養成分表的單位換算。