護理師教導病人低鈉飲食。下列哪些食物選擇顯示病人理解教學內容？（選所有適合的）
A nurse is teaching a client about a low-sodium diet. Which food choices indicate the client understands the teaching? (Select all that apply.)
- AFresh vegetables✓ 正解新鮮蔬菜
- BCanned soup罐頭湯
- CRoasted chicken (no skin, no salt added)✓ 正解烤雞（去皮、未加鹽）
- DPickled cucumbers醃黃瓜
- EPlain white rice✓ 正解白米飯
低鈉飲食的核心在於減少攝取加工食品中隱藏的鈉。新鮮食材（如新鮮蔬菜、未加工肉類）天然含鈉量極低，是最佳選擇。白米飯等天然穀物亦不含額外添加鈉。相反地，罐裝湯品、醃製食品（如酸黃瓜、培根、香腸）通常含有極高濃度的鈉，用於保存與調味，病人應學習閱讀食品標籤，避免這些高鈉陷阱，以控制高血壓或心衰竭等病況。
The core of a low-sodium diet is reducing intake of hidden sodium in processed foods. Fresh ingredients (such as fresh vegetables and unprocessed meats) are naturally very low in sodium and represent the best choices. Natural grains such as plain white rice also contain no added sodium. By contrast, canned soups and cured products (such as pickles, bacon, and sausage) generally contain extremely high concentrations of sodium for preservation and flavor. The client should learn to read food labels to avoid these high-sodium pitfalls and control conditions such as hypertension or heart failure.