一位有高血壓病史的病人被處方低鈉飲食。哪種食物選擇顯示病人理解該飲食？
A client with a history of hypertension is prescribed a low-sodium diet. Which food choice indicates the client understands the diet?
- APickled cucumbers醃黃瓜
- BCanned vegetable soup罐裝蔬菜湯
- CFresh broiled chicken breast✓ 正解新鮮烤雞胸肉
- DProcessed deli ham加工熟食火腿
本題的核心概念是高血壓病人低鈉飲食（low-sodium diet）的飲食衛教。高血壓是心血管疾病的重要危險因子，而鈉的攝取量與血壓水平密切相關。限制鈉攝取是高血壓管理的重要組成部分，有助於降低血壓和減少心血管事件的風險。護理師需要評估病人對低鈉飲食原則的理解程度，確保他們能夠識別並選擇天然低鈉或經過特殊處理的低鈉食物，避免高鈉加工食品。
The core concept is low-sodium diet education for hypertensive clients. Hypertension is a major cardiovascular risk factor, and sodium intake is closely linked to BP. Sodium restriction is essential to lower BP and reduce cardiovascular events. The nurse must assess the client's understanding of low-sodium principles to ensure they can identify and choose naturally low-sodium foods and avoid high-sodium processed items.
美國飲食教育強調標籤閱讀（Nutrition Facts）；台灣則常以「少鹽、少醃漬」作為衛教重點。