護理師向病人衛教低鈉飲食。下列哪些食物應避免？（選所有適合的）

低鈉飲食（Low-sodium diet）的核心目標是減少鈉離子攝取以控制血壓或緩解水腫。護理師需教導病人識別加工食品中的隱藏鈉來源。罐頭蔬菜、加工肉品與零食通常在製造過程中添加大量食鹽作為防腐劑與調味劑，鈉含量極高。新鮮食物（如新鮮雞胸肉、新鮮菠菜）天然鈉含量低，是健康選擇。衛教重點應引導病人閱讀營養標示（Nutrition Facts），關注「每份含鈉量」。

The core goal of a low-sodium diet is to reduce sodium intake in order to control blood pressure or relieve edema. The nurse must teach the client to recognize hidden sources of sodium in processed foods. Canned vegetables, processed meats, and snack foods typically have large amounts of added salt during manufacture as a preservative and flavoring, resulting in very high sodium content. Fresh foods (such as fresh chicken breast and fresh spinach) are naturally low in sodium and are healthy choices. Teaching should guide the client to read the Nutrition Facts label, with attention to "sodium per serving."