一名病人執行低鈉飲食。護理師應鼓勵其選擇哪種食物？

低鈉飲食（low-sodium diet）是為了控制高血壓、心臟衰竭、腎臟疾病等病症中體內的液體平衡和電解質水平。其核心原則是限制鈉的攝入，通常建議每日鈉攝入量低於 2300 毫克（或更低，依醫囑而定）。新鮮、未經加工的食物通常鈉含量較低，而加工食品、罐頭食品、醃製食品和熟食肉類則往往含有高量的鈉，作為防腐劑或調味料。 因此，護理師應鼓勵病人選擇新鮮的蔬菜、水果、全穀類和瘦肉。新鮮清蒸的綠花椰菜（fresh steamed broccoli）是天然低鈉的食物，符合低鈉飲食的要求。臨床思路在於教育病人辨識隱藏的鈉源，並鼓勵選擇健康、天然的食物。

A low-sodium diet is used to control fluid and electrolyte balance in conditions such as hypertension, heart failure, and kidney disease. Its core principle is to limit sodium intake, typically to less than 2300 mg per day (or lower per provider order). Fresh, unprocessed foods are generally low in sodium, while processed foods, canned foods, pickled foods, and deli meats often contain large amounts of sodium as preservatives or seasoning. Therefore, the nurse should encourage the client to choose fresh vegetables, fruits, whole grains, and lean meats. Fresh steamed broccoli is a naturally low-sodium food that meets the requirements of a low-sodium diet. The clinical focus is on teaching the client to identify hidden sodium sources and to choose healthy, natural foods.

美國衛教重點在於罐裝食品與麵包的鈉含量；台灣重點常在於醬油、味精與小吃鹽分。