A nurse is caring for a client who has dysphagia and requires a level 1 dysphagia diet. Which of the following foods should the nurse choose for this client?

Choice A rationale:
The nurse should identify that a client following a vegan diet is at risk for a folic acid deficiency. Folate, or folic acid, is a B vitamin found in various foods, including animal products. Since vegans exclude animal products from their diet, they might have a lower intake of folic acid-rich foods. Folic acid is important for cell division and the formation of DNA, making it essential for overall health.
Choice B rationale:
The nurse should also identify that a client following a vegan diet is at risk for a vitamin D deficiency. Vitamin D is primarily obtained through exposure to sunlight and is also found in certain animal-based foods. Since vegans avoid animal products, they might not get enough vitamin D from their diet. Vitamin D is important for bone health, immune function, and various other physiological processes.
Choice C rationale:
The risk of a magnesium deficiency is not specific to a vegan diet. While certain plant-based foods contain magnesium, it's not a common deficiency associated solely with vegan diets. Magnesium is involved in many bodily functions, including muscle and nerve function, but deficiencies are more often related to factors other than diet.
Choice D rationale:
Vitamin C deficiency is not a significant concern for individuals following a vegan diet. Vitamin C is abundantly available in various fruits and vegetables, which are staples of a vegan diet. As long as a vegan diet includes a variety of fresh produce, meeting the requirements for vitamin C is generally achievable.

Choice A rationale:
Cheddar cheese does not contain a significant amount of potassium. It is a dairy product that is richer in calcium and fat than in potassium.
Choice B rationale:
Raw tomato contains some potassium, but it's not as high as the other options. It's a good source of vitamins and antioxidants, but for hypokalemia, more potassium-rich options are better.
Choice C rationale:
Brown rice contains moderate levels of potassium, but it is not as high as the potassium content in a baked potato.
Choice D rationale:
One small baked potato is a great source of potassium. Potatoes are known for their high potassium content, making them suitable for individuals with hypokalemia, as potassium is essential for proper muscle and nerve function.