A nurse is counseling a client about principles that promote weight loss. Which of the following statements by the client indicates an understanding of the teaching?

A. Limit use of antiemetics until after first emesis: Antiemetics are more effective when administered prophylactically before the onset of nausea. Waiting until after emesis can reduce their effectiveness and worsen the client's discomfort and nutritional status.
B. Sit up for 1 hr after eating meals: Sitting upright for at least an hour after meals helps prevent gastric reflux and reduces the likelihood of nausea and vomiting. It also promotes digestion by allowing gravity to aid in the movement of food through the gastrointestinal tract, which can be especially beneficial for chemotherapy clients prone to delayed gastric emptying.
C. Eat foods low in carbohydrates: Carbohydrates, particularly simple ones like toast, rice, or crackers, are usually better tolerated during chemotherapy-induced nausea. Low-carbohydrate foods may be harder to digest and may not provide the quick energy or stomach-soothing effect that simple carbs do.
D. Sip fluids shyly throughout the day: Sipping fluids slowly throughout the day helps maintain hydration while avoiding the discomfort and nausea that can come from drinking large amounts at once. It also prevents dehydration, a common complication of chemotherapy. Gradual fluid intake is easier to tolerate and supports overall gastrointestinal comfort.
E. Consume foods that are served cold: Cold foods are generally better tolerated than hot or heavily seasoned ones during chemotherapy treatment. Hot foods can have strong odors that trigger nausea, while cold foods are often milder in smell and taste. Offering cold meals like yogurt, chilled fruits, or cold sandwiches can help reduce nausea severity.

A. Keep total fat intake at 25% of calories per day. It is recommended that total fat intake be between 20% and 35% of daily calories, with an emphasis on healthy fats such as unsaturated fats from plant sources. Keeping fat intake around 25% supports cardiovascular health and balanced nutrition.
B. Limit cholesterol intake to 500 mg per day. The current recommendation is to limit dietary cholesterol to less than 300 mg per day. Excess cholesterol intake can increase the risk of cardiovascular disease, especially in individuals with other risk factors.
C. Consume 50% of daily food intake from protein. Protein should make up 10% to 35% of total daily calories. Consuming 50% from protein is excessive and may displace other essential nutrients like carbohydrates and healthy fats.
D. Restrict sodium intake to 3,000 mg per day. Recommended sodium intake for healthy adults is less than 2,300 mg per day. Lower limits are suggested for individuals with hypertension, kidney disease, or other related conditions to help manage blood pressure and fluid balance.