A nurse is providing dietary teaching to a client who has diverticular disease. Which of the following food choices should the nurse recommend as having the highest fiber content?

3 oz turkey

1/2 cup cooked peas

1 cup low-fat plain yogurt

1/2 cup cooked white rice

Answer and Explanation

The Correct Answer is B

A. Turkey is a lean source of protein but is not particularly high in fiber.

B.   Cooked peas are high in fiber and are a good choice for individuals with diverticular disease, as fiber can help prevent constipation and reduce the risk of diverticulitis flare-ups.
C.   Low-fat plain yogurt is a good source of protein and calcium but is not particularly high in fiber.

D.   Cooked white rice is low in fiber compared to other grains and legumes and may not provide significant benefits for individuals with diverticular disease.

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Correct Answer is C

Explanation

A. While setting goals can be beneficial, simply stating this without providing practical advice or support may not address the client's specific needs.
B. Eating small portions of high-calorie foods first may not be an effective weight loss strategy, as it does not address overall caloric intake or food choices.
C. Self-monitoring eating behaviors, such as keeping a food diary or tracking portion sizes, can help individuals become more aware of their eating habits and identify areas for improvement when trying to lose weight.
D. Tasting food while cooking may not necessarily curb appetite and could potentially lead to increased calorie consumption if the individual ends up eating more during meal preparation.

A. Provide the client with three large meals per day. B. Weigh the client once per week. C. Reduce the client's sodium intake. D. Restrict the client's protein intake.

Correct Answer is C

Explanation

A. Providing the client with three large meals per day may contribute to fluid retention and exacerbate heart failure symptoms. Smaller, more frequent meals may be better tolerated.
B. Weighing the client once per week is not appropriate when there are signs of fluid retention and weight gain in a client with heart failure. More frequent monitoring of weight is necessary in this situation.
C. Reducing the client's sodium intake can help decrease fluid retention and manage symptoms of heart failure. Excess sodium intake can lead to fluid retention and exacerbate heart failure symptoms.
D. Restricting the client's protein intake is not indicated based solely on weight gain in heart failure. Protein restriction may lead to muscle wasting and compromise overall nutritional status.

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A nurse is providing dietary teaching to a client who has diverticular disease. Which of the following food choices should the nurse recommend as having the highest fiber content?

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