A nurse is caring for a client who has Parkinson's disease. The client displays difficulty using utensils while eating at mealtime. For which of the following interdisciplinary team members should the nurse recommend a referral?

A. Eat lighter, low-calorie foods first: While light foods can be easier to consume, prioritizing low-calorie foods may not address the client's nutritional needs. The focus should be on high-calorie, high-protein foods to maintain weight and strength.
B. Limit fluid intake during meals: This is correct as limiting fluid intake during meals can help prevent bloating and early satiety, which can be an issue for clients with COPD who have reduced appetite.
C. Eliminate dairy products: There is no general indication to eliminate dairy products unless the client has a specific intolerance or allergy. Dairy products are not universally problematic for clients with COPD.
D. Consume three regular meals daily: Clients with COPD may benefit from smaller, more frequent meals rather than three large meals to prevent feelings of fullness that can reduce appetite and increase shortness of breath.

A. Orthopnea: This is more commonly associated with left-sided heart failure, where fluid accumulation in the lungs causes difficulty breathing when lying flat.
B. Lower-extremity edema: This is correct as right-sided heart failure often leads to fluid retention in the body, resulting in swelling of the lower extremities.
C. Clammy skin: This is not a typical finding specific to right-sided heart failure and may be seen in other conditions or complications.
D. Pink, frothy sputum: This is characteristic of left-sided heart failure and pulmonary edema, not right-sided heart failure.