A nurse is providing teaching to a client who has multiple sclerosis. Which of the following statements should the nurse include in the teaching?

Rationale:
A. White blood cell count 8,000/mm³ (5,000 to 10,000/mm³): A normal white blood cell count indicates that the body is not currently mounting an inflammatory or infectious response. This finding does not place the client at risk for developing a wound infection.

B. Temperature 36.8° C (98° F): A normal temperature suggests that the client is afebrile and not showing signs of infection or systemic inflammation. This finding reflects stable postoperative recovery and is not a risk factor for infection.

C. Body mass index of 32: Obesity increases the risk for surgical wound infection because excess adipose tissue has poor blood supply, impairing oxygen and nutrient delivery needed for wound healing. Additionally, increased tension on the incision site can lead to dehiscence and bacterial colonization.

D. Blood glucose 90 mg/dL (74 to 106 mg/dL): A normal blood glucose level supports effective immune function and normal wound healing. Hyperglycemia, not euglycemia, would predispose the client to infection by impairing leukocyte function.

Rationale:
A. "Store and eat luncheon deli meats cold while pregnant.": Cold deli meats can harbor Listeria monocytogenes, which can cause listeriosis and increase the risk of miscarriage or fetal infection. Pregnant clients should heat deli meats until steaming before consumption to reduce this risk.

B. "Wash all fruits thoroughly before consumption during pregnancy.": Washing fruits removes dirt, bacteria, and potential contaminants such as Listeria or Toxoplasma, reducing the risk of food-borne illness. This is a key preventive measure for maintaining maternal and fetal health.

C. "Consumption of raw fish is safe during pregnancy if done in moderation.": Raw fish can contain parasites and bacteria such as Salmonella, or Toxoplasma. Pregnant clients should avoid raw or undercooked fish entirely to prevent serious infections that can harm the fetus.

D. "Food-borne illnesses are more difficult to contract while pregnant.": Pregnancy actually increases susceptibility to certain food-borne illnesses due to immunologic changes. Pregnant clients should follow strict food safety measures to protect both maternal and fetal health.