A nurse is teaching a group of clients about recommended nutrition for healthy eating. Which of the following instructions should the nurse include in the teaching?

A. "Small frequent snacks can help prevent a drop in glucose." Frequent, small meals help stabilize blood glucose levels and reduce the risk of nausea due to an empty stomach. They also promote consistent calorie intake when appetite is reduced during early pregnancy.
B. "Make sure to hydrate with your meals." Drinking fluids with meals can increase gastric fullness and make nausea worse. It's often better to drink fluids between meals to avoid bloating and help control symptoms.
C. "It is okay if you need to skip some meals." Skipping meals may lead to hypoglycemia, which can intensify nausea and fatigue. Maintaining a steady intake of food, even in small amounts, supports maternal and fetal well-being.
D. "Hard candy is an appropriate snack." Sucking on hard candy can help reduce nausea by stimulating saliva production and masking unpleasant tastes. It can also serve as a quick source of energy between meals.
E. "Consume large meals to provide adequate calories." Large meals may worsen nausea by distending the stomach. Smaller, frequent meals are better tolerated and still provide sufficient nutrition over the course of the day.
F. "Ginger tea may help settle your stomach." Ginger has been shown to reduce mild to moderate nausea during pregnancy. Ginger tea offers a safe and natural way to soothe the stomach without the use of medications.
G. "Eat crackers before getting out of bed in the morning." Eating bland foods like crackers before rising helps prevent an empty stomach, which often triggers morning sickness. This simple routine can reduce nausea on waking.

A. Offer the client a selection of beverages at each meal: Providing a variety of beverages may offer hydration and a sense of control, but clients with anorexia nervosa often use fluids to avoid calorie-dense solid foods. This approach can reinforce avoidance behaviors and does not contribute meaningfully to nutritional rehabilitation or psychological recovery.
B. Inform the client that a weight gain of 2.3 kg (5 lb) per week is expected: A weight gain goal of 2.3 kg per week is too aggressive and may provoke anxiety or resistance from the client. A slower, more gradual goal of 0.5 to 1 kg (1 to 2 lb) per week is considered safer and more psychologically tolerable. Unrealistic expectations can harm rapport and may lead to nonadherence or relapse.
C. Arrange for someone to remain with the client for 30 min after meals: Monitoring after meals is essential to prevent purging or other compensatory behaviors. The standard is 60 to 90 minutes post-meal observation to address delayed attempts at purging or exercising. Thus, while well-intentioned, this time frame is insufficient.
D. Encourage the client to participate in developing dietary goals: Involving the client in setting dietary goals promotes a sense of autonomy, collaboration, and ownership in the recovery process. This approach is therapeutic, reduces power struggles, and helps build trust between the nurse and the client.