When conducting a wellness class for clients with a history of cardiovascular disease, which dietary instruction should the nurse suggest to promote healthy living?

Choice A reason:

Unpasteurized milk poses significant health risks because it can contain harmful bacteria such as E. coli, Salmonella, and Listeria. These pathogens can cause serious illness, especially in vulnerable populations such as children, the elderly, and those with weakened immune systems. It is crucial for the nurse to inform the client about the risks associated with consuming unpasteurized milk and to recommend pasteurized alternatives to ensure food safety.

Choice B reason:

Organically grown fruits are generally safe and can be a healthy choice. While they may have lower pesticide residues compared to conventionally grown fruits, they do not pose the same immediate health risks as unpasteurized milk. The focus should be on ensuring the client washes all fruits thoroughly before consumption.

Choice C reason:

Wheat germ is a nutritious food that provides vitamins, minerals, and fiber. It does not pose significant health risks and can be safely included in a balanced diet. The primary concern should be on educating the client about the benefits of including such nutrient-dense foods in their diet.

Choice D reason:

Range-fed beef can be a healthy option as it is often lower in fat and higher in omega-3 fatty acids compared to conventionally raised beef. While it is important to ensure proper cooking to avoid foodborne illnesses, it does not pose the same level of risk as unpasteurized milk.

Choice C reason:

Beans, brown rice, and apricots are excellent sources of non-heme iron, which is important for clients with iron-deficiency anemia. These foods also provide other essential nutrients that support overall health. Including these items in the diet helps increase iron intake and improve anemia symptoms.

Choice E reason:

Spinach, kale, and collard greens are rich in non-heme iron and provide essential vitamins and minerals. These leafy greens are particularly beneficial for increasing iron levels and supporting overall health. Encouraging the client to eat these vegetables helps address iron deficiency effectively.

Choice A reason:

Alcohol (ethanol) should be avoided as it can interfere with iron absorption and overall health. While orange juice is rich in vitamin C, which enhances iron absorption, it should be paired with iron-rich foods rather than alcohol.

Choice B reason:

Milk, ice cream, and buttermilk are low in iron and do not significantly contribute to increasing iron levels. Additionally, calcium in dairy products can inhibit iron absorption, making them less suitable for clients with iron-deficiency anemia.

Choice D reason:

Salted nuts, corn, and oranges provide some nutrients but are not particularly high in iron. While oranges are rich in vitamin C, which helps with iron absorption, the focus should be on foods that are high in iron content.