Final answer:
The nurse should teach the client with hypertension to limit processed foods, use herbs and spices for flavor, compare sodium levels in different foods, and drink water instead of sugary drinks, ensuring the total sodium intake is less than 2300 mg/day.
Step-by-step explanation:
When teaching a client with hypertension (HTN) about decreasing sodium intake, the nurse should emphasize the importance of limiting processed foods and choosing whole foods that are natural and low in sodium. Processed foods often contain high amounts of sodium for preservation and taste, while whole foods tend to have lower sodium levels. Additionally, it is advisable to use herbs and spices to flavor foods instead of salt, as this can add taste without increasing sodium content.
Another key point is to compare sodium levels of different foods, such as soups, breads, and frozen meals, and select options with lower sodium content. Furthermore, the consumption of water should be favored over sugary drinks, as it helps to reduce overall sodium intake and avoids additional sugar. Finally, clients should be informed that the recommended total sodium intake should be less than 2300 mg/day, emphasizing the need to read nutrition labels for sodium content and to be wary of the sodium in canned soups and broths.