Final answer:
A nurse should advise a COPD patient to have smaller, more frequent meals, manage fluid intake strategically, and rest before meals to reduce dyspnea. Increasing carbohydrate intake is not recommended, and the texture of the food (dry or wet) is less important than the nutritional content.
Step-by-step explanation:
When educating a client with chronic obstructive pulmonary disease (COPD) on nutrition, the nurse should focus on several key recommendations. Firstly, it is essential for individuals with COPD to have smaller, more frequent meals (Option C), which can help prevent the feeling of fullness and breathlessness that can occur with larger meals. Secondly, fluid intake should be managed carefully (Option E), avoiding fluids just before and during meals to prevent a full stomach that can push up on the diaphragm, causing more difficulty breathing. Option G is also correct; taking the time to rest before meals can help avoid dyspnea, or difficulty breathing, while eating.
However, eating dry foods over wet foods (Option A) is not typically advised, as the texture of the food does not necessarily correlate with how 'heavy' it is. Furthermore, increasing carbohydrate intake (Option B) is generally not recommended for COPD patients, as it can lead to increased production of carbon dioxide, which patients with COPD have a harder time expelling. For those with chronic respiratory conditions, a balanced diet with an adequate intake of high-fiber foods (Option F) is beneficial as it can help promote gastric emptying and prevent constipation, which can be a complication in those with reduced mobility and breathing issues. Lastly, Option D regarding diaphragmatic breathing is related to breathing exercises rather than nutrition, and while it could be beneficial for lung function, it is not directly related to the nursing instruction on nutrition for COPD.