Final answer:
Patients on Warfarin should moderate their vitamin K intake, eating no more than 4 to 5 servings per week of foods like dark green leafy vegetables, meat, and eggs, to maintain the effectiveness of their medication.
Step-by-step explanation:
Patients on Warfarin need to manage their vitamin K intake, as it can affect the medication's effectiveness. Consuming moderate amounts of vitamin K is important for these individuals. Foods such as dark green leafy vegetables, eggs, and certain meats provide vitamin K, which is necessary for blood clotting.
Patients on Warfarin should eat no more than 4 to 5 servings per week of foods containing moderate amounts of vitamin K. These foods include dark green leafy vegetables such as spinach and kale, as well as soy, eggs, and meat. They should focus on maintaining a balanced diet with a variety of foods, ensuring they do not overconsume vitamin K which can interact with their medication.
To ensure a nutrient balance, patients should fill half of their plates with a variety of vegetables and fruits, especially those that are lower in vitamin K. This strategy provides a wide range of nutrients while managing vitamin K intake. Foods like potatoes, bananas, beans, seeds, nuts, fish, and poultry can be included in their diet in moderation.