In a nutrition class for clients with congestive heart failure (CHF), which dietary choice should be emphasized by the nurse?

Choosing fresh or frozen vegetables instead of canned ones is the best dietary choice to emphasize for clients with congestive heart failure (CHF). This is primarily due to the lower sodium content found in fresh or frozen vegetables compared to many canned options, which often contain added salt for preservation.

Clients with CHF typically need to manage their sodium intake carefully, as excess sodium can lead to fluid retention, worsening symptoms, and increased strain on the heart. By encouraging the consumption of fresh or frozen vegetables, the nurse promotes a diet that is not only lower in sodium but also richer in essential vitamins, minerals, and antioxidants, which can support overall cardiovascular health.

Fresh and frozen vegetables also provide fiber, helping to maintain a healthy weight and improve digestion, both of which are important for individuals with CHF. This dietary approach aligns with the broader goals of managing CHF through lifestyle changes that improve heart health and encourage healthy eating habits.