Which recommendation should a nurse give a client on dietary modifications for improved nutritional status in COPD?

For clients with Chronic Obstructive Pulmonary Disease (COPD), dietary modifications can play a significant role in managing symptoms and improving overall nutritional status. Recommending the selection of easy-to-chew, non-gas forming foods is particularly beneficial.

Individuals with COPD often experience shortness of breath, which can be exacerbated by the physical effort required to eat. Foods that are easy to chew reduce the energy expenditure associated with eating, allowing the individual to focus their energy on breathing. Moreover, non-gas forming foods help minimize gastrointestinal discomfort and bloating, which can further impede breathing by putting pressure on the diaphragm and lungs.

This dietary choice supports the dual needs of ensuring adequate nutrition while also considering the respiratory challenges that come with COPD. The other choices do not align with best practices for dietary management in this context. For example, high-fat foods can provide excess calories but may not be the most effective choice for overall nutrition, gas-forming foods can lead to increased discomfort and respiratory compromise, and emphasizing fluid intake during meals can increase the feeling of fullness and potentially decrease overall calorie intake.

By focusing on easy-to-chew and non-gas forming foods, the nurse can guide the client towards a dietary strategy that supports both their nutritional requirements