Title: Mod 3 Unit 4 Modified Diets
Course: PRN 0070 Basic Nutrition > Section: Module 3 Nutritional Care During Illness

Consider the following scenario:

Your client has increased blood pressure and weight gain associated with edema and heart disease.  How would you explain the rationale for dietary modifications that include low sodium, potassium rich, low cholesterol, fat restriction, and high fiber to their diet?  What suggestions would you provide as examples for food choices that fit the dietary modification?
Post your initial response early in the week and respond to 2 co-learners.  Due date for ALL responses is: