A nurse is providing discharge education to a client diagnosed with fluid volume excess (FVE) due to liver failure. Which of the following meal options should the nurse recommend for the client?

A. Baked chicken breast: Baked chicken breast is a low-sodium, high-protein option that helps prevent fluid retention. Protein is necessary for liver function and healing, and low sodium is essential to managing FVE. It is the best choice for this client. B. Bowl of ice cream: Ice cream is high in sodium and sugar, which can worsen fluid retention. Excess sodium intake can further exacerbate FVE, making ice cream an inappropriate choice for a client with liver failure. C. Canned soup: Canned soups often contain high sodium levels, which can increase fluid retention in clients with FVE. Sodium exacerbates edema and ascites, which are common concerns in liver failure. D. Spaghetti with commercial red sauce: Commercial red sauces typically have high sodium content, which can contribute to fluid retention. Reducing sodium is essential in FVE to manage symptoms effectively.