A nurse is reinforcing teaching about lowering fat and cholesterol in the diet with a client who has atherosclerosis. Which of the following responses by the client indicates an understanding of the teaching?

A. "I will limit meat portions to 3 ounces per meal.": Keeping meat portions small helps reduce intake of saturated fats, which contribute to elevated LDL levels and progression of atherosclerosis. A 3-ounce serving aligns with heart-healthy guidelines and encourages the client to prioritize lean protein sources. B. "I will limit baked goods to those containing trans fats.": Trans fats significantly raise LDL and lower HDL, making them among the most harmful fats for cardiovascular health. Choosing baked goods with trans fats directly worsens atherosclerosis risk. C. "I will increase my consumption of 2-percent milk.": Two-percent milk still contains notable saturated fat, which can elevate LDL and contribute to plaque formation. Clients with atherosclerosis are encouraged to switch to low-fat or fat-free dairy products to reduce saturated fat intake. Increasing 2% milk is not consistent with dietary recommendations. D. "I will use palm oil in my cooking.": Palm oil is high in saturated fats that promote LDL elevation and endothelial damage, worsening atherosclerotic progression. Clients with cardiovascular disease are advised to replace saturated fats with healthier plant oils like olive or canola.