The nurse is caring for a client receiving warfarin. The nurse should educate the client to avoid significantly increasing or decreasing their intake of which food?

A. Chicken breast: Chicken breast is low in vitamin K and does not significantly affect warfarin’s anticoagulant effect. Regular consumption does not require adjustment in warfarin dosing, so it is generally safe to eat without major concern. B. Brussels sprouts: Brussels sprouts are high in vitamin K, which can interfere with warfarin’s effectiveness by promoting clotting. Sudden increases or decreases in intake can cause fluctuations in INR levels, making it essential for clients to maintain a consistent intake. C. Whole milk: Whole milk contains minimal vitamin K and does not significantly impact warfarin therapy. While it provides nutrients, it does not pose a risk for altering anticoagulation and does not require dietary restrictions for warfarin management. D. Salami: Salami is high in sodium and fat but low in vitamin K, so it does not directly affect warfarin activity. While clients should monitor overall diet for cardiovascular health, salami intake does not necessitate strict control for anticoagulation purposes.