For a client with mild hypertension, what dietary modification should the nurse recommend?

For a client with mild hypertension, recommending a decrease in the intake of canned foods is an effective dietary modification because canned foods often contain high levels of sodium, which can contribute to elevated blood pressure. Sodium is used in many canned products for preservation and flavor enhancement, and excessive intake can lead to water retention and increased blood pressure.

Encouraging clients to opt for fresh or frozen foods which are typically lower in sodium can help manage their blood pressure more effectively. Additionally, when selecting canned foods, individuals can be advised to choose low-sodium or no-salt-added options, but overall reduction in canned food consumption is a prudent step.

The other options would not offer the same benefits in managing hypertension. For instance, avoiding green leafy vegetables would deprive the individual of essential nutrients and beneficial compounds found in those foods, such as potassium, which actually help lower blood pressure. Choosing foods high in simple sugars is generally not recommended for overall health and can contribute to weight gain. Limiting high-fiber foods would reduce important dietary components known to aid in regulating blood pressure and promoting cardiovascular health.