Which strategy should a nurse recommend to a client who is trying to reduce solid fat consumption due to elevated cholesterol levels?

Choosing beef that is a loin cut is a beneficial strategy for a client aiming to reduce solid fat consumption, especially with elevated cholesterol levels. Loin cuts of beef are typically leaner than other cuts, meaning they contain less saturated fat and cholesterol. This is significant because reducing saturated fat intake is often recommended for managing cholesterol levels.

Opting for lean cuts helps individuals enjoy beef while minimizing the intake of solid fats that can contribute to elevated cholesterol. Lean meats can still be a good source of protein and important nutrients without the added saturated fat that comes from fattier cuts.

In contrast, other options like purchasing ground beef may lead to higher fat content, especially if it is not labeled as lean. Choosing fatty fish does provide health benefits, but it does not align with the original goal of reducing solid fat from cuts of meat. Consuming more full-fat dairy products would likely increase saturated fat intake, which is counterproductive for someone attempting to lower cholesterol levels. Thus, selecting lean cuts such as loin cuts of beef is a sensible and effective strategy for managing dietary fat intake related to cholesterol control.