A client wants to increase intake of vitamin E. Which snack should the nurse encourage?

Vitamin E is a fat-soluble antioxidant found in highest concentrations in nuts, seeds, and plant oils. Sunflower seeds are among the richest dietary sources of vitamin E, providing approximately 7–10 mg of alpha-tocopherol per ounce, making them an excellent snack choice for a client wishing to increase vitamin E intake. The fat content in seeds also facilitates absorption of this fat-soluble vitamin. Cheese and crackers are primarily sources of calcium, saturated fat, and refined carbohydrates, with minimal vitamin E content. Frozen yogurt is a dairy-based food rich in calcium and some B vitamins but contributes negligibly to vitamin E intake. Fresh orange slices are an outstanding source of vitamin C and folate but contain very little vitamin E. When counseling clients about increasing specific micronutrients, the nurse should direct them toward food sources with high bioavailability of the target nutrient. For vitamin E specifically, seeds such as sunflower seeds, wheat germ, and plant oils like sunflower and safflower oil represent the densest dietary sources. Knowing the distinction between foods rich in vitamin C versus vitamin E is a common area of confusion on nutrition exams, and the nurse should be prepared to differentiate these clearly.