A registered nurse is caring for a 75-year-old patient with hypertension and type 2 diabetes mellitus. The patient is on a low-sodium and low-carbohydrate diet and is experiencing some difficulty in choosing suitable food options. The patient expresses concern about feeling unwell if they do not eat enough and states they have been skipping meals lately. What recommendation should the nurse provide to ensure the patient maintains proper nutrition while adhering to their diet restrictions?