The nurse is performing discharge teaching on nutritional therapy for a client with chronic kidney disease. Which statement indicates that further teaching is needed?

Question

The nurse is performing discharge teaching on nutritional therapy for a client with chronic kidney disease.  Which statement indicates that further teaching is needed?

Quizplus · Accepted Answer

Clients with chronic kidney disease (CKD) are at risk for fluid overload and hyperkalemia. Clients should avoid salt substitutes, which typically contain potassium chloride and may contribute to hyperkalemia (Option B). To avoid further complications and prevent progressive kidney damage, clients with CKD are advised to follow certain dietary restrictions, including: Sodium restriction - Avoid high-sodium foods such as cured meats, pickled foods, canned soups, frankfurters, cold cuts, soy sauce, and salad dressings (Option A). Potassium restriction - Avoid high-potassium foods such as raw carrots, tomatoes, and orange juice (Option C). Fluid intake monitoring - Monitor fluid intake closely and accurately, being careful to include foods that are liquid-based (eg, popsicles, gelatin), because fluid is often restricted (Option D). Low-protein diet - Eat 0.6-0.8 g/kg/day of protein to help prevent progression of kidney disease. If the client is already on hemodialysis, increased protein intake is recommended to prevent malnutrition. Low-phosphorus diet - Avoid foods high in phosphorus (eg, chicken, turkey, dairy). Educational objective: Clients with chronic kidney disease are at risk for fluid overload and hyperkalemia. An appropriate renal diet includes low sodium, low potassium, low phosphorus, and low protein.

The Nurse Is Performing Discharge Teaching on Nutritional Therapy for a Client