A nurse is planning meals for a client diagnosed with chronic kidney disease (CKD). The nurse should recognize that which dietary choices are appropriate for the client?

A. Carrots and spinach: Spinach is high in potassium and phosphorus, which should be limited in clients with CKD. Carrots contain moderate potassium levels and can be included in moderation, but this combination is not ideal overall. B. Cold cuts with bun and fresh pears: Cold cuts are typically high in sodium and phosphorus additives, while pears contain moderate potassium. This combination may worsen fluid retention and electrolyte imbalances in CKD. C. Spaghetti and meat sauce with a breadstick: This meal is lower in potassium and phosphorus compared to the other options. If prepared with low-sodium sauce and lean meat, it can be a balanced choice for CKD clients. D. Hamburger on a bun and a banana: Bananas are very high in potassium and should be avoided. Hamburgers may also contain significant sodium and phosphorus, making this meal unsuitable for kidney disease management.