A nursing is reviewing nutrition therapy with a client who has Cushing's disease. Which of the following dietary modifications should the nurse include in this discussion?

A. Decrease sodium intake: Sodium restriction helps reduce fluid retention and hypertension commonly seen with cortisol excess. B. Consume more calories from carbohydrates than protein: Emphasis should be on balanced nutrition with adequate protein to preserve lean muscle; increasing carbs over protein is not recommended. C. Limit potassium rich foods in the diet: Patients with Cushing’s tend to retain sodium and lose potassium; encouraging potassium-rich foods is often appropriate rather than limiting them. D. Increase calorie intake: Cushing’s often causes weight gain and central obesity, so increasing calories is not generally advised.