The nurse teaches a client with stage 3 chronic kidney disease about a low-potassium diet. Which dietary selection by the client indicates an understanding of the teaching?

Rationale: A. Watermelon is high in potassium, containing roughly 170 mg per 100 g, which can contribute significantly to a CKD client’s daily potassium load. Ice cream is generally low in potassium, but chocolate sauce contains additional potassium, making this option inappropriate for a low-potassium diet. Consuming these foods could increase the risk of hyperkalemia, which can cause dangerous cardiac arrhythmias. B. Granola made with dried fruits, nuts, and seeds is extremely high in potassium. Dried fruits such as raisins, apricots, and dates have concentrated potassium levels, and nuts and seeds also contain significant potassium. This choice demonstrates a misunderstanding of dietary restrictions for CKD and could rapidly elevate serum potassium levels, especially in stage 3 CKD where kidney excretion of potassium is reduced. C. Bran cereal with ½ banana, milk, and orange juice is another high-potassium combination. Bananas and orange juice are well-known high-potassium foods, and milk contains moderate potassium. For a stage 3 CKD client, this could contribute to potassium accumulation, potentially leading to hyperkalemia and cardiac complications. D. Apple, green beans, and a turkey sandwich contains low-potassium foods suitable for a CKD diet. Apples and green beans are low in potassium compared to other fruits and vegetables, and turkey provides a moderate protein source without excessive potassium. This selection demonstrates the client’s understanding of limiting potassium intake while still maintaining adequate nutrition.