An 87 year old widow was hospitalized for treatment of chronic renal disease. She lives with her daughter and son-in- law and their family, who are very supportive. She is now ready for discharge. The doctor has ordered high carbohydrates, low-protein, low sodium diet for her and the family has asked for assistance in planning low-sodium diet meals. Which of the following choices best reflects the pre-discharge information the nurse should provide for the client’s family regarding low-sodium diet?
a. Avoid canned and processed foods, do not use salt replacements substitute herbs and replaces for salt in cooking and when seasoning foods, call a dietitian for help.
b. Use potassium salts in place of table salt when cooking and seasoning foods, read the labels on packaged foods to determine sodium content,
and avoid snacks food
c. Limit milk and dairy products, cook separate meals that are low in sodium and encourage increased fluid intake
d. Avoid eating in a restaurant, soak vegetables well before cooking to remove sodium, omit all canned foods, and remove salt shakes from table.
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