Fundamentals of Nursing Q 565

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The nurse is instructing a client with hyperkalemia on the importance of choosing foods low in potassium. The nurse should teach the client to limit which of the following foods?

  

     A. Grapes

     B. Carrot

     C. Green beans

     D. Lettuce

    

    

Correct Answer: B. Carrot

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Carrots have 320 mg of potassium per 100 mg serving; green beans give 209 mg of potassium, 194 mg for lettuce, and 191 mg for grapes all in 100 mg serving. Other foods that are low in potassium include applesauce, blueberries, pineapple, and cabbage. To minimize potassium buildup, a person with chronic kidney disease should stick to a low-potassium diet of between 1,500 and 2,000 milligrams (mg) per day. Limiting phosphorus, sodium, and fluids may also be important for people with kidney dysfunction.

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Option A: Grapes are also rich in potassium, but not as much as in carrots. They’re also a good source of vitamin C, an essential nutrient and powerful antioxidant necessary for connective tissue health. Grapes are high in a number of powerful antioxidant compounds. In fact, over 1,600 beneficial plant compounds have been identified in this fruit.

Option C: Half a cup of freshly cooked green beans has only 90 milligrams of potassium and 18 milligrams of phosphorus, making them a great vegetable choice for the kidney diet.

Option D: Lettuce is a popular vegetable and is usually eaten raw in salads. Because CKD patients with hyperkalemia need to limit potassium intake from meals, they are not able to eat large quantities of raw vegetables such as lettuce.

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