A client with glomerulonephritis is preparing for discharge and asks the nurse which kind of diet to follow upon returning home. Which dietary teaching should the nurse include in the discharge instructions?

Glomerulonephritis involves inflammation of the glomeruli, leading to impaired filtration and retention of sodium and fluid, which causes edema, hypertension, and proteinuria. The cornerstone of dietary management for this condition is sodium restriction, because excess sodium worsens fluid retention and hypertension — both of which are hallmarks of active glomerulonephritis. Limiting excessive oral fluid intake is similarly important to prevent fluid overload until kidney function stabilizes. A high-protein diet is incorrect and potentially harmful; glomerulonephritis causes proteinuria, and increasing protein intake places additional burden on already-compromised nephrons, potentially accelerating progression of kidney disease. Potassium restriction may be appropriate in clients with hyperkalemia secondary to renal failure, but this is not a universal recommendation for all clients with glomerulonephritis and is not the priority dietary teaching here. A low-carbohydrate, low-glycemic-index diet is primarily indicated for clients with diabetes mellitus and is not a standard recommendation for glomerulonephritis management. Restricting sodium-rich foods and avoiding excessive fluid intake directly address the pathophysiology of the disease and represent the most evidence-based dietary guidance the nurse should provide at discharge.