Which group of foods is least likely to provide adequate potassium for a client on a low-sodium diet?

Processed foods are least likely to provide adequate potassium for a client on a low-sodium diet primarily because they often contain high amounts of sodium and low levels of potassium. Many processed foods, including snacks, canned items, and ready-to-eat meals, are engineered for flavor and preservation, which frequently involves adding sodium. This leads to an imbalance where potassium, an essential nutrient for various bodily functions including muscle contractions and nerve transmissions, is often not prioritized in food manufacturing.

In contrast, fruits, legumes, and dairy products are naturally rich in potassium. Fresh fruits such as bananas, oranges, and strawberries are well-known sources of potassium. Legumes, including beans and lentils, are also excellent contributors to potassium intake while providing additional fiber and protein. Dairy products offer potassium in the form of milk, yogurt, and cheese, which are integral for bone health and other bodily functions.

Therefore, clients adhering to a low-sodium diet should focus on these natural sources of potassium to meet their nutritional needs, while being cautious about processed foods that could hinder their dietary goals.