A nurse is caring for a client who has Crohn's disease. Which of the following food choices would follow the recommended diet for clients who have Crohn's disease?

A. Strawberry yogurt: During exacerbations, clients are advised a low-residue, low-fiber diet to reduce bowel stimulation. Strawberry yogurt may contain seeds and fruit pieces that increase mechanical irritation of the intestinal mucosa. Some clients with inflammatory bowel disease experience secondary lactose intolerance, which can worsen diarrhea and cramping. B. Tossed spinach salad: Raw vegetables such as spinach are high in insoluble fiber, which increases stool bulk and intestinal motility. In Crohn’s disease, especially during active inflammation, high-fiber foods can exacerbate abdominal pain, diarrhea, and cramping. Raw leafy greens may also be difficult to digest when the intestinal mucosa is inflamed. C. Buttered popcorn: Popcorn is high in insoluble fiber and contains hulls that are poorly digested. These can irritate inflamed intestinal tissue and increase peristalsis, potentially worsening symptoms such as diarrhea and abdominal discomfort. High-residue foods are generally avoided during flare-ups of Crohn’s disease. D. Grilled chicken: Lean protein sources such as grilled chicken are recommended because they are low in fiber and easier to digest. Adequate protein intake supports tissue repair and helps prevent malnutrition, which is common in Crohn’s disease due to inflammation and decreased intake. Prepared without heavy seasoning or frying, grilled chicken aligns with a low-residue dietary approach.