A nurse is caring for a client who has ulcerative colitis and was admitted to the medical-surgical unit for management of diarrhea. Which of the following food items should the nurse select for the client's breakfast tray?

Rationale: A. Oatmeal: Oatmeal is high in fiber, which can increase intestinal motility and exacerbate diarrhea in clients with ulcerative colitis. During acute exacerbations, a low-residue, low-fiber diet is recommended to minimize bowel irritation and reduce stool frequency. B. Fresh peaches: Fresh peaches contain insoluble fiber and natural sugars, which can worsen diarrhea and contribute to cramping in clients with ulcerative colitis. Raw fruits should be limited during flare-ups, or offered in cooked or peeled forms to reduce fiber content. C. Whole grain toast: Whole grain products are rich in fiber and may increase stool output and irritation of the inflamed colon. During active diarrhea, refined grains are preferred because they are easier to digest and produce less stool bulk. D. Poached egg: A poached egg is low in fiber, easily digestible, and provides a high-quality source of protein without stimulating bowel activity. It is appropriate for breakfast in a client experiencing diarrhea from ulcerative colitis, helping maintain nutrition while minimizing gastrointestinal irritation.