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?

A. Fresh peaches: Fresh fruits, especially those with skins or high fiber content, can increase bowel motility and exacerbate diarrhea in clients with ulcerative colitis. They are not ideal choices during acute flare-ups. B. Poached egg: Eggs are low in fiber, easy to digest, and provide high-quality protein, making them suitable for clients with ulcerative colitis who are managing diarrhea. Poached preparation avoids added fats that could irritate the gastrointestinal tract. C. Oatmeal: Oatmeal is high in soluble fiber, which may worsen diarrhea or cause bloating in some clients with active ulcerative colitis. During acute exacerbations, low-residue foods are preferred to reduce stool frequency. D. Whole grain toast: Whole grains contain insoluble fiber, which can increase stool bulk and aggravate diarrhea. Low-fiber, refined breads are a safer option for clients during flare-ups.