A nurse is caring for a school-age child who has celiac disease. Which of the following food choices should the nurse incorporate into the child's diet?

A. Rye bread: Rye contains gluten, which triggers an autoimmune intestinal response in children with celiac disease. Even small amounts of gluten can damage the small-bowel villi and lead to malabsorption, abdominal discomfort, and long-term nutritional deficits. For this reason, rye products must be completely avoided in a gluten-free diet. B. Whole wheat pretzels: Wheat is one of the primary sources of gluten, and whole wheat products contain high concentrations of it. Consuming these pretzels would provoke inflammation in the intestinal mucosa and worsen symptoms such as bloating, diarrhea, and poor nutrient absorption. These foods are unsafe for any child diagnosed with celiac disease. C. Graham crackers: Graham flour is derived from wheat, making graham crackers a gluten-containing food. Despite their common use as snacks, they can contribute to ongoing intestinal injury in children with celiac disease when consumed regularly. They should be eliminated from the child’s meal plan to promote intestinal healing. D. Wild rice: Wild rice is a naturally gluten-free grain alternative that does not trigger the immune response seen in celiac disease. It provides a safe source of carbohydrates and nutrients without risking intestinal inflammation. Incorporating wild rice supports dietary variety while maintaining strict gluten avoidance essential for long-term management.