A nurse is preparing dietary instructions for a client who has episodes of biliary colic from chronic cholecystitis. Which of the following instructions should the nurse include in the teaching plan?

A. Include foods high in starch and proteins: Excessive amounts particularly of protein can stimulate gallbladder contractions, potentially triggering pain. This recommendation however does not directly address the dietary trigger for biliary colic, which is typically high-fat foods. B. Include foods high in fiber: A high-fiber diet can support overall digestive health and may help reduce cholesterol. However, fiber intake is not the primary dietary concern in managing biliary colic episodes. The focus should be more on reducing fat intake to prevent gallbladder stimulation. C. Avoid foods high in sodium: High sodium intake is not directly associated with the triggering of biliary colic. Avoiding fat is far more critical in this condition, as dietary fat stimulates bile release and gallbladder contraction, which can provoke pain. D. Avoid foods high in fat: Fatty foods stimulate the gallbladder to contract and release bile, which can lead to painful episodes of biliary colic in individuals with cholecystitis. A low-fat diet reduces gallbladder workload and helps prevent symptom flare-ups, making this the most important dietary instruction for these patients.