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?

Choice A rationale Biliary colic in chronic cholecystitis is typically triggered by the ingestion of fatty foods because fat stimulates the release of cholecystokinin, causing the gallbladder to contract forcefully. Avoiding foods high in fat minimizes this contraction, reducing pain and the likelihood of stone movement or obstruction in the cystic duct. Choice B rationale Avoiding high-sodium foods is primarily recommended for clients with hypertension, heart failure, or certain renal diseases to manage fluid retention, not typically for the direct management of biliary colic in chronic cholecystitis. Sodium restriction has no specific impact on gallbladder contraction or fat digestion. Choice C rationale Including foods high in fiber is beneficial for overall gastrointestinal health and preventing constipation, but it is not the primary dietary instruction for managing acute episodes of biliary colic. Fiber intake does not directly mitigate the gallbladder spasms triggered by fat intake. Choice D rationale While starch and protein are necessary components of a balanced diet, including them in high amounts without restricting fat intake will not alleviate the symptoms of biliary colic. The priority instruction is the restriction of fat, as it is the physiological trigger for gallbladder symptoms in this condition.