A nurse is reinforcing dietary teaching with a client who has GERD. Which of the following food choices by the client indicates an understanding of the teaching?

A. Lemon pepper fish: Citrus-based seasoning (lemon) may increase acid production and trigger GERD symptoms. B. Corned beef brisket: High-fat, processed meats delay gastric emptying and may worsen reflux. C. Baked turkey breast: Lean meats like turkey are low in fat and are recommended for clients with GERD. D. Spaghetti with red sauce: Tomato-based sauces are acidic and commonly trigger reflux symptoms.