A client presents to the clinic reporting vomiting and burning in her mid-epigastric area. The nurse knows that in the process of confirming peptic ulcer disease, the health care provider is likely to order a diagnostic test to detect the presence of what?

Choice A reason: Reintroducing foods that intensify symptoms one at a time is not an intervention that the nurse would recommend for a client with GERD. Foods that can trigger or worsen GERD symptoms include spicy, acidic, fatty, or fried foods, chocolate, coffee, alcohol, mint, garlic, and onion. The nurse would advise the client to avoid or limit these foods, not to reintroduce them.

Choice B reason: Promoting intake of food and fluids 1 to 2 hours before bedtime is not an intervention that the nurse would recommend for a client with GERD. Eating or drinking close to bedtime can increase the risk of acid reflux, as the stomach contents can flow back into the esophagus when the client lies down. The nurse would suggest the client to have smaller and more frequent meals, and to avoid eating or drinking at least 3 hours before bedtime.

Choice C reason: Maintaining an upright position following meals is an intervention that the nurse would recommend for a client with GERD. Keeping an upright posture can help prevent or reduce acid reflux, as gravity can help keep the stomach contents in place. The nurse would encourage the client to avoid bending, stooping, or lying down for at least 2 hours after eating.

Choice D reason: Increasing the amount of carbonated beverages is not an intervention that the nurse would recommend for a client with GERD. Carbonated beverages can increase the production of gas and stomach acid, which can cause bloating, belching, and acid reflux. The nurse would advise the client to drink water or other non-carbonated fluids, and to avoid drinking through a straw or chewing gum, which can also introduce air into the stomach.

Choice A reason: Fried cheese is a food that the nurse will question on the tray for a client with acute gallbladder inflammation. Fried cheese is high in fat, which can trigger or worsen the symptoms of gallbladder disease. Fat can stimulate the contraction of the gallbladder, which can cause pain and inflammation if there are gallstones blocking the bile ducts.

Choice B reason: Green beans are not a food that the nurse will question on the tray for a client with acute gallbladder inflammation. Green beans are low in fat and high in fiber, which can help prevent or reduce the symptoms of gallbladder disease. Fiber can help lower the cholesterol levels in the bile, which can reduce the risk of gallstone formation.

Choice C reason: Grilled chicken breast is not a food that the nurse will question on the tray for a client with acute gallbladder inflammation. Grilled chicken breast is a lean protein source, which can provide essential amino acids for the client's health. Protein can also help maintain the muscle mass and strength of the client, who may have reduced appetite and weight loss due to gallbladder disease.

Choice D reason: Whole grain dinner roll is not a food that the nurse will question on the tray for a client with acute gallbladder inflammation. Whole grain dinner roll is a complex carbohydrate source, which can provide energy and fiber for the client. Carbohydrates can also help balance the acid-base status of the client, who may have metabolic acidosis due to impaired bile secretion and digestion.