7-Day Acid Reflux Meal Plan: Simple Meals and Trigger-Friendly Swaps
Nutrition
Key Findings
A useful acid reflux meal plan combines manageable portions, enough food throughout the day and an appropriate gap between eating and lying down. This seven-day menu includes ordinary meals, measured recipes and planned leftovers. Common triggers vary between people, so adapt the ingredients to your experience rather than treating the menu as a guaranteed way to prevent heartburn.
Deciding what to eat with acid reflux can become unnecessarily complicated. One food list rules out dairy, another recommends yogurt, and a third puts nearly every seasoning off limits. A practical starting point is a week of straightforward meals that you can adjust without having to cook something different every day.
This acid reflux diet meal plan includes breakfast, lunch, dinner and suggested daytime snacks for one adult. Chicken and rice bowls become the next day's lunch, a pot of soup covers three meals, and turkey patties go into the freezer for later in the week. There are also swaps for tomato sauces, citrus dressings, coffee and other potential triggers.
Acid reflux happens when stomach contents move back into the esophagus. Heartburn is one possible symptom. GERD, or gastroesophageal reflux disease, is a more persistent condition in which reflux causes repeated troublesome symptoms or complications, as explained in the NIDDK overview of reflux and GERD.
The menu is intended for adults who can eat an ordinary diet. If you have difficulty swallowing or need a diet for another medical condition, get individual advice before using it. Continue prescribed treatment and discuss persistent symptoms with a clinician.
How to Plan Meals for Acid Reflux
Before changing every ingredient in your kitchen, look at when you eat, how much you eat at once and which foods reliably seem to cause problems. Those observations make an acid reflux diet plan easier to tailor to your routine.
Adjust Meal Size and Evening Timing
Smaller meals may help if large servings bring on symptoms. The Cambridge University Hospitals reflux guidance suggests balanced meals at regular intervals and avoiding lying down straight after eating.
That does not mean cutting your daily food intake. If dinner is usually your largest meal, move some of that food to breakfast, lunch or an afternoon snack. The aim is to make each eating occasion manageable while still eating enough.
For symptoms at night or when lying down, NIDDK's diet recommendations suggest finishing meals at least three hours beforehand. Snacks count too. An early dinner followed by a substantial bedtime snack leaves very little gap.
For someone who goes to bed at 10:30 p.m., this is one possible schedule:
Eating occasion | Example time |
Breakfast | 7:30 a.m. |
Optional morning snack | 10:30 a.m. |
Lunch | 12:30 p.m. |
Optional afternoon snack | 3:30 p.m. |
Dinner | 6:30 p.m., finishing by 7 p.m. |
Adjust those times to your waking hours and appetite. You do not need to eat five times a day if that does not suit you. If moving dinner earlier leaves you hungry, increase your earlier meals rather than trying to get through the evening on too little food.
For broader advice on evening eating routines, see Neura's guide to food and sleep quality.
Choose Foods You Can Tolerate
An acid reflux diet food list is most useful as a set of options. The foods below form the base of this menu; they are not universally safe foods or treatments for reflux.
Food group | Options used in this plan | Ways to adjust |
Grains and starches | Oats, rice, quinoa, bread and potatoes | Choose portions and varieties that you tolerate; wholegrain bread is an option |
Protein foods | Skinless chicken, lean turkey, white fish, eggs and tofu | Bake, simmer or steam; change the protein to suit your preferences |
Vegetables | Carrots, zucchini, spinach and green beans | Cook until tender if that suits you better than raw vegetables |
Fruit | Bananas, pears and melon | Change the fruit or serving size if it causes symptoms |
Dairy or alternatives | Plain low-fat yogurt and milk | Use tolerated alternatives and compare their nutrient labels |
Fats and flavorings | Small amounts of olive oil, parsley, dill and thyme | Keep seasonings you already tolerate; dietary fat does not need to disappear |
Tomatoes, citrus, coffee, alcohol, chocolate, mint, spicy foods and high-fat foods are among the potential triggers listed by NIDDK. You may tolerate some of them. The base recipes leave several out to make substitutions straightforward, not to prescribe a permanent ban.
The phrase “low acid reflux diet” can also be misleading. Food acidity is only one consideration; meal size, timing and personal tolerance matter too. You do not have to rank every ingredient by pH before making lunch.
A bland diet meal plan can offer simple meal ideas, but managing reflux does not automatically require a completely bland diet. Nor does reflux alone make a gluten-free, dairy-free or low-FODMAP diet necessary. Neura's guide to choosing a diet plan can help you consider your wider needs and preferences.
Track Patterns Without Removing Everything
Keep brief notes about the meal, approximate portion, time eaten and any symptoms afterward. Include drinks and whether you lay down soon after eating. “Large dinner at 9 p.m., then bed at 10 p.m.” is more useful than simply writing “chicken caused heartburn.”
If coffee seems to be a problem, try replacing it while keeping the rest of breakfast similar. Changing the coffee, meal size, fruit and bedtime all at once makes it harder to understand what helped. Look for a repeated pattern rather than drawing a conclusion from one uncomfortable meal.
A notebook is enough. If you prefer an app, Neura's symptom tracker guide and Bearable review cover ways to organize observations. A food log can support a discussion with a clinician, but it cannot diagnose GERD or prove that an ingredient caused your symptoms.
Weight loss is a separate consideration. The American College of Gastroenterology GERD guideline recommends it for people with overweight or obesity to improve symptoms. This menu does not prescribe a calorie deficit. If weight loss is appropriate for you, Neura's sustainable weight-loss guidance offers broader planning advice.
When to get medical advice: The NHS recommends seeing a clinician if heartburn happens most days, self-care is not helping, or you have food getting stuck, frequent vomiting or unexplained weight loss. Do not stop prescribed medication on your own. Seek urgent care for vomiting blood, black tarry stools, or chest pain with squeezing, crushing or pressure; MedlinePlus explains these warning signs.
Your 7-Day Acid Reflux Meal Plan
This meal plan for acid reflux uses nine recipes across seven days. Repeating meals keeps the ingredient list manageable and gives you several chances to see how the same meal suits you.
All quantities are starting portions, not a daily intake target. Many adults will need more food than the listed amounts. Increase tolerated foods across the day, add another suitable snack or split a larger meal into two earlier eating occasions according to your needs.
How to Use the Menu
The recipes and shopping list serve one adult. Meat and fish weights are raw, and rice, oats and quinoa weights are dry unless stated otherwise. Cooked yields vary by product and preparation.
Each day includes a fruit snack and a second snack of 150 g plain low-fat yogurt with three plain rice cakes. Move or split these into daytime slots that suit you. They are optional eating occasions, but the shopping list includes all of them.
Still water is the default drink. Choose other drinks according to your tolerance; no drink is included as a remedy for reflux.
If you need to monitor intake for another goal or condition, use product labels and suitable professional advice. Neura's nutrition tracking app guide covers tools for recording food. This menu has not been presented as a calorie-controlled or individually assessed nutrition prescription.
The Seven-Day Menu
Each main meal corresponds to a recipe below. Follow the preparation calendar for meals marked as leftovers or frozen portions.
Day | Breakfast | Lunch | Dinner | Suggested daytime snacks |
1 | Banana oatmeal | Herb chicken, rice and vegetables | Baked white fish, potatoes and green beans | 1 pear; yogurt and rice cakes |
2 | Eggs and spinach on toast | Leftover chicken and rice bowl | Turkey patties, rice, carrots and green beans | 1 pear; yogurt and rice cakes |
3 | Yogurt, oat and pear bowl | Chicken and cucumber sandwich | Chicken and rice soup with 1 slice bread | 1 banana; yogurt and rice cakes |
4 | Banana oatmeal | Leftover soup with 1 slice bread | Tofu, quinoa and vegetables | 150 g melon; yogurt and rice cakes |
5 | Eggs and spinach on toast | Leftover tofu and quinoa bowl | Baked white fish, potatoes and green beans | 150 g melon; yogurt and rice cakes |
6 | Yogurt, oat and pear bowl | Frozen soup portion, thawed and reheated, with 1 slice bread | Frozen turkey meal, thawed and reheated | 1 banana; yogurt and rice cakes |
7 | Banana oatmeal | Fresh chicken and cucumber sandwich | Frozen turkey meal, thawed and reheated | 1 pear; yogurt and rice cakes |
Nine Simple Recipes for the Week
These acid reflux diet recipes use mild herbs and modest amounts of added oil. Keep the flavors you enjoy and tolerate, and use the swaps later in the article for ingredients that cause problems.
For cooking temperatures, follow the FoodSafety.gov minimum temperature chart: chicken and turkey should reach 74°C / 165°F, and fish 63°C / 145°F. Check with a food thermometer.
1. Banana Oatmeal
Make one serving on Days 1, 4 and 7. Mash the banana into the oats for sweetness, or slice it over the finished bowl.
Ingredients
60 g rolled oats
250 ml low-fat milk or a tolerated unsweetened fortified alternative
1 banana
Water as needed; cinnamon optional if tolerated
Method: Cook the oats with the milk according to the packet instructions, adding water to loosen the mixture if needed. Stir in the mashed banana or add slices before serving.
2. Eggs and Spinach on Toast
Make one serving on Days 2 and 5. Fresh or frozen spinach works; thaw and drain frozen spinach first.
Ingredients
2 eggs
50 g spinach
2 slices bread
1 teaspoon olive oil
Method: Warm the oil in a nonstick pan and wilt the spinach. Add the beaten eggs and cook, stirring, until fully set. Serve on toasted bread. Choose wholegrain bread if you like it and tolerate it.
3. Yogurt, Oat and Pear Bowl
Make one serving on Days 3 and 6. Prepare it the evening before if you prefer softer oats.
Ingredients
200 g plain low-fat yogurt
40 g rolled oats
1 pear, diced
Method: Mix the oats and yogurt, then add the pear. Eat immediately or cover and refrigerate overnight. For a softer texture, peel the pear and cook it briefly with a little water, then cool before adding it.
4. Herb Chicken, Rice and Vegetable Bowls
This batch makes two lunches for Days 1 and 2. Cook an additional 100 g chicken breast alongside it and refrigerate that chicken separately for the Day 3 sandwich.
Ingredients for two bowls
300 g skinless chicken breast
100 g dry rice
300 g zucchini, sliced
200 g carrots, sliced
2 teaspoons olive oil
Parsley or thyme, to taste
Method: Cook the rice according to the packet. Cut the chicken into evenly sized pieces and cook in a pan with the oil, carrots, zucchini and herbs, adding a splash of water as needed. Check that the chicken reaches 74°C / 165°F. Divide the rice, chicken and vegetables between two bowls.
The rice will yield roughly 300 g cooked, depending on the variety. Eat one bowl and promptly chill the second, eating it within 24 hours of cooking. If lunch will be later than that, freeze the second bowl promptly and thaw it in the refrigerator for Day 2. Keep the extra sandwich chicken in its own covered container.
5. Chicken and Cucumber Sandwich
Make one sandwich on Days 3 and 7. Day 3 uses the chicken reserved on Day 1; cook a fresh portion for Day 7.
Ingredients
Cooked chicken made from 100 g raw skinless chicken breast
2 slices bread
50 g cucumber, sliced
30 g lettuce
20 g plain low-fat yogurt
Parsley, optional
Method: Shred or slice the chilled cooked chicken. Spread the yogurt over the bread and add the chicken, cucumber, lettuce and optional parsley. Assemble close to lunchtime or keep refrigerated until eating.
If raw cucumber or lettuce bothers you, use a tolerated cooked vegetable instead. If yogurt is a trigger, leave it out or replace it with a suitable spread.
6. Chicken and Rice Soup
This batch makes three meals: Day 3 dinner, Day 4 lunch and Day 6 lunch. Freeze the Day 6 portion on the day you cook it.
Ingredients
300 g skinless chicken breast, diced
60 g dry rice
200 g carrots, diced
150 g zucchini, diced
80 g celery, finely chopped
450 ml lower-sodium stock, plus water as needed
2 teaspoons olive oil
Parsley or thyme, to taste
3 slices bread, one for each meal
Method: Soften the vegetables in the oil in a large saucepan. Add the stock, rice and chicken, plus enough water to cover the ingredients. Bring to a boil, then simmer until the rice is tender and the chicken reaches 74°C / 165°F. Add more water for your preferred consistency and divide into three portions.
Eat one portion, chill one for Day 4 and freeze one for Day 6. Serve each with a slice of bread. Choose stock without onion, garlic or chilli only if those ingredients are triggers for you; water and tolerated herbs are another option.
7. Turkey Patties With Rice and Vegetables
This batch makes three dinners for Days 2, 6 and 7. Each meal includes two small patties, rice and vegetables.
Ingredients
500 g lean ground turkey
1 egg
40 g rolled oats
100 g zucchini, grated
150 g dry rice
300 g carrots
300 g green beans
1 tablespoon olive oil
Parsley or thyme, to taste
Method: Heat the oven to 200°C / 400°F. Squeeze excess water from the grated zucchini, then mix it with the turkey, egg, oats and herbs. Shape into six patties, place on a lined tray and brush with some of the measured oil. Bake until the centers reach 74°C / 165°F; the time will depend on their thickness.
Cook the rice according to the packet, yielding approximately 450 g cooked. Steam or simmer the vegetables and use the remaining oil to dress them. Divide everything into three meals. Eat one and promptly cool and freeze the other two in separate containers.
8. Baked White Fish, Potatoes and Green Beans
Make one serving on Days 1 and 5. Keep the Day 5 fillet frozen until thawing it in the refrigerator on Day 4.
Ingredients
120–150 g white fish, such as cod
200 g potatoes
150 g green beans
1 teaspoon olive oil
Dill or parsley, to taste
Method: Heat the oven to 200°C / 400°F. Cut the potatoes into chunks and boil until tender. Put the fish in a baking dish, add the oil and herbs, and bake until it reaches 63°C / 145°F. Steam the green beans and serve together.
9. Tofu, Quinoa and Cooked Vegetables
This batch makes two bowls for Day 4 dinner and Day 5 lunch. Firm tofu holds its shape well when cooked with the vegetables.
Ingredients
300 g firm tofu, drained and cubed
100 g dry quinoa
150 g carrots, sliced
200 g zucchini, sliced
100 g spinach
2 teaspoons olive oil
Parsley or thyme, to taste
Method: Cook the quinoa according to the packet, yielding approximately 300 g cooked. Warm the oil in a pan and cook the carrots and zucchini with a little water until tender. Add the tofu, spinach and herbs, and cook through. Divide between two bowls with the quinoa. Eat one and refrigerate the second promptly for Day 5.
Trigger-Friendly Swaps, Shopping List and Meal Prep
You can use the same approach with meals outside this menu. Adjust the sauce, preparation method or timing while keeping a meal you enjoy and enough food to satisfy you.
Practical Swaps for Common Triggers
Use these swaps when the original ingredient or habit seems to worsen your symptoms. They are options to try, and the replacement still needs to suit you.
If this causes symptoms | Try this instead | Keep in mind |
Tomato-based pasta sauce | Cooked carrot or squash blended with stock and herbs | Check stock and added seasoning for your own triggers |
Lemon juice or vinegar dressing | Plain low-fat yogurt with herbs, or a little olive oil with water and herbs | Yogurt is not suitable for everyone |
Fried chicken or fish | Baked, poached or steamed versions | Use an amount of added oil that suits you |
Rich cream or cheese sauce | A lighter yogurt sauce, if tolerated, or a little stock | Dairy-free sauces can still be rich in fat |
Citrus fruit or juice | A portion of pear, banana or melon | Adjust the fruit and quantity to your experience |
Chilli-heavy seasoning | Parsley, dill or thyme | You can retain spices that do not bother you |
Coffee or energy drinks | Still water or a tolerated caffeine-free, non-mint drink | Decaf coffee can still provoke symptoms for some people |
Peppermint tea | Still water or another tolerated non-mint drink | “Herbal” does not automatically mean suitable for reflux |
Carbonated drinks | Still water | Individual tolerance varies |
A large late dinner | Move some food to earlier meals and eat a smaller dinner | Preserve total intake and the gap before bed |
These changes do not require removing all fat or seasoning. The recipes still use olive oil and herbs. Start with a substitution you can maintain rather than buying an entirely new set of ingredients.
Shopping List for One Adult
The quantities below cover the unchanged seven-day menu, including every suggested snack. If you alter portions or ingredients, update the list; Neura's shopping list and meal-planning guide explains how to organize that process.
Category | Ingredient | Amount needed or suggested purchase |
Protein and chilled foods | Skinless chicken breast | 800 g |
Protein and chilled foods | Lean ground turkey | 500 g |
Protein and chilled foods | White fish | 2 fillets, 240–300 g total |
Protein and chilled foods | Eggs | 5 needed; buy 6 |
Protein and chilled foods | Firm tofu | 300 g |
Protein and chilled foods | Plain low-fat yogurt | 1.49 kg needed; buy about 1.5 kg |
Protein and chilled foods | Low-fat milk | 750 ml needed; buy about 1 liter |
Grains and bread | Rolled oats | 300 g |
Grains and bread | Rice | 310 g dry |
Grains and bread | Quinoa | 100 g dry |
Grains and bread | Bread | 11 slices; freeze any surplus |
Grains and bread | Plain rice cakes | 21 |
Fruit and vegetables | Bananas | 5 |
Fruit and vegetables | Pears | 5 |
Fruit and vegetables | Melon | 300 g edible flesh |
Fruit and vegetables | Carrots | 850 g needed; buy about 1 kg |
Fruit and vegetables | Zucchini | 750 g |
Fruit and vegetables | Spinach | 200 g, fresh or frozen |
Fruit and vegetables | Green beans | 600 g, fresh or frozen |
Fruit and vegetables | Potatoes | 400 g needed; buy about 500 g |
Fruit and vegetables | Cucumber | 100 g needed; buy a small cucumber |
Fruit and vegetables | Lettuce | 60 g needed; buy a small pack or head |
Fruit and vegetables | Celery | 80 g, approximately 2 stalks |
Pantry | Olive oil | 65 ml used |
Pantry | Lower-sodium stock | 450 ml |
Pantry | Parsley, dill or thyme | Small amounts, fresh or dried |
Pantry | Cinnamon | Optional |
The chicken total includes 300 g for bowls, 300 g for soup and 200 g for sandwiches. The yogurt total includes 400 g for breakfast bowls, 40 g for sandwiches and 1,050 g for snacks. Package sizes vary, so buy enough for the measured amounts rather than relying on the number of packs alone.
A Preparation Schedule for the Week
The freezer makes the later meals practical. You will cook several batches, but you will not keep a week's worth of cooked poultry and rice in the refrigerator.
When | Preparation and storage |
Before Day 1 | Divide the raw chicken into 400 g, 300 g and 100 g portions. Keep the 400 g portion for Day 1; freeze the 300 g soup portion and 100 g Day 7 portion. Freeze the turkey and Day 5 fish if buying ahead. Freeze the Day 1 poultry too if shopping more than one to two days before cooking, and freeze the first fish fillet if it will not be cooked within its safe storage window. |
Day 1 | Cook the two chicken bowls and the extra 100 g chicken for Day 3. Chill Day 2's bowl and the separate sandwich chicken promptly. Cook the first fish dinner. Move the turkey to the refrigerator to thaw. |
Day 2 | Cook all three turkey meals. Eat one and promptly cool and freeze the other two separately. Move the 300 g soup chicken to the refrigerator to thaw. |
Day 3 | Assemble the sandwich. Cook three soup portions; eat one, refrigerate one for Day 4 and freeze one for Day 6. |
Day 4 | Cook two tofu bowls and refrigerate one for Day 5. Cut and refrigerate the melon for Days 4 and 5. Move the second fish fillet to the refrigerator to thaw. |
Day 5 | Cook the second fish dinner. In the evening, move Day 6's soup and turkey meal to the refrigerator to thaw. Leave Day 7's turkey meal frozen. |
Day 6 | Reheat the soup and turkey meal. In the evening, move Day 7's raw chicken and cooked turkey meal to the refrigerator to thaw. |
Day 7 | Cook the fresh chicken for the sandwich and reheat the final turkey meal. Freeze suitable unused ingredients for another week. |
Keep the refrigerator at 4°C / 40°F or below. The FoodSafety.gov cold-storage chart gives raw poultry a refrigerated window of one to two days; cooked poultry and soups generally keep for three to four days. Follow package instructions and use-by dates, too.
Divide cooked food into shallow containers. Follow the FDA's home food-safety guidance: refrigerate perishables within two hours, or within one hour when the temperature is above 32°C / 90°F.
For rice, use the more cautious Food Standards Scotland storage advice: cool it quickly, ideally within one hour, eat refrigerated rice within 24 hours and reheat it only once. Freeze the designated later rice meals promptly. Thaw meals in the refrigerator, use thawed rice meals within 24 hours, and reheat leftovers to 74°C / 165°F throughout. Allow longer thawing time if a portion remains frozen, and keep raw poultry separate from ready-to-eat food.
Adapt the Acid Reflux Menu to Your Needs
Dietary preferences and medical dietary needs are separate from reflux triggers. Make substitutions that preserve a useful range of foods, and revise the shopping quantities accordingly.
Need | Adaptation | What to check |
Dairy causes symptoms | Use tolerated fortified milk and yogurt alternatives | Compare calcium, vitamin D and protein labels; lactose-free dairy addresses lactose intolerance but does not guarantee reflux relief |
Vegetarian meals | Replace poultry and fish with suitable tofu, tempeh or legume dishes | Adjust quantities and preparation; use portions you tolerate |
Gluten-free eating | Use gluten-free bread and certified gluten-free oats | Check stock, rice cakes and other packaged ingredients |
Whole grains feel uncomfortable | Try a smaller portion or another tolerated grain, such as white rice | Consider preparation and quantity before ruling out an entire food group |
Limited cooking time | Use plain microwave rice, frozen vegetables and suitable cooked chicken | Follow storage instructions and use cooked grain quantities, not the dry weights above |
Neura's no-cook meal plan offers more low-preparation ideas to adapt around your triggers. Its personalized diet-planning guide can also help you organize preferences and meal ideas. If restrictions are making it difficult to eat enough, ask a registered dietitian for individual support.
Final Thoughts: Acid Reflux Diet Plan
The most useful parts of this acid reflux meal plan are the ones you can repeat: a breakfast that suits you, a lunch made from planned leftovers and a dinner that fits comfortably before bedtime. Keep those meals and change the ingredients that consistently cause problems.
Seven days can help establish a cooking routine and give you observations to discuss with a clinician. It cannot confirm a diagnosis, cure GERD or guarantee symptom control. Persistent symptoms deserve assessment rather than an ever-shorter list of foods.
If you want to keep meal and symptom notes together, Neura's guide to tracking health with Neura explains its approach. Whatever method you use, leave room for appetite, preferences and enough food throughout the day.
Article FAQ
What Should You Drink for Acid Reflux?
Still water is a practical first choice because it avoids caffeine and carbonation. If coffee, alcohol, citrus juice or peppermint tea brings on symptoms, replace it with water or another drink you tolerate. A caffeine-free herbal tea may suit you, but check its ingredients; mint is a potential trigger.
Low-fat milk or a fortified alternative may also fit your diet if tolerated. Milk, herbal tea and alkaline water should not be treated as cures or substitutes for treatment. Water itself does not reliably stop an episode of heartburn.
What Is a Good Diet for Acid Reflux?
A good starting point is a varied diet built from foods you tolerate, eaten in manageable portions. This plan uses oats, rice, potatoes, vegetables, non-citrus fruit and several protein foods, then provides swaps where needed. Keep enough food across the day, allow a gap before lying down and avoid removing entire food groups without a reason.
Can Diet Soda Cause Acid Reflux?
Diet soda can trigger symptoms in some people. Being sugar-free does not remove carbonation, and some products also contain caffeine and acidic ingredients. The ACG guideline includes avoiding carbonated drinks among possible lifestyle measures, while noting that evidence for dietary changes is limited and variable. It does not follow that every diet soda causes reflux in everyone.
If you notice a repeated pattern, try still water instead. Symptoms after a drink do not prove that it caused chronic GERD, and you should not automatically blame the artificial sweetener.
Does Spicy Food Cause Acid Reflux?
Spicy food can bring on symptoms for some people, but it is not a universal cause of GERD. The ACG guideline notes that spicy foods may provoke symptoms through irritation without necessarily increasing reflux itself. Reduce the chilli or heat level if it bothers you; you do not need to remove every herb and spice from your meals.
How Long Before Bed Should You Stop Eating?
For nighttime reflux, aim to finish eating at least three hours before lying down. The NHS advises a three-to-four-hour gap. Include snacks in that interval and shift enough food to earlier meals so you are not relying on a large late dinner.
Can a Seven-Day Meal Plan Cure Acid Reflux or GERD?
No. A seven-day plan can help organize meals, test practical substitutions and establish a routine, but it is not a cure or diagnostic test. Some people need medication or further assessment alongside dietary changes. Follow your treatment plan and get medical advice if symptoms continue or worsen.
