Final answer:
In planning care for a client with dysphagia, the nurse should include having suction equipment available, feeding the client thickened liquids, placing food on the unaffected side of the mouth, and teaching swallowing with the neck flexed. The pharyngeal stage of swallowing poses a risk of aspiration, which is mitigated by the elevation of the larynx and closure of the epiglottis. The correct option is A.
Step-by-step explanation:
The student is inquiring about the care of a client with dysphagia, which involves difficulty swallowing. In the context of the new dietary prescription, the nurse must consider the following actions: A. Have suction equipment available to promptly clear any obstructions or to manage aspiration. During the pharyngeal stage of swallowing, there is a risk of food entering the respiratory pathways. This risk is blocked by the elevation of the larynx and the closure of the epiglottis over the trachea, preventing food from entering the windpipe and directing it towards the esophagus. When a nurse is planning care for a client with dysphagia and a new dietary prescription, there are several important considerations to include in the plan of care.
First, the nurse should have suction equipment available for use in case the client experiences difficulty swallowing and requires suctioning. This can help prevent the aspiration of food or liquid into the respiratory pathways. Second, the nurse should feed the client thickened liquids, as this can help reduce the risk of aspiration as well. Finally, when placing food in the client's mouth, the nurse should position it on the unaffected side to ensure the client can safely swallow without compromising their airway.