Which dietary measure should a nurse include in the care plan for a client with dysphagia?

For a client with dysphagia, monitoring during meals is a critical dietary measure to ensure safety and prevent complications such as aspiration. Dysphagia, or difficulty swallowing, increases the risk that food or liquids might enter the airway instead of the esophagus, which can lead to serious consequences like aspiration pneumonia. By closely observing the client as they eat, the nurse can intervene promptly if the client has difficulty swallowing, such as by offering assistance or modifying the consistency of food to make swallowing easier.

While it is also important to consider the textural modification of diets (which may include both liquids and solids depending on the severity of dysphagia) and potential alternatives such as enteral feeding, the immediate focus should be on providing a safe eating environment. Encouraging the client to feed herself can foster independence; however, it must be done with appropriate supervision to ensure safety during the eating process. Therefore, continuous monitoring stands out as the most vital aspect of care in managing dysphagia effectively.